How to Cook Rice
Rice is a staple food in many cultures and households, and it is super versatile - it's used to make kheer or sweet rice, paella, fried rice, biriyani, sushi, risotto, Spanish rice, Mexican rice... *out of breath*. What can I say? Rice is nice!
Ingredients
- 1 cup Basmati rice, uncooked use Jasmine, white long-grain, brown, or any other rice of your choice.
- 1 3/4 cup water * (see notes)
- 1/2 tsp salt
Instructions
- Ensure that your rice is fresh. Pick out any grain that looks “burnt” or black. Look out for debris or any creepy crawlies (bugs or even worms).
- Wash your rice thoroughly with clean water. “Agitate” the rice with your fingers as you rinse. The water will be cloudy at first. Rinse until it is clear.
- Add the rice, water, and salt to the pot. Stir for a few seconds. Bring to a boil.
- Then, reduce the flame to medium-low heat, and cover the pot with a tight-fitting lid. Simmer for the required timing (according to the rice you selected e.g. basmati, brown, etc.) Do not lift the lid during the cooking time. No peeking 😛
- After the time is up, turn off the heat, and let the rice rest for 10-15 minutes, undisturbed.
- Then, uncover the pot, and use a fork to “fluff up” the rice.
- Serve with your favourite side dishes, with beans/ tofu, or have it on its own (that’s good, too). Enjoy.
Notes
- * Different varieties of rice require different amounts of water per cup of rice. See the guide above (in the “Notes” section) to determine the amount of water you will need according to the rice you are using, such as basmati, jasmine, brown, etc.
- Wash your rice really well to get rid of excess starch (which can make the rice gummy), contaminants, dirt, and bacteria.
- When your rice is cooking, or resting, do not disturb it (respect its nap 🙂 ).
- To store, let the rice cool a little before transferring it to an air-tight container. Let it cool completely before storing in the fridge for 4-6 days. Reheat in the microwave, until well heated through.