Thursday, February 16, 2012

Use the Right Technique for FLUFFY Rice Everytime!

Do you struggle making perfect FLUFFY rice? This is a good thing to know how to do, since it's such a versatile food. It's also one most folks like. And finally, rice is LOW on the allergy scale and easy to digest, so it makes a good staple in any pantry.

You've heard the old saying, "A worker's only as good as his tools"? There's actually another part to that philosophy: "A  worker's only as good as his tools and techniques." The right tool is always important, but if you don't have the right technique--if you don't know HOW to use those tools, a perfect product can still elude you.

So speaking of cooking fluffy rice, There is a simple technique to it, and once you know it, your rice will be perfect every time. Let's say you want to make 2+ cups of rice, here's how:

1) Start with a dependable, long grain rice, such as Jasmine.

2) Heat a medium-size sauce pan (there's nothing in it at this point).

3) Measure 1 cup rice into pan.

4) Add about a half teaspoon butter. Stir rice well until all kernels are coated. Keep stirring until rice gets HOT (but not toasted or burnt--just HOT). You can pick up a few grains and you'll be able to tell when it's hot.

5) After rice is well and truly HOT, add 2 cups  COLD water. There's something important--almost magical that happens when the cold water comes in contact with the hot rice grain, that we're convinced contributes to the fluffiness factor.

6) Bring rice and water to a boil. Boil for 5 minutes, then turn heat down, put lid on and simmer for 20 to 25 minutes. Depending on the kind of cookware  you use, you may even be able to just turn the heat off at this point. and let the rice sit. Jeanne can do this because she uses waterless cookware. But however you do it, give the rice that 20 to 25 minutes to absorb the water and plump up.

7) Just wait--no peeking. Keep the lid on and trust the process.

This technique works well with brown rice also. You'll just need a little more water. But as mentioned above, the real trick is in heating the rice before adding cold water. We hope you'll try this and let us know how your rice turns out. In the meantime, here's to family dinner made possible as we practice the right techniques to cooking our rice!

2 comments:

  1. My rice is always on the dry side so I look forward to trying this technique. I love my rice cooker so I'm going to try heating the rice in a pan with the butter and then adding the rice and cold water to my rice cooker. I'll let you know how it turns out. Thanks for sharing. Keep the tips and techniques coming!

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  2. Chris and Kristy--you've just made my day! I've about given up on my rice cooker, so I'm going to try YOUR idea and see what happens. Let's compare notes! And thanks for taking the time to comment--love it!

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