Long-grain rice cooked by this method is particularly great because it results in fluffy, separate grains of rice that are reminiscent of the expensive imported basmati rice. The method of cooking rice as directed on the package of long-grain rice 2 cups of water for 1 cup of rice cooked covered at a low simmer yields a sticky, wetter rice that does not have separate grains.
While this is good if you plan to eat the rice with chopsticks, it is not as attractive or as easy as the ''boil in lots of water'' method above. Cooked rice can be frozen for use at a later time. When ready, thaw and then microwave the rice to heat it. The frozen and reheated rice will taste like it is freshly cooked. To freeze cooked rice, just pour it into a freezer-safe container or even a zip-lock storage bag, label, and freeze.
Ensure the rice is completely cool before freezing, preferably after being kept in the refrigerator overnight. How long it lasts: Frozen rice will be good in the freezer for at least 6 months. However, if appropriately packaged with a vacuum sealer, it will remain good indefinitely. Rice is one of those very versatile foods that can be used in many different ways. It can be used as a side dish served with many different kinds of main dishes like steak and gravy, as part of the main dish as an ingredient in casseroles, or even turned into a dessert-like rice pudding.
So, if you have not yet perfected your method of cooking rice, my suggestion is to try both the covered and the uncovered methods described above and find the one that you prefer and which seems to work best for your cooking style.
I hope this helps, and thanks for stopping by! Hi, I'm Anne but my grandchildren call me Jelly Grandma. I have over 50 years of experience as a Southern cook and am a retired librarian. I love sharing what I have learned. Once the water boils and you reduce it to low to simmer the rice, leave it for about 5 minutes. Check the water level. Some white rice absorbs water very quickly.
Stir to even out areas that are becoming higher and approaching the surface of the water. Stir the rice occasionally and fold the top layer below the rest of the rice as the water level lowers.
This helps keep the top layer from drying out. Dig into the rice and check the bottom layer to see how much water remains once you no longer see water above the top of the rice.
Stop cooking when you see a little bit of water left at the bottom; the bottom of the pot will look like it has a creamy or starchy layer on it.
Do not let all of the moisture evaporate while the heat is on because the rice will absorb the remaining moisture as it cools.
The rice was phenomenal, and the coconut milk added a tiny bit of sweetness. Really good. I've tried many techniques but this one is fool proof. Rice came out perfect! Save Story. To revisit this recipe, visit My Account, then View saved recipes. Step 1 Place rice in a pot with sufficient water to cover. Step 2 Begin cooking the rice, uncovered, over high heat, by bringing the water to a boil. Step 3 Turn off the heat and loosen the rice with the wooden spoon or chopsticks.
Leave a Review Tell us what you think.
0コメント