Thursday, 18 July 2013

The Rice Matrix

Cooking rice. Millions of people, (mostly women) do this each day. Despite the 'lacking in vitamin A' issue, rice seems to be a good thing to eat.

A few years ago I started to notice that many people had: The way to cook rice. The thing that interested me was that none of them were the same method. After collecting a few more variations I've come up with a matrix. The two types of rice that are produced I refer to as sticky and long-grain. (If you cook long-grain long enough and without rinsing, it is possible to make it sticky.)

ActionStickyLong-grain
Rinse before ?NopeYup - cold water
Water temperature?HotCold
Rinse after?NopeYup - cold water

As you can see, there are a few different method and actions. Long-grain, (the method rather than the type of rice) could be rinsed with hot or warm water, but most of the people that I interviewed used water directly from the cold-tap.

Water temperature is the temperature of the cooking water when the rice is added, (hot usually means boiling).

Do you cover your rice or leave it open? Can you use less energy if you cook it on a lower setting with this a lid on the pan?

Do you cook in enough water for the cooked rice to swim or do you boil it dry?

This just covers those with a hob, (wood, gas, electric, halogen, induction, Aga) and a pan.

Then there are the risotto type rices and the pudding rices.
This does not include those who swear by their rice steamers, (I'm trying out a new one from Lakeland plastics that goes in the microwave - more on that when I have it.)

How do you do yours, and more importantly, why?

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