1 +1/2 cups long-grain rice (Basmati, Jasmine, about 8.8 oz./ 250 g) 2 cups water or stock (about 350 ml / 11.8 fl. Long-grain rice like basmati needs to be rinsed before cooking to get rid of any excess starch and then boiled or cooked by the absorption method. First thing’s first. To be honest, measuring out water in a jug isn't too much of a faff anyway, although it's a tip to bear in mind should you ever venture into camp cookery. The ideal time to allow the rice and water to simmer should be about 45 minutes. Leave the pot on the burner, completely covered for maybe ten more minutes, which will enable the rice to absorb the remainder of the water in this time. Rice to Water ratio 1:1.5. Just learn the few simple steps for cooking long grained rice into a delicious fluffy dish. I can't comment on the success of this particular method because I do it differently and in much less time. All rice should be eaten on the day it’s cooked. Not only does this give a slightly dryer result, but unless you've got the oven on for something else, it's an almost criminal waste of energy, and greaseproof paper. As long as you get the measurements right, I guarantee the recipe below will work perfectly with all sorts of long-grained rice, leaving you plenty of time to get on with making the rest of the dinner. The only difference is the amount of water used to cook the grains, regardless if it’s white or brown. 3. Step 1: Measure your ingredients. Brown rice can be cooked either on the stove top or, my favorite method, in the oven! oz.) Add the desired amount of rice to the cooker, and water and bring it to boil. Only lift the lid slightly when checking and put it back on as soon as possible to keep the steam in. http://www.finecooking.com/item/5489/long-grain-rice, http://www.taste.com.au/news+features/articles/5775/how+to+cook+rice, http://culinaryarts.about.com/od/ricegrains/a/Rice-In-The-Oven.htm, http://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-rice/, http://www.finecooking.com/articles/how-to/fix-imperfect-rice.aspx, http://www.sheknows.com/food-and-recipes/articles/990913/what-to-do-with-overcooked-rice, http://busycooks.about.com/od/howtocook/a/ricescience.htm, consider supporting our work with a contribution to wikiHow. Try to avoid lifting the lid off the pot while the rice is simmering or you'll let out the steam. Add rice, butter, and a large pinch of salt. She then gives four options for finishing the stuff off – the first, and most traditional, being covering the pan with a tightly fitting lid, and simmering the contents gently for 10 minutes, then leaving it to rest for another 5 before inspecting it. This long-grain rice has a popcorn-like aroma and slightly nutty flavor. It is every third house question how to cook rice in a rice cooker? The rice cooks much faster than in a rice cooker, and you can cook it to your desired degree of firmness, so this method should be foolproof for any type of long grain rice. With this method (and a little tip about which type of basmati rice is the best) there is no need to clutter your kitchen with a rice cooker. Cooking long grain brown rice involves using the right amount of water. Plus, they are high in fiber, which is important for a heart-healthy diet. For this, measure the rice by volume in a measuring jug - not by weight - allowing about 65ml/2½fl oz per person if you're cooking the rice as a side dish. Cook long grain rice for 25 to 30 minutes; parboiled rice 30 to 40 minutes; and brown rice 50 to 60 minutes. Rosemary Brissenden, author of the masterful South-East Asian Food, suggests an easier way to measure your water, using only a finger; apparently no matter how much rice you use, or how large your saucepan, the water should always come up to the first finger joint, if your fingertip is just touching the rice. Use it as you would other long-grain rice … Give everything a gentle stir. Put it in a large pan containing 585ml fresh water and a generous pinch of salt on a medium heat. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. There's no need for precise measuring nor fancy equipment. Many rice cookers will keep the rice warm until its ready to eat, Add it to any soup, baby food, or homemade meatballs. Put it in a large pan containing 585ml fresh water and a generous pinch of salt on a medium heat. Follow these easy steps for long grain, jasmine and basmati and you will serve perfectly fluffy rice daily. Bring to a rolling boil and then reduce the heat to a gentle simmer. It should be soft and sticky when cooked properly. Brown rice needs more water than white rice to cook and takes longer. The process of cooking rice in a rice cooker is simple. Posters on the online messageboard chowhound.com suggest it rinses off excess starch and gives a fluffier result, but if it does, I can't tell the difference. Give the rice time to cook and absorb all of the water or liquid you added. Put the rice in a saucepan and pour over the water. Jasmine rice originates from Thailand and is commonly used in Asian cooking. How to cook rice: Step 3. https://themom100.com/recipe/how-to-cook-perfect-rice-on-the-stove-2 Try not to lift the lid too often to keep as much steam in the pan as possible. Raw rice (jasmine, basmati, regular long grain, short grain (like Korean rice or Japanese sushi rice) Water How to cook rice. Simmer for 50 