Rice is the third greatest produced agricultural commodity around the globe, trailing behind only sugar and maize. In terms of consumption, it is the most commonly eaten foodstuff for a large proportion of the World’s population, particularly on the continent of Asia. Cooking it is a simple process in theory, yet it can also easily go wrong thanks to making mistakes or a lack of concentration. Follow this guide to stay on track and make perfectly cooked rice every time.
Preparation of rice for cooking
First of all, one needs to measure out the quantity of uncooked rice required for the meal and the number of people who will eat it. Typically, about one-quarter of a cup, equivalent to approximately 50 grams, per person is a sufficient quantity to provide enough cooked rice for a side dish to or component of the main meal. If this appears too small, don’t forget that the volume of the rice will roughly treble in size after cooking. It is important to remember the total quantity of raw grains of rice used in order to calculate how much water is needed for cooking later. The second and final step in all rice cooking is to wash the rice in cold water, which will remove any dirt and also excess starch from the grains. Put them in the bowl or saucepan that will be used for cooking and continuously add cold water from the tap, then drain the receptacle by tilting such that the water drains away but the rice remains at the bottom. Repeat this three times, noticing that the water will become increasingly clear, indicating removal of some (but not all) of the starch, and the rice is now ready for cooking by a variety of methods.
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Various rice cooking methods
Boiling rice in a saucepan of water is the most common method and the one that will be discussed in detail in this article. However, rice can also be cooked by steaming in a microwave or using a dedicated appliance. Both of these methods are popular, but they also both require the purchase of additional equipment than that which is usually kept in each and every home kitchen – namely a specifically designed microwaveable steaming bowl or an independent, dedicated rice cooker. They also require their own set of how-to instructions, so we’ll stick to boiling on the hob here.
How to boil rice
The first step is to recall the quantity of uncooked rice in either cups or grams and double this (hence the trebling in size of the rice during cooking), which gives the amount of water in cups or millilitres, respectively, that should be added to a saucepan. Bring this water to the boil and add a pinch of salt, followed by the washed rice. Make sure that the water is simmering gently and then add a lid to prevent the water from evaporating rather than being absorbed by the rice, and boil for between 16 and 18 minutes. Check that the rice is cooked and that all of the water has been absorbed, then return the lid and leave to stand for a few more minutes. Fluff up the rice with a fork and it will be ready to serve.
