Rice
aka rice
Rice is a basic element in an Indian meal. Most families will have rice and bread for a meal. So, before I shared some rice preparations, I wanted to discuss some cooking methods.
Rice cooking isn’t difficult and I have never understood why the Europeans and Americans make a big deal out of boiling rice. I have 2 basic methods of cooking rice, and depending on the end product, I choose one over the other.
1. Boil with a lot of water. So, soak as much rice as you need for at-least an hour. Take a big saucepan and fill it about 3/4th with regular running water. Boil the water. Drain the water from the rice was soaking in and drop the rice into boiling water. Stir lightly every few minutes. Depending on the quantity, check if the rice is cooked by pressing a grain against the spoon. Take off the heat as soon as the rice is cooked and strain. Tip the cooked rice in a covered bowl, add some ghee. This method of cooking rice leaves the rice very fluffy and light. Scientifically, since you have boiled the rice and drained the water you cooked it in, there is less starch in the cooked rice. This method is suitable when having plain boiled rice with lentils, or adding cooked rice to a dish.
2. Boil with exactly twice the amount of water as rice. Soak some rice. Make sure you remember what you used to measure the quantity as you will need twice the amount of water. When you are ready to cook, measure twice the amount of water as the rice and set to heat. Meanwhile, heat a saucepan. Add some ghee/ refined oil to the pan. When hot, drain the water the rice was soaking in and add the rice to the pan. Stir lightly. Add the hot water, stir, and cover with a lid. Check in about 7 minutes and then every 2 minutes after. Stir lightly. At a point, you’ll see that the water has evaporated and the rice is cooked. This method is suitable when making a dish where the raw rice is the ingredient.