Health Life: Long-Grain Rice Recipes

Long-Grain Rice Recipes

EASY 30 minute Broccoli Cheese Long Grain and Wild Rice! ~

I think it's ironic that, even though few things are easier to cook than rice, it is also one of the foods that many cooks have a great deal of trouble cooking properly. I have included it in my list of 50 Fundamental Foods in the hope of banishing forever the notion that rice is a tricky food to cook.

Even though rice is generally divided into three categories (long-, medium-, and short-grain), the primary subject of this discussion will be long-grain rice. The medium- and short-grain varieties tend to contain more starch, producing rice of varying degrees of stickiness, and are typically used in such dishes as risotto, paella, sushi, and rice pudding, some of which will be dealt with separately. Long-grain rice is the variety typically served in Chinese and Indian restaurants, and is what most Americans regard as "regular" rice.

There are two basic methods of cooking long-grain rice: the absorption method in which the rice absorbs all the water in the cooking pot; and the rapid-boil method whereby rice is cooked in a large amount of water and drained before serving. Let's take a look at both methods.

I usually describe the rapid-boil method by saying "cook it like pasta." The beauty of this method is that it not only works for long-grain rice, but for every other grain as well. Use the rapid-boil method whenever you want to cook a perfect batch of brown rice, wild rice, quinoa, barley, spelt, amaranth, farro, or whatever grain you desire. The only variable in the method is the amount of time the different grains take to cook, and this is easily monitored by frequent testing for doneness.

Long-Grain Rice (Rapid-Boil Method)

Bring a pot of water to a brisk boil before adding the rice. You should have at least 1 quart (1 L) of water per cup of rice. Salt the water if you want to, keeping in mind that plain rice is never salted in Chinese and most Asian cuisines. Add the rice and stir immediately to prevent it from sinking to the bottom of the pot. Lower the heat but maintain a constant boil, and cook, stirring and testing frequently, until the rice is tender and done to the degree you prefer. Some people like their rice a little bit firm (as with "al dente" pasta), but in no case should it take more than 15 to 20 minutes to cook. Drain in a fine-mesh strainer and serve immediately.

While the rapid-boil method can be used to cook any grains (as well as pasta and dried beans), the absorption method relies heavily on a fairly precise ratio of rice to water, and the timing is also critical, so I don't recommend it for cooking grains other than long-grain rice. Use it to cook other grains only if you are willing to experiment with the amount of water and the cooking time. This is the method of cooking long-grain rice that has never failed me.

Long-Grain Rice (Absorption Method)

As a general rule, cook 1/3 to 1/2 cup (80 to 125 ml) raw rice per serving, and always use a ratio of two parts water (by volume) to one part rice. Bring the water to a boil in a heavy saucepan and add the rice. Stir once, cover tightly, and reduce the heat to low. Simmer covered for 15 minutes - do not stir or remove the lid. Remove from the heat and allow to sit covered for 10 to 15 minutes. Fluff with a fork immediately prior to serving.

Note:Make plenty of sports and care for your self to stay healthy throughout your life. do sport exercises every day. Avoid eating salty foods at the same time avoid eating too much.