What You'll Need
Equipment
- Pot with top
- Spoon
Ingredients
- White long grain rice (2 cups)
- Water (4 cups)
- Salt (1 teaspoon)
Chef Notes
Chef Christy prepares long grain white rice, although there are many
other varieties available. Medium grain rice is typically used for sweet
dishes and risotto. Short grain rice is often used for rice pudding.
Basmati
rice is commonly used to make Indian food. The grains are extra-long and need to
be soaked before cooking. Jasmine rice is commonly used in Thai food. It is very
soft and slightly floral in taste. Bomba rice is the grain
traditionally used in Spanish paella, as it is able to absorb large
quantities of liquid without becoming too sticky. The Italian Arborio
rice is starchy and sticky and best used for achieving the creamy
texture of risotto.
Unlike white rice, brown rice still contains the bran and germ layers, giving the rice a slightly nutty flavor and a chewy bite.
It
is best to rinse rice before cooking, as this helps to wash away excess starch.
Simply place the rice in a colander and run under cold water until the
water that drains out turns from cloudy to clear.
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