How to Cook Rice And Their Different Flavor

The mystical land of China is known for many things. One of them being the amount of influence rice has on their lives and their culture. A large percentage of people with a portion of land focus their energies and efforts on cultivating it with rice.

In their conquest for achieving a satisfactory harvest of rice every season, Chinese folks have been investing their capital in new technologies that can make the production of rice faster as well as more convenient. Simply put, for Chinese people, Rice is easily on the menu every single day for at least a single meal.

In fact, the popularity of rice in China is so dense that rice is often denoted as an indicator of their culture. As all the roots of my family are in China, and I myself grew up in the city of Taiwan, rice has fed my empty stomach for a number of times of which I have lost count.

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Rice has become a part of my routine i.e. if I go on without eating it for a few days, I feel as if something isn’t right. Given my own affliction for cooking rice, the purpose of this article is to acquaint you with the method of preparing ‘long grain’ rice. Even if you don’t own a rice cooker, this article will equip you with the necessary knowledge required to cook scrumptious rice without fancy kitchenware.

However, if you are anything like me, and cannot survive for a long time without rice, getting a rice cooker would be a good investment. However, for the occasional rice eaters, a stove will do the trick. However, the fact of the matter is that most of the households in China have a rice cooker lying in their kitchen.

The reason behind that is because a rice cooker can do a lot more than just cooking rice. Even if you’ve got buns to steam, a rice cooker can help you with that. Furthermore, the Chinese folks have devised a ton of other uses for a rice cooker that is truly fascinating. The following personal experience will give you an idea as to how handy having a rice cooker can be.

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During my early time in the UK, I bagged a job in a restaurant where I was asked to cook rice on a stove. But, it had been so long since I cooked rice on a stove that I simply couldn’t remember what the procedure was. I had to ask around for help to get the job done. Well, I simply couldn’t google it as internet access was restricted in the kitchen. Another benefit of having a rice cooker is that it is much quicker than the traditional cooking on a stove.

As most people are busy with their ‘9 to 5’s, spending more than half an hour cooking feels like a very irritable chore. Having a rice cooker makes cooking rice as simple as rinsing it, putting it in the cooker and following the manufacturer’s guide. Typically, the amount of water you use while cooking rice depends on your preference.

If you want your rice to be more firm, more water does the trick, and vice versa. Usually, it is. Good idea to use more water while cooking long grain rice than while cooking small grain rice. Personally, I don’t prefer my rice to be al dente. The following steps will give you the procedure for cooking long grain rice:-

Rinsing the rice: The motive behind rinsing rice is that you want it to be free of any starch or impurities. Keep rinsing until the water clears up. A dense cloudy layer indicates that more rinsing needs to be done. However, it should not take more than 4 repetitions to get this part done.

Mixing long grain rice with water: One cup of long grain rice requires 1.5 cups of water for it to be cooked properly.

Boiling of the rice: Set the temperature to medium, and let the rice come to a boil. Remember, you need to boil the rice uncovered.

Turning down the heat and simultaneously cover with a lid at an angular setting: When the rice comes to a boil, cover it with a lid such that there is an outlet for the steam to escape. Make sure that the water doesn’t completely dry up because then, the rice can start burning at the bottom of the utensil.

Examining for ‘cavities’: As the rice cooks, examine for craters or holes.

Placing the lid tightly and cover the outlet: As the cavities begin to emerge, place the lid completely over the surface. Turn the heat down by a notch as you do that.

Waiting for a while and serve: After covering the surface completely with a lid, let the rice cook for a while on a turned down heat setting. After a while, your rice would ready to serve.
Plain rice can be cooked using this alternate approach as well:-

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Adding salt to boiling water: Take a large saucepan and add 1 3/4 cups of water for every one cup of rice you add. When the water comes to a boil, add one tablespoon of salt to it.

Pouring the rice into the saucepan: Pour the required quantity of water into the saucepan filled with boiling water.

Stirring the contents of the saucepan so that the rice is parted: The purpose of stirring the rice is to make sure that there is no formation of clumps. However, stirring too much can make the rice sticky and instead of separating the lumps, you’ll end up creating a single big one.

Covering the saucepan and turning the heat to sim: Use a lid that completely covers the saucepan. For about 18-20 minutes, let the rice cook at the sim heat setting. After that, remove the saucepan from the heat and let it stand with the accumulated steam for another five minutes.

