Monday, December 1, 2014

Rice -Tips

The main dietary staple for half the world, rice is an infinitely adaptable grain.

Basmati Rice :-
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# Add a few drops of lemon juice and 1/2 teaspoon of ghee while steaming basmati rice to make it whiter and keep the rice unbroken.
# Make sure it is aged/ old rice. The new rice will become sticky when you cook. 

# Rice should be stored away from moisture and open air. Rice will get moldy if exposed to moisture.
Brown Rice :-
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# More nutritious than white rice, brown rice is one of the more familiar whole grains.
# Brown rice cooks in double the amount of water or broth and it needs to simmer for a full 45 minutes.
# Cook up a batch and store it in a container in the refrigerator for days when you don't have time to let it cook slowly.
# Brown rice should be stored at 55 degrees F. or lower.
 

Jasmine Rice :-
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# The amount of water to add can vary depending on the rice. New crop rice – rice grown in the same year – is not as dry and needs less water.
# Cooking jasmine rice in a rice cooker can be tricky. Try reducing the amount of water called for in the rice cooker's directions - even to a 1:1 ratio if necessary.
# 1 and 1/2 cups jasmine rice gives about 3 1/2 cups cooked rice.
# Cold jasmine rice is very good for making fried rice.
 

Do's :-
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# Soak rice for half an hour before cooking. This will improve the quality of the rice as well as saves time and the cooking gas.
# Add a few drops of lemon juice and a tsp of oil while boiling rice to separate one another.
 

Dont's :-
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# Never stir rice while it cooks because it will crush the rice grains, releasing starch, and make the rice gummy.
 

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