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To
cook rice
perfectly every time follow this tried and tested technique
called the absorption method. This method works
for cooking all types of rice, but bear in mind that short
and medium-grain rice (such as arborio and Japanese rice)
need a little less water to achieve a more clingy, creamy
texture ideal for risotto and sushi rice (check rice packets
or specific recipes for recommended amounts).
The basic ratio is 1½ cups of water for every
1 cup of rice. Bring the water to the boil in a saucepan.
Stir in the rice and keep stirring until the water returns
to the boil. Cover the pot with a tight-fitting lid,
reduce the heat to very low, and simmer gently for 15
minutes. Don't lift the lid during cooking or the steam
will be released. When you're ready to serve, remove
the lid and fluff up the rice with a fork. 1 cup of
dry rice makes about 3 cups of cooked rice.
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