Directions: |
Directions:1. Wash rice by placing it in a 2 qt. saucepan. Cover with cold water, gently rub rice between fingers until water is cloudy. Change water and repeat three or four times until water remains clear. Drain off water.
2. Add enough cold water to rice that it covers by half the depth of rice. Here's how to do it without measuring: stick your fore finger down to the bottom of the saucepan, note where the top of the rice measures on your finger; mark it with your thumb nail. Place finger on top of rice, the water should come up half way to your thumb nail. In other words, 1 cup rice: 1 1/2 cup water.
3. On high heat, bring water to the boil, reducing liquid until 2 Tbsp. remains, or it is almost evaporated and holes remain on the rice surface. NEVER STIR RICE once heat is applied. Slap a tight lid on the pot, reduce heat to lowest temperature possible and steam for 19 minutes. Do not lift lid.
4. Off heat, remove lid, quickly and gently lift rice with a fork (do not stir) to fluff. Replace lid, leave off heat for ten minutes, allowing the rice grains to expand. Serve hot.
5. To reheat, cover cooked hot rice with lid askew. When ready to reheat, add 1-2 tsp. water, replace lid tightly and heat on med-low heat until hot, about 5 minutes. Leftover rice can also be microwaved until hot. |
Personal
Notes: |
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Notes: Rice cooked using this technique is for white rice, not brown, which takes 45 minutes to cook in liquid.
For fried rice, cook rice as directed here, cool, keep in the refrigerator one to six days. Fried rice needs cold rice and was created to use leftover rice.
To add additional flavor to rice, throw a pinch of dried herbs into the cooking water or smash a cardamom pod, remove the seeds and put shell and seeds into the cooking water. Remove the shell before eating.
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