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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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