How to cook rice the right way

In this post we will see some tricks and tips for cooking perfect rice and the factors that influence its preparation. As we already know, there are different types of rice and each of them has its peculiarities. We can cook rice, round rice pump (because it “balloons out” during cooking and is perfect for mediterranean recipes), long grain rice (not sticky and is good in salads or side dishes), basmati rice (it has an aroma that is very characteristic and looks great in exotic recipes and side dishes), brown rice (has a darker appearance and is very rich in fiber), rice thai (with a mild flavor and aromatic), wild rice (grains very narrow and dark can be mixed with other rice), rice organic (grown without fertilizer or pesticides, it resembles the round and the bomb), rice vaporized (treated with water vapour, it acquires a golden color and goes well with salads), etc, If you want to cook a paella, what we need is a bomba rice or short-grain.

Traditionally, when we began to prepare the first few times the rice, it is advised that the proportion between rice and water is 1:2, that is to say, for every cup that we miss rice, we have to pour two of water. However, there are experts that tell us that cooking of rice is not always the same and depends on factors such as the container and chose to cook it and the material they are made, the evaporation of water, etc The type of rice is another very important factor. The integral, for example, needs more water for cooking, and short grain (such as the round or bomb), they need a little less than the recommended average.

The Association of rice from the united States, in fact, recommends the following proportions: for the integral [40-45 minutes of cooking] and thai [15-20 minutes], for each cup of rice, a cup and three quarters of water; to the wild [45-50 minutes] and the long [18-20 mins], for each cup of rice, two cups of water, for the basmati [15-20 minutes], for each cup of rice, one and a half of water; to the short-grain rice [18-20 mins], for each cup of rice, and a quart of water.

Some tips

• in Addition to the type of rice, it is also very important the age of the rice. The more “old” (because it can give the chance that we have a saved package from a few years ago), the more liquid you will need and the more it will cost to absorb the flavors.
• it Is important not to spend with the cooking time.
• it Is preferable not to wash the rice, especially if we are going to prepare dishes such as risotto. Yes, we could do it when we want to prepare sushi, because the mode of preparation of this dish is quite peculiar.
• The broth for the rice is the key. If we are going to prepare a dish where it is necessary to add it (which is recommended to be hot), we have to be aware of the fluid that is already have previously in the sauce.
• do Not stir the rice to prevent sticking. We have to stop the rice with its cooking time without touching it.
• If we take the broth in the sauce before the rice, put it over high heat, add rice, wait for it to boil and down to a minimum. If on the other hand we poured the broth over the rice, put it over medium heat until it boils, and after what went down.

we Can prepare rice in paella pans, casseroles low, casseroles high or even in a frying pan. The experts recommend a pot with a tight-fitting lid to reduce the amount of evaporation and that the rice is not dry.

A simple recipe to make a rice white-perfect

In the first place we put the cup of rice in the pot. Then add the amount of water indicated in function of the type of rice, with half teaspoon of salt, and bring to medium heat. The cover when the water begins to boil. Remember that we must not remove it. At this point we can add, if you like, spices or minced garlic. Once you reach the cooking time recommended, you can turn it off and remove it to ensure an optimal texture.