Used as a Vegetable, Some Rice Recipes

Cooked rice is simply softened rice and the choice of softness is a personal one. The degree of softness is reliant upon cooking time. For a softer result, use more water and increase the cooking time I recommend. If you require a firmer result, use less water and decrease the cooking time. Test a few grains at any time after 12 minutes.

Boiled Rice- The method most used by the Americans.

Even when using the following precautions, exactly as directed, the two following methods tend to yield a wet, sticky, very unsatisfactory product.

1 cup rice     3 quarts water or more  1 Tbsp. salt

Rinse the rice; drop it into the salted boiling water; and boil rapidly, uncovered, for fifteen or twenty minutes, or until the kernels are soft when pressed between the thumb and finger Place in a colander (saving the water for soup) and pour boiling water over the rice to separate the grains. Drain and place in the oven with the door open for a few minutes, to allow the cereal to dry out. The grains should be separate and distinct.

Pressure Cooking

Because there is far less evaporation you can use less water when pressure-cooking rice

1. Bring combined ingredients to full pressure, then lower heat and cook for 35-45 minutes

2. Remove from heat and let stand for at least ten minutes.

3. Remove cover, mix rice, and serve.

Personally, I do not recommend either of the above methods.

A (much more satisfactory) Chinese Method of Cooking Rice

Brown Rice                          White Polished Rice

2 cups cold water              1-½ cups cold water

1 cup brown rice                1 cup white rice

½ tsp. sea salt                    ½ tsp. sea salt

1.     Bring the water, rice, and salt to the boil and boil uncovered, for 3 minutes.

2.     Reduce heat to lowest possible level and simmer, covered, but with the lid tilted to allow steam to escape until water has all been absorbed, and holes or “craters” appear in the surface, and rice is just beginning to scorch (this is the secret of Chinese style rice, and greatly improves the flavour).

3.   Remove from heat, fluff, and let stand 5 minutes, and it is ready to serve. Do not stir the rice while cooking.