minutes. If you don't have a strainer, simply tilt the saucepan carefully so only the water drains, using a wooden spoon if necessary to keep the rice in. Variations for cooking brown rice and wild rice in Instant Pot are provided just below this recipe card. Learn more... Rice is one of the simplest and most versatile foods to cook at home. Make sure the lid is on tight to keep in the steam. This will help the grains cook more evenly. Remove the rice from the heat source. After cooking my rice, it has a bad taste and/or smell? Basmati rice. So if you are making 4 portions you need around two cups of dry rice. Learn more about cooking Jasmine rice in our comprehensive guide. Fluff the rice up with a fork, right before serving. Quickly cover with a lid and leave tightly covered for another 5-10 mins to absorb any remaining water. Remove the Rice and Let it Stand. We’ll show you how to cook rice in the microwave, with perfect results, every time. I have tried for a long time to find a way to consistently make perfect long grain white rice and this technique really does the trick! In his book Curry: Classic and Contemporary, Vivek Singh says that rice dishes cooked in this way "retain more flavour and nutrients". But there's more than one way to skin a cat – and the disagreement here starts well before the flaying begins. If you are using enriched long-grain rice, then washing is no longer needed since it might remove the nutrients and minerals added. Drain the rice and discard the soaking water. I try soaking basmati rice in cold water for half an hour, an hour and three hours, and then cook it and compare it to rice which hasn't been soaked at all – there's little to choose from between the three soaked grains, but it's definitely more evenly cooked, and easier to separate than the non-soaked portion, which seems dry and clumpy in comparison. Long-grain rice varieties include long-grain white and brown rice, white and brown Basmati rice, and Jasmine rice. Transfer the rice to a medium, heavy-based saucepan that has a … Rice is a cereal grain and is one of the most commonly used staples around the world. Leave for at least half an hour. Use one cup for every 2-3 portions you need of cooked rice. Although brown rice generally takes longer than white rice to cook (typically, an additional 15 minutes or more), the simmering time can be minimized with a brief toasting in butter first, which emphasizes the grain’s natural nuttiness. White, short grain - 1 1/4 cups of water per 1 cup of rice (300 mL water per 240 mL rice) Brown, long grain - 2 1/4 cups of water per 1 cup of rice (520 mL water per 240 mL rice) Sold as "parboiled" (not half-cooked at home) - 2 cups of water per 1 cup of rice; For Indian style rices like Basmati or Jasmine, less water is needed as a drier rice is desired, use no more than 1 1/2 cups of … Take your rice out of the microwave. If you use white rice, it may become too soft or mushy during cooking. https://cooking.nytimes.com/recipes/1014002-basic-steamed-long-grain-rice This method will work with long-grain white rice, Jasmine rice, and basmati rice. Brown rice, which can be either short or long grain, adds fibre and whole grain goodness to your diet. Draining water after cooking, will the rice lose nutritional value, such as minerals, vitamins, etc.? A rice cooker is mainly designed to cook rice and its similar grains. Red rice or black rice would be a good addition to this recipe. Thanks to all authors for creating a page that has been read 129,295 times. Step 2: Add the Rice. You know where you are with pasta – there's not much more to it than there is to boiling a potato – but rice, well, it's temperamental, prone to gathering in great claggy clumps, or boiling over in a torrent of unappetising foam. This is where you cook the rice al dente, then let it finish cooking off-heat until all water has been absorbed. Use vegetable or chicken broth instead for more flavor. In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and 1/2 teaspoon salt and bring to a boil. When the water has returned to a boil, stir in the rice. https://www.allnigerianrecipes.com/howto/parboil-jollof-white-rice Be gentle while rinsing the the rice. All long grain rice types have different water and time requirements if you cook them in a rice cooker. Then, add the rice to the boiling water and cover the pot. Rice can also be finished off in a buttered baking dish in the oven – 15 minutes at 180C, swaddled in buttered paper and foil, should do it. Butter or savory herbs such as thyme or oregano make a bland rice dinner appealing. https://www.deliaonline.com/.../entertaining/how-to-cook-perfect-rice I used to cook rice according to the instructions on the packet, naively trusting that they would give the best results – but when it comes to rice, it seems they're designed to be foolproof, if not perfect. I cook professionally and do it this way every time. Leave for five minutes then fork through to fluff up. We're all scared of rice – we must be, that's the only explanation I can find for the way we serve it, slopping all over the plate in a tide of starchy water, or stuck to the plate in a daunting mass of dry carbohydrate. Basmati is a long-grain rice that is typically associated with Indian cooking. Let it stand, still covered, for 5 minutes. Below are the most common problems that