cooking rice - a basic skill

a lot of my dishes involve rice, i use 2 basic methods; boiling and absorption - i have never made risotto the 'proper' way, i'm sure it's worth the effort but i can't be bothered

some sources recommend repeated rinsing and soaking of the rice before cooking - i have tried it but it didn't seem to make a noticeable difference so now i don't bother - i'd like to know if this is a hangover from the days before food processing was so strictly quality controlled

boiled rice

• plain boiled is straightforward and instruction are given on the packet BUT sometimes you need to use your own judgement about how long to cook it for, so check a few grains before the recommended time is up
• if you are going to be adding more ingredients it is often best to undercook rice slightly as it will absorb moisture from the other ingredients
• use lots of water, rice likes plenty of room to swim in! also you are less likely to have to rinse the rice after cooking - it may seem like a waste to boil lots of water for a little rice but it saves having to boil more to reheat the rice after you have rinsed off the excess starch in cold water!
• 'easy cook' rice is more forgiving about timing but tends to need longer cooking - basmati and thai fragrant rices need more precision so use a timer and take it with you if you wander off! 

method: 

• have the rice ready in a bowl and a sieve or colander ready
• bring the water to the boil, tip the rice in and stir well until the water gets back to boiling point - if you don't do this the rice sticks together and to the bottom of the pan
• turn the heat down to a simmer for the time recommended on packaging
• turn off the heat and check a few grain to make sure it is cooked, if it is not ready yet cover it and let it stand for another minute before checking again - if it'is very undercooked you may have to simmer it for a bit longer but keep checking it
• strain in a colander or sieve, return to pan or warmed serving dish and serve

absorption method or pilau rice

•  this uses measured amounts of rice and liquid, the rice absorbs all the liquid during cooking, leaving you with fluffy individual grains. . . . . in theory!
• until you are confident with the pilau method it is best to use plain boiled rice and add other ingredients afterwards, then keep hot or warm to allow the flavours to develop
• a cup of rice is plenty for the two  with hearty appetites - i normally use 1/2 to 1/3 of a cup per person
• for basmati or othe normal white rice i use 1 measure of rice to 11/2 measures of liquid, for risotto and paella rices i use more like 1 : 11/3 - my mum uses 1 measure of rice to 2 measures of liquid - i find her rice mushy although i thought it was perfect for the first 30 years of my life!  she thinks mine is underdone ........ conclusion; you might have to experiment a bit
• if possible use hot liquid, this way it's quicker to get everything to boiling point
• a good heavy bottomed pan is important - it spreads the heat evenly and allows you to turn the heat right down and cook things slowly without burning on the bottom ....usually

method

• heat a little oil or butter and soften a little chopped onion, shallot or whatever other flavourings required
• add the rice and stir to mix everything thoroughly, turn the heat up
• add your hot measured liquid and stir well (to stop the rice from sticking together an to the bottom of the pan)
• as soon as the liquid is boiling give it a final stir, put the lid on and turn the heat down to very low
• cook for 18-35 mins depending on the type of rice - 18 for basmati, a bit longer for risotto or paella rices,  35 for brown 
• at the end of the cooking time your rice should be cooked through, with a little firmness but not gritty - cover the pan with a cloth or kitchen paper and replace the lid, set aside for 15-20 mins before serving - this allows the steam to be absorbed and the rice should fluff up

potential problems:

sloppy gritty rice - needs cooking for longer or possibly at a slightly higher temperature

sloppy mushy rice - too much liquid

gritty rice - not enough liquid - try

some gritty rice on top, cooked underneath - stir in the gritty rice gently, replace the lid and cook for another minute 

rice stuck to bottom of pan and/or burnt - cooked on too high a heat or pan too thin - in Iranian cooking this is done on purpose to produce a crispy crust of rice which is regarded as the best bit, but not when it's burnt!