It has come to my realization that there is a soggy rice cooking epidemic. Apparently many people just simply can't get rice correctly. People tell me...."It's a struggle to get that rice to come out like the Chinese restaurant" and "I only use a rice cooker to make my rice" and "I use the rice that comes in the box". I've heard so many horror stories about cooking rice. I even know some people who has just given up on rice because they just can't make it right. So I've been thinking to myself hmm.. Well I don't have that problem, perhaps I should share my tips.
The problem with rice is, it's either soggy and mushy or it's undercooked. Now, If you're lucky enough to be a Ghanaian then you know to turn your mushy rice into "rice balls" and call it a day. And if you're lucky enough to be like me, you can turn your undercooked rice into some delicious fried rice.
Here's some things to consider about cooking rice.
1. Steam cooks rice.
2. Never use more water than rice
3. Rice doesn't take more than 15 mins to cook. Consider your heat level and cooking time.
Now don't get me wrong, I didn't always get my rice perfect. No one is born making perfect rice; it takes a few tries. But once you get it, you got it. So don't fret your not alone. Im going to show you my fool proof way of making non-sticky rice. Now lets cook some rice.
INGREDIENTS:
2 cups Jasmine Rice
2 cups water
1 tbs Oil
1/4 ts salt
Small sauce pan
Wooden spoon.
Directions:
Turn your stove on medium heat.
1. Place your sauce pan on the stove and add oil.
2. Add your rice and salt. mix till its well coated with oil.
3. Fry your rice(that's right, FRY) for about 5 minutes till you start to see some white opaque grains.
4. Add your water and cover to boil.
5. Once most of the water has evaporated turn your heat to low cover cover again and let steam for 5-10mins.
This should be your rice after 5mins. But u can leave it on low for up to 10 mins for your desired firmness.
Plate and eat with your stew, gravey or soup.
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