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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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