6 steps to make perfect rice

There are several ways to cook rice, all of which are mainly based on the correct ratio of water to rice. The correct ratio of water to rice of the variety of rice and cooking method and also, believe it or not, the degree of stress that you have a cover for your boat. A heavy lid contains more water if you need to start a little less water.

But before getting into all the different variables, we will discuss the most common way of cooking rice - that is, long-grain rice. Here is how:

Cooking white rice

1. Start with a cup of raw rice. This will be for four servings of rice regularly enough.


2. Rice thoroughly in cold water until the water is clear. Rinse rice is optional, but the rice to make it less sticky. The downside is that some of the nutrients flushed, but the rice really nice.


3. In a medium saucepan with a heavy bottom and a tight-fitting lid, combine rice and 1 3.2 cups water (or broth). Add ½ tablespoon butter and 1 teaspoon kosher salt. If you use stock instead of water, you can use less salt (or not), depending on how their actions is salty.


4. Bring to a boil the contents. When cooking, give a stir with a wooden spoon, cover and reduce heat to very low. Bake for 15 to 20 minutes. For me it's usually about 17 minutes, but may be for you depending on the brand of rice, the heaviness of the eyelids, and so on.


5. Try to see the rice, whether it has done enough. If you can not, cook for a few minutes.


6. When the rice is cooked, fluff with a fork to allow steam to escape. This is really important, because the accumulated water vapor can cook rice and cause to be soft.

Note: It might be better to speak of the liquid rice report instead of rice with water. It is always best to cook rice in broth instead of tap water, because the action is more palatable. But sometimes the water is all you have, and that's fine too.

These are some of the techniques used by different types of rice cooker:

• How to cook brown rice
• How to cook rice in the oven
• How to make rice pilaf
• How risotto