Rice is one of those basic cooking ingredients around which you can build a wide variety of dishes. Whatever your favorite, white, wholemeal or basmati, rice can also serve as a side dish for any main course. If you don't have a rice cooker, cooking it on the stove may seem like a daunting task as it requires a lot of attention. However, fear not; once you master the technique, you will be able to prepare your favorite rice in no time.
Ingrediants
White rice
- 200 g of long or medium grain white rice
- 500 ml of water
- Half a teaspoon of salt (3 g)
- 1 tablespoon (14 g) of butter or oil (optional)
Brown rice
- 200 g of long or medium grain brown rice
- 1 teaspoon (5 ml) of extra virgin olive oil or sesame
- 500 ml of water
- 1 teaspoon (6 g) of salt
Basmati rice
- 400 g of basmati rice
- 700 ml of boiling water
- Salt to taste
Steps
Method 1 of 3: Prepare Boiled White Rice
Step 1. Rinse the rice with cold water
Before boiling white rice, it is advisable to rinse it to remove the starchy dust that covers the grains and prevent them from sticking together during cooking. Pour 200 g of medium or long grain white rice into a colander and rinse it with cold running water.
In some cases this step may be superfluous, but since some varieties of rice contain a lot of starch it is best to get into the good habit of always washing it, to make sure that the grains are well shelled
Step 2. Bring the water to a boil
Pour half a liter of water into a small saucepan and heat it on the stove over medium-high heat. Wait for the water to come to a full boil.
- When cooking white rice, use a ratio of 1: 2, 5 between rice and water, that is, use 250 ml of water for every 100 g of rice.
- The rice expands as it cooks, so it is important to use a pan that is large enough. As a general rule, to cook 200 to 400 g of rice, you can use a saucepan with a capacity of 2.5 liters.
Step 3. Pour the rice and salt into the water
When the water has reached full boiling, pour the rice into the pot, add half a teaspoon (3 g) of salt and stir slowly. From now on, let the water simmer gently.
If you want, you can also add a tablespoon (15 g) of butter or oil, to flavor the rice and prevent the grains from sticking to each other while they are cooking
Step 4. Cover the pot and let the rice cook until soft
Wait for the water to simmer again, then reduce the heat and cover the pot with its lid. White rice takes approximately 18 minutes to cook. When the kitchen timer rings, test the texture of the beans: they must be tender, but still firm. The rice may be slightly sticky, be careful not to let it cook too long or it will become chewy.
- Don't uncover the pot until the kitchen timer rings. During the 18 minutes of cooking, never lift the lid so as not to let the steam escape from the pot. The steam helps to cook the rice, so if you let it out of the pot the cooking time will increase.
- If you don't have a lid the same size as the pot, you can seal it with aluminum foil. Wait for the water to start simmering and seal the pot by adhering the foil tightly to the edges to trap the steam.
- If there is still water in the pot when the rice is cooked, you will need to drain it. It will be enough to tilt it over the sink to let out the excess water.
Step 5. Let the rice sit for a few minutes
Once cooked, turn off the stove, but don't remove the lid from the pot. Let the rice sit in the closed pot for 5 minutes to complete the cooking process.
Step 6. Grain the rice with a fork before serving
When you are ready to sit at the table, remove the lid from the pot and stir the rice with your fork or spoon to separate the grains. Transfer it to a bowl or individual plates and then serve.
After having shelled it, it is preferable to let the rice rest for another 2-3 minutes before serving it. This way it will have time to dry and won't be too wet or sticky at the time of serving
Method 2 of 3: Make Boiled Brown Rice
Step 1. Rinse the rice with cold water
As with white rice, rinsing is used to remove the starchy dust that covers the rice grains, as well as any other impurities. Pour 200 g of medium or long grain brown rice into a colander and rinse it with cold running water.
Rinsing the rice before cooking it also helps to improve its texture. The grains will be well separated and will not risk sticking to each other
Step 2. Toast the rice in the pot
Brown rice should always be toasted before actual cooking, to emphasize its nutty aftertaste. Put a saucepan with a capacity of about 2.5 liters on the stove and heat a teaspoon (5 ml) of extra virgin olive oil or sesame over medium-high heat. Pour the rice into the pot and toast it until it is completely dry and the ends are lightly browned.
