Doing this will separate the rice and prevent it from becoming mushy as you cook it up. Another method is to air out your freshly made rice and then place it into the fridge for a couple of hours before you try to cook it. What if you have a pot of rice that is very salty because you accidentally overdid it on the salt? That can easily happen if the cover for the salt shaker comes off as you pour or you just overestimate how much salt your rice needs. Once you taste the rice, you will be able to tell if the salt content is too high There is a pretty simple fix for this, though.
Once it is done cooking, combine your two pots of rice into one and mix. You can then taste test it again to see if the salt content is right or if you need to add a bit more to flavour the rice. First of all, use the right amount of water to rice ratio. You should wait to add the rice until the water is boiling.
You can add in salt at that point as well. If you put the rice and water into the pot at the same time, then that can cause the rice to absorb more water over time and make the grains split open as they burst with the absorbed water.
So, hold off on adding the rice to the pot until the water has begun boiling. When you add the rice, be sure to stir it gently. You only need to stir enough to separate it so that it does not clump up together. Cover the pot with a lid as it cooks. Be sure to cook on low heat. You will notice that the water is cloudy; that's all the starch! Strain the rice through a fine mesh sieve and repeat the process three more times, until the water runs clean.
Seriously, this is important. The other contributing factor to mushy rice has to do with ratios, and getting the ratio right takes a few practice pots of rice.
Not to mention that the brand of rice you use, the type of pot, and the way the lid fits all affect how the rice cooks. As you'll notice when you're practicing, the width and height of the pan will affect the rate of absorption. How tightly or loosely the lid fits affects evaporation and how much water is lost and not available for the rice. One day, you may even spice your rice. Photo: Marcus Nilsson. One of the most overlooked steps in cooking rice is the resting period.
If you were to open the lid and spoon out rice just after water has been absorbed, you would find that the grains are unevenly cooked: firmer on the top and mushy on the bottom. Therefore, when following the recipe timing, you should leave the pots of rice to cool down for at least 15 minutes to ensure they are cooked thoroughly. When it comes to cooking rice, the most important part is the consistent heat which keeps a steady water evaporation speed.
If you affect the speed, your rice cooking time will be unstable. When the rice mix is boiling, condensation might happen during the cooking time and make the rice soggy and mushy. To prevent this, you should put a clean kitchen towel between the lid end and the pot edge. Once the rice is ready, you need to turn off the heat and let the rice rest for 5 minutes while having the lid closed. After that, you can take out the lid and use a fork to fluff the rice. Rice should be fluffy and separated instead of mushy and gobby.
With a few tricks and practices, you can master the art of cooking rice. Hi all! I spend plenty of time in the kitchen every day because I love cooking healthy and delicious foods for my family and friends.
Cooking gives me a chance to be creative and fun. Save my name, email, and website in this browser for the next time I comment. Related Posts. Click Here to Leave a Comment Below 1 comments. Sticky rice is best eaten the same day, but if you find you have extra, it can be stored and saved for later.
Just remember sticky rice will get stickier over time. However, you can freeze sticky rice! Fill a plastic bag, remove the excess air and store it in the freezer for up to two months.
Or, fill a plastic bag; remove the excess air and store in the freezer until needed. The name simply refers to its sticky and glue-like texture. Sticky rice gets its infamous stickiness from starch; or rather, one type of starch in particular. Other starchy foods contain two starch components—amylose and amylopectin. Serve it with entrees, desserts or even on its own.
Skip the takeout temptation and enjoy! Put down the takeout menu! Making it at home has never been easier with this how-to that walks you through what to buy, how to make it and how to serve it.
This feature is not available with your current cookie settings. Step 3: Allow it to stand for at least five minutes before serving. Follow these steps to steam sticky rice:.
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