Boiled Rice || Steamed Rice || How to Make Boiled Rice Recipe with step-by-step photos
Boiled Rice is the simplest method to cook and usually is used in 3 ways
rinse, soak, and cook, Rice is one of those kitchen staples that can help round
out a wide variety of meals. Whether you prefer white, brown, or basmati, rice
can make a tasty side dish to any main course.
But if you don't have a rice
cooker, boiling rice on the stovetop can sometimes be intimidating because it
requires careful watching. Once you master the technique for boiling your
favorite rice, though, you can whip up a pot in no time.
Boil or steam are both methods that can be used to cook rice, generally
discarding rice water is used in cooking biryani or pulao
However
here I used the same method, boiling rice in a large amount of water and discarding
rice water after boiling through all essential nutrients have wasted with
discarding the water, despite knowing I do it just because I love to have
light rice but you can cook steamed rice, but for this has to be used some tricky
method, Which I mentioned below:
Rinse the
rice before boiling white rice, it’s a good idea to rinse it. That removes any
dusty starch that might be on the rice so it doesn’t stick together when it
cooks. Place 1 cup (195 g) medium- or long-grain white rice in a strainer, and
rinse it under cold running water.
Soaking the rice is considered an essential part before any type of white rice cooking soak
rice in cold water for at least 2 hours, For steam
Add 2 cups (470 ml) of water to a small saucepan, and place it in the stove at
medium-high to high heat. Allow the water to heat until it comes to a roiling
boil
When
you’re making white rice, use a 1:1 ratio between the rice and water. That means
for every 1 cup of soaked rice you plan to make, use 1 cup of water.
On the other hand, if your rice isn't soaked enough then 1:5 the ratio for the unsoaked rice which means use 1.5 cups water for 1 cup of rice, As it cooks, rice expands so it’s essential to use a pan
that’s large enough for the amount that you’re making. In general, a 2-quart
(2.5 L) pan is large enough for 1 to 2 cups of uncooked rice.
After the pot reaches a simmer, turn the burner’s heat down
to low, and cover the pot with its lid. Allow the rice to cook for
approximately 18 minutes. At that point, start checking its texture. When the
rice is finished, it will be firm but not crunchy. You want it to be tender, so
it’s okay if it’s somewhat sticky. However, make sure that you don’t cook it so
long that it becomes gummy.
Don’t take the lid off the pot before the 18-minute mark. It
helps trap steam which aids in the cooking process, so if you remove the top, it
may take longer for the rice to finish.
If you
don’t have a lid for your pot, use foil to cover it while the rice cooks. Just
make sure to cinch the foil around the edges so the steam can’t escape. Once
the rice is finished cooking, turn off the heat but leave the rice in the pot
with the lid on. Let it sit and steam for another 5 minutes to finish off the
cooking process
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Those above steps will be followed in steamed rice but now I
am telling simple and easy plain-boiled rice
To make this recipe first we soak the rice for 2 hours
Take a large capacity-sized pot pour 200 ml water, salt, and oil, cover the lid, and bring it to a boil on a high flame
Then put soaked and drained rice in the water and stir to mix well
Let it cook for 10 minutes on high flame, keep stirring occasionally If you see the water is less then pour more water
Take 1 grain of rice and press it with your thumb and index finger, If it is mashed easily then it means rice is done
If you feel rice grain is a bit hard and when you press it then it has broken in the center rather than mash, give it another 2 minutes more
Drain rice out of the water