The nutty aroma released by the rice will also help you understand when it will be properly toasted
Step 3. Pour the water into the pot
After toasting the rice, add half a liter of water and a teaspoon (6 g) of salt, then stir slowly. Be careful as the water may splash, as the pot will be hot after toasting the rice.
Step 4. Bring the water to a boil and then reduce the heat
Heat the water over medium-high heat, wait for it to start boiling briskly, then reduce the heat. From this moment on, the cooking water should simmer gently. When the boil becomes slow and steady, cover the pot with the lid.
Do not put the lid on the pot until the water has stopped boiling briskly
Step 5. Cook the rice for 45 minutes
After covering the pot, let the rice cook over low heat for three quarters of an hour. When the time runs out, uncover the pot to see if the rice has absorbed all the water. Taste it to see if it is soft enough. Keep in mind that brown rice has a distinctive, slightly chewy texture.
- Never uncover the pot during the 45 minutes of cooking. If you let the steam escape, you will need to increase the cooking time.
- If after 45 minutes there is less than a tablespoon of water left in the bottom of the pot, there is no need to drain the rice. If the amount of water is greater, tilt the pot over the sink and throw it away.
- If the rice is still not soft enough after 45 minutes, consider adding more water and let it cook longer. Check it every 10 minutes until it has reached the desired consistency.
Step 6. Let the rice sit for 10-15 minutes in the covered pot
When the rice is cooked, take the pot away from the heat and cover it again with the lid. Let the rice sit in the closed pot for about 10-15 minutes to make it slightly less chewy.
Leaving the rice to rest also makes it a little drier, so it doesn't look like it has been steamed
Step 7. Grain and serve the rice
Remove the lid from the pot and stir the rice grains with your fork or spoon to separate them. After shelling, transfer the rice to a bowl or individual plates.
Leftover brown rice can last up to 5 days. Transfer it to an airtight container and store it in the refrigerator
Method 3 of 3: Cook Basmati Rice
Step 1. Rinse and soak the rice
As with white or brown rice, basmati rice should also be rinsed before cooking. Pour 400 g of rice into a colander and rinse it with cold running water to remove dust and any other impurities. After rinsing it, transfer it to a large bowl filled with cold water and let it soak for 30 minutes before draining it well.
Soaking the rice is not strictly necessary, but it helps to make it softer once cooked
Step 2. Put the rice in the pot and add the boiling water
Transfer the rice to a pot with a lid and thick bottom. Add a pinch of salt and 700 ml of boiling water.
- Don't worry if you don't have a lid that fits the size of the pot. When it's time to cover it, you can use a baking sheet.
- You can change the amount of salt to taste, but be careful not to overdo it. A pinch should be more than enough for 400g of rice.
Step 3. Bring the water to a boil, then cover the pot
Place the pot on the stove and heat the water over medium-high heat. Just before it starts to boil, seal the pot with aluminum foil, adhering it tightly to the edges, to trap the steam. At this point you can put the lid on the pot.
Step 4. Cook the rice over low heat for 15 minutes, then let it rest
After placing the lid on the pot, reduce the heat and let the rice cook for about a quarter of an hour. At the end of the cooking time, remove the pan from the heat without lifting the lid and let the rice cook for another 5 minutes using the residual heat.
Never uncover the pot during the first 15 minutes of cooking. If you remove the lid or the aluminum foil, you will let the steam escape and slow down the cooking of the rice
Step 5. Grain and serve the rice
After letting it rest for a few minutes in the covered pot to finish cooking, remove the lid and the aluminum foil. Stir the rice with the fork to separate the grains. When it is well shelled, transfer it to a serving bowl and serve it hot.
Advice
- If you make rice frequently, you can consider purchasing an electric rice cooker that will lighten your work.
- It is preferable to salt the water before cooking the rice, rather than after cooking, since the rice absorbs the salt more easily during boiling. If you add salt at the end, the rice may be too salty.
- Rice is a versatile food, you can serve it as a main course, as a side dish or use it as a base for a vegetarian dish or stew. You can also use it to fill a savory pie.
