I know basically two cooking methods to cook rice (on the stove), the Absortion Method and Boiling Rice. In my last edition I shared my mom’s rice recipe, which is very close to the adsorption method, I may say the her method is a veriation of it. My mother-in-law who is from Trinidad & Tobago boil the rice, I have to confess that when I saw her cooking the rice like that, I could not belive it… boiling the rice!!! after observation and reading about it, Ican say that the results are good specially with Basmaty and Jasmin rice, in fact long-grain rice.
Other ways to cook rice, in this new age, are in the electrical rice cooker (Search Amazon.com for rice cooker) and in the microwave oven (Search Amazon.com for microwave oven)… I am not that familiar with these two methods, I guest because I am from the old school and I like to make my rice in the traditional way. If you feel I little bit French and you want to make a Pilaff, you can try to cook the rice in the oven.
In this issue I will talk about the absorption and boiling methods, the other methods will be issued soon.
THE ABSORPTION METHOD
This way of cooking rice is the most common method used throughout Asia. This method require to measure the water or stock accurately and the saucepan used shall have a tight-fitting lid.
White Rice – Absorption Method Recipe (by Jill Norman, The Cook’s Book)
450g (1lb) long-grain white rice
600 ml water or stock
Put the rice and water or stock into a large saucepan. Bring to boil over moderate heat. Stir once, then simmer, uncovered, for 10-12 minutes, or until the liquid is absorbed.
Remove from heat. Cover the pan with a tea towel and a tight-fitting lid. Return to a very low heat and leave undisturbed for 10 minutes.
Remove the pan from the heat and leave for 5 minutes with the towel and lid still in place, then uncover and serve.
This method allows you to cook the rice in five or six times it volume of water at a rolling boil for 12 to 15 minutes, now you understand why I was in shock when I saw my mother-in-law making rice, so much water, I thought.
White Rice – Boiling Method Recipe (by Jill Norman, The Cook’s Book)
450g (1 lb) long-grain white rice
3 liters water
Pour the water into a large saucepan and bring to a rolling boil. Add the rice and return to the boil. Reduce to simmer and cook for 12-15 minutes, or until is tender but still firm.
Pour the rice and water into a colander and leave for 10 minutes. Fluff up with a fork and serve.