Rice is definitely my number one grain. I am very delighted to talk about it here. For me, any diet that excludes rice, is almost impossible for me to sustain. And billions across the globe may share the same sentiments. It is also a powerhouse of nutrients.
In some cultures, rice is everyday food. The processing after harvesting, and the cooking of rice are considered sacred. We are not going to discuss the religious connotations here, but concentrate on the cooking of rice.
There are generally four methods of cooking rice. Although, some may argue that they are a lot more, but I think they all fall within one of the methods that we would cover here.
Yes, it is always good to rinse rice for two reasons. One, rinsing removes debris and any residue from the bag or residue from processing from the rice. The other reason for rinsing is that rinsing removes most of the surface starch and makes the rice less sticky.
The disadvantage of rinsing some rice like scented rice or rice with added nutrients is that you lose some of the nutrients and scent. But generally, it is good to rinse rice.
The idea of soaking rice was kind of strange to me until I started trying out recipes from other culture. Now, I know you may soak rice depending on the type of rice and the texture you are after. Generally. wholegrain rice may require soaking to reduce cooking time and improves the flavour of the end result. For most white rice, soaking is not required.
The four methods of cooking rice discussed here are:
You will see many recipes on this site using these methods. Many rice companies give you cooking guide so you do not need to guess. Use a heavy based pot with a tight-fitting lid to trap the moisture in the pot as you need this to properly cook the rice. Let us look at each method:
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