Chinese Lessons for Travelers

Perfectly cooked rice is tasty, light, and fluffy. The grains are distinct and tender but not mushy. Different rice cooks at different parameters; brown rice cooks longer than white, old rice can lose some of its moisture, requiring more water and a longer cooking time. However getting consistently good results is not impossible. Rice can be cooked in one of several ways: boiled and steamed. There is a great variation in personal preference as to the hardness or softness of rice desired. In any event , properly cooked rice should be dry and uniform in texture. Even the softest rice should have all moisture completely absorbed into each grain and not left between the grains. (This does not, of course, apply to congee). The absorption method of cooking long-grain rice described below is the most commonly used.Rin Wusthof Knife Sharpener se the rice several times until water comes out clear and drain off water. Excess water can make your rice mushy. For fluffier, faster cooking rice, soak it in cold water for about half an hour prior to cooking. You can skip this step and still get good results. If you do soak your rice, be sure to drain it thoroughly.Add 1 1/2 to 2 cup of clear water (depending on softness desired, soaked rice requires less water) for every cup of rice and boil over big fire while stirring occasionally to prevent sticking that will lead to burning. Stir gently or it could break the rice. Use a pot with a tight-fitting lid that is big enough to provide plenty of room above the rice for steam. A tight lid keeps the steam in. Some cooks add a bit of butter or olive oil at this point to help keep the grains from sticking together.