COOKING FLUFFY RICE

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Ingredients

Medium

Ingredients

Directions

For a grain that mankind has been eating for over 5000 years and helps feed over 2/3rds of the world’s population, it really is amazing that so many of us still don’t know how to cook it. I suppose that may have something to do with the fact that there are close to 40,000 different varieties of rice on the planet, all differing in size, shape, absorption rates and just as many intended uses.

The method of cooking rice explained here is equal to and not superior to the traditional absorption method but it is easy and very consistent and what I recommend to anyone having problems getting a consistently good result. It will give you perfectly cooked consistently fluffy individual grains of rice every time. The perfect type of rice to accompany many Asian dishes, such as those from India, but not the sticky varieties of Japan and many parts of China.

Fill the pot 2/3rdís full with salted water.
Bring to the boil.
Add the desired amount of rice (keep in mind that most rice triples in volume when cooked).
Stir.
Allow the rice to cook, (stirring occasionally) until desired tenderness is achieved, (this is best checked by removing a few grains and cutting them in half to see the middle of the rice).
Once desired cooked-ness is achieved, pour it into a fine strainer or sieve.
Rinse with cold water, allow to stand and drain very well, (15 minutes).
Place it in a microwave proof dish and microwave when needed.
If you can’t remember all of the above, simply remember ‘Cook it like its pasta’.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.