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Writer's pictureMaria Furtado

How to cook perfect rice.


Learn to cook a perfect rice.

Don't be sad by all the fail attempts to cook perfect rice, because is not an easy task to do, it takes time till you find the way to cook perfect, loose, and smooth rice.

I found that will be easy when you choose the type of rice you like more, and then you can use the right quantity of water, versus the cooking timing, to acquire the desired results., refined white rice does not offer any health benefits. Enriched white rice does contain added B vitamins that are important for health. At the end of this page find information about all the different types of rice.

Let me share with you my secret for perfect rice, and let me know in the comments if you find it helpful.





Cook perfect rice simple and easy recipe.



Preparation time: 10 minutes

Cooking Time: 20 minutes

Ready In: 30 minutes

Level of Difficulty: Easy


Servings: 4



Ingredients:


The cup is a normal size one but checks the measurements if you need:1 cup128 g4.5 oz

2 cups of Basmatty rice

4 cups of boiled water

Salt q.b

1 teaspoon of olive oil, or butter




Preparation:


1-In a pan put the boiling water,( If the water is boiled will take less time to do the rice.) adding the salt, olive, or butter if you prefer, and let to boil in high heat.


2- when the water starts boiling, add the rice, mix it with a spoon, cover and let it cook for 3 minutes.


3- After 3 minutes put the heat down to the low as possible, mix the rice again making shore is not sticking to the bottom of the pan, cover again, and let it cook for 17 minutes, without touching it again.


4- After 17 minutes, turn off the eat, and use a fork to fluff the rice, mixing also bringing the bottom rice to the top. Is ready to serve.






Different kinds of rice in alphabetical order:


Arborio

Basmati: properly from the slopes of the Himalayas, this very fragrant long-grain rice is widely considered to be the most superior of all. Its elegant grains and fine flavour add a noted glamour to any dish. Basmati rice should be aged at least a year before it is sold – enquire if you’re buying in bulk – a process that reduces the water content and changes the flavour; really old basmati might smell a bit of the sacking in which it is traditionally stored but this cooks out, leaving something highly fragrant; basmati can be bought by district and vintage, that is by the precise area and by the year in which it was harvested. Cooking by any method other than absorption dilutes the flavour and finesse for which you have paid.


Black rice: wholegrain rice varieties, from long-grain to sticky types, including jasmine rice, all with a dark, blackish outer skin. As a whole grain, it is credited with extra nutritional advantage, especially iron, and was once reserved for royalty. When cooked it is more likely to look very dark brown. Maximum colour and nutrition are gained only from cooking slowly by the absorption method.


Bomba: this family of medium to short-grain rice from the Spanish East Coast is the correct variety to make a traditional paella. Its pointy fat grains have the ability to absorb very much more liquid than other varieties, from a third to five times more, and so swell tremendously, yet keep a good texture that is thus enriched with the flavour of the stock. A well-known and reliable variety is Calasparra.


Brown rice: this term means rice sold just as it is harvested and dried, thus brown rice means wholegrain rice. Every rice, long or short-grain, can be brown rice and over the last decades, newer and forgotten types have come onto the market, sometimes offering a different colour, like red Camargue or black rice. They can be an unprocessed style of a variety usually sold as white rice, like brown basmati rice. All brown rice requires long cooking and should be served in smaller quantities than usual, as they’re very filling.

Contrary to popular belief, no brown rice contains the full spectrum of proteins needed for a balanced diet; only soya, eggs, milk and meat do this. Like all grains, brown rice needs to be eaten with pulses to provide this. There are published opinion that brown rice slow digestion, but their high fibre content means exactly the opposite will happen.



Carolina: a reminder of the time that South Carolina produced more rice than anywhere else in the USA. Today it is more likely to be found as a catch-all brand, selling every type of rice.


Jasmine: native to Thailand, this rice must be cooked by the absorption method to get maximum return on flavour, the finest examples of which should remind you of the jasmine flower or pandanus/screwpine leaves. Also known as fragrant rice, it is not an alternative to basmati rice but a completely different choice in appearance (it is shorter and fatter), texture and taste.

As fragrant rice, it is often the rice preferred by better Chinese and other Asian restaurants, except for those with roots in the Indian continent, which will choose Patna or basmati.



Par-boiled rice: although processed, white rice, par-boiled rice contains more nutrition than other white rice, because the manufacturing process transfers nutrients to the grain from the husk before this is removed. Provided it is cooked by the absorption method it is nutritionally somewhere between brown and white rice but is fibre-free and has the added attraction that the grains will never stick together.


Patna: a high–quality, non-fragrant, long-grain rice originally from Bihar State, India. It has long been the world’s favourite ‘go-to’ rice for savoury cooking.


Pilaf rice: pilafs, like pilaus, pulaos and similar, should be made only with long-grain rices; basmati is always a very good choice.


Pudding rice: short fat grains that plump and hold together with long cooking but are unctuous rather than sticky.


Risotto rice: Arborio is the best-known variety. Others are vialone nano and carnaroli, both of which have fans, who think these are better. Grown mostly in the north of Italy, risotto rice retains the integrity and bite while also releasing enough starch to make a thick emulsion with stock and butter that creates a lusciously textured sauce, which may just hold the grains together or be quite soupy, according to preference. Stirring the rice while cooking is the key to the creation of the sauce but it is not necessary for this agitation to be constant.


Sticky rice: also known as glutinous rice, these are varieties of short-grain rice that will always stick together; true sticky rice is very popular for making such sweet dishes as green mango and sticky rice in Thailand.

A degree of stickiness is preferred by those who eat with chopsticks or their fingers, and long-grain rice is made clingy without being sticky through very thorough cooking and being kept hot in a closed container. See also Sushi.


Sushi rice: a variety of short-grain rice guaranteed to hold together without being gluey, to make sturdy bases for sushi construction.


White rice: any rice variety that has had the outer husk removed, leaving just the inner seed.


Wild rice: not really rice at all but another variety of grass seed, originally native to the rivers of North America. Glossy, dark brown, thin and elegant it requires long cooking. Most grains should pop open and ‘butterfly’ when cooked. Now widely cultivated, even in Europe, rather than collected by Native Americans in canoes, it remains very expensive but is incomparably delicious, nutty, rich and satisfying. Often mixed with other rice but it should not be cooked with them for one or the other will be overcooked or undercooked: cook separately and then mix.


Source: https://www.bbcgoodfood.com/glossary/rice-glossary

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