Cooking Rice part 2: Easy-Cook long-grain

Easy-cook rice has been parboiled to speed up the cooking process.  It's the second supermarket rice 67goingon50 has tested since supermarket rices  inexplicably went to pot (sorry!) producing soggy or bone dry results. 

The blog is currently using M&S rices to provide baseline recommendations for getting the best from packaged rice. but in due course Waitrose rices will be under the microscope.  If you can't wait, have a go using 67's methods and report back.  

M&S's easy cook rices are currently (end September early October) at bargain prices -- 80p for 500 gr, £1.25 for a kilo. 

The blog seldom uses pre-cooked rice; they can be rather tasteless.  But they responded surprisingly well to the Chinese method of cooking rice with plump more-or-less separate grains with decent flavour.

The manufacturer's boil and drain method was also tested.  Boil and drain is easier  than the Chinese method but 67 made a few changes which took longer but heightened the flavor and texture. 

Here's the recipe for Boil & Drain: 

For 4 (recipe halves nicely):  

1 coffee mug easy-cook long-grain rice 

2 coffee mugs stock (preferred) or well seasoned water 

couple of slices raw ginger

couple of cloves garlic (opt)

a heavy bottomed 20cm'/8 inch ish pan for rice & liquid to sit around 2 inches/4cm high

Method:

1. Rinse rice in cold water a few times, drain
2. Place a medium large deep pan of well seasoned water over high heat with, to one side, a tight-fitting lid; bring to the boil
3. Meanwhile transfer drained rice 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 and drain, using a sieve if necessary.  Do this at least 5 times; until water runs clear.  
4. When water boils, add drained rice.  Drop in a couple of slices of fresh ginger and (opt) garlic.  Return to the boil.
5. Turn heat down to low.  Clamp lid down on pot. Leave for  producer's recommended cooking time; eg M&S - 15-18 mins
6. THEN carefully drain rice, returning pot to stove.  Add a splosh of oil or butter to pan and return drained rice to pot; add lid.  Leave a further 10 mins to dry out.  Grains should be soft and separate but if still a bit wet, leave a few more minutes
7. Take off the heat; run a fork through the rice, add butter if you like and serve.

Comments: 

'Not a great fan of par-boiled rice which can be tasteless but the additional steps improve it no end and will be easier for some households.'  Retired writer

'The rice was good, especially with gravy.' Handyman

Copyright: This recipe and cooking method was 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.