How do we cook rice ?
Rice is delicious, nutritious, inexpensive and easy to cook :). So, how do we choose it and cook it ?
We can find on the market a lot of rice varieties (maybe hundreds) but if we take a closer look at the grain’s shape, there are two main categories: long grain rice and short grain rice. Regarding the starch content there are rice varieties which have lower starch content (the grains will easy separate after cooking) and higher starch content (the grains are gummy and sticky after cooking).
Rice can be brown or white according the processing method Brown rice keeps the whole grain with bran, germ and fibres so it is more nutritious in comparison with white rice which has a milled polished grain.
In general long grain rice separates easily after cooking (basmati rice, jasmine rice - very popular in Middle East - because it originates from Thailand it is also called “thai rice ”), and short grain rice which is more sticky after cooking and has a creamy risotto texture, due to it’s higher starch content (arborio rice). Some rice types contain colourful pigments such as red or black rice with can add colour to your dishes. And one interested thing: did you know that wild rice is’t actually a rice type from the rice plant ? It’s a type of grass plant ( from North America ). You can find it mixed with white types of rice and it has a chewy texture.
Paraboiled rice is rice that has been precooked so you can prepare it in a shorter amount of time.
The ratio between rice and liquid
The ratio between the rice and the water or liquid added varies with rice type, how it is processed, the texture you want to obtain and of course your preference. For brown rice for example the ratio can reach 2 parts liquid and 1 part rice and for white basmati rice the ratio can be 1.5 parts liquid and 1 part rice. And as a general rule from one cup of uncooked rice you will get 2 cups to 2 cups and a half of cooked rice. Usual quality rice has specified on the package the recommended ratio between liquid and rice.
Cooking techniques
There are many cooking techniques but here I just want to show one of the main used techniques.
You can cook rice plain for serving near a rich flavour main dish or you can cook it as a stand alone meal.
The simplest method is boiling the rice (like pasta) in plenty of water for the indicated cooking time then drain the water, rest and serve (it is a good idea to taste the rice for doneness from time to time). Another simple method is cooking the rice in a heavy pot with a lid. The rice and the liquid are added from the start in measured quantities and the rice is cooked at low heat with the lid on until all the liquid is absorbed. A resting period is recommended after cooking (at least 10 min.) This method is also used when the rice is cooked in a cooking machine for rice (rice cooker). You can sauté vegetables and/or meat with the rice before adding the liquid for adding an extra layer of flavour ( the pilaf method ).
Risotto is a traditional Italian dish. As a general description the method starts with sautéing onion and vegetables with the rice in a heavy pot, then adding small amounts of hot liquid (vegetable or meat stock) and stirring time to time until each portion of hot liquid is absorbed (The whole process can take 20 to 30 minutes). (A good risotto recipe you can find here - https://www.thespruceeats.com/risotto-recipe-for-beginners-996008)
A light, tasty and healthy approach :)
I use this cooking method to obtain a light and fluffy rice full of flavour with a fine texture ( I mainly use brown rice or basmati with wild so it is a little bit chewy ). I prepare this dish in a heavy pot with measured liquid and rice amount from the start. The ratio is about 2 parts and a half water for 1 part rice. I use also onion, celery root, carrots, olive oil, sea salt and parsley leaves. First I add the water with the chopped vegetables and a pinch of salt to the heavy pot and bring it to a simmer (the amount of vegetables in the pot reach half of the level of water). After 8 to 10 minutes of gentle simmering I add the rice and cook at low heat for the amount of time indicated on the package or until it absorbs the water in the pot (sometimes at this point I add one or two spoons of fresh or frozen green peas bones). After turning off the heat I sprinkle with salt to taste, mix gently the rice with a spoon (to make it more fluffy), add chopped parsley leaves, drizzle it with olive oil and let it rest 20 min. before serving. It is absolutely delicious. You can add any vegetable you want, just have in consideration the cooking time of what you add. (Some mushrooms can be added at first, herbs after turning off the heat, shrimps together with the rice, or grilled shrimps just for the resting time).
You can replace the water with coconut milk combined with water and the vegetables with apple or pineapple pieces and you get a healthy rice dessert (you can serve this with cinnamon and a drizzle of honey). For rice dessert you can use a more starchy rice.
Try your own combination using this healthy method ! Enjoy !
