Cooking Rice the Chinese Way

Have you been struggling - as 67 has -  to cook the new breed of supermarket rices?

Properly cooked soft rice in separated grains

Is it me or has there been an unexpected change in the way rice is being produced?

Despite an Oriental background and a lifetime of rice as a carb, the dried rice on the shelves these days are producing soggy sorrowful products or rice so dry they could break your teeth.

Are rices now being produced for rice cookers and not a simple stove top?

The usual method of bringing an equal amount of rice and water to a boil, covering the pan, then simmering it for the recommended time no longer works in my kitchen.  Another often used technique - boiling the rice in a large amount of water until nearly done, draining it, and resting the rice in a covered pan off the heat  also doesn't work as it once did   

67goingon50 had nearly given up, until remembering the Chinese method of cooking rice.

It was tested on Marks & Spencer's brown basmati rice and worked beautifully.  There hasn't  been the chance to test it on other brands or types of rice but it's a start.

67 used 1/2 cup of M&S brown basmatic rice (for 2 people) but as long as you follow the proportions of one of rice to two of liquid, you'll be fine.

For 4:  

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

2 coffee mugs water or stock

couple of slices raw ginger

couple of cloves garlic (opt)

a heavy bottomed pan, not too wide, for rice & liquid to sit around 2 inches/4cm high

Method:

1. Place rice in a small-meshed sieve over a biggish bowl.  Turn the water 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; it will still be a little cloudy 
2. Drain rice, transfer to a deep medium bowl; part-fill with cold water, agitate the grains, and without losing any of the rice, carefully swirl the water around 1-2 times and drain, using the sieve if necessary.  Do this at least 5 times; at the end of the process the disarded water will run clear.  The process could take up to 5 minutes.  
3. Put drained rice in a heavy-bottomed pot with, to one side, a tight-fitting lid.  Add an equal amount of liquid or stock to the rice and if you like, stir in some vegetable granules like Marigold.  Drop in a couple of slices of fresh ginger and (opt) garlic.  Do not cover.  Do not stir further.  Bring to the boil.
4. Turn heat down half-way between medium and high.  The water should be bubbling but not frantically.  Leave the pot alone for 10'ish minutes or until most of the water has been absorbed and the surface of the rice is pitted with tiny holes, as below.

   

   Chinese method of cooking rice.

   
   
5. Tilt the pan.  If liquid is still visible, let the rice cook a little longer until all the water is gone.
6. Turn heat down to low.  Clamp lid down on pot.  (If you like, wrap the lid in a clean tea towel; tying the corners on top of the lid with no part of the cloth  near the heat.  The cloth will absorb steam but be careful; it can help make the grains more separate but could also dry the rice too much.)
7. Leave for the producer's recommended cooking time; for example M&S recommends cooking the rice in a large pot of boiling water 20-25 mins. In 67's recipe, the rice, once boiled as instructed, is instead rested 20-25 mins over gentle heat.  
8. Test with a fork.  Grains should be soft and separate.  If still a bit wet, leave a few more minutes
9. Take off the heat; run a fork through the rice and serve.

Comments: 

Thank goodness this recipe has cracked it!  I was almost ready to give up on cooking rice.'  Retired chef/writer

Copyright: This 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.