How to make rice 12 ways to make rice

Table of ContentsMethod 1: Understanding the Basic Process of Making Rice1.To make good rice, you must first buy high-quality rice.2.Consider whether you want to wash the rice.3.With the exception of Indian Fragrant Rice and Wild Rice, all other types of rice do not need to be soaked unless the recipe tells you to do so.4.Steam the rice, but not too hard, so that the rice kernels are separated and the flavor of the rice is retained.5.Be careful not to cut up the rice unless that's the desired effect.6.Use a large pan or cooking pot.7.Probably think about the right amount.8. Do not cut the grains of rice.6. Use a large pan or cooking pot.7. Probably think about the right amount.8. When the rice is cooked, be sure to serve it from the pan or cooking pot. METHOD 2: ABSORBING METHOD 11: Measure a cup of washed rice into a pot.2. Pour 1? cups of cold water into the pot.3. Add 1/2 teaspoon of salt to the pot.4. Bring the pot to a boil over medium to high heat.5. When the rice starts to boil, turn the heat down to minimum and continue to simmer for 5 minutes.6. Turn off the heat after 5 minutes.7. Taste a little bit of the rice to make sure that it's cooked (if you're adding the correct amount of water this shouldn't be an issue).8, Once cooked, take off the lid and let the steam escape.9. Serve the rice on a plate with a metal spoon. METHOD 3: ABSORPTION METHOD 21: Pour the rice and water into a large saucepan or cooking pot. 2: Bring it to a boil over medium heat. 3: Turn off the heat. 4: Turn off the heat, tip the pot down, and wait for 5 minutes. 5. Method 4: Absorption Method 31: Add 200 grams (7 ounces) of rice to the pan.2. Stick a clean finger into the rice.3. Place a tight-fitting lid on the pan.4. Once it comes to a boil, turn off the heat to a low simmer and continue to simmer.5. Take the lid off the pan. Method 5: Absorption Method 41: Pour 1 kilogram (2 ? lb, 5 cups) of rice into 3 liters (6 1/3 pints, 3 quarts) of boiling salted water.2. Turn off the heat and wash the rice in the pot with cold water.3. Place the washed rice in a dish that can be made in the oven. Method 6: Boiling Rice (Hot Water Method) 1. Be prepared to add a lot of water.2. Use a large cooking pot or pan.3. Add 460 grams (1 pound) of rice.4. Pour the rice directly into a colander.5. Separate the rice with a fork before serving. Method 7: Steamed Rice 1: Wash the rice in cold water.2: Bring the water to a boil in a steamer.3: Steam for 20-40 minutes. Method 8: Rice casserole 1: Pour olive oil or butter into a sauté pan or skillet.2: Add the amount of rice recommended in the recipe.3: Gently sauté over low to medium heat.4: Avoid letting the rice burn.5: Follow the recipe to increase the amount of water and rice absorption. Method 9: Rice Cooker 1. Read the instructions. 2. Use the rice cooker to make sticky rice, Japanese sushi rice, and brown rice. Method 10: Making Rice in the Microwave 1. Find a bowl that is large enough. 2. Place the bowl carefully in the microwave. 3. Reheat on half heat for 15 minutes. 4. Wait a few minutes (waiting 10 minutes is best) and then eat. Method 11: Make rice with milk.1. Sear the rice in hot water.2. Pour the milk into a saucepan or cooking pot.3. Add the washed rice. Making a pot of rice is something everyone does every day, but people always get confused about what is the best way to make rice. You always want to avoid the rice sticking to the pot, and more so, you don't want the rice to be completely burnt. Aside from that, you also want to make sure that the amount of rice will always fit the amount of the dish you are making, and it is not that easy to succeed if you just follow the recipe.

Method 1: Understand the basic process of making rice

1. To make good rice, you must first buy high-quality rice. Old rice will not taste as good as new rice. Rice can be made with water, stock, milk or broth.

2. Consider whether you want to wash the rice. Rice purchased in western countries is already washed before it is sold. Washing rice only washes away nutrients (for example, in the U.S., rice is usually rich in vitamins and minerals like niacin and iron). However, washing is a way to separate the grain from the rice (which is often applied in Asian countries) in order to get softer, lighter whole rice that won't stick to the pan. The French Encyclopedia of Gastronomy recommends that unless the rice has been pre-treated, we should always rinse the rice under running water and strain it before cooking. Rinsing the rice will get out much of the starch in the rice without losing the protein.