people run into when cooking white rice and how to fix them: Burnt rice or rice that is too hard: You didn’t add enough water. If you have unsoaked converted rice, it’ll only need … https://www.thespruceeats.com/sticky-rice-easy-recipe-3217714 Owen explains that it helps to soften the grains, so the water can penetrate them more easily, and thus stops them sticking together in the pan during cooking. Step 1. Measure the rice into a cup and level the top, or weigh the amount of servings you want into a jug and note the liquid level it comes up to. Reduce the heat on the stovetop to the lowest possible setting and let the rice simmer for 15-20 minutes. On the other hand, rinsing rice also removes some of the surface starch, making it less sticky. I'm talking about perfect, al dente rice (firm but easy to chew), with each grain staying separate from the rest. Step 1: Measure your ingredients. See notes on storage and freezing below. Basmati rice is a signature grain in Indian cuisine. Use about twice as much water as rice by volume. 2. Rinse the rice thoroughly in cold water until the water is clear. If your oven dish doesn't come with a lid, cover with a large piece of tin foil, or use a large oven-safe plate in a pinch. This type of rice is ideal for health and nutrition-conscious people. Give the the rice a brief rinse under running water and then put it in a large pan and cover with cold water. Absorption Cooking long-grain rice in a rice cooker is similar to the other varieties we know. Brown rice *Note: These steps are designed for cooking long grain brown rice. The recipe below will make about 5 cups of cooked white rice – enough for a side dish … And learning how to cook rice so it’s perfectly fluffy will help you master a wide range of tasty, thrifty meals for the whole family.. The kind that's delicious with a just bit of salt and butter, or even olive oil for a vegan option. Washing the rice in several changes of water, for example, as recommended by Meena Pathak – and common in "most Asian countries" according to Owen, is unnecessary when it comes to the rice sold in the UK, which has generally been exhaustively picked over to rid it of any remaining husks and other detritus before packaging. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Long-grain rice is slim with an elegant curve, and can triple their size. There are 40,000 varieties of rice and so many ways of cooking it, with almost every country its own take on it. Add them during boiling for a strong flavor or stir in after the rice is cooked. By using this service, some information may be shared with YouTube. It will be very hot. Good for long grain, not so much for short grain used for such or risotto. Try to drain off the hot water when the rice is still firm. [2] X Research source If you don't have a strainer, simply tilt the saucepan c… Rinse the rice (optional). Rice Cookers are simple electronic devices used to cook a variety of grains and rice. By signing up you are agreeing to receive emails according to our privacy policy. It is fragrant and fluffs well and is ideal for curry or rice pilaf. Brown rice . It is usually table rice in China, Korea and Japan, and in Italy is used to make risotto. Don’t try to use brown rice! When rice finishes cooking, rice cooker will switch to ‘keep warm’ (after approx 15 minutes). Even though brown rice takes a bit longer to cook than white rice, it's well worth the wait: unrefined grains retain more vitamins, minerals and antioxidants. By soaking the rice, you're softening the tough outer shell of the grain. Rinse thoroughly before cooking if your rice contains dirt or other contaminants. Apart from using the above two methods, you can even choose to cook long-grain rice in a microwave oven or an electric rice cooker. She uses about the same ratio of water to rice as Sri Owen, but employs a two, rather than three-stage process – as soon as the pan comes to the boil, she covers it, turns the heat right down, and leaves it to simmer very, very gently for 25 minutes. Place the rice in a large saucepan and add one and a half cups of cold water. https://www.thespruceeats.com/fool-proof-stovetop-rice-recipe-4065110 Directions In a medium saucepan over medium heat, bring water to a boil. To cook long grained rice, start by boiling twice as much water as rice you're using. Cooking rice in the microwave is cheaper and more convenient than having a rice cooker. This may result in fluffier rice, although some milling processes leave little excess starch to remove. Cooking Rice by absorption method. The rice itself is pleasingly fluffy, though, and otherwise perfectly cooked. Finding that right balance between fluffy and over cooked can seem somewhat impossible. It’s a long-grain rice that has a subtle floral aroma. Many writers, Brissenden included, beg the reader not to add to salt to their cooking water – "let it speak for itself" Sri Owen urges – but, western philistine that I am, I've gone back to it in the belief that a pinch helps to bring out the aromatic flavour of the rice. https://www.thekitchn.com/how-to-make-rice-in-a-rice-cooker-226756 It's cooked through, sure, and the grains are nicely separated, but even after returning them to the warm pan for a couple of minutes to dry out, they're bland and ever so faintly soggy. We use cookies to make wikiHow great. There are 