|Cooking Tips Information|
How to Cook Rice Right
The easiest way to make rice well every time is to use a rice cooker. If you don't have one, or don't want one, though, here's a no-fail recipe for rice that one of my grandmothers taught my mother, who taught me. This one, I use mainly for seasoned rice dishes because things can be added to it before boiling, or broth (a plain soup) can be used in place of water.
This is for 4 substantial servings (4 rice bowls).
You will need:
1 large saucepan, or a short pot.
2 cups of white rice, preferably persian, glutinous, or converted, depending on how sticky you like it.
2 tablespoons of butter, margarine, rendered fat, or vegetable oil.
water or broth as needed (usually 3 to 3.5 cups)
salt to taste
1.Put the rice in the bottom of the saucepan, and wash it thoroughly by rinsing, and then pouring off the cloudy water. Repeat until you
can recognize grains of rice through the water, and then pour this last rinse out.
2.Put your middle finger in the saucepan until it touches the bottom, and put in water or broth until the level reaches the second line of
3.Add your salt and oil.
4.Place on the stove, and cover loosely, which means there should be a centimeter of space between the side of the cover and the edge
of the pot or saucepan.
5.Turn on the stove at medium/low heat, and leave it alone for about 20 minutes.
6.Check to see if it's done, and if not, come back every 5 minutes.
7.If you need to check, and can't tell from looking at the top, stick a spoon in the middle, and push gently to the side to see if there is any
water left. If there is, then move the rice back to cover the hole. Try not to touch it too much.
8.If you run out of water before the rice is the level of softness you want, in the well you make in it for checking, just pour a quarter cup
of hot water to the middle, and move the rice back over to cover the water.
9.When it's done, turn off the heat, and cover the rice completely, and let it sit for 5 minutes.
10.Stir, and then serve.
Then, there is the other absolute sure-fire way that my other grandmother taught me. This is how I cook rice when I want it somewhat plain.
You will need:
However much rice you want up to 5 cups.
A pot of water, salted, with about a tablespoon of oil
A large bowl
1.Set the pot of oiled and salted water on high heat.
2.In a large bowl, rinse the rice repeatedly, until the water is somewhat clear.
3.Drain as much water as you can from the rice, and then wait 'til your water on the stove boils.
4.When the water reaches a fast, rolling boil, gently pour in the rice.
5.Stir to make sure the rice doesn't stick together, and then wait.
6.Occasionally stir the rice, and after 10 minutes, check to see if it's done.
7.Check every two minutes after that, and when it's as soft as you like, turn off the heat and then pour the contents of the pot into a
8.Shake the strainer a bit, to get out as much excess water as possible, and then return the rice to the now empty pot.
9.Season to taste, and then serve.
Rice cooked this way can also be used for rice balls, unless it is parboiled rice. Parboiled rice should never be used if you prefer it sticky on its own, but is the best to use when making the deep fried breaded rice balls.
More Rice Tips
For golden coloured rice, stir a teaspoon of turmeric into the water before the rice begins to cook.
Seasoning blocks or bouillon give a nice flavor to rice. It will need to be stirred after cooking to evenly distribute it though.
Use leftover rice to make fried rice. It can also be used to add a bit of starch to a meatloaf in place of bread crumbs.
Never let cooked rice sit out for more than a couple of hours without keeping it very hot. Rice turns very quickly. To serve it at parties that may last awhile, but keep it from burning at the bottom, put it in a pan atop a pan of water that is over a tea light or other warmer. To cool it off quickly before it turns after a meal, transfer it from the pot to smaller containers.
If you are on a salt restricted diet but don't like your rice too sweet, use a couple of dashes of pepper and salt free chicken broth to enhance the taste.
Niki Singleton Webmatron of http://www.freerecipeclub.com
This RSS feed URL is deprecated, please update. New URLs can be found in the footers at https://news.google.com/news
REAL SIMPLE Launches REAL SIMPLE Cooking School, A Digital Series Covering Cooking Tips & Techniques - PR Newswire (press release)
Tess Ward, London's Favorite Fashion Foodie, Explains What to Eat For That Summery Glow - W Magazine
The Best-Kept Secrets of Beef Revealed! Get Ready to Become the Meat Expert in Your Family!
