There’s no great skill needed to cook rice properly – other than choosing the factual rice for the job in the first placeInever understood why people are intimidated by cooking rice until I started reading up on it. The more you read,the more you learn how many varieties there are (more than 40000!), not to mention all the categories and sub-categories within them. The way to cook rice, or then,varies according to texture, size, or shape,colour and purpose. The fact that many people swear by a rice cooker suddenly makes a lot of sense.
To hugely simplify a complicated (paddy) field, I normally reach for long- or short-grained rice. Long-grained rice (of which basmati is one) has less starch than short-grained (sushi and paella rice being two), or so will be quite light and fluffy once cooked,with each grain distinct.
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Source: theguardian.com