Food cooking and eating – stories and ideas from a passionate foodie

There is boil in the bag.  There’s easy cook rice. And now there is Phil’s foolproof, works every time never need to worry again rice!

Funny stuff rice.  Staple carbohydrate for the majority of the world’s population.  A strange growing plant – it does like it’s feet in water, in the paddy fields.  But it is still a member of the Grass family (Poaceae – used to be called Gramineae, for those interested).   It’s got the second highest distribution around the world – behind Maize.  The flooding prevents weed growth, making life easier for the rice itself.

 

Funny thing really – I find my method so easy I don’t bother with the others!  Easy cook has a lot of the starch washed off.  You will often find it in restaurants, especially if there is a buffet.  It looks good, plumptious and shiny, but has less flavour to my taste buds.

So, a fascinating plant.  I learnt this method after myself and J had our very first dinner party.  Complete disaster!  We thought you should buy an expensive cut of meat to honour our guests.  But fillet of pork is designed for fast roasting in the oven – nt a long slow cook as a stew.  The meat disappeared.  The guests arrived late – and I had already cooked the rice, but left it in it’s water! It was like wallpaper paste.

We served the stew as a soup starter, threw the rice away, then ate all the cheese we had in the entire house.  And everyone got completely pissed – there wasn’t enough to eat, but there was a lot of wine.

Perfect Rice

I am assuming two adults:

  • 5 fluid ounces of long grain rice (the Queen of rice is always considered to be Basmati – and it is worth it.  You measure this in a liquid measuring jug
  • 10 fluid ounces of boiling water
  • salt
  • dried coriander
  • a small nub of butter (about the size of the last joint of your thumb)

Put the nob of butter in a pan which has a well-fitting lid.  Turn heat on medium.  Boil the kettle with at least half a pint of water in it.  Pour your rice from its jug into the pan, and swiggle it around to get the grains covered and glistening.  Add half a teaspoon of salt and the same again of the coriander.  Measure out 10 ounces of the boiling water.  Tir=urn the heat to minimum under the pan, and pour the water in carefully (it will make a lot of noise and be a bit splashy).  Push any stray grains under the water.  Set the lid on tight, and the timer for 13 minutes exactly.  Not 12 or 14 – which is what recipes say because we hate the number 13!  Turn off the heat when the dinger goes, and marvel at your gorgeous and dry rice, steaming away.  Wonderful isn’t it?

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Comments on: "As promised – foolproof Rice, every time!" (2)

  1. humandynamics said:

    What do you think to the idea of washing the rice 5-6 times before cooking it?

    • A lot of peole wash rice first (including my wife!). This works well if you are then cooking the rice in an excess of water, and draining it after 13 minutes of cooking. Personnaly, I think this leads to one plus and one minus. The plus is very separate grains. The minus is you get near to easy cook in flavour – you are washing the starch and flavours off. My method also means you are adding extra flavour (the salt and the teaspoon of dried corriander) which sink into the rice as the water fluffs it up. And it is more foolproof as long as you never lift the lid! Phil

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