Originally Posted by cafeandy
i have cooked truckloads of rice successfully but there is still a mystery in it for me...
sometimes i like to cook rice and then embellish it later. how do you get it to have those perfect, separate grains an hour later?
I have been using the following Rice Recipe for years and it never fails- if you follow all the steps precisely.
Your rice will fluff up if you leave it standing awhile with the lid kept firmly on, and it'll keep warm for up to an hour.
The best thing you can embellish it with is a curry.
HOW TO COOK WHITE RICE
Ingredients Per Person
1/4 - 2/3 pint of thoroughly washed rice- less if your rice is still wet from rinsing.
One and a half times that amount of water.
Level teaspoon of salt per half pint of rice.
Teaspoon of butter or margarine.
1. Bring the ingredients to a vigorous boil in a tightly covered pan or microwave dish.
2. Stir the rice well, replace lid and bring back to the boil.
3. Continue boiling for a few seconds then turn the heat right down and simmer for 15 minutes.
4. Take the rice off the heat and leave it to stand for 5-10 minutes before serving.
Not wishing to criticize other methods of rice cooking, but I can honestly say that I have yet to find one online that doesn't omit an essential ingredient or step.
One thing that is not often pointed out is the amount of rinsing required to get rid of the starch. You really have to wash it so thoroughly that the water runs clear, and this can take a good few minutes.
You should also choose the best rice available, which in my opinion is Basmati, preferably Super Kernel Basmati from the foothills of the Himalayas. Sounds exotic but costs only pennies more.
Adding butter or margarine will make your rice taste better, and so will some salt.
Cooking your rice in the microwave is recommended if you don't want to lose any due to it sticking to the saucepan.