Yes I know, rice isn't as exciting as a deluxe dessert but it's something I personally understand many people have issues with. Sometimes you don't have enough rice or sometimes you have enough to build a house with and that last batch can hold the walls together because it had the consistency of wallpaper paste... Ugh. But don't worry! Rice is fantastic because you can buy in bulk and it will last a VERY long time. Perfect for uni students looking to save some money off pot noodles and cheese toasties.
Now I have found the brand of rice can affect the cooking time (Who would have thought right? I mean it's just rice..?) So if you are curious what brand I use #notsponsored I bought a big bag of Trophy rice and it has lasted myself and my girlfriend over half a year (With a rice dish on average being served 1-2 times a week)
Basmati Rice
Difficulty :- Intermediate
Total Time :- 13 minutes
Serves :- 2 Adults
Ingredients
- Rice
Method
- 1. So let's start out by measuring out the rice... For 2 people I will use 3/4 cups so general rule of thumb is for every 2 people add a cup and take 1/4 away. Here is a quick cheat sheet ...
1 Person [1/4 Cup + half a 1/4] 2 People [3/4 Cup] 4 People [1 1/2 cups]
- ... Didn't really make it any more understandable did it... I'm sure you can work it out anyway, so next up is washing the rice. Rice is COATED in starch and if you were to handle dry rice, your hands will be coated in starch . Pour the portion of rice in a sieve and rinse under a tap until the water turns from cloudy white to clear.
- 2. Now have a big pot of water boiling. You want an ample amount of room for the rice to move around so make sure you're using a big pot and a large volume of water. Too little water and you're rice won't have the adequate amount of room to move around and could potentially burn to the pan. Yes we have all been there...
- 3. Add your rice to the pot, give it a little stir after say 10 seconds, turn the heat to medium and place a lid on the pot however place it so there is enough room for some steam to escape...
- 4. Be sure to check up on the rice to ensure the rice is indeed boiling and rolling around.
- 5. At the 7 minute mark I will check up on the rice just in-case it has cooked quicker than usual but if it is still hard in the middle it will likely go on for 9 minutes.
- 6. Once cooked through turn the heat off and strain using a colander. When serving the rice go from the inside edge of the colander to the middle, this will prevent you from breaking up the grains
Still having issues? Let's break down some common causes of starchy rice.
1. It's overcooked
2. you didn't rinse the rice very well
3. You didn't give it enough water in the pan
4. You stirred it to hard / too much
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