Friday, 27 February 2009

How to Cook Boiled Rice


Step-by-step Guide How to Cook Boiled Rice

We all have different ways of cooking rice, there are also different kinds of rice to cook, Chefs rice recipe uses Basmati rice.

For those of us that already know how to cook rice it may seem easy as it comes naturally, but if you think back to before we knew how to cook rice correctly I bet there are some memories that will make you smile of what a disaster it can be to a novice.

If you are someone who can not seem to get your rice quite right then look no further than here as Chefs step by step guide of how to cook rice perfectly will make rice a success in your kitchen.

Rice is a great staple food to eat, you can have it as a side dish or as a main dish with Indian food, Mexican food, Chinese food, Arabic food and much more.

If you like a slightly chewy rice then you can alter the cooking time from 12 to 10 minutes and the steaming time from 12 to 10 minutes - do not alter any other part of the rice recipe.

Chef finds that cooking it for the 12 minutes is the the texture people like most best.

Always remember when cooking basmati rice one trick is to not remove the lid until the rice is ready to eat.






Ingredients to cook Rice recipe
10oz Basmati Rice
500ml Cold water
1/2 tsp Salt
1 -2 tsp Oil ( 1 tablespoon can also added)
Water to soak the rice
Oil or Butter to stir through (optional)

Tip from Chef....if you add a little extra oil or butter the rice grains separate much easier, you can do this when the water is brought to the boil or after the rice is ready.

How to Cook Rice


Weigh the rice.




Thoroughly rinse the rice under a tap using a sieve.

You want the starches (cloudy white colour) to run clear.



Place rinsed rice into a dish and cover with water.

Soak for 30 minutes.



Drain off the water and place rice into a pan along with the salt and oil, mix.



Pour over the 500ml of cold water.



Make sure there are no rice grains stuck to the side of the pan and all of the rice is covered with the water.



Bring the rice to the boil, mix then place a secure lid on the pan and turn the heat to the lowest setting.

Simmer for 12 minutes.

Do not remove the lid.



Carefully remove the pan from the stove and leave for a further 12 minutes.

Do not remove the lid.



Only now can you remove the lid.

Let the steam escape then fluff the rice with a fork.

Optionally you can stir in a little oil or butter through the rice.





Enjoy your perfectly cooked basmati rice recipe.


26 comments:

Erica said...

I love your step by step posts! You should write a how to cookbook!

Cynthia said...

Perfect rice Jeena, I cook mine similarly but I don't usually soak mine. I must try your method sometime. Lovely and very useful post.

Kevin said...

I kept forgetting about my rice being on the stove until it was too late so now just use a rice cooker and it comes out perfect every time.

Paula said...

Jeena, You always do such a great job with your step by step instructions. I love basmati rice, and we have it usually once a week. I make mine much different that you; I'll have to give your recipe a try! :-)

♥Rosie♥ said...

Jeena you are a star boiled rice is my nemesis in cooking!! Thank you for posting this :0)

I have moved blogs here is my URL
http://bakingcakesgalore.blogspot.com/

As always it would be lovely to *see* you..

Rosie x

Bridgett said...

I cannot believe how much I love rice. Since I was a kid, I would eat it constantly. My daughter is the same way now.

Yasmeen said...

I can't imagine a day without boiled rice,thanks for helpful picturesque step-by-step description:)

Madhumathi said...

Just discovered your blog..And my first impression was 'WOW'!!You have a great place here..There is so much to learn from you..
Nice tutorial on boiling rice :)

Jan said...

Basmati rice is the best, you really cannot go wrong with it. This is very unAmerican, but I hate California rice, it just ends up a gooey mush. Give me basmati every time.

Anonymous said...

Your blog is fantastic! One doesn't come across othentic recipes like these every day!
One question though - I can eat only brown rice so I got brown basmati rice but I guess the proportions and time for cooking it would be different? The instructions on the package don't say anything about it... :(

Jeena said...

Hi there,

Cooking brown rice is very different compared to white rice.

