User Review( vote)
Boiled Rice is one of the food item that can be used in variety of ways. Most of the Pakistani families like rice one way or the other. Almost all over the Pakistan, rice is consumed at least once in the daily meals. Pakistan is famous for his best varieties of rice all over the world.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production
Rice is the staple food of over half the world’s population. Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans, so rice is the grain that fuels the world. There are many varieties of rice–white rice, brown rice, short-grain rice, long-grain rice–and different ways to cook rice–stove-top, rice cooker, multi-cooker (Instant Pot), microwave, and oven-baked.
Basically there are three grain types: short, medium, and long.
Short-grain rice is rounded and plump, with a high starch content that makes the grains stick together when cooked, especially if the rice has been milled to make white rice.
Medium-grain rice slots right between short- and long-grain rice both in shape and in starchiness.
Long-grain rice is much longer than it is wide. It’s lower starch content makes the cooked grains lighter, dryer, and more easily separated.
Types of Rice
Some of the most used type are
Brown rice It is the whole grain version with just the outer husk removed, leaving the nutrient-rich bran and germ. It has been given the lightest touch in terms of processing. It is nutty, chewy, and more nutritious than white rice. Brown rice comes in short-, medium-, and long-grain varieties. Sweet brown rice is a short-grain, starchy brown rice that becomes very soft and sticky when it’s cooked, and is popular in Asian cuisines.
White Rice has been milled to remove the outer husk, the bran, and the germ. Though less nutritious, white rice has some advantages over brown rice: it stores longer and cooks faster. White rice comes in short-, medium-, and long-grain varieties.
Aromatic rices have a distinctive perfumy aroma when cooked. Popular examples are Basmati (Pakistani) Jasmine (Thailand), Texmati (Texas), and Wehani and pecan wild rice (both from Louisiana).
- 1 Cup Basmati Rice
- 2 Cup Normal cold water
- tbsp Oil
- 1 tsp Salt
Measure & rinse the rice thoroughly
- Measure the rice into a cup and level the top. Rinse the rice thoroughly in cold water until the water is clear.
- If you have time, soak the rice in cold water for at least 30 minutes. This will help the grains cook more evenly.
Boil water and add salt
- For every 1 cup, pour 2 cup of water into a large saucepan having tight-fitting lid. Bring to a boil. Mix 1 teaspoon salt into the water.
Pour in rice
- Reduce the flame to a medium and add the rice to the boiling water.
Stir once to separate the rice
- Add oil and use a wooden spoon to separate any clumps. Don’t over-stir: That can cause the rice to become sticky.
Put the lid and simmer
- Be sure the lid fits tightly on the pot. Turn the heat down to as low as possible. Let rice simmer for about 10 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
Rice is ready.
- Check the rice is cooked at the end by trying a grain. Keep cooking for another couple of mins if it isn’t quite ready, then turn the heat off.
- Don’t uncover the saucepan or stir the rice during cooking.
- If it feels overcooked then use towel and cover the lid that will absorb excess moisture, helping prevent overcooked and mushy rice.
- Rice increases in volume. 1 cup of raw rice produces almost 2 cups when cooked.