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Each type of rice, having different
proportions of starch and moisture content, absorbs water and swells
differently during cooking, producing various degrees of softness/firmness
and stickiness/separateness |
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The cooking method influences the quality
of the cooked rice. For optimal results, use of an electronic rice
cooker is recommended, to produce uniformly good textured rice. |
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There are 4 basic cooking methods for cooking
rice. These are: |
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Absorption
Method: Optimal stove top (used
for most rices) |
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The Absorption Method: |
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The
absorption method involves bringing 1 cup of rice and 1 1/2
cups of water to the boil whilst stirring occasionally. The
heat is then lowered to a medium/low
level; the rice is covered (with a lid) and simmered for 15-20 minutes (white
rice) or 25-30 minutes (brown rice). The rice is then removed from heat, and
let to stand covered for 5-10 minutes.
As a guide, the water to rice ratio for the absorption method is: |
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| Long Grain Rice: |
1 1/2 cups cold water to 1 cup of rice |
| Medium Grain Rice: |
1 1/2 cups cold water to 1 cup of rice |
| Short Grain Rice: |
1 1/4 cups cold water to 1 cup of rice |
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Tip: For firmer rice add a little less
water, for softer rice, add slightly more. If cooking large quantities
the amount of water to rice ratio will be reduced. |
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The
gentle boil method (previously known as "rapid boil" method),
involves bringing 1 cup of rice and 6-8 cups of water to the
boil whilst stirring
occasionally.
The heat is lowered and the rice is brought to a gentle boil
(as opposed to a vigorous rapid boil), and is cooked uncovered
for
12-15 minutes (white rice) or 25-30 minutes (brown rice). The
rice is then removed from heat and drained well. |
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Note: If the water is boiling too vigorously
the grains tend to split and the texture of the cooked rice will
not be at its best. As such, a gentle boil is recommended rather
than a vigorous boil. |
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When using a microwave rice cooker to cook
rice, generally the same water to rice ratio as the absorption
method is used. However, as there are great variances between microwaves,
it is best to refer to microwave oven manual as watts may vary. |
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A rice measuring cup, that is usually supplied
with the rice cooker measures 180mls. If you happen to lose your
measuring cup supplied with the rice cooker, measure the equivalent
amount (i.e. 180mls) in a regular measuring cup or jug and use
that as the guide. You can then use the marks in the rice cooker,
to fill with the correct level of water.
Refer to your electric rice cooker manual for cooker-specific directions.
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To Rinse or Not to Rinse Rice?
During the milling process the rice grains are gently rubbed against
each other, leaving a fine powdery coating of starch on each
grain. Rinsing all rice 2 to 3 times prior to cooking is recommended
to remove any loose starch.
For optimal cooking results, soaking (as opposed to rinsing) Basmati
rice for 30 minutes prior to cooking is also recommended to soften
the rice grains.
General Cooking Hints and Tips
Measure the water and rice accurately, as per pack instructions.
Time the cooking accurately, as per pack instructions.
Rinse all rice 2 to 3 times prior to cooking to remove any excess
starch. There is no need to rinse rice after cooking.
You can test whether rice is cooked 'al dente' by pinching a grain.
If there is no hard core (chalky centre), the rice is cooked.
Do not rinse rice in a rice cooker especially if the rice cooker
has a non-stick surface, as it may scratch the cooker's surface.
Always let cooked rice stand for 5 to 10 minutes off heat, with
the lid on, to complete the cooking process and redistribute moisture
evenly.
Fluff cooked rice gently with a fork or flat plastic spoon provided
with the rice cooker, for perfect fluffy rice. Slice through rice
rather than stir it, to avoid the grains being mashed.
Remember, the moisture content of rice can vary with age and storage
conditions, so adjustments may have to be made to the amount of
water added for cooking.
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