How to cook rice - video recipes at home

It would seem that may be easier to cooked rice? Perhaps you - one of those people who manage to cook perfect rice regardless of their place, dishes, plates and rice varieties. However, Cook attempts to create a unified formula for cooking rice agreed on the fact that only experience and numerous experiments to help you find your ideal way. There are too many variables involved in the cooking process.

The variety of rice - only one variable, which we have already said before. Understanding the characteristics of different varieties significantly simplifies the cooking process. But still remains a lot of questions.

To wash or not to wash the rice before cooking?

Soak or not?

Boil in cold or boiling water?

With the lid open or closed?

to bother or disturb?

What are the proportions of water and rice?

The cooking time?

Perhaps these questions plagued me only, but if there are among you are interested, then I hasten to share their findings.

I must say that of all read and "digested" information, I chose only the one that refers to or directly affect the process of cooking rice. Behind were the facts relating to the beneficial or not beneficial nutritional properties of rice, conservation or removal.

1. Figure rinse

As the basis we consume imported rice, then to improve the appearance, as well as for the preservation during transport rice "glazed". "Enrobing" is to cover the grain mixture of glucose and talc in special glazes drums. Therefore, you need to wash the rice to remove the talc, which is used for processing rice. Some rice processed starch derived from cereals, and washing in fact is not mandatory, but it is better to wash off excess starch - this will only improve the final result.

Exception - Italian Arborio, Vialone Nano, Carnaroli, if used for cooking risotto.

2. Rice soaked

Soaking allows for more rapid and uniform cooking rice. In addition, the soaking allows you not to think of two variables: the aging and drying. And he and the other process is influenced by the moisture content of rice - the rice land, the more water is required for its preparation. Since you often do not know this information, then soaking the rice, you get rid of unnecessary worries.

3. A cold or boiling water?

It depends on the method that you will use for cooking rice. Usually, in the cold water rice cooked with the lid closed. Boiling water and reduce the fire continued to cook rice with the lid closed on a very low heat until the water is completely absorbed. In boiling water rice cooked with the lid open until the water boils away, then the fire is reduced, rice covered with a lid and vaporizing it at a very low heat. The method chosen depends largely on the variety of rice and is prepared dishes.

4. Stir or hinder? To salt or not to salt?

Do not disturb and do not add salt, if you want to cook crisp rice, not risotto or porridge. Stirring and salt destroy grain structure, making it more tacky.

5. The proportions of water and rice

This can write "doctorate" in the hundreds of pages with a bunch of formulas, calculations and tables. Limited to a few conclusions. Proportion 1 cup rice to 2 cups of water is far from universal. For the preparation of crisp rice with a moisture content of 64%, 100 grams of rice with moisture content of 12% is necessary to 145 grams of water. One cup of rice - about 205 grams, it means that it is necessary to prepare 1 cup of water, or 240 grams. Provided that during the preparation of the water does not evaporate.

So, it all depends on how much water evaporates in the cooking process, and most of the cooking time.

Most of white rice varieties are prepared for 15-20 minutes. If the rice was pre-soak, the cooking time is reduced almost twice (but this does not mean that it takes two times less water, since most of the water evaporates).

the water loss depends on two components: the density of cover and fit the width of the pan. If you cook rice in a deep and narrow pot, you will need less water, and vice versa.

Since it is impossible to predict all of these components, then give universal instructions is not possible. Therefore, the only way to perfect rice and ideal proportions of water and rice - is a method of trial and error. However, let me say that the more you cook rice, the less water you need. For example, for the preparation of long-grain rice crisp (without pre-soaking) the following applies "golden" rule:

1 cup of rice - 1 1/2 cups water

2 cups of rice - 2 3/4 cups of water

3 cups rice - 3 1/2 cups of water.

I hope that the above tips can help you improve the process of cooking rice, and every time to achieve excellent results. And as a bonus offer to see exclusive video: 3 ingenious rules and crumbly rice will always!