Rice is without doubt the most delicious type of grass ever to grow in a swamp. That is not praise to be given lightly. As long as humans have lived in houses, they have eaten rice.
With the rise of convenience culture in response to rapidly diminishing supplies of free time, more people reach adulthood without internalising recipes and cooking techniques.
Here we give you some of the mistakes people make and should learn to avoid. Choosing the wrong tools
Tools depend on what you are cooking. Your choice of pot is very crucial.
A pot with a thick bottom will retain and distribute heat evenly. Thick bottoms are crucial for boiling rice in the absorption method as the formation of steam pockets play a key role in cooking it.
Not washing your rice
Many advocates of rice-washing claim that industrial by-products of the milling process (like talc) remain on the finished product. The claim is that pre-washing helps remove excess starch and any undesirable leftovers. Most domestically processed rice is free from talc, but imported strains like basmati may be processed with it. A rinse or two, using cold water, will yield fluffier, more distinct grains.
You might even grab a fine mesh strainer and pop one cup of rice under the tap. When the water draining from the grains is clear, you are good to go. The only exception should be when cooking risotto or sushi rice, where that starchy goodness is craved.
Not pre-soaking aromatic rice
Aromatic rice, like basmati and almond rice, should be pre-soaked in order to preserve the oils responsible for their signature aromas. Cooking destroys these oils, so in order to minimise cooking time, pre-soak the grains in more water than you will cook them in. This expedites cooking time by an average of 20 percent, resulting in restaurant-grade bouquets.
High temperatures
Cooking too fast causes the grains to burst open like a butterfly steak, which not only releases starch, but also ruins the texture of your meal. Even if you are aiming for porridge or pudding, ruptured grains must be avoided. Automatic rice boilers are designed to only reach boiling temperature, so anything past that is too much. — mashed.com