3. With the exception of Indian Fragrant Rice and Wild Rice, all other rice does not need to be soaked unless the recipe tells you to do so. If you want to soak, or if the recipe calls for it, the usual method is as follows: soak the rice in cold water for 30-60 minutes; or

rinse the rice in the sink until the water becomes clean enough to see the rice clearly. Basically, keep letting the running water rinse while shaking the rice until the cloudy water becomes clear.

Rice to soak include: Indian Fragrant Rice, Thai Fragrant Rice, and Long Grain Rice.

4. Steam the rice, but not too hard, so that the grains are separated and the flavor of the rice is maintained. This applies to rice steamed in milk, or glutinous rice.

5. Be careful not to cut the rice grains unless you want this effect. There are two behaviors that will crack the rice grains and make the consequences messy. One is adding salt to the water, which is not recommended by the great chef Paul Geller. Likewise, don't stir the rice while you're steaming them, as this will also crack the grains and turn them sticky (unless that's the effect you want). Even sticking a spoon in to taste the rice while it's steaming can cause the grains to crack. The only exception is risotto, where you need to stir it to make it work. Salt is not a necessary thing when steaming rice, but some cooks think you should add it. Unless you add too much salt, it won't greatly change the boiling temperature or time, but it will intensify the flavor of the rice. However, it may also crack the rice as mentioned above, so you may need to experiment with which is best.

6. Use a large pan or cooking pot. The rice needs a lot of space to avoid sticking to the pan or scorching, as well as to allow it to move. The rice will also expand a lot.

7. Probably think about the right amount. The Encyclopedia of French Gastronomy recommends a standard amount of rice: per dish: 65 grams (2 1/2 ounces, 1/3 cup)

Per appetizer: 25 grams (1 ounce, 2 teaspoons)

Per dessert: 40 grams (1 1/2 ounces, 3 teaspoons)

Spice rice/person: 50 grams (2 ounces)

Salad/person: 25-40 grams (1-1 1/2 ounces)

Pudding/person: 15-20 grams (1/2 - 3/4 ounces)

8. When the rice is cooked, be sure to serve it from the pan or cooking pot. The rice will continue to cook in the pan and may be overcooked if you don't serve it. To try and see if it's cooked, squeeze the rice with your fingers. The rice should be softer rather than have a hard center.

Method 2: Absorbing Method 1

1. Measure one cup of washed rice into the pot. If you skipped the soaking/rinsing process, you can use the dry rice in the bag to take it from there.

2. Pour 1 1/2 cups of cold water into the pot. Depending on the rice and your preference, you can also add 1.75 cups of water.

3. Add 1/2 teaspoon of salt to the pot. This step is not necessary if you don't want to add salt.

4: Bring the pot to a boil over medium to high heat.

5: When the rice starts to boil, turn the heat down to minimum and continue to simmer for 5 minutes. Meanwhile, place an airtight lid on the pot. Boiling point is when large bubbles appear and don't disappear from stirring, and it stays on the surface. The boiling point is important when making rice so that enough steam can completely steam the rice without having to cook it over high heat.

6. Turn off the heat after 5 minutes. Place a towel between the lid and the pot to prevent steam from gathering. Don't lift the lid right away because the steam inside will cook the rice all the way through. After 10 minutes off the heat, this pot of rice will be fully cooked, lightweight and ready to eat.

7. Taste a little bit of the rice to make sure it's cooked (this shouldn't be a problem if you added the correct amount of water). If the rice is still a little crunchy, put the lid back on to keep the steam in, and add a little bit of hot water (not too much, maybe a quarter cup is good) to the pot. Wait a few more minutes.

8. Once cooked, take the lid off and let the steam dissipate. Use a fork to pop the rice open.

9: Use a metal spoon to serve the rice on a plate. A wooden spoon will mash the rice.

Method 3: Absorbing Method 2

1. Pour the rice and water into a large saucepan or cooking pot. The recommended ratio is 450 grams (1 pound) of white rice and 600 milliliters (1 pint) of water.

