How to Cook Perfect Rice

When learning to prepare rice it is important to understand that this very popular staple food can be prepared and served in a number of different ways, including frying, steaming and soaking. Some Danish dishes require the rice grains to be soaked in water for several hours and then heated in steamed milk to create a porridge type dish.

While some rice dishes require the rice to be ‘sticky’ and mushy in order to obtain the desired consistency most dishes require the rice grains to be distinct from one another and appear light and fluffy. Generally, dishes that require the rice to be mushy or sticky are sweet are dessert dishes. Casserole recipes and recipes for preparing rice to be served as a main entrée or side dish typically require the rice to be light and fluffy.

Unfortunately, many cooks find it difficult to be able to prepare rice so that it is perfectly light and fluffy without being sticky or mushy. Boiling is one of the most common ways to prepare rice so that the final result is light and fluffy. In order to prepare perfect rice; however, it is extremely important that it be prepared very carefully. If the rice is cooked too long the grains will stick together and a mushy dish will result. If the rice is not cooked long enough, the grains will be underdone and be crunchy. It should also be noted that if your rice is old it will require a longer amount of time to soak up the water in order to be done. Be sure you do not cook it too long; however, because it may become too hard.

Before the rice is cooked it should be rinsed a few times to reduce the tendency for the grains to stick together. After this is done you must heat a pot of water until it is hot. Make sure you follow the directions on the back of the package regarding the amounts of water that should be used per the amounts of rice. If these amounts are not correct you dish will be cook either too slowly or quickly.

When you have added the rice to the hot water, make sure you do not stir it because this will increase the chance of it sticking and becoming mushy. At the end of the cooking time the rice grains should be quite discernable from one another and be fluffy and light.

 
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