FOOLPROOF WHITE RICE

COOKING RICE IS AN ART

I've been cooking rice since I was knee-high.  Over the years there have been countless compliments and requests for recipes.   

Whether as the carb element of the meal or in a salad like Avocado Pilaff, well-cooked rice is an important element of success.

If you're pressed for time or can't be bothered with anything more than easy-cook rice, follow manufacturers' instructions to add double the amount of water, bring to a boil, cover and leave for 10-12 minutes. (67's shortcut during busy times involves Waitrose's VeeTee Himalayan Basmati which is excellent but not your run-of-the mill rice.)

But if you want something that makes family and guests perk up, these recipes are for you.  The recommended rice for these recipes is long grain, something like the Indian Amira brand or Tilda.  

The Basic White Rice is based on Chinese techniques and the Special Occasion Dinner Party Rice on Indian methods. 

Once you get the hang of it, the methods are quite simple and they produce excellent results. 

Basic White Rice for 4

1 coffee mug white long-grain rice, basmati if the budget allows (not pre-cooked)

2 coffee mugs water or stock

a heavy bottomed pan, wide enough for rice & liquid to sit around 2 inches/4 cm.

a clean tea towel

Method:

1. Place rice in a small-meshed sieve  over a bowl.  Turn the tap on and let it run over the rice, making sure all the grains are wet (otherwise they will float off, clog the drain and make your plumber very cross!).  Check the water after a few minutes; if the water is cloudy, keep the tap running until the water is clear -- this could take up to 5 minutes.  (To reduce noise, place a small bowl, down side up, on top of the rice.) 
2. Put drained rice in a heavy-bottomed pot with a tight-fitting lid.  Add liquid.  Do not cover.  Do not stir.  Bring to a boil.
3. Turn down heat to med-high.  The water should still be bubbling but not frantically.  Leave it to cook for about 10 minutes or until most of the water has been absorbed and the surface of the rice is pitted with tiny holes.

   

   
   

4. Tilt the pan.  If liquid is still visible, let the rice cook a little longer until all the water is gone.
5. Turn heat down to low.  Wrap the lid in a clean tea towel; tie the corners on top of the lid. No part of the cloth should be near the heat.  Clamp lid down on the pot.
6. Leave for 15-20 minutes.  Test with a fork.  Grains should be soft and separate.
7. Serve.

Tips:

• Try stock instead of water with delicate main courses such as fish
•  See also Foolproof Brown Rice.

 Dinner Party Rice

Note: You need two pots for this, one large and one regular sized pot with a tight-fitting lid, and a clean tea towel.  

For every 4 people, one large mug basmati rice

Method:

1. Place rice in a sieve with small mesh over a bowl.  Turn the tap on and let it run over the rice, making sure all the grains are wet (otherwise they will float off, clog the drain and make your plumber very cross!).  Keep the tap running until the water is no longer cloudy -- up to 5 minutes.  (To reduce noise, place a small bowl, down side up, on top of the rice.) 
2. Bring a large pot of salted water to a boil; turn down heat slightly
3. Add rice; the water should continue to bubble and the rice grains float free.  Leave for 10 minutes. 
4. Meanwhile prepare your second pot.  It should be heavy-bottomed and non-stick.  The base should be big enough that the rice makes a layer no higher than a couple of inches/4 cm.  Spray liberally with good olive or  peanut oil (or coat with butter if you're not worried about cholesterol.)  Warm over medium-high heat. 
5. Check rice.  You're looking for grains that are nearly done, not cooked; there will be some resistance to the teeth.  If a little more cooking is necessary, turn down heat slightly and leave 5 mins.
6. Drain.  
7. Turn up heat under 2nd pan to high.  Pour rice in, shaking slightly to spread the rice evenly over the base.
8. Wrap the lid in a clean tea towel; tie the corners on top of the lid. No part of the cloth should be near the heat.  Clamp lid down on the pot.  Reduce heat to medium low.  
9. Leave for 10-15 minutes or until grains are cooked through. 
10. Check base; if not brown & crusty, turn heat back up to high 2 mins.
11. To serve, place a large plate over the pan, turn the pan over and upend the rice.    
12. The bottom will have formed a lovely brown crust which should be easily removed (if you have used enough oil). Break into serving pieces and serve in a separate dish.  The crust will be very popular.

Tips:

In a highly prized (high fat & cholesterol) Iranian version of dinner party rice, toasted walnuts are mixed into the rice and more butter stirred through

Copyright: These recipes have  been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  Any information not sourced to a second party is the copyright of the blogger.