How to Cook Rice

If you are like I was cooking rice is a bit of a challenge. Either it is mushy and yucky, or it is burned…. Of course, you could invest in a rice cooker, but honestly, it is just another item that sits in your kitchen (never mind how often you use it) and it is an expense that is really not justified once you know how to cook rice properly.

Well, my friends it is time to reveal a little secret that makes cooking rice really easy!!! This is a 100% fool proof way to cook your rice to perfection EVERY time. This method works on all normal white rice, except for the round version (like sushi, risotto, Australian round rice (this is what it’s called here in Israel etc.) .

What you should know in advance is that one cup of raw rice yields about two and a half to three cups of cooked rice.

OK, now let’s get cooking:

1.       1.First of all, washing or pre-soak your rice is totally unnecessary, never mind what people tell you. The only exception may be Basmati, as it helps to get rid of excess starch. However, I usually forget to do it when I make Basmati rice and the rice is perfect. Pre-soaking is really a total waste of time and water. And I am speaking from experience.

2.       Put 1 cup of rice and 1½ cups of boiling water in a saucepan with a tight-fitting lid.

3.       Bring the water again to a boil over high heat. Once the water boils reduce the heat and cook on low heat for 16 minutes (set the timer!!!)

4.       When the timer rings, turn off the burner and remove the pan from the stove (unless you have a gas oven like I have, then you can leave it on the stove).DO NOT OPEN THE LID!!!  Let the rice sit, covered (!), for another 5 minutes.

5.       Remove the lid and fluff the rice with a fork to separate the grains.

Voila, perfect cooked rice

If you want to cook brown rice, you could either follow the cooking instructions on the package, or:

1.       Use 1 cup of rice and 2 cups of boiling water.

2.       Season with a mild curry, this will really boost the flavor of the rice and makes it totally yummy.

3.       Bring the water to a boil, reduce the heat to very low, and simmer for 45 minutes.

4.       Let stand, covered, for another 5 to 10 minutes before serving.

A note for those of you who don’t like brown rice. First of all, try the round brown rice version (here the cooking instructions are the same as for normal brown rice). Round brown rice is not as strong in flavor, so it is easier to adjust to it. Also, season it with a mild curry flavor. It really turns the overpowering flavor into something outstanding.

We just switched a few month ago to using just about only brown rice and my kids totally love it.

IMPORTANT

·         For food safety reasons, rice should never be left out at room temperature longer than two hours.

·         Also, rice should not be cooked for more then two days in advanced. If you made too much, just freeze it.

·         Sushi rice is ok to use up to 24 hours. If you want to use this kind of rice later on, make a rice pudding out of it. The rice is not ok to be used for sushi after 24 hours (I usually make the rice about 1 to 2 hours ahead of time).