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How to Cook Perfect Long Grain Rice



Cooking rice could be regarded as most basic task in the kitchen yet at the same time it's so easy to get it wrong! Now, how do you cook those perfect rice every time, where they are looking absolutely beautiful, fluffy and each grain is separate You look at that plate full of rice and there's aroma coming out and you want to eat it

Instead of something on a plate which is all looking lumpy and soggy, they might even be under-cooked Hi, I am Avtaar and welcome back so let's have a look at cooking rice On the other hand if your recipe is actually requiring you to cook short grain rice or sticky rice, this is not the method I am talking about the long grain rice Here, I have taken a cup full of Basmati rice – Basmati is aged because you can tell from the colour, they are looking bit yellowy and they are actually long grain rice For one cup of rice – the normal is Yes! double the water but here comes my tips and tricks

It is very quick recipe, what the idea is you want to get on with good habits right from the beginning because once you've done that you will be doing that automatically every time and you will get those perfect rice What I tend to do is – I put the water for boil first and I am going to put two cups of water in there Turn the heat on so that by the time I have washed my rice the water is bubbling If you've got one of these utensils in your kitchen it will make your life very easy when you are actually going to wash the rice – just place it under the cold tap, running water, until the water starts running clear so that all the cloudiness or white is gone clear But if you haven't got that I am going to show you another way to do this

Would be using one big bowl – any bowl and put all your rice in there and then wash them Very important to use the cold water when you are washing because as soon as the rice touch the water, they start getting very fragile What I tend to do is, I am not even rinsing them, I am just trying to get rid off the extra starch Just twirl it lightly with your fingers so that the water touches and all that starchy water comes out and I am just being very careful because I don't want to break the rice at this stage I want them to stay whole So that's my clear water now Like I said, your water has to be bubbling hot, even before you add the rice Now two cups of water to a cup of rice and I am actually using my fingers, just lift them gently and when I am actually pouring them into the pot, I am going onto the sides because that's where I have got hottest temperature of the water

Don't go and put a big mountain of rice into the middle of the pan, by doing so each time it's also giving the water those extra couple of seconds for it to get heated up I am not going to put any of that water, that stays back in the bowl You can add butter, I tend to like extra virgin olive oil and I am not even measuring it, it's entirely up to you because this will help you to get those grains completely separate If you are going to have these rice with salad, you may want to add a pinch of salt I am going to have with cooked curry dish so I am going to leave them I don't need that extra salt in there

Once I've added the oil in there give it a very very gentle stir so that the oil get coated onto the rice and let it get cooked on the high heat like that The rice have been cooking on the high heat for roughly about five minutes, uncovered and when you look at that the water has started evaporating or its been absorbed by the rice I do not need to start testing them at this stage because I know they are still under-cooked Now, what I tend to do is – I want to take them off the direct heat now I've got my little tava, frying pan you could use or tava, or a hot plate

Let it get hot first and now bring it under the rice and cover the pan Also, turn the heat down to very low flame, so I am okay with that That's fine, after this you do not need to do anything and leave them unattended for roughly 12-15 minutes depending on how much quantity you are making Been 10 minutes and all the water has been absorbed and they have started separating What you can do is to test it – I just press it and there is what they call in Punjabi "one kani" or there is bit of grain, they are slightly under-cooked at the moment, so I could just cover them for another 1 minute and let them get steamed away

When it comes to test them, I always use the word "one kani" – what it is when you pick up a grain of rice and try to rub/squash it between your fingers if the grain is not absolutely mushy and there is a bit of tiny graininess you can feel If it is a lot that means they are not ready yet but if its just tiny bit maybe another one more minute Now you'll have to be careful if you are making larger quantity of rice because then you have to be keeping an eye on the timing because they get cooked much quicker You can tell they are ready as they are separating already, yes, if I go further deep they are done now What I tend to do is turn the heat off and remove the hot plate from under the pot This is quite important, do not dig right into the middle of pan

Start from the sides so that you are gently separating them away from the pan Also, remember that the cooking process is still going on and you do not want these to be over-cooked I have gone very gently underneath and I have turned these upside down Leave that for few minutes for the rice to get dried up No heat anymore and that grain has come from the bottom of the pan and when I actually try to squash it – I do not feel any en-grained So that means my rice are done and I am going to let them cool down as I want to stop the cooking process now You can even turn them into a larger bowl so that they get cooled down quickly I've converted this into the larger pan and I want to stop the cooking process So all in all, from the time rice went into the pan to be cooked, its taken 16 minutes total Now these are perfect rice, each individual grain is separate, they are not sticking to each other

They have doubled in size and they are really beautiful, aromatic and they have got that, obviously Basmati have got that delicate taste to it and you can see each individual grain of rice I hope you've enjoyed that and you enjoy cooking the dish While you are here please click on the subscribe button so that you get notified about my next video and yes, do like, share and comment Until next time, goodbye for now and God bless you all Take care

Source: Youtube

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