Instructions: The `also rans

There are of course a million and one types of rice and the list Ive given you has what I believe to be the best in quality. The `also rans in a way perpetuate the myth that cooking rice is difficult and people usually buy them out of fear. Hopefully How To Cook will dispel the myth and we can all enjoy the best quality of flavour when were cooking rice. Precooked or parboiled rice is actually cooked before milling: this means the grains are tougher so require more water and a much longer cooking time. This is to help it stay more separate but in my opinion there is a loss of flavour and I would never choose it. Quickcook or easycook rice has been partially cooked after milling and then dried so all it has to do is reabsorb water. It is quicker to cook only 810 minutes instead of 1215 but the loss of character and flavour puts this in the sliced white category ie dull and pappy.

Pudding rice

Since I was a small child a long time ago we have always had in Britain a variety of shortgrain rice called pudding rice; this is the type used the world over in sweet dishes and is best of all in my opinion for good OldFashioned Rice Pudding (see page 212). It is very sticky when cooked and simmered in milk becomes deliciously soft and creamy.

IV Or

To wash or not to wash?

I have never washed rice since I discovered that it is possible to wash away some of the nutrients in the process and in any case modern rice is thoroughly cleaned in the milling. Whats more the water its cooked in will be boiling and that of course will purify it. I think some of the traditional methods of cooking rice which require long rinsing and washing belong to past times when the rice was not as clean as it is today.

The ten rules for cooking perfect rice

1 Always measure rice by volume and not by weight. Use a measuring jug and measure 2r/z fl oz (65 ml) per person (5 fl oz or 150 ml for 2 10 fl oz or 275ml for 4 and so on). 2 Coating the grains of rice in a little oil before adding the water can help to keep them separate and adding a little onion (see the recipe that follows) can provide extra flavour. But this is not a necessity rice can be cooked quite simply in water.

3 The quantity of liquid you will need is roughly double the volume of rice so 5 fl oz (150ml) needs 10 fl oz (275ml) of water or stock. Always add hot water or stock. 4 Dont forget to add salt about 1 level teaspoon to every 5 fl oz (150ml ) of rice. 5 The very best utensil for cooking fluffy separate rice is a frying pan with a lid. Over the years I have found that the shallower the rice is spread out during cooking the better. Buying a 10 inch (25.5 cm) pan with a lid would be a good lifetime investment for rice cooking. Failing that try to find a large saucepan lid that will fit your normal frying pan.

Always measure your ricrby volume First cook the onions thin add the rice The next stage it to add the boiling water Stir once only more will break the Pstt a lid on turn the heat to its lowest Once ready remove tfx pan fmm the hear using doubly the amount of water to rice turning the grains to coat them in the oil and yak to the rice in the pan delicate grains resulting in sticky rice rating and leave for I S minutes and coon with a cloth for 510 minutes

6 Once the hot liquid has been added stir once only cover with the lid and turn the heat down to its lowest setting Give white rice 15 minutes and brown rice 40. 7 Leave it alone! Once the lid is on set the timer and go away. If you lift the lid and let the steam out you can slow down the cooking process and rice should always be cooked as briefly as possible. Even worse if you stir it you will break the delicate grains and release the starch and then it will end up sticky. 8 Use a timer overcooking is what spoils rice. The best way to test if it is cooked is simply to bite a grain. Another way is to tilt the pan and if liquid collects at the edge it will need a couple more minutes cooking. 9 When the rice is cooked remove the lid turn the heat off and place a clean tea cloth over the pan for 510 minutes. This will absorb the steam and help keep the grains dry and separate. 10 Just before serving use the tip of a skewer or a fork to lightly fluff up the grains.

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