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Thursday, December 08, 2005
I have discovered possibly the most important thing in life: how to cook rice so it tastes really, really good.
The first time I tried to cook rice, it was a disaster. I'm a very agitated cook, always trying to stir things and check things, and this is, of course, exactly what you're not supposed to do with rice. I eventually learned this, and for several years now, my rice cooking procedure has been: put rice and water in pot, cover, turn heat up to max, once steam starts coming out, turn down to low and leave for 20 minutes. Like really leave, don't look in or anything until 20 min are up.
Ok, so the rice came out cooked this way, but it didn't taste like you get at really good Chinese or Turkish (as is our case here) restaurants. I couldn't figure out what they did. It was the same type of rice (basmati), just cooked with water. What was the difference?
After much searching, I have found the answer. You have to soak the rice first!!! Feel free to laugh heartily if you knew this already. I think I've read this in other cookbooks, but somewhere along the way I discounted this idea as unncessary. It is not. The last couple of times, before cooking the rice, I have washed the rice for a few minutes, then left in to soak in water for about half an hour. What a differerence. It tastes like fucking heaven. This is rice we're talking about, but it's incredible. Just like at restaurants, dead on perfect. I am a changed man.
The first time I tried to cook rice, it was a disaster. I'm a very agitated cook, always trying to stir things and check things, and this is, of course, exactly what you're not supposed to do with rice. I eventually learned this, and for several years now, my rice cooking procedure has been: put rice and water in pot, cover, turn heat up to max, once steam starts coming out, turn down to low and leave for 20 minutes. Like really leave, don't look in or anything until 20 min are up.
Ok, so the rice came out cooked this way, but it didn't taste like you get at really good Chinese or Turkish (as is our case here) restaurants. I couldn't figure out what they did. It was the same type of rice (basmati), just cooked with water. What was the difference?
After much searching, I have found the answer. You have to soak the rice first!!! Feel free to laugh heartily if you knew this already. I think I've read this in other cookbooks, but somewhere along the way I discounted this idea as unncessary. It is not. The last couple of times, before cooking the rice, I have washed the rice for a few minutes, then left in to soak in water for about half an hour. What a differerence. It tastes like fucking heaven. This is rice we're talking about, but it's incredible. Just like at restaurants, dead on perfect. I am a changed man.
Comments:
"agitated cook" is possibly the best term ever -- it finally describes that nervous checking that characterizes so much of my cooking.
Also, this is a very hilarious post.
Also, this is a very hilarious post.
The Chinese also rinse the rice several times until the water runs clear--this helps it taste less starchy.
I may not be agitation that causes over-checking--I get very bored when I cook. "Is it done yet? What about now? Now? What about now?" etc.
I may not be agitation that causes over-checking--I get very bored when I cook. "Is it done yet? What about now? Now? What about now?" etc.
Ya, I did that rinsing of the rice until it runs clear, I guess that's useful as well. Did you both already know of these secret techniques? Why was I not informed??
Will have to try this.
Another good tip which I always use is to put the rice in a warm pan with a little oil before adding the water, gently stirring the (dry) rice so each grain has a very thin coating of oil.
No idea what it does, but I swear by it.
Happy holidays!
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Another good tip which I always use is to put the rice in a warm pan with a little oil before adding the water, gently stirring the (dry) rice so each grain has a very thin coating of oil.
No idea what it does, but I swear by it.
Happy holidays!
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