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Using a fork to separate the grains: Before serving the rice, use a fork to separate the grains in a manner than every grain stands apart.
Moreover, there are various other varieties of rice other than plain rice and boiled rice. For instance, fried rice is just a variation of plain boiled rice. The description below will make it more clear:-

FRIED RICE

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Fried rice serves the taste buds best when it is cooked properly with each grain clearly separated. With some clear instructions in mind, you can cook an exquisite bowl of fried rice right at the comfort of your home.
The most suited variety of rice for fried rice>>>>>

Long grain white rice is best suited for fried rice: When cooked properly, the end result is fluffy and each grain remains distinct. Stickiness is non-existent, and that is what the best part is! The reason why long grain white rice is best suited for fried rice is the concentration of a starch molecule, amylose in it. Basically, there are two types of starch molecules that make all the difference. Amylose, which is found in the range of 19-23 percent in long grain rice, provides for the cooked rice to be less sticky compared to the variant of rice with more amount of Amylopectin in it. Glutinous rice or sticky rice contains much more amylopectin compared to amylose which is around 1 percent in it.

Well, where does Jasmine rice stand in the preference order? There are quite a lot of people who possess a liking for Thai Jasmine rice owing to its sweet flavor and distinct, popcorn-like aroma. Jasmine Rice is essentially a form of

long grain rice but the amount of Amylose present in it is lesser than that of traditional long grain rice.
Another choice is that of Basmati rice, which comes with a greater percentage of Amylose i.e. it cooks up nice and fluffy. However, at the end of the day, it is for you to decide how you want your rice to be.

How to Prepare Rice

What amount of water is right for fried rice?
Well, if the level of mushiness is too much on the rice you just cooked, reducing the amount of water would have been a good idea. As a rule of thumb, we use 1.5 cups of water for 1 cup of long grain white rice

What’s so special about the cold cooked price that every guide recommends it?
If you’ve done your fair share of research, it is a sure thing that you would have stumbled upon countless guides that dictate using cold, cooked rice for making fried rice. The reason behind that rice which is drier and thus, using it reduces the chances of your fried rice turning sticky and full of moisture. However, as a coin has two faces, using cooked rice has its disadvantages. Bacillus Cereus, a spore forming bacteria, finds suitable conditions for its survival in foods filled with starch, like rice and potatoes. Therefore, if you want to use already cooked rice for making fried rice, make sure that the cooked rice was placed in a refrigerator within an hour or two of its cooking.

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How to Loosen Rice Before Cooking

1) Before placing the rice in a refrigerator, make sure that you fluff it up in order to avoid creation of lumps.
2) Yet again, make sure that there are lumps in the rice before cooking it. If there are, use a fork or your fingers to remove them.

Fried Rice Recipes: The interesting fact is, even though fried rice itself is a cooked variation of plain long grain rice, there are different ways in which fried rice can be a cooker. Here they are:-

 Chicken Fried Rice:

cook rice

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It is one of the best ways to use leftover rice. The procedure for cooking is quite simple, and just like normal fried rice, the leftover needs to cooked and cold.

Prerequisites
⦁ 4 cups of cold cooked rice
⦁ 8 ounces of cooked chicken (cooked turkey etc. can be used as substitutes) that are chopped as well
⦁ 2 eggs (depends on your preferences, use more if you like)
⦁ 1/2 cup green peas
⦁ 1 medium onion which needs to be diced
⦁ 1 green onion which needs to be diced
Seasonings (In accordance with taste):
⦁ Light Soy Sauce
⦁ Oyster sauce
⦁ Salt
⦁ Pepper
⦁ Oil for stir-frying (as desired and needed)
How to Make It

Use chopsticks to beat the eggs and add a pinch of salt to them. Oyster sauce can be added at this point if you want.
The chicken meat also needs to be chopped. Do that with a fork or as it is comfortable to you. Dice the onion and green onion as well.
Use a Chinese wok to cook the rice and heat it. Add some oil instantaneously but in a subtle manner. When the oil warms up. Add half of the egg mixture into the utensil and cook slightly on the medium heat setting. Turn the mixture over once. Repeat this step for the other half of the mixture as well. Cut the eggs into thin strips and store for later.

 

The green peas and onion need to be stir fried now at a higher heat setting.
Some more oil needs to be added for stirring the rice at a medium heat setting. Add the oyster sauce, pepper, salt and Soy sauce. Combine in a thorough manner after adding the green peas, onion, and chicken. The thin strips of egg previous stored can be used as garnish now along with the green onion. (For an alternate approach, the egg strips, as well as the green onion, could be mixed together with the other ingredients beforehand as well).

