How to cook, basic long grain rice

So, I have been deciding for a long time whether I should do this recipe or not because it’s such an easy recipe. I decided it’s a good idea but also for people who are new to cooking.

There are a handful of different ways that you can prepare rice and cook it, the easiest one is to buy pre-bag rice that you can microwave. It’s where the microwave rice comes of a sashay and tells you the exact time that you should be cooking at four in the microwave. I sometimes do this if I am pressed for time with plain rice.

I actually use a plethora of different rice’s is in my recipes. I prefer to use long grain rice because it is so versatile, but sometimes I do use sushi rice as well. Occasionally I use wild rice also, this will be just how to cook long grain rice. Since long grain rice is the bases to a lot of my recipes that seems easiest one to choose for the moment.

How to cook rice – basic recipe

  • 1 cup long-grain rice per serving (or weigh 75g per person)
  1. Measure the rice into half a cup, or weigh the number of servings you want into a jug and note the liquid level it comes up to.
  2. Rinse the rice thoroughly in cold water until the water is clear. If you have time, soak the rice in cold water for at least 30 minutes. This will help the grains cook more evenly.
  3. Add double the amount of water (1 cup, or 75ml water for a 38g serving) plus some salt (Optional). To shorten the cooking time, add boiling water.
  4. Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it’s well distributed.
  5. Put a lid on and turn the heat down to as low as possible. If you cook the rice on too high a heat, it will cook too quickly and may end up chalky in the centre.
  6. Cook for 10 mins and do not take the lid off. Check the rice is cooked at the end by trying a grain. Keep cooking for a couple of minutes.
  7. Stir the rice with a fork and serve it straightaway if you like, but if you cover it with a tea towel for 10 minutes any residual water is absorbed. You can then fluff up the grains for an even better texture.

Some recipes call for oil. Personally, I think it’s such an unnecessary step but that is just my opinion and everyone is welcome to adjust this recipe to what suits they own needs.

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