Boiled white Rice
Boiled white Rice is the most popular cooked Rice not only in India but all over the world. Rice goes well by itself or as a part of any meal. It is a vital part of any Indian meal. Rice is eaten every day with Indian meals especially with Dal’s (lentils), Curries, Sambar and meat dishes. Rice comes in many varieties but Basmati Rice is the best known Rice especially in North India.
Boiled white Rice is cooked either water absorption method or boil and drain water after cooking. In India It is the usual practice to wash Rice before cooking in order to remove dust and any foreign material. After washing the Rice it is soaked in water and washed and rinse again before boiling. Rice is boiled in plenty of water and manually checked to see when Rice has got cooked to one's like and then excess starch water is drained out. Rice cooked in boiled & drain method, tends to be fluffier and gives a visual impression of more cooked Rice compared to cooking the same quantity in absorption method.
Boiled white Rice is cooked either water absorption method or boil and drain water after cooking. In India It is the usual practice to wash Rice before cooking in order to remove dust and any foreign material. After washing the Rice it is soaked in water and washed and rinse again before boiling. Rice is boiled in plenty of water and manually checked to see when Rice has got cooked to one's like and then excess starch water is drained out. Rice cooked in boiled & drain method, tends to be fluffier and gives a visual impression of more cooked Rice compared to cooking the same quantity in absorption method.
Here are two ways of coking Rice in a pot:
Boiling method or open Pan Method: (Boil white Rice)
1. Open Pan (or excess water) is where rice is cooked in lots of water just like
potatoes or pasta, and then drained in a colander.
2. Absorption method Or Covered pan Method:
Covered Pan (or absorption) is where the Rice is cooked with a measured amount of water in a covered pan. The rice absorbs the water completely and is not drained.
I use both the methods in this post I am sharing the Absorption method of cooking Rice
Boiling method or open Pan Method: (Boil white Rice)
1. Open Pan (or excess water) is where rice is cooked in lots of water just like
potatoes or pasta, and then drained in a colander.
2. Absorption method Or Covered pan Method:
Covered Pan (or absorption) is where the Rice is cooked with a measured amount of water in a covered pan. The rice absorbs the water completely and is not drained.
I use both the methods in this post I am sharing the Absorption method of cooking Rice
Ingredients:
1 Cup of Rice
2 Cups of water
Optional:
1 Tablespoon of Butter
Cooking measurement conversion
Measurement converter
1 Cup of Rice
2 Cups of water
Optional:
1 Tablespoon of Butter
Cooking measurement conversion
Measurement converter
Rice
Directions:
1. In a medium size sauce pan add Rice.
2. Wash and rinse Rice with a gentle swirling of your fingers, repeat until the
water gets only slightly cloudy.
1. In a medium size sauce pan add Rice.
2. Wash and rinse Rice with a gentle swirling of your fingers, repeat until the
water gets only slightly cloudy.
In a Pan add Rice
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Wash Rice well in running water
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3. Add 4 cups of water and soak Rice for for 20 to 30 minutes. Soaking and
washing Rice removes dirt and excess starch, so your Rice will be fluffy and
not sticky.
washing Rice removes dirt and excess starch, so your Rice will be fluffy and
not sticky.
Soak Rice in Water
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Rice are soaked
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4. Once Rice are soaked drain the soaking water out and wash in running water.
Wash and rinse soaked Rice
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Soaked Rice
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5. Add 2 cups of water and place it uncovered over high heat. If you wish add
butter to give the flavor..
butter to give the flavor..
Add water in Rice
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Mix water well with Rice
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6. Water will start boiling in 7 to 8 minutes, let the Rice boil for 2 to 3 minutes.
Water will reduce slightly, turn the heat down to low.
7. When you can see holes or craters in the Rice, cover the pan and cook for about
5 to 6 minutes. Keep the heat to low.
Water will reduce slightly, turn the heat down to low.
7. When you can see holes or craters in the Rice, cover the pan and cook for about
5 to 6 minutes. Keep the heat to low.
Rice start boiling
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Start seeing the holes or craters in the Rice
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8. Check the Rice if they become tender. Cover the lid.
Cover the Pan
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Check if Rice become tender
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9. Turn the heat off. Remove the pot from the heat and let it sit, undisturbed with
the lid on, for at least 6 to 8 minutes.
the lid on, for at least 6 to 8 minutes.
Rice are cooked
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Cover the Pan
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10. Take the cover off and fluff the Rice gently with a fork.
Cover the lid and let rice stand
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With a Fork fluff the Rice
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Rice is settled
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With a Fork fluff the Rice
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Rice is fluffed
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Rice
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Boiled white rice
Tips:
1. If you prefer to take the starch out of rice, then boil the rice with 5 to 6 cups
of water, once rice become tender; transfer the rice into a colander and drain
all the water out.
2. Cooked rice expands from its original size, so be sure to use the proper size
pan.
3. Do not stir rice frequently while they are cooking because the grains will break
and rice will look mushy.
3. Be sure let the rice sit undisturbed at the end, as the rice sits off the heat, the
moisture helps to give rice uniform texture.
4. For every cup of rice, add 2 cups water.
1. If you prefer to take the starch out of rice, then boil the rice with 5 to 6 cups
of water, once rice become tender; transfer the rice into a colander and drain
all the water out.
2. Cooked rice expands from its original size, so be sure to use the proper size
pan.
3. Do not stir rice frequently while they are cooking because the grains will break
and rice will look mushy.
3. Be sure let the rice sit undisturbed at the end, as the rice sits off the heat, the
moisture helps to give rice uniform texture.
4. For every cup of rice, add 2 cups water.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Rice with caramelized brown onions Chicken biryani
Tamarind rice Shrimp biryani
Muttar pualo (Rice with green peas) Vegetable and paneer biryani
Toor dal or masala tadka dal (Arahar dal) Masoor dal (Lentils)
Rice with caramelized brown onions Chicken biryani
Tamarind rice Shrimp biryani
Muttar pualo (Rice with green peas) Vegetable and paneer biryani
Toor dal or masala tadka dal (Arahar dal) Masoor dal (Lentils)
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