2. Bring it to a boil over medium heat. Stir only once, then turn the heat down to low. Simmer over low heat for 10-12 minutes and lift the lid. During this time, the water should be absorbed by the rice.

3. Turn off the heat. Cover the pot with a piece of dishcloth, then put the lid on top of the dishcloth (it should be the right size). Bring the pot to a simmer over very low heat and wait 10 minutes.

4. Turn off the heat, bring the pot down and wait 5 minutes. Once the time is up, lift the lid off the pot, remove the dishcloth, and serve the rice.

Method 4: Absorbing Method 3

1. Add 200 grams (7 ounces) of rice to the pan.

2. Stick a clean finger into the rice. Pour water into the pan until it reaches your first knuckle.

3. Place a tight-fitting lid on the pan. Bring the water to a boil.

4. Once it comes to a boil, turn off the heat to low and continue to simmer. The rice is ready when steam holes can be seen between the rice.

5. Take off the lid of the pot. This will allow the steam to dissipate. Use a fork all the way to separate the rice from the pot and pour it directly into a dinner plate.

Method 5: Absorbing Method 4

1. Pour 1 kilogram (2 ? lb, 5 cups) of rice into 3 liters (6 1/3 pints, 3 quarts) of boiling salted water. Simmer slowly for 10 minutes.

2. Turn off the heat and wash the rice in the pot with cold water.

3. Place the washed rice in a dish that can be made in the oven. Place the dish in an oven until the rice is cooked.

Method 6: Boiling Rice (Hot Water Method)

1. Be prepared to add a lot of water. The traditional boiling method recommends using twice the standard amount of water to bring the rice to a boil. However, Chef Paul Geller recommends that it's best to add five to six times the amount of water for the best bearnaise, as this will help dilute the starch and retain only the pure, light grains of rice. The method below is based on Paul Geller's measurements.

2. Use a large cooking pot or pan. Pour 3 liters (6 1/3 pints) of water into the pot. Bring the water to a boil.

3. Add 460 grams (1 pound) of rice. Turn the heat down to low and simmer for 12 to 15 minutes, or until the rice is soft but firm.

4. Pour the rice directly into a colander. Cover the colander with a clean cloth (a dishcloth is ideal) and wait 10 minutes.

5. Before serving, separate the rice with one fork.

Method 7: Steam Rice

1. Wash the rice in cold water.

2. Bring water to a boil in a steamer. Pour the rice into the steamer.

3.Steam for 20-40 minutes. The time needed depends on the amount of rice.

Method 8: Rice casserole

1, Pour olive oil or butter into a saute pan or skillet.

2. Add the amount of rice recommended in the recipe.

3. Gently saute over low to medium heat. Stirring with a wooden spatula is fine at this point.

4. Avoid letting the rice scorch. The rice should become clear, not burnt. The usual time is 1 to 2 minutes, but this may vary from recipe to recipe.

5. Follow the recipe to increase the amount of water and rice absorption.

Method 9: Rice cooker

1. Read the instructions. Rice cookers are not all created equal, and you should research to understand how your rice cooker is built before using it. It is also important to get a good rice cooker in order to ensure that the thermostat is accurate.

2. Use your rice cooker to make sticky rice, Japanese sushi rice, and brown rice. Use absorption Method 2 above and follow the recommended times as stated by the manufacturer.

Method 10: Make rice in the microwave

1. Get a bowl large enough. The ratio of rice to water should be 450 grams (1 pound) of rice to 600 milliliters (1 pint) of water, so see if this bowl will hold it. Place both the rice and water in the bowl. Consider adding a little butter or oil to the water. This will help prevent the rice from boiling too much.

Cover the bowl.

2. Place the bowl carefully in the microwave. Heat it on full heat for 5 minutes first.

3. Heat it again on half heat for 15 minutes. Avoid stirring it at any time.

4. Wait for a few minutes (10 minutes is best) and then eat.

Method 11: Make rice with milk

1. Sear the rice in hot water. Rinse and strain.

2. Pour the milk into a saucepan or cooking pot. The amount should be written in the recipe.

3. Add the washed rice. Slowly cook as the recipe says. Milk and rice dessert is a common dish with a rich flavor.