How You Can Cook Perfect Rice Every Time With Or Without An Electric Rice Cooker

We all appreciate the most convenient way of preparing rice is to use a rice cooker, nevertheless, if you do not have one or you don't want to use one there is always the aged traditional fail safe means of doing it as well, a method that has been passed downward all the way through the generations. Being that there are scores of varieties of rice out there means that there are also a number of choice ways of cooking it as well as using it.  One regular manner of preparing rice is to give flavor to it with seasonings or broth, a clear soup that you can make use of instead of water, to make the rice real tasty as one with chicken or vegetables.

In order to create a generous plateful that will feed at least 4 individuals you will first of all want a sizeable pan or shallow pot.  Take 2 cups of white rice, either plain or glutinous (depending on how gluey you favor it). Ensure that you have a decent quantity of either

vegetable oil, margarine or butter, roughly 2 tablespoons worth. Ideally, for 2 cups of rice, you will require about 3.5 cups of water). You can also add a pinch of salt to flavor, but not too much, since over salty rice can be just as horrid as having waterlogged rice.

After you have placed the rice into the bottom of the pan, clean and draw off the water off a number of times until it appears no longer cloudy, this not only cleans the rice but additionally removes it's starchiness. You can run a manual test to make certain you have the right quantity of water by placing your longest mid finger into the pot, the water ought to reach up to your knuckle. Add your salt as well as oil at this stage before the cooking procedure begins. Rest your pan on top of a heated stove-top including a lid that does not wholly cover up the top, leaving around 1cm gap between the lid and the pot.

The aim is not to bring the rice to a quick boil, place it first of all on a low to medium heat and leave it for in the region of 20 minutes to warm up. Once this time has elapsed, then check it in 5 minute intervals until the water has been fully soaked up by the rice. On occasion it could seem that the water has all disappeared, however to be certain, take a spoon and push the rice back and forward to expose any residual water. If there is, then merely secure the lid for the last 5 minute blast.

If you should discover that the rice has not reached the consistency of suppleness you want prior to the water has run out, then merely put in a further quarter cup of warm water to the middle of the saucepan and rearrange the rice about to cover it over. After it's finished, only then turn off the heat and leave it to remain a further 5 minutes simmering with the lid still on, then stir and fluff the rice up ahead of serving.

If you would prefer to have your rice plain and unflavored then just follow the equivalent procedure stated above, but this occasion as soon as the rice has been rinsed and cleaned, you need to bring the water to the boil before you actually add the rice to the pan. You can use more water for this process as it is ok to remove some if necessary (make sure that you have a colander with a large bowl to hand as well). 

When the rice has been added to the steaming water you will need to stir regularly to make certain that it does not stick together. Wait roughly 10 minutes and then inspect to see if it is ready. If not, then continue to stir each 2 minutes until the cooking process is concluded, at which point you merely need to pour out the contents of the pot into the colander, letting the excess water drain off into the bowl.

As soon as all the leftover water has been removed then return the rice to the pot, where you could season it if you like and then serve. Rice tends to be a trifle stickier when cooked this way so it is perfect for using to make things like rice balls, etc.
If you are on a low salt diet, you can always add a a small amount of chilli, vegetable or bouillon stock cube to the rice to season it.

There are scores of alternative flavoring options furthermore a lot of rice recipe cook books will allow you to experiment with an assortment of flavorings. On a closing note, remember never to reheat your rice once it has gone cold as rice will go off extremely quickly, either keep it warm or if it is to used as a cold party dish then make sure that it cools down very fast by placing it into small containers.

Finally, you may have come to realise that the art of preparing rice can be a real art that for some can be a real challenge to master. If you would like traditional, tasty, fluffy rice cooked to perfection every time, without having to slave over it, or worse still, scrap any burnt or congealed rice off the bottom of the pot each time you attempt to cook rice, then now is the time to invest in an electric rice cooker.