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April 22, 2021
Cooking Crash Test: The best way to prepare rice

It is a simple, common ingredient that is the star of our kitchen in a thousand different ways. Using it does not require any special expertise. And yet, there are many people who…confess that they cannot cook rice at all. The reason why? Probably because they do not know these simple, small, methodical secrets that can help anyone cook rice properly. Which are these? We will discover them by looking at 6 different cooking methods and by noting their pros and cons. Finally, we will choose the one I consider the best of all (for me), without this meaning that you cannot follow the one that suits you best. But before we begin, I think you should click here.

What will you find in this link? An older blog post I had shared with you, in which I wrote down various information about rice and its species, as well as where each of them can be used. So, having these in mind, let's go look at the 6 different cooking methods to discover -as we said- the one that suits us best. The rice we used in our tests was basmati. So, let's check out all the cooking methods in detail…

Cooking Crash Test: The best way to prepare rice

#1 IN A POT

The process: Take 250 g of raw rice and rinse it very well with cold water. This way, we ensure that the rice will be fluffy since we help it remove its starch. Every time you rinse the rice, you will see that the water turns white. Your goal is to rinse it again and again until you start to get clearer, more transparent water (and not white). When this starts to happen, it means that the excess rice starch is gone. At this point, drain the rice and transfer it to a pot. Add 500 g water, 3 tablespoons of olive oil, freshly ground pepper, salt, the peel of 1 lemon, 1 sprig of rosemary, and 1 bay leaf. Place the pot over high heat and stir a little with a wooden spoon. Bring the rice to a boil, without stirring it, and then lower the heat and cover the pot with the lid. Simmer for 15 minutes until the rice absorbs its liquids. Turn off the heat and leave the pot covered with the lid on the stovetop for another 2-3 minutes. Finally, fluff the rice with a fork and serve.

Why we like it: Because it is an easy way that does not require any special utensils. In addition, the use of herbs gives our rice a wonderful aroma and taste.

Why we would reconsider: Because we have to be careful so that the rice does not stick together, while we have to often check if the liquids that our pot has are enough for cooking our rice.

Cooking Crash Test: The best way to prepare rice

#2 IN THE RICE COOKER

The process: Take 250 g of raw rice and rinse it very well with cold water. This way, we ensure that the rice will be fluffy since we help it remove its starch. Every time you rinse the rice, you will see that the water turns white. Your goal is to rinse it again and again until you start to get clearer, more transparent water (and not white). When this starts to happen, it means that the excess rice starch is gone. At this point, drain the rice and transfer it to the rice cooker. Add 400 g water, 3 tablespoons of olive oil, freshly ground pepper, salt, the peel of 1 lemon, 1 sprig of rosemary, and 1 bay leaf. Set the rice cooker to “cook”, cover with the lid, and let the rice cook until the rice cooker gets to “warm”. Let your rice rest for a few minutes, then fluff it with a fork and serve.

Why we like it: Because, by using this utensil, we ensure stable cooking for our rice, which means that nothing can go wrong.

Why we would reconsider: Because we may not want to invest in a rice cooker.

Cooking Crash Test: The best way to prepare rice

#3 OVEN-BAKED

The process: Preheat the oven to 200o C (390o F) set to fan. Take 250 g of raw rice and rinse it very well with cold water. This way, we ensure that the rice will be fluffy since we help it remove its starch. Every time you rinse the rice, you will see that the water turns white. Your goal is to rinse it again and again until you start to get clearer, more transparent water (and not white). When this starts to happen, it means that the excess rice starch is gone. At this point, drain the rice and transfer it to a baking pan. Add 500 g water, 3 tablespoons of olive oil, freshly ground pepper, salt, the peel of 1 lemon, 1 sprig of rosemary, and 1 bay leaf. Cover the pan with aluminum foil, put it in the oven, and bake for 20-25 minutes. Finally, remove the pan from the oven, fluff the rice with a fork and serve.

Why we like it: Because it gives us a very good result without needing to stir.

Why we would reconsider: Because it takes time to cook, while we may want to follow a faster process.

Cooking Crash Test: The best way to prepare rice

#4 LIKE PASTA

The process: Place a pot with plenty of water over medium heat. Add 3 tablespoons of olive oil, freshly ground pepper, salt, the peel of 1 lemon, 1 sprig of rosemary, and 1 bay leaf, and bring to a boil. Take 250 g of raw rice and rinse it very well with cold water. This way, we ensure that the rice will be fluffy since we help it remove its starch. Every time you rinse the rice, you will see that the water turns white. Your goal is to rinse it again and again until you start to get clearer, more transparent water (and not white). When this starts to happen, it means that the excess rice starch is gone. At this point, drain the rice and transfer it to the pot. Simmer for 10-15 minutes until the rice is boiled. Once it is ready, drain it and serve.

Why we like it: Because it gives us a wonderful, fluffy result.

Why we would reconsider: Because, by cooking it this way, our rice does not become as tasty as in the other ways. This is because there is more water in the pot, which we strain as soon as the rice boils, and -along with it- we lose part of its taste.

Cooking Crash Test: The best way to prepare rice

#5 BAIN-MARIE

The process: Place a pot with water over medium heat. Take 250 g of raw rice and rinse it very well with cold water. This way, we ensure that the rice will be fluffy since we help it remove its starch. Every time you rinse the rice, you will see that the water turns white. Your goal is to rinse it again and again until you start to get clearer, more transparent water (and not white). When this starts to happen, it means that the excess rice starch is gone. At this point, drain the rice and transfer it to a bowl. Add 500 g water, 3 tablespoons of olive oil, freshly ground pepper, salt, the peel of 1 lemon, 1 sprig of rosemary, and 1 bay leaf. Place the bowl over the pot, making sure that the bottom of the bowl does not touch the boiling water in the pot, cover the bowl with plastic wrap, and simmer for 15 minutes until the rice absorbs its liquids. Finally, remove the bowl from the pot, remove the plastic wrap, fluff the rice with a fork and serve.

Why we like it: Because it gives us a good, fluffy result.

Why we would reconsider: Because we may not be familiar with the bain-marie cooking process and we may want to cook our rice in a simpler and more classic way.

Cooking Crash Test: The best way to prepare rice

#6 IN THE MICROWAVE

The process: Take 250 g of raw rice and rinse it very well with cold water. This way, we ensure that the rice will be fluffy since we help it remove its starch. Every time you rinse the rice, you will see that the water turns white. Your goal is to rinse it again and again until you start to get clearer, more transparent water (and not white). When this starts to happen, it means that the excess rice starch is gone. At this point, drain the rice and transfer it to a bowl. Add 400 g water, 3 tablespoons of olive oil, freshly ground pepper, salt, the peel of 1 lemon, 1 sprig of rosemary, and 1 bay leaf. Cover the bowl with plastic wrap and put it in the microwave for 6-8 minutes at 1000 Watt. Then, take the bowl out of the microwave, remove the plastic wrap, fluff the rice with a fork and serve.

Why we like it: Because it is the fastest way of all and can give us a pretty good result.

Why we would reconsider: Because we may not have a microwave or - even if we do - we may not be familiar with cooking in it.

Cooking Crash Test: The best way to prepare rice

THE CONCLUSION

My favorite cooking method is #1 - that is, cooking rice in a pot. Why? Because it is simple, classic, it allows me to taste my food while it is being cooked, and… I have been accustomed to it all these years. In addition, it can guarantee us a very good result as long as we faithfully follow the process I described above.

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