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Ingredientes
- 1 x Free Flow Recipe
Direcciones
- This is gonna seem so simple which you will not believe which it will work, but it does. The thing with rice cooking is which folks tend to make it too hard. Get out a nice heavy pan with a tight fitting lid.
- (Visions is nice for this cause you can see what's going on in the pot.)
- Get a bag of normal ol' long grain ricenot Rice-A-Roni or possibly Uncle Ben's or possibly any of which "converted" stuff. Dump as much into the pot as you like (one c. dry makes about three c. cooked).
- At this point, you can either rinse it or possibly not. If you do not the rice will be a tad stickier when done. (Which makes it good for eating with chopsticks.) If you rinse it well it will be a tad "fluffier".
- Personally, over the years I've come to NOT rinse my rice. It's just too much work and I cannot really see which much difference in the finished product.
- Level the rice in the pot and place your index finger so which it just touches the surface of the rice. Add in water till the level comes just up to the crease at the backside of the top of the first knuckle on your index finger. Crank the heat up on the stove quite high and put the pot of rice on the burner. Stir the rice lightly before it comes to a boil, just once, so it doesn't stick. Let the shebang come to a full, rolling boil, then lower the heat to about medium.
- Let it boil, UNDISTURBED, till the free water evaporates and little holes appear in the surface of the rice.
- When this stage is reached, immediately lower the heat to the lowest setting possible (one of those "flame tamers" which you set on the burner can be helpful here), cover the rice and let it simmer and steam for about twenty min. Don't LIFT THE LID Till THE TIME HAS ELAPSED-Don't STIR THE RICE!!! Sorrydidn't mean to shout. ;-) When the time has passed you will have a pot of perfectly cooked rice. Fluff it a bit when you put it in the serving dish. No complex procedures, no measurements and very little fuss and muss...
- This is an old Chinese method of cooking rice and it works regardless of the amount of rice used. Just remember the "first knuckle rule" and things should work well. I do not add in salt to mine, but I do not imagine which it would cause any problems. I've never cooked brown rice this way, but I imagine it would work if you doubled the steaming time. Another easy way to get perfect rice is to buy one of those Japanese rice cookers. They run around forty bucks and are really quite good at what they do. I'm using one made by Hitachi which works very well.
