Cooking Rice Tip

[Guest guest]

I always cook my rice in a Rice Cooker so that I can pay more attention to other

tasks.

I wash the rice until the water runs clear.

Then I leave 20mm of water to cover the top of the rice.

Hit the " On " switch and let the Rice Cooker do all the work, hehe, lol

 

One horrible day, my Rice Cooker decided to pack-up

Out of desperation, I wash the rice in one of my deep pans.

I also leave about 20mm of clear water to cover the top of the rice.

Put the lid on and cook the rice on high heat, till the water start to bubbled.

I quickly take the lid off and allow the water to evaporate till it is the same

level as the rice.

Now I turn the heat down and put the lid back on and let it simmer.

I know the rice is cooked by " momentarily " putting a wet finger on the side of

the pan.

I can tell it is cooked by the " sizzling " noise it makes on my wet finger as I

touch the side.

No need to take the lid off and check because 10 out of 10 times, the rice is

cooked exactly

right. Go figure

 

I have not tried this method on Brown Rice or Canadian Black Wild Rice.

But I have definitely tried this on American Long Grain, Basmati, Thai Rice,

Jasmine Rice

and Asian Red Wild Rice and all is good

 

 

 

Best Wishes and Happy New Year to all.

Wee