how to cook rice rice review

The easiest way is to use well every time the rice to a rice cooker.

1. The best rice to use for separate, fluffy grains is basmati. This has long, thin, pointed grains, and is more expensive than others but, since cooking is about flavour, it is the one to buy as it has a far superior taste. Always measure rice by volume and not by weight: use a measuring jug and measure 2½ fl oz (65 ml) per person (5 fl oz/150 ml for two, 10 fl oz/275 ml for four and so on). The quantity of liquid you will need is roughly double the volume of rice; so 5 fl oz (150 ml) of rice needs 10 fl oz (275 ml) of hot water or stock.

2. The very best utensil for cooking fluffy, separate rice is a frying pan with a lid. Over the years I have found that the shallower the rice is spread out during cooking, the better. Buying a 10 inch (25.5 cm) pan with a lid would be a good lifetime investment for rice cooking. Failing that, try to find a large saucepan lid that will fit your normal frying pan. First cook some onions, which can provide extra flavour but are not a necessity as rice can be cooked quite simply in water. Then add the rice, which doesn't need to be washed because it is thoroughly cleaned at the milling stage, and washing it removes some of the nutrients (anyway the high temperature of the cooking will purify it). Turn the grains over in the pan until they are nicely coated and glistening with oil. This helps to keep the grains separate.

Never let cooked rice sit out for more than a couple of hours without keeping it very hot.
Rice is highly.
To serve it at parties that may last awhile, but keep it from burning at the bottom, put it in a pan atop a pan of water that is over a tea light or other warmer.
To cool it quickly, before a meal, the transfer from the pot into smaller containers.

If you are on a salt restricted diet but don't like your rice too sweet, use a couple of dashes of pepper and salt free chicken broth to enhance the taste.