This document provides tips on how to cook perfect rice, emphasizing the importance of achieving light, fluffy grains without mushiness. It outlines various cooking methods and parameters, such as water-to-rice ratios and cooking times for different types of rice. Additionally, it recommends practices like rinsing, soaking, and using a tight-fitting lid to ensure optimal texture and prevent sticking.

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Tips on How to Cook Perfect Rice
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Monday, 13 February, 2012, 22:08 PM Posted by Josh
Perfectly cooked rice is tasty, light, and fluffy. The grains ... not mushy. Different rice cooks at different
parameters; brown rice cooks longer than white, old rice can lose some of its moisture, requiring more
water and a longer cooking time. However ...
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Tips on How to Cook Perfect Rice
Monday, 13 February, 2012, 22:08 PM Posted by Josh
Tips on How to Cook Perfect Rice
sadia
Perfectly cooked rice is tasty, light, and fluffy. The
grains are distinct and tender but not mushy.
Different rice cooks at different parameters; brown
rice cooks longer than white, old rice can lose some
of its moisture, requiring more water and a longer
cooking time. However getting consistently good
results is not impossible. Rice can be cooked in
one of several ways: boiled and steamed. There is
a great variation in personal preference as to the
hardness or softness of rice desired. In any event ,
properly cooked rice should be dry and uniform in texture. Even the softest rice should have all moisture
completely absorbed into each grain and not left between the grains. (This does not, of course, apply to
congee). The absorption method of cooking long-grain rice described below is the most commonly used.
Rinse the rice several times until water comes out clear and drain off water. Excess water can make your
rice mushy. For fluffier, faster cooking rice, soak it in cold water for about half an hour prior to cooking. You
can skip this step and still get good results. If you do soak your rice, be sure to drain it thoroughly.
Add 1 1/2 to 2 cup of clear water (depending on softness desired, soaked rice requires less water) for every
cup of rice and boil over big fire while stirring occasionally to prevent sticking that will lead to burning. Stir
gently or it could break the rice. Use a pot with a tight-fitting lid that is big enough to provide plenty of room
above the rice for steam. A tight lid keeps the steam in. Some cooks add a bit of butter or olive oil at this point
to help keep the grains from sticking together. A few drops of lemon juice is used not only to prevent sticky
rice, but to retain the "whiteness" of white rice. For some, this is not a good practice because it masks the
natural flavor of the rice.
Lower the heat to a simmer when the water has been evaporated and small craters form on the surface.
Cover and cook for 12~15 minutes. Note that soaked rice requires shorter cooking time. Also, t he greater
the quantity of rice, the longer the heat is retained, and the shorter the cooking time. Avoid lifting the lid when
the rice is cooking. For some reasons if you need to, do it very quickly. To test if the rice is cooked, squeezed
a grain between the thumb and index finger. If it's cooked it will be soft, if uncooked, there will be a hard
particle of starch in the centre of the grain.
At this stage, the top layer of the rice is drier than the bottom, which can be very moist. Gently f luff the rice
with a fork or chopstick to avoid breaking the fragile rice below. Then let it stand, covered, for five to 30
minutes. This results in a uniform texture, with the bottom layers as fluffy as the top.
If there is a little liquid remaining once the rice is cooked, remove the cover and raise the heat to evaporate
the liquid quickly (make sure that the rice does not stick to the pan) OR dry the rice in the oven at 300ºF for 7