For some people, cooking is so natural, as if cooking was in their genes, with no effort involved.
It is frustrating to feel you do not have those cooking genes, not even for cooking one of the easiest dishes like rice.
Rinse, not rinse, sautéing with butter, add water or broth, steam, and bake; you have tried them all without success. There is something you are not getting right, and you finish with a chewy or dry rice bowl every time you cook it.
It is time to solve that inconvenience. Let’s review all the information you need to know for cooking the best rice all the time, plus some tips.
What is rice?
Cooking perfect white rice does not have to be a chimera.
You do not have to be intimidated by it, even if you are at the edge of a rice-phobic issue, and avoid preparing it.
A good start would be to learn the basics of this start ingredient: rice.
Rice is a grain that originated in China approximately 10,000 years ago. Its versatility and affordability have made it possible for it to spread around the world.
Almost all people eat rice once a day. Countries have at least one typical dish made of rice. Risotto, paella, sushi, and pilaf, are a few examples of the importance of rice in countries.
Types of rice
There are more than 40,000 varieties of rice. People do not get to try all of them. Most of these varieties are grown locally, and few of used for exporting.
In general terms, the classification of rice comprises the grain type. This is the simplest way of recognizing them by length, shape, and starch content.
- Short-grain rice: They are round and tiny grains. They look plump and shorter and contain more starch than the others.
- Medium-grain rice: They are a bit bigger. They are longer than wider. These types have a high amount of starch.
- Long-grain rice: They are the biggest of all three types. They are slim and four times longer than wider. These have a lower starch content.
What is the relevance of starch?
You may be wondering why you have to know the types of rice. You take a package of the aisle in your grocery store and go home.
Well, here is the key to your success. Rice’s length and starch content define the way of cooking and its final texture. Take note of this: Depending on the length, you cook it differently.
Starch is the principal component of rice. It determines rice’s texture: fluffy, creamy, dry, firm, or sticky.
Short-grain rice has more starch. When it is cooked, starch makes rice to be stickier and chewy. This type of rice is ideal for preparing sushi, rice pudding, and molded salads, where grains have to be clumped.
Rice in the category of medium-grain also has a high starch content, but a little less than short-grain type. Once this rice is cooked, it gets tender and slightly chewy. This rice is good for making risotto and paella.
Long-grain rice has low starch content. Its final texture is a firm and dry texture. It is the best type for pilafs and salads.
How to cook perfect white rice?
You may have checked your rice package to find out the type you have in your pantry. Generally, the most common type in all pantries is long-grain rice.
To cook long-grain rice, follow these simple steps:
- There is a debate about rinsing or not rinsing. Rinsing rice helps to diminish the amount of starch in grains. But, while doing it, you are making rice to absorb water in the process, so, you need to adjust the amount of liquid you use to cook rice. If you rinse the rice and add the water called in the recipe, your rice will be sticky and overcooked.
- The rice-to-water ratio is also an aspect you have to consider (take note of this too). The recommended ratio to cook rice on the stove is 1:1.5, which means 1 cup of rice for 1.5 cups of water or liquid. If you rinse rice, you need to take out 2 tablespoons of water when cooking.
- Place 1 cup of rice and 1.5 cups of water in a saucepan
- Cook at high temperature and let it boils.
- Reduce heat and place a lid.
- Simmer for 15 minutes.
- Let it stand for 10 minutes.
- Before serving, fluff with a fork, And there you are, a bowl of perfect white rice.
