Rice is one of the most convenient, versatile, great value foods available, and contrary to belief, it’s easy to cook and it’s safe to freeze and reheat.
From arborio to basmati, jasmine to whole grain and pudding rice to paella, there are many kinds of rice which are used in a wide variety of cuisines, some of which need to be cooked a little differently to get the very best results.
To help, The Rice Association has shared its tips for cooking each one to perfection, so you can enjoy this nutritious and versatile grain to the fullest.
The following cooking instructions are based on using a saucepan.
The Rice Association said: “Basmati rice is ideal for making tasty Indian ‘fakeaways’ at home.
“Rinse the rice until the water runs clear before cooking. This helps to separate the grains and removes the surface starch from the rice, this stops it sticking together when cooking and results in delicious fluffy rice.”
For two servings, use 120g of Basmati rice, or one cup.
1. Wash the rice under cold water using a sieve or colander, or rinse in a saucepan until the water runs clear. This vital step before cooking removes any excess starch, giving you more separate, fluffy grains while bringing out the basmati’s wonderful flavour.
2. Add a minimum of 500ml of water with the washed rice to a saucepan and bring to a boil.
3. Stir and cook for 10-12 minutes.
4. Cover for three minutes then fluff it up with a fork and serve.
Make ‘the best omelette you’ll ever eat’ in minutes[VIDEO]
Best location to store onions and keep them edible for six months[GUIDE]
Meghan Markle’s version of a Pimm’s cocktail – recipe[ROYAL FAVOURITES]
The experts commented: “Long grain is the ultimate crowd-pleaser, and thanks to its subtle flavour, it can be used in so many types of dishes.
“When cooking, place a tea towel over the rice once cooked to absorb the excess moisture and prevent it from dripping back onto the rice.”
For two servings use 120g of long grain rice or one cup.
1. Add rice, 1.5 cups of water and half a teaspoon of salt and bring to a boil.
2. Stir once, cover with a lid and reduce heat to low.
3. Simmer for 18 minutes – do not lift the lid or stir.
4. Remove from heat and let stand, covered, for five minutes; fluff with a fork and serve.
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info
The Rice Association said: “Fragrant/Jasmine rice is the perfect partner to Thai and Vietnamese dishes.
“Cooking tip – remove the pot from the stove, and let it rest, covered, for five minutes and then fluff before serving.”
For two servings use 120g of Jasmine rice or one cup.
1. Wash the rice under cold water using a sieve or colander, or rinse in a pan until the water runs clear. This vital step before cooking removes any excess starch, giving you more separate grains, and bringing out the Jasmine’s sweet, floral fragrance.
2. Add the washed rice to a pan of water using a 2:1 water-to-rice ratio. So for 120g of rice use 240g/ml water. The correct ratio is important to make sure the grains cook perfectly – not too dry or slightly soggy.
3. Stir, cover and cook the rice for 12 minutes over low heat.
4. Remove from the heat, keep covered and leave to stand for three minutes, and then fluff it up with a fork and serve.
They added: “Risotto rice (also known as Arborio rice) is often used for rich and creamy Italian dishes like risotto.
“When cooking, add stock slowly so that the rice has time to absorb the liquid for a deliciously creamy result.”
Unlike other rice that is left in a pan of water to boil, risotto rice requires constant attention to ensure a perfectly finished dish.
1. Fry the onions, garlic (and any vegetables that need softening) in a little oil.
2. Add risotto rice – such as arborio, carnaroli or violone nano – and fry until translucent.
3. Add wine if using, stirring continuously until absorbed.
4. Add a ladleful of hot stock, cook over a medium heat and keep stirring until all the stock is absorbed.
5. Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.
6. Add any final ingredients such as butter and cheese. You can leave the risotto to sit for a few minutes so that all the flavours and liquid absorb and settle.
6. Stir through the fresh herbs before serving.
Recipe courtesy of BBC Good Food.
Source: Read Full Article