There are so many types of rices, all delicious but sometimes a little bit tricky.
Today i’ m sharing with you my tips for cooking different types and styles, also i’ m uploading you a wonderful cheat sheet for rices and other grains, that i have found on Pinterest ;p
But first of all my advices before cooking rice:
- Learn more about the type of rice your cooking.
- Find out if the rice you have chosen matches the style’s recipe your doing.
- Measure right the rice portions.
- Be sure that you are using the correct proportions rice and water, soup, coconut milk, etc.
- Let it rest a few minutes before serving.
- BE PATIENT, rice takes time. 🙈
Here are my tricks and tips:
- For short grains the proportion i use is: 1 🍚 4 💦
- For large grains like Basmati i use: 1 🍚 3💦
- Large and short grains tend to cook in 20 – 30 min each other. Wild rices tend to double that time 40-60 minutes.
- If you are cooking a Basmati or Thai and you don’t want that end all the rice is stick together wash it, so you eliminate the starch. I usually do it at the end (but normally people do it before). And if you want rice to really be larger, the last minutes of the coking process, (with no water), high the heat and add a tsp of olive oil and cook it.
- If you are doing short or brown rice, don’t remove much, so the grain doesn’t overcook and open. Unless you’re doing a soupy rice, where you can remove and you have to pass the “al dente” point. For both ways, but specially for the first one, you must leave the taste of the salt a bit high, because when it rest it will readjust and it will be perfect. Believe me 😉
- Specially for Arborio rice (also short rice) at beginning give it the pan a quick toast that will add a nice flavor and a crunch. But Don’t burn it! It will taste awful and won’t absorb the soup. Also for the risotto never forget after that toast to add a beautiful white wine, that rich the rice in aroma.