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For most rice, use a 1 :2 ratio of one cup of rice to two cups of water . Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much y ou're making. It's back to basics! How to cook a big pot of rice to go with dinner is one of the first lessons many of us learn in the kitchen. It's an easy and straightforward process that can nonetheless feel like a culinary triumph when y ou're first starting out. Here's how we do it. What's y our technique? If y ou make rice frequently or often need a lot of it at once, it starts to make sense to get a rice cooker [http://w w w .thekitchn.com/5-things-you-canmake-in-a-ric-111057] for y our kitchen. But don't feel that y ou hav e to run out and buy one right away . Start with just making rice on the stov e top, and upgrade from there.
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4. Cov er and Cook: Cov er the pot and turn the heat down to low. Don't take off the lid while the rice is cooking this lets the steam out and affects the cooking time. Approx im ate cooking tim es: White Rice: 1 8 to 25 minutes Brown Rice: 30 to 40 minutes Wild Rice: 45 to 60 minutes Start checking the rice around 1 8 minutes for white rice and 30 minutes for brown rice. When done, the rice will be firm but tender, and no longer crunchy . It is fine if it's slightly sticky but shouldn't be gummy . If there is still water left in the pan when the rice is done, tilt the pan to drain it off. 5. T urn Off the Heat and Rem ov e the Lid: When the rice is done, turn off the heat and take off the lid. Fluff the rice with a spoon or a fork, and let it sit for a few moments to "dry out" and lose that wet, just-steamed tex ture. Rice keeps well in the fridge for sev eral day s, so y ou can make ex tra ahead to serv e later.
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Categories: Main, Adv ice, Asian, Easy , How To, Ingredient, Recipe, Rice & Grains, Side Dish, Stov etop, Tips & stoveTechniques
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