We all know the most convenient way of preparing rice is to use a rice cooker, on the other hand, if you don't have one or you don't want to use one there is always the aged traditional fail safe means of doing it as well, a technique that has been passed down throughout the generations. Being that there are scores of varieties of rice out there means that there are also a number of choice ways of cooking it and using it. One traditional mode of cooking rice is to give flavor to it by means of seasonings or broth, a natural soup that you can use instead of water, to make the rice real tasty together with the chicken or vegetables.
In order to make an ample serving that will provide for at least 4 individuals you will first of all need a large pan or shallow pot. Take 2 cups of white rice, either plain or glutinous (depending on how tacky you desire it). Ensure that you have a good amount of either vegetable oil, margarine or butter, roughly 2 tablespoons worth. Ideally, for 2 cups of rice, you will need roughly 3.5 cups of water). You can additionally add a nip of salt to flavor, but not too much, because over salty rice can be just as unpleasant as having waterlogged rice.
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When you have placed the rice into the base of the pan, wash then empty the water off a number of times until it appears no longer cloudy, this not only cleans the rice but additionally removes some of the starch. You can run a manual check to make sure you have the exact measure of water by placing your longest mid finger into the pot, the water ought to reach up to your knuckle. Put in your salt along with oil at this point before the cooking process begins. Set your pot on a heated stove along with a cover that does not entirely conceal the top, leaving roughly 1cm opening between the lid and the pot. The intention is not to bring the rice to a rapid boil, consign it to begin with on a low to medium temperature and leave it for around 20 minutes to warm up.
When this time has elapsed, then check it in 5 minute intervals until the water has been totally saturated up by the rice. On occasion it might seem that the water has all disappeared, however to be assured, take a spoon and push the rice back and forth to reveal any residual water. If there is, then merely shut the cover for the last 5 minute blast. If you should discover that the rice has not reached the texture of suppleness you want before the water has run out, then simply put in a further quarter cup of hot water to the middle of the pan and redistribute the rice about to cover it over. Once it's finished, only then turn off the heat and leave it to remain a further 5 minutes simmering with the cover still on, then stir and fluff the rice up before serving.
If you would prefer to have your rice plain and unflavored then just follow the equivalent procedure stated above, except this time after the rice has been rinsed and cleaned, you need to bring the water to the boil before you actually add the rice to the pan. You could use extra water for this process as it is okay to drain some water if needed (ensure that you have a colander and a large bowl to hand as well). As soon as the rice has been added to the boiling water you will need to stir regularly to ensure that it does not attach together.
Wait about 10 minutes and then inspect to see if it is done. If not, then continue to stir each 2 minutes until the cooking process is concluded, at which point you basically need to pour the contents of the pot into the sieve, letting the surplus water drain off into the bowl. Once all the spare water has been removed then return the rice to the pot, where you could season it if you like and then dish up. Rice tends to be a trifle stickier when cooked this way so it is ideal for using to make things like rice balls, etc.
If you are on a low salt diet, you could always add a small amount of chilli, vegetable or bouillon stock cube to the rice to flavor it. There are loads of different flavoring options furthermore many rice recipe cook books will allow you to experiment with numerous flavorings. On a concluding note, remember never to reheat your rice once it has gone cold as rice will go off very quickly, either keep it hot or if it is to used as a cold social gathering dish then make certain that it cools down very fast by placing it into small containers.
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Alpha Heavy Gage 15 QT Stainless Steel Stock Pot with Glass Lid By SAVEZONEUSA /ALPHA Feature
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Alpha Heavy Gage 15 QT Stainless Steel Stock Pot with Glass Lid By SAVEZONEUSA /ALPHA Overview
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