Cooking Rice
Sources: Adapted from Foods and Wine Magazine and Martha Stewart-Nobu Restaurant. Rinsing and soaking the rice helps remove the starch, making the rice less likely to clump. Fluffiness is the goal for this cook. Joy of Cooking Cookbook recommends browning in a skillet, with or without fat, before cooking to keep grains separate.
Note: The ratio of rice to water is 1 cup rice to 1 1/2 cup water, but add boiling water during cooking if the rice loses too much moisture before cooking time is over. For Fried Rice, cook as below, drain, then stir fry with some chopped green onions, soy sauce to taste, and an egg white.
See also Spiced Rice.
1 cp rice
1 1/2 cp water
1. Rinse rice in colander under cold water. Let sit for a few minutes.
2. When rice is drained sufficiently, place in saucepan with straight sides and a
tight-fitting lid.
3. Add cold water, cover, and let soak for 10 minutes before cooking.
4. Bring to boil over high heat. Keep lid tightly covered.
5. Reduce heat to low and simmer till water has been absorbed, about 6 minutes. If you
must check, do so quickly to lose as little moisture and steam pressure as possible.
6. Return to high heat for 20 seconds, remove from heat, and let steam covered for about
15 minutes.