2 months ago
- Rice is often mistreated in Western European kitchens, being used as an anonymous, bland side dish instead of being appreciated for its diverse flavors and textures.
- There is no single correct way to cook rice; the right combination of rice variety, method, and desired outcome is crucial for a good result.
- Rice classification involves several properties including grain length, milling (brown or white), processing (parboiled), and aromatic types (jasmine, basmati), which affect cooking behavior.
- Grain length predicts texture: long-grain rice cooks light and separate, medium/short-grain is more cohesive, and glutinous rice is chewy and sticky.
- Brown rice has a nuttier flavor and firmer texture but requires more water and cooking time than white rice, while parboiled rice is firm and separate.
- Different cooking methods suit different dishes: absorption method for rice cookers, gradual stock addition for risotto, controlled evaporation for paella, and steaming for glutinous rice.
- A recommended rice-cooker method includes washing jasmine rice lightly, using a 1:1.5 rice-to-water ratio, and letting it rest for 15 minutes after cooking for even moisture distribution.
- Washing rice should be adjusted based on the desired result: light wash for jasmine rice, thorough rinse for separate basmati, and no rinse for risotto to retain starch.
- Buying quality rice and letting it shine without heavy sauces is key; a basic rice cooker with simple functions can produce excellent rice consistently.