Basic Cooked Rice Recipe - Cooking Index
Basic Cooked Rice Recipe - Cooking Index
| 1 1/2 cups | 240g / 8.5oz | Rice |
| 1 1/2 cups | 355ml | Cold water |
Place the rice in a pot with some cold water and wash it three times. As you wash it, rub it between your hands. Drain well after washing. Then add the 1 1/2 cups of cold water and allow the rice to sit for 2 hours before cooking. A good ratio of rice to water is 1 cup of rice to 1 cup, minus 1 tablespoon, of water (so-called old rice, which has been lying about in sacks for extended periods of time, will absorb more water and will cook easier).
Begin cooking, uncovered, over high heat and bring the water to a boil. Stir the rice with chopsticks and cook for about 4 minutes, or until the water evaporates. Even after the water is gone the rice kernels will be quite hard. Cover the pot and cook over low heat for about 8 minutes more, stirring from time to time.
After turning off the heat, loosen the rice with chopsticks. This will help retain fluffiness. Cover the pot tightly until ready to serve.
Just before serving, stir rice with chopsticks once again. Well-cooked rice will have absorbed the water but will not be lumpy, nor will the kernels stick together. They will be firm, fluffy and separate.
This recipe yields about 4 cups cooked rice.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Eileen Yin Fei Lo - From the TV FOOD NETWORK - (Show # CL-9138 broadcast 05-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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