Cooking Rice

Rice may be cooked by few basic methods, each of which requires a different proportion of water. These methods are:

- The rapid boiling method, which requires ten to twelve times as much water as rice.

- The absorption boiling method, in which rice is cooked in just as much water as it absorbs, usually 1¾ cups per 1 cup washed and drained rice.

- The Japanese method, which requires five times as much water as rice.

- The steaming method, which requires two and one-half times as much water as rice.

- In the electric rice cookers, which simplify the process of cooking rice. They are very popular in Asia and Latin America.

Whichever of these methods is employed, however, it should be remembered that the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.

Rice may be soaked prior to cooking, which saves energy, decreases cooking time, minimizes exposure to high temperature and thus decreases the stickiness of the rice. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.

Rice is often heated in oil before boiling, or oil is added to the water; this is thought to make the cooked rice less sticky.

Browse Cooking Methods:

Real Cooking

Did You Know?
In Arab cuisine rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is also used to stuff vegetables or is wrapped in grape leaves. When combined with milk, sugar and honey, it is used to make desserts. In some regions, such as Tabaristan, bread is made using rice flour. Medieval Islamic texts spoke of medical uses for the plant.

Rice may also be made into rice porridge (also called congee, okayu, jook, or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water to the point that it becomes very soft, expanded, and fluffy. Rice porridge is commonly eaten as a breakfast food, and is also a traditional food for the sick.

Another way in which to add variety in serving rice is to brown it. Sufficient browned rice for six to eight peeople may be prepared by putting 1 cup of clean rice in an iron frying pan that contains no fat, placing the pan directly over the heat, and stirring the rice until the grains become an even, light brown. Rice that has been treated in this way has additional flavor added to it and can be used in the same way as boiled or steamed rice. Find out more...