Whatever method you use, you must thoroughly wash the rice. The right method is to strain the rice through a sieve into a big pan filled with cold water. Hand-wash the rice as you would any other meal, then remove the strainer from the pan and dip it several times back into the water. Also, replace the water till it is clear, and then drip dry. As a result, all sand residues will be left in the water, and your rice will be absolutely clean.
Most experts believe that steaming low gi white rice is the best way to prepare it since boiling it directly in water loses a big portion of its already weak nitrogen components and also takes less time to cook than any other cereal. Rice, like any other dried grain or cereal, will swell and retain its volume in water numerous times during the cooking process. When cooked properly, each rice grain should readily separate from the others while staying soft.
Let’s start with simple yet tasty rice dishes!
Steamed Milk rice
Soak one cup of rice in one and one-quarter cup of water for one hour, then add one cup of milk. Place it in the highest section of a steamer or over a kettle full of boiling water for one hour. Several times throughout the first 10 to 15 minutes, gently stir the rice with a fork. You may taste the rice before it’s finished cooking to see when it’s done.
Rice Stew (classical method)
This method allows for 1 cup of rice per 4 cups of water (1 volume of rice equals 4 volumes of water). Place the rice in boiling water and rapidly bring it to a boil so that it becomes tender. Drain the rice and place it in a moderately heated oven to dry. Lightly stir with a fork from time to time to make it lighter and help it dry faster. Make sure not to smash the grains, and your rice will be excellent.
Rice Stew (Japanese method)
As stated in the first paragraph, thoroughly wash the rice. Change the water frequently until it is completely clear. The rice should then soak overnight. Drizzle it dry in the morning and cook it with the same amount of boiling water (one cup rice equals one cup of water). This dish requires the use of a pot with a tightly fitting cover to il. Bring the water to a boil first, then add the rice and cover with a tight-fitting lid after stirring. It is critical not to open the cover while the rice is cooking.
It is usual for some steam to escape from the pan at first. When most of the water has evaporated (approximately 8 to 10 minutes), there will be a thin steam of water, and the pan must be taken from the oven and placed somewhere safe. Leave it alone so that the rice cooks and dries on its own. This should take around 20 minutes.
Wash and steam the low glycemic index rice in the conventional way. Peel 1 orange for each person, cut into parts (you’ll have more than four or eight once you’ve chopped them twice), and serve. Remove the seeds, peel away and discard the peel, and remove the white membrane. Sprinkle some sugar on top of the orange slices and set them aside while the rice cooks. When finished, place one portion on top of the rice. This one is very delectable.
Dried Raisins Rice
Wash and steam the rice. Wash the dried raisins and gently sauté them in a frying pan with 50 grammes of butter, salt, and cumin seeds. The raisins are ripe when they have swelled. Place 1 layer of cooked rice and 1 layer of dried raisins in a pot, followed by another layer of rice and one layer of raisins. You can add small chunks of butter or fresh cream to your liking. Cook at a low temperature for 10 to 15 minutes with a cover that fits the pan. Allow another 10 minutes to rest before serving.
400 grammes of rice, steamed Put 3 fresh eggs into little pie plates that go on the burner, sprinkle with sugar on top, and cook for a few minutes. Serve with peaches and shredded coconut on the side. Yummy.
This is a delicious and simple method to make long grain rice. In a saucepan, heat a tablespoon or two of oil or butter. Stir in a cup of rice with a wooden spatula. When the rice becomes transparent, pour three times its volume in water (3 cups) and slowly bring to a boil. Season with salt and pepper and cover the saucepan with a tight-fitting lid. Allow to gently boil for 12 to 15 minutes, depending on the variety of rice. When it is perfectly cooked to your liking, taste it.