Cook White Rice recipes
Rice, as a staple food, provides excellent satiety. Skipping a meal leaves one feeling very hungry. Even friends who are trying to lose weight should include some brown rice in their diet. Therefore, rice plays a very important role in our daily lives. Good white rice is fragrant, soft, and delicious.
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Cooking white rice may seem simple, but there are subtleties to it. To achieve a pot of fragrant, fluffy, and perfectly cooked rice where each grain is distinct, you need to master certain techniques and methods.
1.How to choose good rice?
Fresh rice should have a whitish color with a semi-transparent appearance, bright and vibrant in hue, accompanied by a subtle rice aroma. Aged rice, on the other hand, tends to appear more yellowish, overall looking dull and lacking the luster of fresh rice. Therefore, when selecting rice, it's important to carefully observe its color, sheen, and aroma to ensure you're purchasing fresh rice, which forms a solid foundation for the subsequent cooking process.
2.The key to cooking white rice is what?
The key to cooking white rice lies in the rinsing process. Rinsing the rice thoroughly is crucial. This step helps remove the surface starch from the rice grains. It's important to rinse the rice under running water, using gentle yet sufficient pressure between your fingers to encourage the grains to collide with each other in the water. This process allows the rice grains to absorb water more effectively, which enhances the sweetness of the rice during cooking.
3.What is the ratio of water to rice when cooking white rice?
When cooking white rice, the ratio of water to rice typically ranges from 1:1.2 to 1:2.5. This ratio can be adjusted based on personal preference for texture and the cooking equipment used. For example, when using a rice cooker, the ratio is usually around 1:1, which is suitable for everyday use in most households. If you prefer a softer texture, you can increase the ratio of water, such as using a 1:2 ratio.
4.Why should we let white rice steam after cooking?
After cooking, the rice may not be fully cooked when the heat is turned off. Steaming allows the rice to further cook and perfect its texture. After the rice cooker turns off, let it steam for 10 minutes before opening the lid, then fluff the rice to prevent it from being too wet on the bottom and dry on top. Let it steam for another 5-10 minutes. This process ensures that the rice cooks thoroughly, becomes more glossy, and has a softer, smoother texture, making it more aromatic and delicious.
When cooking white rice, just follow these steps to ensure your rice turns out fragrant, fluffy, and delicious. Give it a try at home!
INGREDIENTS
MAIN INGREDIENTS
- 300g of rice
ACCESSORIES
- 400g of water
DIRECTIONS
STEP 1
After washing the rice, pour it into a microwave-safe rice cooker.
STEP 2
Soak the rice in clean water for 30 minutes until the grains are plump and fully hydrated.
tip:
When washing rice, use cold water; avoid warm water, and refrain from vigorously rubbing the grains.
STEP 3
Discard the soaking water, then add hot water until it covers the rice by about 1 cm.
tip:
For those with white vinegar at home, adding a bit can make the steamed rice whiter and more fragrant. Just a small amount is needed; drizzle it over the rice and mix evenly before cooking.
STEP 4
Cover the rice cooker with its lid, place it in the microwave, set the timer for 13 minutes, and start cooking.
STEP 5
After the timer ends, do not immediately remove the rice from the microwave. Let it sit in the microwave for 5 minutes to rest and finish steaming with residual heat, which helps avoid undercooked rice.
Recipe analyzer
- Recipes: Cook White Rice recipes
- Main Ingredients:2
- Servings per recipe:1
- Servings size:700 g
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Energy (calories)：141 kcal
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Protein：0.84 g
-
Fat：2.91 g
Why gray?
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Carbohydrates：27.51 g
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Protein: 2%3 kcal
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Fat: 19%26 kcal
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Carbohydrates: 79%110 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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