There are about as many ways to cook rice as there are varieties... and cooks! Creole or pilaf, steamed or cooked in the cooker: depending on your tastes and the recipe you are planning, rice can be prepared in countless ways. However, there are a few basic rules to follow in order to prepare it successfully. rice cooking.
We generally recommend half a glass of dry rice per person, depending on whether it is the base of your dish or a simple side dish, or even an appetizer.
Rice is classified into three main types: long grain (the famous Basmati belongs to this category), medium grain or short grain. Then there are whole grain rices - interesting from a nutritional point of view but very long to cook -, semi-complete or white. For desserts or risottos, round rice is used. 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 taste.
Soaking or not?
Some varieties must be soaked overnight before cooking. This is the case for wholegrain and semi-complete rice, as well as wild rice and glutinous rice.
Rinse or not?
It is recommended to wash the grains in cold water before cooking to remove dust and excess starch. On the other hand, avoid rinsing grains intended for risotto or rice pudding, as it is the starch that will give the "sticky" side sought in these preparations.
What kind of cooking?
- Classic boiling water cooking
This is the most common way to prepare rice, but it is important to watch and taste the grains or you may end up with a sticky mess or, on the contrary, undercooked grains that crack under the tooth. Bring a large pot of salted water to a boil, then pour in your grains, stir and let cook for about 10 minutes after boiling again. 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 and then lower the heat. Cover the pan and let it cook over low heat until the water is completely absorbed. This should not take more than 20 minutes. And there you have it, you now know how to cook Creole rice!
- Pan-fried or "pilaf" cooking
This is the right way to get a tasty and firm rice. Heat a little oil in a pan, then add finely chopped onions. When the onions become translucent (not colored!) add your rice without washing 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 more water if necessary.
- Steaming (in the cooker)
This is a very common method of preparation in Asian cuisine. In a steamer or rice cooker, measure 1 volume of rice and add 1.5 volumes of water. Allow about 20 minutes for cooking.
- Microwave cooking
No, it's not heresy! On occasion, the microwave The advantages are speed and convenience - you don't have to watch the cooking process. Put rice and water together in a microwave-safe container of equal volume. Cover, put in the oven and cook for about 15 minutes.
- The special case of risotto
A little longer to make, but so tasty! The basis is the same as for a pilaf: heat a little oil in a large frying pan or wok, fry some sliced onions, then add your rice. Once colored, moisten with a ladle of broth. Let evaporate while stirring, then add another ladleful of liquid. Repeat the process until the rice is cooked through, sprinkle with butter and parmesan cheese and serve immediately.
Nutritious, inexpensive and quick to cook, rice deserves to be cooked properly to accompany all your dishes. With these few tips, you now have no excuse to miss your rice. Enjoy your meal!