Rice – a seemingly straightforward and easy dish to make. However, cooking rice is much like getting back into dating after a long relationship, you vastly overestimate how easy it is, and every attempt ends in a fiery disaster. Even the most seasoned cooks dread a rice disaster for the special moments. But why does it have to be that way? Rice is the oldest known food and is still one of the most widely consumed dishes around the world. In many cultures, it is the first celebratory meal after a life-altering event, such as marriage or childbirth. If you get to know the science behind rice cooking, it won’t be intimidating anymore, so let us show you an easy and clear rice cooking technique to get the perfect rice every time.
Storage and 2:1 Rice Rule
Once cooked, the rice can be stored up to 5 days with refrigeration, so it can be prepared and then stored for later meals. Rice is an excellent combination food with most curries and suits any Oriental, Indian, Italian and Mexican dish extremely well. It compliments almost all existing cuisines. When cooking rice you should be careful about the size of the container because it swells and fills up double space, so basically, it needs room to expand. You should go with “twice as much water” formula – or 2:1 – where two parts of water are added for every part of rice. This method should be used anytime you cook rice.
Here’s a recipe on how to cook rice perfectly:
When cooking rice on a stovetop, here is what need –
- 1 cup long grain rice
- 2 cups of water
- ½ teaspoon salt
- Some butter or oil (optional, at the cook’s discretion)
4 Steps To Cook Perfect Rice (white or brown):
1. Boil your water:
Take a medium-sized pot and let the water (remember the 2:1 rule) boil in it.
Once boiling, add salt and the butter or oil (optional) to it.
Hint: If you are using butter, let it melt before any other step.
2. Lower the flame, add rice and simmer:
Lower the flame and add the rice to the pot.
Once all the rice is in the pot, stir and let the water simmer on low heat.
Now cover the pan.
Hint: Don’t be lazy, now and then you need to check on the rice – it can get stuck to the bottom of the pot, the water can boil over, or the temperature may become too low for cooking. Just take a peek, don’t panic and make adjustments as needed.
3. Check the rice:
At precisely 17 minutes (28 minutes for brown rice), it should be easy to check if the rice is done – check by pressing on a grain of rice on a solid surface.
By about 20-25 minutes (30 minutes for brown rice), it should be completely done.
Hint: Another sign that the rice is done would be that all the water has been absorbed.
4. Cool, fluff and serve:
After the rice is done, you will have to turn the stove off and let it cool for a couple of minutes before you can fluff it with a fork (not spoon).
Take off the lid and allow the steam to escape the container.
The rice should have dried off completely by now and be ready to be eaten or go into the frying pan for fried rice.