40,000 varieties of rice and so many ways of cooking it, with almost every country its own take on it. If you are cooking brown rice, you may need half a cup more water. Let stand for 5-10 minutes. Cover; continue cooking for 12-15 minutes or until all water is absorbed. Rinse white rice grains with cold water; Place 1 cup of rice in a rice cooker bowl; Add 1 ½ cups of water; Start cooking in the rice cooker. Perfectly cooked long grain rice. For the absorption method, place 1 cup of white long-grain rice in a strainer and rinse under cold water until the water runs clear. Medium-grain rice, like arborio, is slightly shorter and has more starch content. Photograph: Felicity Cloake, Perfectly cooked long grain rice Photograph: Felicity Cloake. Bring to a boil, lower to a simmer, cover and cook for just 20 minutes. References. Rub the inside of your crock pot with a little butter so the rice doesn't stick. Long-grain rices such as basmati are thin, dainty and pointed. Soak the rice, let it drain, and cook on low heat for 12-13 minutes. After the rice is done simmering, strain it in a colander and serve! Obedient to Sri Owen's instructions, I put 450g rice in a pan with a pint of cold water, bring to the boil, then turn down the heat and simmer until all the water has been absorbed, by which time it is swollen, but still chalky to the bite. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. And if something does go wrong, console yourself with the knowledge that in rice-eating cultures around the world, from Iran to Korea, a 'burnt' crust at the bottom of the pan is eagerly fought over as a delicacy – in fact, in Puerto Rico, there are even a number of popular merengue songs devoted to singing its praises. Bring pan back to a simmer then lower heat and cook, covered, 18 minutes, or until rice is tender and water is absorbed. Soaking it in cold water for at least 30 minutes and up to several hours will help cut the cooking time. Fluff … You’ll need to figure out how much rice to use-and the math is super easy. I do take one very useful tip from The Rice Book, however – rest your pan on a damp tea towel after cooking, and you'll get a cake of rice at the bottom, which, she says, the Indonesians call intip. I give the microwave another go, swapping the pan for a plastic container, and dutifully watching it spin for 5 minutes. This is the method that Jamie Oliver uses, under the bold claim that it's foolproof – the partially softened rice is transferred to a colander, and steamed over the pan of boiling water until cooked through. See also How to Cook Rice in a Microwave and How to Cook Rice Over a Fire. Check the inside of your pressure cooker for "fill to here" lines labeled "long grain" and a specific amount of rice. Cover with a tightly fitting lid, reduce the heat to a very gentle simmer and cook for 10-15 mins until the water has been absorbed and the rice is tender, American long grain rice will take a little longer to cook than basmati. It is possible for rice to absorb other smells or odors, while in storage. At this point, taste the rice. To use the method below, add 1¼ times the amount of water. A collection of the best recipes from the Cookpad Japan community, translated into English! White rice can be extremely fussy, even for the most seasoned of cooks. After all, it's not as if rice is a novelty – we've been cooking with it for far longer than spuds or spaghetti – and nor is it rare; in fact, as pub quiz aficionados will no doubt be aware, it's the world's second most popular staple crop, trailing only maize (and who in their right minds would opt for polenta over pilau if they had a choice?). Ingredients for cooking rice in the microwave. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. 1. Soaking gives the rice a head start on cooking and yields a better texture. Stir … Stir once, cover, and reduce heat to low. Let the water return to a light simmer. Once you’ve added your water to the pot, bring it to a boil. I'm going to explain how to cook long-grain rice like pasta, with a little shortcut. If you pre-soaked the rice, then you only need to simmer it for about 6 to 10 minutes. Boil the water and rice until all of the water is absorbed and the rice is fluffy. Whatever your reasons, here's how to cook rice in the microwave, step by step. And then we go and invent boil-in-the-bag. cookpad.japan. That’s right. Measure out 2 cups of sweet rice and place it in a pot. 1. Traditionally is it recommended to use 1-1.5 cups of water to 1 cup of Jasmine rice. Bring to a boil, then cover pot with a tight-fitting lid and reduce heat to … *Note: These steps are designed for cooking long grain brown rice. https://www.goodhousekeeping.com/.../how-to-cook-rice-in-rice-cooker "Proper amount of rice to water ratio helped.". If you’ve picked up a package of instant, jump below for some alternative tips. Having never enjoyed much success with the microwave (scrubbing starch from electrical objects has never featured in my top 10 of recreational activities) and lacking the room for a dedicated rice cooker, it's the hob for me. Remember that as you're doing the washing up. At present, there are several ways of cooking Basmati rice. Enter the Instant Pot. Medium-grain rice is fluffy after it is cooked but it can clump up as it cools. 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