There are almost as many ways to cook rice as there are varieties… and cooks! Creole or pilaf, steamed or cooked: depending on your tastes and the recipe you are considering, rice lends itself to countless preparation methods. However, it is important to follow a few basic instructions to successfully cook rice.
How much ?
We generally recommend half a glass of dry rice per person, to be adapted depending on whether it is the base of your dish or a simple accompaniment, or even a starter.
What variety?
Rice is classified into three main types: long grain rice (the famous Basmati belongs to this category), medium or short grain. Then, there are whole rices – interesting from a nutritional point of view but very long to cook -, semi-whole or white. For making desserts or risottos, we use round rice. Finally, there are original and colorful varieties: wild rice, black or red rice, Camargue rice… It’s up to you to choose, again depending on your recipe and your tastes.
Soaking or not?
Some varieties must be soaked overnight before cooking. This is particularly the case for whole or semi-whole rice, as well as wild varieties and glutinous rice.
Rinse or not?
We recommend washing the grains in cold water before cooking to remove dust and excess starch. On the other hand, avoid rinsing the grains intended for risotto or rice pudding, because it is the starch which will give the “sticky” side sought in these preparations.
What cooking ?
– Classic cooking with boiling water
This is the most common way to prepare rice, but it is important to monitor and taste the grains, otherwise you will end up with a sticky mash or, on the contrary, poorly cooked grains that crunch under the bite. Boil a large pot of salted water then pour in your grains, stir and cook for around ten minutes after returning to the boil. Drain quickly and serve immediately: this is the secret to keeping the rice from sticking.
– Cooking by absorption (Creole)
In a saucepan, pour 1 part rice to 2 parts water. Bring to a boil then reduce the heat. Cover the pan and cook over low heat until the water is completely absorbed. Which shouldn’t take more than 20 minutes. And there you have it, you now know how to cook Creole rice!
– Cooking in a pan or “pilaf”
This is the right way to obtain tasty and firm rice. Heat a little oil in a pan, then add finely chopped onions. When the onions become translucent (and not colored!) add your rice without having washed it first. Still over low heat, stir and mix the rice with the onions until it is “pearly” (slightly transparent). Once the rice is pearly, you can add water (or stock) to the pan, cover and simmer until evaporated (about 20 minutes). Taste and add a little water to prolong the cooking if necessary.
– Steam cooking (in a cooker)
It is a method of preparation widely used in Asian cuisine. In a steamer, therefore, or in a rice cooker, measure 1 volume of rice to which you must add 1 and a half (1.5) volumes of water. Allow approximately 20 minutes of cooking time.
– Microwave cooking
No, this is not heresy! Occasionally, the microwave has clear advantages, including speed and convenience – no need to monitor the cooking. Put together rice and water, in equal volume, in a microwave-safe container. Cover, place in the oven and cook for about 15 minutes.
– The particular case of risotto
A little longer to make, but so tasty! The basis is the same as for cooking pilaf: heat a little oil in a large frying pan or wok, brown some sliced onions, then add your rice. Once colored, add a ladle of broth. Let it evaporate while stirring, then add another ladleful of liquid. Repeat the operation until completely cooked, sprinkle with butter and parmesan and serve immediately.
Nourishing food, cheap and quick to cook, rice deserves to be cooked well to best accompany all your dishes. With these few tips, you now have no excuse to miss your rice. Enjoy your food !