Rice is not only a popular food, it is also one of the most important cereal crops in the world. In some countries, rice is considered a staple food. There are different types of rice – from wild rice to basmati and jasmine rice, there is something for every taste. China is the world's number one in rice cultivation, but India, Vietnam, Thailand, as well as Brazil and the USA also grow rice in large quantities.
The path to perfect rice
Whether in a bag or loose – opinions on the right way to cook rice often differ between professionals and amateur cooks. However, one should generally follow one motto: buying the right rice. For most chefs, it is a mortal sin to buy rice in a cooking bag or those varieties that are labeled parboiled or pre-cooked.
Did you know: some types of rice that we can buy in the supermarket have actually been pressed into rice grains from waste (for example, rice flour) and are offered for sale in this form.
Therefore, it is best to buy really good rice in an Asian grocery store. Here you can find many different varieties and thus have exactly the right quality for every dish and every taste. If you don't have an Asian grocery store nearby, you should at least fall back on long-grain rice in the supermarket.
How is rice prepared?
Putting a rice cooking bag into boiling water is no great art – cooking real rice, however, is. But if you master a few basic rules, even the amateur cook can make really good rice:
- Wash the medium or long-grain rice extensively under running water, until the water is clear. This procedure prevents the individual grains from sticking together. Brown natural rice and basmati can even be soaked in sufficient water for half an hour.
- The most important thing when cooking rice: finding the optimal ratio of rice to liquid. The rule of thumb here is: one part rice to two parts liquid. According to this, you need exactly two cups of water or broth for one cup of rice.
- If a normal pot is used for the cooking process, you can bring the rice to a boil together with the water or add the rice when the water is boiling. Once the water has reached the boiling point, turn the stove down so that the water only simmers gently. Now the rice can cook; it will absorb the liquid completely. Tip: for jasmine and basmati rice, you should turn off the stove completely after boiling and let the rice steep for approx. 5-10 minutes.
- Rice is also well suited for steaming, which means gentle cooking of rice, where as many vitamins as possible are retained. If you don't have a special steamer at home, you can also use this method: simply put the rice in a sieve, place the sieve on a pot filled with water, and let the rice cook covered for a few minutes over medium heat.
Rice stays white
Rice can be prepared in various ways. This, of course, also depends on the type of rice. Some types of rice are simply cooked in water or broth, round rice likes to be cooked in milk or coconut milk. Rice stays grainy and white if a little lemon juice is added to the cooking water. By adding different spices, you can influence not only the aroma of the rice but also the color.
Whether loose, grainy, dry, firm, sticky, or solid – it's all a question of the rice variety and cooking method. Of course, good timing is part of the cooking process as well. If you want to be on the safe side, use a rice cooker. Always cook the rice for the prescribed time – never by feel. Better to cook for a minute less than too long, because the rice continues to cook slightly while steaming. Natural rice takes about 40-50 minutes, long-grain rice 15 minutes, and sticky rice approx. 20 minutes.
Rice becomes nice and loose
To prevent the rice from sticking together after Cooking cooking, you should rinse it well in a sieve beforehand. Best until the Water water is clear.
Rice does not get slimy
Put some butter in the pot and heat it. Add the rice and turn it in the butter until it is translucent. Then add double the volume of boiling Water water and let it boil briefly, then put the lid on and let it finish cooking over low Heat heat (usually about 10 minutes). If the rice is still not soft but all the liquid is gone, simply add a little more water and let it cook a little longer.
With this method, nothing boils over, nothing burns, and the rice is no longer slimy.
Still use burnt rice
Not paying attention for once and the rice is burnt. But you don't have to throw it away immediately. First, transfer the contents to another pot – just don't scrape, so the burnt part doesn't come with it. Then place a slice of bread on the rice for approx. 5 minutes. The bread absorbs the burnt taste. Then you can add a little water and finish cooking the rice.
Reheating yesterday's rice
You don't have to throw away yesterday's rice, because if you reheat it this way, it tastes like fresh: Put it in a freezer bag and place it in boiling water for approx. 5 minutes.
How can you prepare rice?
Rice is often served as a side dish. In this case, one often does not add a dominant spice to the grain, but for some dishes, simply mixes the rice with the other ingredients or fries it slightly. In many cuisines, rice is considered a true specialty.
- In Spain, a paella is unthinkable without rice. In addition to rice, tomatoes, peppers, beans, chicken, and seafood are often added, and it is a must at every party.
- In the oriental region, pilaf with rice is widespread – this is a type of stew that contains meat and vegetables as well as spices in addition to rice. Especially in Persian cuisine, it is important that the rice sticks to the bottom of the pot and forms a crispy crust (tah dig).
- From Asia comes the ever-popular Nasi Goreng fried rice – here rice is the main ingredient and is refined with leeks, bamboo, mung beans, as well as chicken and various spices.
- In Italy, Risotto risotto is a true delicacy. The medium-grain rice is sautéed with onions and fat and then cooked in broth. Depending on the variant, white wine is also often added.
This is how the most diverse dishes are created, but in German-speaking countries, long-grain rice is in first place. With chicken fricassee or ragout, as a stew, or the ever-popular rice pudding – here too, rice is enjoyed and consumed in all possible variations. But what can you do if you want to bring some variety to your plate?
Quickly spice up boring rice
Often rice is bought in a bag, simply cooked in a pot with water and a pinch of salt, and then served by the spoonful with the dish. How about this suggestion?
Simply refine the rice with some curry after cooking – this gives the rice a rich, yellow color and also tastes more exotic right away. Then fill the rice into a small cup, press it down slightly, and tip it onto a plate – after all, we eat with our eyes.
How healthy is rice actually?
Even if it's hard to believe, rice is a highly healthy product. Whether long-grain rice or sticky rice – rice can not only be used in many ways, it also has many vitamins and contains almost no fat. Iron, phosphorus, potassium, and calcium are found in abundance in rice, but relatively little sodium. Rice is therefore excellent for a diet – especially because it is filling but does not cause a feeling of fullness with bloating.
Once the right choice has been made, it's time for the cooking process – but how do you actually cook real rice? With the cooking bag variant, you simply put one or more bags into a pot of salted water and after approx. 15-20 minutes the rice is ready to eat. Is it just as easy with loose long-grain rice?
Read also:Â Recipe of the month: Apple rice
Photo by Janine, meinhauhalt. at