Do you helplessly stand at the meat counter looking from package to package, not knowing what to buy? Do you end up buying chicken because you don't know which cut of meat to buy and wouldn't know how to fix it if you did buy it?There are so many cuts of meat, at so many prices and so many ways of cooking that meat, it's no wonder so many people are confused, and walk away with the same cut every time they buy meat. Bar-b-qued tri-tip again!You don't have to worry anymore! I'm going to explain beef to you so well, you will become the meat expert of the family.
Secret of Light and Fluffy Biscuits and Pancakes
Would you like to lose some weight -- in your baking, that is? This one secret ingredient (that you likely already have in your kitchen) is not only inexpensive and healthy, it'll also add a bit of "cloud" to your biscuits and pancakes!And that ingredient is ..
Grilling Tips - Safety Comes First at the Barbecue
You're standing at the gas grill in the hot sun, wiping the sweat from your brow, and having your favorite cool drink. You are making one of your favorite grill recipes for the neighbors that are coming over in a few minutes for a home and garden party.
Barbecue for You
In may just be in human nature to barbecue. Well, we have been doing it as far back as time can denote.
6 Steps to Grill the Perfect Steak
There's nothing better than a nicely grilled juicy steak.But how come I can't duplicate that restaurant, expensive, juicy, melt-in-your mouth, perfectly grilled steak?Well, I found out how to grill steak perfectly - and here's how you can too.
Roasting Meat - Temperatures and Times
Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time.This has become the fashionable way and I'm not sure why.
10 Dishes Every New Bride or Groom Must Know How to Make!
Okay, you've either gotten married or are planning to pretty soon. Congratulations! I'm sure you're aware that this means you will be responsible for at least half the meals you and your loved one will eat from here on out! Not to mention future children, your visiting family members and - of course - inlaws.
Eating Healthy with a Meat Grinder
While it may be surprising, owning your own meat grinder can help you in your pursuit to live a healthier life. According to the USDA, the average American in 2000 consumed 300 more calories than the average American in 1985, a 12% increase, including a 24% increase of fat calories.
The Right Grill for Your Barbecue
Barbecue is a mix of talents. There is the choice of meat (or in some cases vegetables), the creation and choice of sauce, and of course the flame.
Make It With Mint
It wouldn't be summer without fresh mint in pots on the front porch and in the garden. Mint is so easy to grow, it has such a wonderful fresh scent, and it can be used for all sorts of things.
The World of Cornbread
We're partial to cornbread. We like its rustic texture and chewy goodness.
Picnic Tips and Tricks
The most difficult task of a picnic is remembering everything. Make a list on the computer of everything you might need for a picnic.
10 Simple Ways To Safely Store Food
Storing foods can present its own set of problems. And different types of foods have different storage requirements to prevent bacteria from setting in.
Bacteria and Food-borne Diseases
Types of BacteriaBacteria are all around us, in the air, water, ground, on our skin and in our bodies. They are classified in a variety of ways, but for our purpose we can categorize them in a more basic way.
Preparing Lobster Tails
Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature.
Is Your Cookware Poisoning You?
For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill pet birds such as canaries. So just how dangerous are they to you?Several studies have been conducted into health concerns surrounding Teflon, the coating invented and patented by DuPont.
Whats a Pan Dowdy?
Cobblers and dowdies, crisps and crumbles, buckles and betties-what are all these desserts?With a little help from American Desserts by Wayne Brachman, we thought we would give you the answers-since you're just dying to know.Cobblers: Cobblers are desserts with a syrupy fruit filling topped with biscuits or cake.
Cooking Lobster at Home
Lobster has always be one of those extravagant meals which few people ever try because of the high cost. With restaurants paying thirty dollars a pound, by the time they put their markup on it, you're easily paying sixty dollars for a ten ounce tail.
High Altitude Baking - A Cooks Guide
High altitude baking can be a real adventure for the cook, with a number of challenges to keep you on your toes. The higher you are in elevation, the less pressure there will be.
10 Smoky Tips To BBQ Food Safely
Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round.
|home | site map|