Perfect rice every time: How to cook perfect rice

Aside from differences in culture, many Americans shy away from rice due to a fear of cooking it. While exactly how rice cooks changes from variety to variety, even from batch to batch getting consistently good results is not impossible. In fact, the method that works best is practically the same as the one on the back of the box. But what the back of the box neglects to mention is the importance of letting the rice rest before serving it.

These days, most rice comes free of dirt, gravel, and chaff so there's rarely a need to patiently pick through it. Washing rice is another matter. Outside the U.S., talc is still sometimes used as a milling aid and should be rinsed off in a few changes of cold water. Though rice with talc should be labeled as such, I rinse if there's the slightest doubt. Some people also find that rinsing washes off loose starch, making the rice less sticky.
Love fluffy cooked rice but dislike the preparation time and clean up? Then rice cookers maybe just what you need. Today's rice cooker is a thrifty time saving device for anyone's kitchen. Also eating rice weekly has many health benefits. With so many rice cookers to choose from how does one decide? Let's take a look at the many features and sizes of a rice cooker and determine which is right for you and your family.

Size - How much rice will you cook at one time? Also consider how much space you have for storing the unit. Rice cookers very in the amount of uncooked rice they hold, between 5 to 10 cups. If one's family is large or rice is used when having a dinner party then a higher capacity rice cooker will do a nice job. On the other hand cooking for one or two people makes a smaller model a wise choice.

More desirable features - Rice cookers with a glass lid is a ""must have"" to watch the cooking process. It is also a great idea if the lid has vent holes for steam to escape. This feature makes cleaning up the cooker less messy. Look for a rice cooker with a removable cord as this makes storage easier. Non-stick pans are a must and many models now come with a water measuring line inside the pan wall.

The top rice cookers today are what is called ""fuzzy logic cookers"". They are programmed to read the different kinds of rice and adjust the settings according. This would be ideal for folks who love to eat many varieties of rice. This cooker is on the high side of the price scale though.

The internet is a great place to find the perfect rice cooker for you. Browsing thru online stores is an easy way to compare different models. Most manufacturers also have great detailed pictures to help one decide. Rice cookers can have many features so be sure to check them all out.

Some tips for you:

1. The best rice to use for separate, fluffy grains is basmati. This has long, thin, pointed grains, and is more expensive than others but, since cooking is about flavour, it is the one to buy as it has a far superior taste. Always measure rice by volume and not by weight: use a measuring jug and measure 2½ fl oz (65 ml) per person (5 fl oz/150 ml for two, 10 fl oz/275 ml for four and so on). The quantity of liquid you will need is roughly double the volume of rice; so 5 fl oz (150 ml) of rice needs 10 fl oz (275 ml) of hot water or stock.
2. The very best utensil for cooking fluffy, separate rice is a frying pan with a lid. Over the years I have found that the shallower the rice is spread out during cooking, the better. Buying a 10 inch (25.5 cm) pan with a lid would be a good lifetime investment for rice cooking. Failing that, try to find a large saucepan lid that will fit your normal frying pan. First cook some onions, which can provide extra flavour but are not a necessity as rice can be cooked quite simply in water. Then add the rice, which doesn't need to be washed because it is thoroughly cleaned at the milling stage, and washing it removes some of the nutrients (anyway the high temperature of the cooking will purify it). Turn the grains over in the pan until they are nicely coated and glistening with oil. This helps to keep the grains separate.
3. The next stage is to add the boiling water to the pan (to save time I always pour it into the measuring jug straight from a boiling kettle). Stock is an excellent alternative particularly if the rice is to be served with chicken (use chicken stock) or beef (use beef stock), and for fish a fish stock is particularly good. I don't recommend stock cubes, as I find them too strong, masking the delicate flavour of the rice. Also don't forget to add salt; about 1 level teaspoon to every 5 fl oz (150 ml) of rice.
4. Once the hot liquid has been added, stir once only as you don't want to break the delicate grains – this releases the starch and results in sticky rice, spoiling it utterly. Because people get nervous and anxious, or because they just have a habit of stirring things, this is the fatal flaw.
5. Cover with the lid and turn the heat down to its lowest setting. Leave it alone – once the lid is on, set the timer and go away! If you lift the lid and let the steam out you can slow down the cooking process, and rice should always be cooked as briefly as possible. Give white rice 15 minutes and brown rice 40 and use a timer – overcooking is what spoils rice. The best way to test if it is cooked is simply to bite a grain. Another way is to tilt the pan and, if liquid collects at the edge, it will need a couple more minutes' cooking.
6. When the rice is cooked, remove the lid, turn the heat off and place a clean tea cloth over the pan for 5-10 minutes. This will absorb the steam and help keep the grains dry and separate. Just before serving, use the tip of a skewer or a fork to lightly fluff up the grains.

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