| About Rice ~ Rice: Unless otherwise indicated, rice should be of the long grain, or fancy type. Try not to use an instant or par-boiled rice if it can be helped. Water: Unless otherwise specified ~ When cooking rice, the amount of water can be determined easily. As a rule of thumb (in our case finger) the water should cover the top of the rice to your first knuckle of your forefinger. This is measured from the top of the rice NOT from the bottom of the pan or pot. If this scares you a bit another measurement would be 1½ times the amount of liquid to the amount of rice. That would be 1 cup rice = 1½ cups of water/stock. 2 cups of rice would be 3 cups of water. 3 cups of rice would be 4½ cups of water, etc. Cooking: Before cooking wash the rice in several changes of cold water. The water should run clear. Bring the rice to a boil: boil for 2 minutes. Reduce heat to low and continue to cook gently for another 7-8 minutes. By this time the top of the rice should be somewhat dry. Turn heat to very low, cover the rice and cook for another 8-10 minutes. Rice is done when you press down gently with a fork and the rice tends to spring back up. |
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