Looks so simple for some, making really good rice on the stovetop can be worried. This requires only two materials – rice and water – but fully preparing it can be terriblely elusive, for answers to many questions and to solve problems – whether or not grains or not grains to solve problems To soak or rub them before cooking, whether it steams the rice gently or steams or strictly boil it, and the water ratio to consider many rice In.
While i love sticky rice when it’s Meaning To be sticky, when I am cooking long-orgas rice, I want it to be fluffy and completely soft, not each person ripened grains separately, clumped together. While i love rice cookerMy Go-to-Veek night rice rice routine is cooking rice on the stovetop, and I always use this simple trick that I learned about two decades ago when I was working in the restaurant kitchen.
To ensure light, long-grain rice of rice, I pass through all the appropriate steps: I always soak the raw grains in the water and remove the surface starch and then the process again until the water becomes clear, the process again I start and repeat: I use the appropriate proportion depends on the amount of rice for rice (from the type of rice (for white rice for rice, for the amount of water and brown rice for rice Two to one ratio); And I cook rice gently on low heat to ensure ripe grains and prevent excessive water evaporation. But this attempt to cook rice completely is for zero, if the water lifts the lid after cooking, water is poured from the lid on the rice – if it happens that all those grains that I made alcoholic Have worked so hard for, they are now wet, collided, and gummy.
Serious Eats / Amanda Suarez
But there is a solution and it is probably hanging in your kitchen now: a clean kitchen towel. I first learned the tricks of this kitchen towel to cook rice, when I was a line cook in the restaurant kitchen about 20 years ago, and whenever I had to cook rice on the stovetop, I have been using this technique at home. Was. It guarantees alcoholic, fully ripe rice every time.
Trick just place a clean kitchen towel under the lid of a vessel cooked rice as soon as it is removed from the heat. Then I put the lid back on the vessel just above the towel and let the rice remain untouched for at least 10 minutes before swelling with a fork. As soon as the rice absorbs moisture and starts cooking from heat, the kitchen towel traps the steam, instead it gives it to the pool inside the lid and dripping back on the rice, thus preventing rice from sticking to sticky.
I really like additional insurance policy. This kitchen trick tricks me on cooking stovetop rice. And the method works well with more than just Plain white riceUse it with stovetop Rice pilves, Arroz con poloBrown rice, or any other rice dish in which you want to eliminate excess moisture. This is a small additional step, but an important one is an important cooked, well -separated grains of rice that are ready to be inflated and served.
