1 Let the rice soak
It’s a good idea to let the amount of rice you want to cook soak in water overnight.
2 Rinse thoroughly
Usually, rice is rinsed with 2–3 changes of cold water. There are two reasons to rinse your rice. In some factories, powder is used as a milling enhancer, so rinsing is an important step before cooking your rice. Rinsing also removes some of the starch, making the rice less sticky. Sometimes—mainly in the case of basmati—soaking the grains helps hydrate them properly and prevents them from breaking during boiling. In any case, make sure to drain your rice well; otherwise, you’ll need more water during cooking than initially estimated.
3 Cooking methods for creamy or fluffy rice
It is said that there are two main types of rice lovers: those who prefer it “fluffy” and those who like it “creamy.”
Wrong! Most people on Earth want it “sticky” so it can be eaten with chopsticks. For “fluffy” rice, choose parboiled rice, which doesn’t turn mushy no matter how long you cook it. For “creamy” rice, opt for glutinous rice like “arborio” or “carnaroli.” For “sticky” rice, basmati or jasmine are the preferred choices.
4 Adding flavor to bland rice
Rice is inherently bland, which is why it needs to be cooked in broth (beef or chicken), boiled with other ingredients, sautéed with butter once it’s ready, or topped with a sauce or yogurt. Another method to enhance its flavor is to sauté it in oil until it “sweats” before adding water. However, before all these steps, the rice needs to be rinsed well with cold water before cooking.
5 The three secret ways to cook rice
Rice can be cooked using three methods. For “creamy” rice, broth is added gradually to the pot while stirring constantly and thoroughly. For “fluffy” rice, there are two techniques. In the first, add the rice to boiling water and drain it as soon as it’s done. The other technique is as follows: the ratio of rice to water is 1 to 2.5. Bring the 2.5 parts water to a boil, add the 1 part rice, turn off the heat, and cover the pot. When the liquid is absorbed and holes form on the surface, the rice is ready. For “sticky” rice, steaming is the best cooking method.
6 Rice calories
Although the phrase “overweight Asian” is often considered a joke, rice does have quite a few calories: specifically, 365 per 100 grams. This does not include sauces, fats, and other ingredients used in its preparation.