I suggest soaking the brown rice for a few hours, also try using a pressure cooker to cook the rice in, you can also cook dried beans and lentils in the pressure cooker too.

Feel free to email me with anymore queries.

cookingschoolconfidential.com said...

Perfect timing ... we are just now learning how to make rice at school (I'm a culinary school student). It's a real art, isn't it?

Cheers!

Anonymous said...

Thanks for your reply. I tried saoking the (brown) rice and cooking it then but i keep getting it wrong. I tried brown basmati rice and brown round rice. By now I have wasted about 3 kg of it trying to cook it this way and that but my results are either mushy or too dry :( And Im not sure if Im getting wrong the time or the quantities rice-water. Please help! I would so much appreciate it!

Jeena said...

Maybe you are expecting a different texture from the rice than what the brown rice can actually give?

You could try some different grains instead. How about brown couscous, buckwheat or quinoa? I do not knwo whether you can eat these grains but they are very healthy and much easier to cook than brown rice.

I hope this helps.

sifu said...

A very excellent good step by step cooking best receipe site and thank you very much for this.

Parita said...

This is soo helpful jeena..thank you so much for sharing

Chef Peggy said...

Hi Jeena,
Its Peggy, I made the basmati rice last night, and it came out perfect. The reason mine never came out perfect, is because i was putting too much water.
Thank you for yet another wonderful recipe.
God bless !!!!

Chef Jeena said...

Hi Peggy,

I am glad you liked the rice recipe.

Thank you for the great feedback.

Jeena.

Fris Arvz said...

How about using native rice in our country? Will it be the same?

hira said...

Hi!

I have been following your blog for more than a year, and I have never been disappointed with my cooking since then! You do an awesome job with the pictures, and the step by step directions are only what come to your mind, naturally.

I have 2 questions related to the quantity of rice and water:

1. If I am cooking for two people, how much rice should I be using? 4 people? What would be the ratio of water with both of these quantities of rice?

2. While cooking rice with a curry - both in the same pot, for example chicken biryani (and if we are not baking it, but cooking the tradition way: over the stove), how does this rice:water ratio change?

Thank you so much for your help!

Chef Jeena said...

Hi Hira,

Thank you very much for your great feedback. It is kind of you to take the time to write such a lovely comment.

The pan of rice using 10 ounces will feed 4-6 people depending on portion size.

If you want to cook for only 2 people half the quantity of ingredients, simmer for 10 minutes, take the pan off the heat and leave to steam for another 15 minutes or a little less depending on how you like your rice.

Just remember to never lift the lid whilst cooking or steaming rice for this recipe.

All biryani recipes vary. If you are adding ingredients to a pot of rice take into consideration how much fluid will be released from these ingredients. For exsample vegetables release a lot of water, some vegetables more than others.

So generally when adding other ingredients to a rice dish just add a little less water.

Also if you want to make a simple biryani, not traditional but still very tasty, try making a dry curry with small chunks of meat or mince, cook the rice in a separate pan.

When both are cooked stir together adding the curry to the rice a little at a time so you can control how moist the rice becomes. Cover with a lid and leave to sit for another 5 minutes or so then serve.

Feel free to email me if you need anymore advice.

Thanks Jeena.

Ajay Narang said...

hi Jeena,

Yesterday was my first attempt to prepare rice and it was very close to pathetic.... But since I was the only one to eat it, I had no complains.. Today, I was very admanant in getting the rice right and I followed everything you had mentioned... Now, at this very moment, I am eating the rice and it has come out so very well...

I am away from mom (India) in Luxembourg and now when I go back, I can tell her that I learned to cook rice from Jeena.. Thank you so much....

Love,
Ajay

Chef Jeena said...

Hi Ajay,

Thank you for taking the time to leave me such nice feedback.

I am happy that you enjoyed your rice.

Feel free to check out my other recipes.

You can email me with any questions about my recipes.

Thanks, Jeena.

Shinydewdrop said...

Jeena,

I just stumbled upon your blog and I have to say that not only are your instructions great, but your photographs are excellent! Loved the blog!

razi said...

thanks..

nice info..

bima said...

great