Secret to cooking perfect rice
Looking for some straight talking advice on how to cook rice. Look no further!
There are lots of ways you can actually cook rice. Here is a small list of ways you can approach it.
OPEN PAN METHOD:
Open Pan (or excess water) is where rice is cooked in lots of water just like potatoes or pasta, then drained in a colander.
Bring a large pan of water to the boil. When boiling, tip in 500g (approx 10 servings) of rice. Return the water to the boil then stir well. Lower the heat to a fast simmer following the instructions on pack. Drain in a colander and allow to stand for 5 minutes, before fluffing with a fork and add a little butter or oil (optional).
CLOSED PAN METHOD:
Covered Pan (or absorption) is where the rice is cooked with a measured amount of water (which varies according to the rice variety) in a covered pan. The rice absorbs the water completely and is not drained.
Place 500g (approx 10 servings) of rice in a pan. Measure in the some cold water to just just above the rice level. Bring to the boil, stir, then cover and turn the heat to low and simmer according to pack. At the end of the cooking time, remove the pan from the heat, still covered, and stand for 5 minutes. The surface of the rice will have small holes in it, this is quite normal and it should be fluffed with a fork before serving. A knob of butter can be added if desired.
COMBI STEAMER METHOD:
A popular method for cooking rice – combi steamers give a great result and allow additional flavours to easily be added during the cooking process.
Place 500g (approx 10 servings) of rice in a shallow solid dish. Stir in 750ml of cold water. Add half a teaspoon of salt and a knob of butter (optional). Place in the combi steam oven, uncovered. Fill up the water tank as per manufacturing instructions and cook on 100% steam. Remove from the oven carefully and fork through the grains.
RICE COOKER METHOD:
Rice Cookers are independently electrically operated and similar to a pressure cooker in design. Cooking time is similar to the covered pan method. Measured amounts of rice and water are placed in a rice cooker, which is then covered and switched on. When the water has been absorbed the rice cooker turns itself off and is able to keep the rice warm for several hours without spoiling.
Simply place 500g (approx 10 servings) into the rice cooker. Add the required amount of water as recommended by the manufacturer and then cook. The rice cooker will automatically switch off once the liquid has been absorbed.
For best results if ever cooking wholegrain varities, simply rinse the rice in cold water before cooking.