One of the first lessons that we must take when we learn to cook, is to prepare the rice so that it is just right, loose and without burning it.
For many, rice is a religion . For most, however, it’s simply one of the star items in any recipe inventory. After all, it is an ingredient with which we can build or complete many dishes of food. For this reason, one of the first lessons that we must take when we learn to cook is to prepare the rice so that it is just right , loose and without burning it.
One of the first lessons we must take when we learn to cook is to prepare the rice so that it is cooked, loose and without burning it.
How to prepare the perfect rice?
You only need rice and water . However, handling these ingredients in their proper proportions will make the difference between perfection and disaster. The norm says that we must add two parts of water for each part of rice … and it is true in most cases. But the best alternative will always be to consult the packaging, where the manufacturer will tell you what are the appropriate times and proportions to get the most out of your product.
But here’s an important trick: sometimes double minus one is better than exact double . If two cups of rice spill, better pour three cups of water; if five cups of rice spill, better pour nine. It is always better for the rice to be raw than for it to go too far. Because there is always time to add one more cup of water. But once the rice is gone, there is no turning back.
A step prior to cooking that we must never forget is washing the rice. In the first wash the water always comes out white. This is due to the starch , which can cause the rice to be pasty and cakey once boiled, and the grains to stick together more easily. For this reason, before putting it to boil, it is very important that we rinse the rice as many times as necessary, until the water runs clear.
The best option to prevent the rice from sticking is to always use a non-stick pot, where we will include both the rice and the water in the appropriate proportions. As for the amount of salt, the only thing we must take into account is that the water is neither too salty nor too bland. And for that, what we have to do is try it.
Rice is one of the star elements of any recipe inventory.
At this point, you have to give the rice a good shake with the water. Either with the spatula or directly holding the pot and with a good movement of the wrist. And once this is done, we should not touch the rice again , because the movement can activate the starch that may remain in the rice. It is convenient that we cover the pot… although not completely. It’s good that the rice breathes a little.
One of the infallible remedies to prevent rice from sticking… or worse, from burning; is to add a little olive or lemon oil when the water is hot, but it hasn’t started to boil yet.
As soon as the water reaches the boiling point, lower the heat to place it on a medium heat. Let it boil, but without going overboard. Then, let it cook for fifteen minutes . The only thing left to do now is check that the rice is ready. And if it is, we will turn off the heat and let it rest for five minutes with the lid on, covering everything.
Once the rice is well cooked, let it rest for five minutes with the pot tightly covered.
An infallible remedy to prevent rice from sticking
Although in other countries it would be considered heresy, in Spain it is very typical to cook white rice in plenty of water and then strain it. And it is a very interesting option when we are making white rice to accompany another dish . In fact, it is the perfect way to make the rice loose and so that it does not stick to the bottom… with so much water, the opposite would be strange.
Essentially, this way of cooking rice is the same as cooking pasta . Although with a difference: when we cook the rice, we must be careful with the amount of salt we add. Rice absorbs much more… and that is something that ends up noticing in the taste. So, what we do with the pasta, adding salt when we feel like it and in whatever proportions we like, is ruled out in this case.
To know the amount of salt we should add to the water, all we have to do is taste it. And that means we have to do it while it’s still cold. It is true that salt water takes longer to boil, but we cannot ignore the taste just because it will take a little longer to reach the boiling point. The water should not be too bland or too salty. It must be on point.
Regarding the cooking time, the general rule says that we should add the rice when the water starts to boil , and that we should remove it when 20 minutes have passed over medium heat . But, as we have said before, it is always best to consult the manufacturer’s instructions, because he is the one who knows his product best.
