There are many different types of rice, among them, the parboiled one that I do not recommend, regardless of brand. Some people like it might, but for me it's something other than rice. The taste is terrible and it never seems to be cooked. To use a good rice, have Indian, Thai or Asian rice, parboiled rice, or any other who is not. Italian rice is very good also. After the rice you buy, you must use a certain method of cooking, Asian, for example, rice is notperfect for risotto, Italian, rice is not good for use with Chinese cuisine.
Cooked rice: The simplest way to cook rice.
Note: This is a very simple way to cook rice, but not the best because the rice is cooked in a large quantity of water is "washed" and most of the flavor is lost in the water. Look below to see my recommended methods for cooking rice. The methods for the rice to cook, depending on the type of rice you areuse.
1 - Bring bring a large amount of water to a boil. (8 to 10 times the volume of rice), used together with 1 tablespoon salt for each 2 liters of water.
2 - Add the rice and return often to the boil over high heat, stirring constantly.
3 - Reduce the heat to low to medium heat, keep cooking until the rice is cooked. Stir occasionally so the rice is not to the pot.
4 - At the end of the cooking time (about 15 minutes, maybe less on the specific rice you areusing), strain and serve immediately, plain or with butter or olive oil.
5- If you are not serving the rice immediately, cool the rice in cold water, strain and store until you are ready to serve it.
(The rice can be very easily reheated in a microwave oven. You can also use it to prepare fried rice)
Pilaff: An alternative way to cook rice (use Basmati rice for instance for this recipe)
This method is called riz Pilaff (or pilaw) in French Kitchen.
1 - Take an ovenproof dish, place over medium heat with a tablespoon of butter for 2 cups of rice.
2 - Add some chopped onion and sweat * in butter.
3 - Add the rice, stir in the butter with the onion, for one or two minutes, until the rice becomes transparent.
4 - (In 11 / 2, the volume of water, along with some salt, pepper, and a whole clove of garlic if you like, this is optional).
Make 5 - to the boil, cover with aluminum foil placed in an oven at 200 ° CDraw (400 ° F) and cook for 14 to 17 minutes. It should be ready when all the water has been absorbed.
* When sweating the onions you can) a selection of whole spices (without soil. Sweat along with the onions, then add the rice and cook together. You must remove the spices when eating or before you serve the rice. It takes a while, but the rice is cooked in this way is really very tasty.
Risotto: Italian risotto rice around itis better to cook the risotto way.
Here are the basic way to do this.
1 - Sweat chopped onions in some butter.
2 - Add the rice (Arborio, "" vialone "," Carnaroli "...; (about 3 ounces per person).
3 - stirring, until the rice becomes transparent.
4 - Add dry white wine at the level of rice. Cook until almost all the wine has evaporated.
5 - According to the recipe you are preparing, (if your risotto will be made clear with seafood, meat,Vegetables etc.) add fish stock, vegetable or chicken broth (for 12 ounces of rice add about 1 pint of the stock, you will add later).
Bring 6 - to boil on medium heat, stirring frequently. Season with salt and pepper.
7 - Do you cook the rice by adding more liquid if necessary. (The amount of fluid necessary to use risotto is difficult to say because different brands of rice will absorb more or less liquid.)
8 - Immediately after the rice has absorbed theprevious amount of liquid, add more liquid, and again a little bit each time to include so that the rice gradually the liquid.
9 - Repeat the process until the rice is cooked, stirring frequently.
10 - When you're done, the rice should be cooked, but a little "al dente". It should be creamy as well.
Serve 11 - Finally, grated Parmesan and immediately.
12 Enter - To learn more flavor, add chopped garlic, cream during cooking.
Almost everything can be added in risotto, depending on personal choice, cut into cubes vegetable, seafood, poultry, meat cut into small pieces before cooking or not, depending on whether it will be cooked in the risotto itself.
The basic way of cooking rice in Asia:
To prepare the rice in this way, you can use a rice cooker, which is an amazing device. It is only to cook and keep the rice warm hours.
If you do not have a rice cooker:
1 - Set a volume of rice (> Thai, Basmati etc.) in a saucepan.
2 - Add 11 / 2, the volume of water, stir, and.
3 - on a medium to high heat and put.
4 raise - to boil. Cover with a lid and cook on low to medium heat until cooked.
5 - and serve immediately.
(Make sure that the water does not evaporate too much during cooking. Do not stir the rice) in the kitchen.
Brown rice
Brown rice can be cooked in the same way, such as: cooked rice: Theeasiest way to get all the rice to cook, "except that the rice will be needed in order to be cooked for about 1 hour in order to be ready.
Drain and save as plain rice in the recipe above.
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