Shrimp Fried Rice:

Another great way of using leftover cold rice is by cooking Shrimp Fried rice. Mushrooms can be used in the place of green peas as well. Experimentations with the ingredients can lead to different tastes and flavors. Furthermore, if you don’t have a shrimp, to begin with, Ham can come to the rescue.

Prerequisites
⦁ 4 ounces of frozen uncooked shrimp that has not been shelled
⦁ Marinade
⦁ 1 tablespoon oyster sauce (alternatively, and in accordance with your taste)
⦁ 1 tablespoon soy sauce (Alternatively, add in accordance with your taste)
⦁ 1 teaspoon salt (Alternatively, add in accordance with your taste)
⦁ Pepper (Alternatively, add in accordance with your taste)
⦁ 1 teaspoon cornstarch mixed with 1 1/2 teaspoons of water
Other prerequisites:
⦁ 4 ounces of cooked ham
⦁ 1 medium onion
⦁ 2 green onions
⦁ 2 eggs (more can be used if you desire)
⦁ 1/2 cup peas
⦁ 4 cups of cold cooked rice
⦁ 4 to 5 tablespoons of oil for stir-frying (Alternatively, add as much as is needed)

How to Make It:

To start the process, clean the shrimp under a supply of warm running water. Subsequently, shell and devein the shrimp. After chopping into small pieces, marinate for a time span of 15 minutes.
Secondly, the ham, green onion and onion need to be diced.
For the third step, you can either use chopsticks to beat the eggs and later set them aside, or you can mix the eggs with the rest of the ingredients beforehand.
Use a Chinese wok to cook the rice and heat it. Add some oil instantaneously but in a subtle manner. When the oil warms up. Add half of the egg mixture into the utensil and cook slightly on the medium heat setting. Turn the mixture over once. Repeat this step for the other half of the mixture as well. Cut the eggs into thin strips and store for later.
Two tablespoons of oil need to be added after that, or alternatively, add much oil as is required. After the oil heats up, the shrimp needs to be stir-fried at the high heat setting. The same step goes on for the onion as well as the Ham.
Lastly, add 1-2 tablespoons of oil to the wok, and turn the heat setting to medium in order to stir-fry the rice. If you want, you can add a bit of Soy sauce as well as Oyster sauce. Add all the ingredients together, other than the green onion and the egg. Now, the eggs and green onion can be placed on top and used as a garnish.

Tomato and Egg Fried Rice:

Tomato and Egg fried rice provide for yet another alternative for using the leftover cold rice. One thing to keep in mind while cooking Tomato and Egg Fried Rice is that you should not use overripe tomatoes, as they will make the fried rice full of moisture.

Prerequisites
⦁ 3 1/2 cups previously cooked long grain white rice
⦁ 3 large eggs
⦁ 1/2 teaspoon Asian sesame oil
⦁ 1/2 teaspoon salt
⦁ Black or White Pepper (Alternatively, add in accordance with your taste)
⦁ 1 medium onion which needs to be chopped
⦁ 1 tablespoon soy sauce (Alternatively, add in accordance with your taste)
⦁ 3 medium tomatoes, chopped into small pieces (You can pick seeded or unseeded, in accordance with your own taste)
⦁ 3 tablespoons peanut or vegetable oil for stir-frying
⦁ 2 green onions which need to be finely chopped
⦁ Additional salt, pepper, and/or sesame oil in accordance with your taste
How to Make It

Take salt, pepper and sesame oil in a bowl and add eggs into it in order for you to beat them.
Heat a wok and add a tablespoon of oil to it. Twist and swirl the wok a bit in an attempt to evenly spread the oil across the surface. As the oil heats up, add eggs to the wok. Keep stirring until the eggs are slightly scrambled. Make sure you don’t dry them up too much. Empty the wok and clean it up.
Now, add two tablespoons of oil to work and spread it evenly across the surface by tilting and swirling the utensil. Stir-fry the onion.
Pour the rice into the wok and spread it evenly. Cook for a while, and heat and stir it until it gets completely cooked. It will take about 3 minutes.
After adding the tomato, stir fry it and subsequently, add it to the rice.
The eggs need to be mixed with the rice and tomato in the work. Cook the mixture for a while.
Add additional spices if required. Sesame oil can be added to the mix as well.

 

Thanks for reading this article.

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1 Response

  1. September 15, 2017

    […] How to Cook Rice And Their Different Flavor […]

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