How to cook rice?
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scrubbing removes some of the starch so your rice doesn't become too sticky when its cooked.
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Mooku is stewpig..n cute
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my mum used the segments of the finger. pour water until the 2nd jont of the middle finger with tip touching the base of the pot
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sigh.Originally posted by alexkusu:Mooku is stewpig..n cute
somebody tell me if i should frown or smile.
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smile and the world smiles with youOriginally posted by MooKu:sigh.
somebody tell me if i should frown or smile. -
Originally posted by alexkusu:smile and the world smiles with you
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for normal white rice..
i use microwave to cook it -
umm. forgot if i mentioned this.
when cooking calrose rice, i learnt, put the same amount of water as you would with thai fragrant rice i.e. up to half of the top portion of your middle finger.
i use the microwave to cook, so it's 10 min HIGH without lid and 2-3 minutes MEDIUM with lid. And every time after it completes cooking in the microwave, i open the lid and fluff up the rice to let excess moisture evaporate. -
My grandma taught me this way..
Step 1: Put in your desired amount or rice (Measured in cups)
Step 2: Add the same amount of water as rice.
Step 3: Add in another 1 1/4 cups of water. (1 1/2 cups if you want your rice more softer)
So for example, you're cooking 2 cups of rice..
First, you add 2 cups of rice.
Second, you add 2 cups of water.
Third, you add another 1 1/4 or 1 1/2 cups of water. (Depending on your preference)
Voila! -
Oh after reading this...i just cant stop myself from saying this....Originally posted by alexkusu:jus being too free.....
rice tips...
1. Use long grain white rice when cooking Chinese food. Medium grain rice is also acceptable, but the Chinese use short grain rice mainly for dishes such as congee.
2. Don't use instant or precooked rice. Large bags of long grain white rice are available in Asian markets and most supermarkets - Dragon King is a good brand.
3. Opinions vary on converted rice - rice that has been parboiled with the husks on. While it is more nutritious than white rice, I find it tastes rather bland. It takes longer to cook than regular rice so if you do use it, follow the instructions on the box carefully.
4. For fluffier, faster cooking rice, try soaking it in cold water for about thirty to sixty minutes prior to cooking.
5. Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue - otherwise the rice may be sticky.
6. When cooking rice in a saucepan, be sure to use a pot with a heavy bottom - copper is best. This will give the rice a thinner crust.
7. Don't use salt or butter when cooking plain rice - this kills its natural sweet flavor.
8. Another tip if your rice is taking a long time to cook - do you know how long the bag has been sitting in the cupboard? Older rice can lose some of its moisture, requiring more water and a longer cooking time than fresh rice.
9. Leftover rice will keep for days, and it's perfect for making fried rice. Just be sure to wait until the rice is perfectly cold before storing it in the refrigerator. For the best results, wait a couple of days before making the fried rice - this gives the ingredients more time to blend together.
10. If the cold rice is a bit lumpy, try sprinkling a bit of cold water on it.
For a bit of variety, try one of the scented rices such as jasmine or basmati. Just remember that the amount of water required and the cooking time will be less than for other types of long grain white rice
Will u marry me