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Article Title : How to Cook Perfect Rice
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Article Submit By : Bj.
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Article Description : In Pakistani cooking, and I expect the rice to be light and fluffy. Grains should be separate from each other. This stage is the stage of perfection and it depends on numbers of factors; the type of rice, number of washing, duration of soaking, amount of water used in cooking etc. However the results can vary in various varieties of rice available at store and even from batch to batch (Crop). For example, old (ages) rice absorbs more water than new ones. About washing and soaking rice different people have different thoughts. Some say never wash the rice just soak them in plenty of water, as the washing will remove the excess starch and vitamins. But others recommend that rice should be washed thoroughly before soaking to remove any excess starch and the polish. My experience has been that, rice should be washed thoroughly but gently, taking care not to break the grains. Wash the rice under running tap water until water runs clear then soak in plenty of cold water for 20 to 25 minutes. Soaking will shortened the cooking time and also makes the rice less fragile, so there will be less chances of breaking rice during cooking. After washing and soaking drain the rice in a colander (Strainer) and let it stand for about 2 minutes to remove excess water or you will be using more water than required. To boil rice, bring plenty of water to a boil, add rice and salt, adjust the heat to keep the rice at a bare simmer. When the rice is almost cooked, drain in a colander and rinse in water to get rid of excess starch. To make the rice dry and fluffy, transfer the rice back into the pan, drizzle unsalted butter or Ghee over, cover, and cook for few minutes on very low heat. I never rinse the rice because the delicate aroma of the basmati would be lost. After draining, put the rice back into the pan, add butter, stir gently, cover and cook for some time. This method is good for boiling rice to make Biryani. To make different variations of Pulao, measured amount of water is added and then all the water is absorbed by the rice. To make Pulao, always use good quality basmati rice. To cook basmati rice, wash rice thoroughly then soak in plenty of water for 20 to 25 minutes. Drain rice and put it in a heavy based skillet. Level the rice with a spatula, add enough water or stock to cover the rice by I (one) inch. To measure the water level, dip your index finger into the water until it touches the rice. Add enough water to reach up to first joint of the finger. Alternatively you can measure the water with cups. For every cup of rice, use 1-3/4 to 2 cups of water or stock. With a little experience and practice, you'll to find the exact amount of water. In general, excess water will make the rice soft and sticky and less water will make the rice firm. Add salt, cover and cook over medium heat, stirring occasionally, until the rice is 3\4 cooked and most of the water has been absorbed by the rice. (You may adjust the heat, sometimes water evaporates quickly and you may need more water. Instead of adding more water, adjust the heat to medium-low. Practice will help you). When the rice is 3/4 cooked, cover with a tight fitting lid, reduce heat to low and cook for 5-8 minutes. Don?t open the lid during this period; rice will cook in the steam. This is called dum. Before putting the rice for dum check for doneness. Bite few grains of rice, it should be hard from the center. If you feel that the water is a little more than required, wrap the lid in a thick dry cloth as it will absorb excess water. Similarly, if the water is less than required, wrap the lid with a moist cloth and cover the skillet tightly. This is a perfect method to make light and fluffier rice.
Article Date : 28th Apr, 03

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