Jul 5, 04:13 AM: Rice (Plain)

A friend asked me about cooking rice which seamed silly at first but after some research I can see why it would confuse some people. Read all the instructions before you begin. This is for plain unflavored rice to be used in other recipes or as a base to other foods.

What you need:

  • Rice – long to medium gain “white” or milled rice.
  • Large Bowl
  • Strainer
  • Tap Water – any source of clean water will due.
  • Cooking Water – measured out in advance you will need 2 parts water to each 1 part rice i.e. if you are using 3 cups of uncooked rice you will need 6 cups of water.
  • Saucepan with lid – at least 4 times as large as your amount of uncooked rice or twice the size of the cooking water.
  • Dinner Fork

What to do:

  1. Rinse the extra starch off the rice by placing the rice in a large bowl, covering with tap water and stirring until the water gets cloudy. Strain the rice then repeat at least twice then set rice aside.
  2. Put your cooking water in the saucepan, cover, and bring to a boil on high heat.
  3. Reduce heat to medium and add rice. Cook uncovered for 5 minutes. This will take 5 to 7 minutes depending on the amount of water.
  4. After 5 minutes reduce heat to a simmer (low) and cover pan. Cook for 15 minutes. During this time small holes or craters should appear in the rice (the mass not the individual grains).
  5. After 15 minutes turn off heat and let stand covered for 10 minutes.
  6. After 10 minutes uncover rice and “fluff” or stir gently with a large dinner fork.

Notes

  • The 1 2 3 rule states that 1 unit uncooked rice plus 2 units liquid will equal 3 units of cook product. So if you start with one cup of uncooked rice you will end up with about 3 cups of cooked rice. This will vary with the type of rice.
  • For short gain rice you can use this recipe but reduce the amount of cooking water by ¼ (i.e. 1 cup rice equals 1 ½ cups of water).
  • For “brown” or whole gain rice you can use this recipe but make 2 changes:
    1. Increase the amount of cooking water by ¼ (i.e. 1 cup rice equals 2 ½ cups of water).
    2. Increase the cooking time in step #4 to 45 minutes.
  • Never worry about cooking too much rice. It has a ton of uses and freezes very well.
  • For serving size I recommend a half-cup (4 oz.) per person for a plated or sit down meal. If you’re putting the rice on a buffet I would make ¾ cup (6 oz.) per expected guest, this will handle any extra guests and/or greedy people.

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