How to Cooked Rice

the Filipino Way 

A prerequisite in preparing fried rice is cooked plain polished (white) rice.  In this simple recipe of cooking rice, a number of factors need to be considered. First, the type of rice grain used, and that would be polished or white rice. Polished or white ricet has its bran, layer of protein around the kernel of the grain, rubbed off with the husk. Quite different from the brown rice that has its bran left on, which contains most protein and vitamins. Hence, the notion that brown is healthier than white rice

Another thing to consider in cooking rice is the variety of rice and its rice-water ratio. As mentioned above the difference between white and brown rice, in cooking white rice consumes less water than brown rice. However, others varieties of rice especially the sticky variant, the one that is used in making rice cakes, sweets and other delicacies, needs more water than the non-sticky ones. The only way to get the rice-water ratio right will be to follow the instructions written on its packaging, if there is any. The type of rice you wish to cook and consume will depend on your taste, so feel free to explore the different variety.

Lastly, the method of cooking is also needs consideration, as rice maybe the same family as wheat, rye and oats, but unlike those grains, it cannot be made into bread. Thus, there are only two methods of cooking rice, either it is boiled or steamed.

In this blog, we will learn the most common and traditional way Filipino cook white rice, that is boiling rice in a pot or a pan.  For a moment, let us forgo every rice eater’s best feiend, the rice cooker, and learn or re-learn the basic. Here we go:

Boiled (White) Rice

This recipe yields 2-4 servings.

Preparation Time:             5 minutes

Cooking Time:                   35-40 minutes

Ingredients:

2 cups                                 rice

3 cups                                 fresh water

Procedures:

1. In a 2 quarter sauce pan, place in, wash and drain, twice.

2. Add water, with a ratio of 1 1/2 cup of water for every cup of rice. This amount of water will be about 1 inch above the level of rice.

3. Over High heat, place the pot and cover, bring to boil.

4. Uncover the pot to remove scum, if any, and let it continue cooking until most of the water (are) absorbed, about 5-7 minutes.

5. Lower the heat and cover the pot, simmer the rice for about 20 minutes, or until done.

6. Leave the pot covered until it is ready to serve. Best serve hot.

NTS:

Cooked rice can be stored in the refrigerator for a week.

To reheat rice, add a small amount of water and heat slowly in a covered pot for 10 minutes.

Do not like the crust which form at the bottom of pot or pan of cooked rice, then steaming would be an ideal method. Please watch out for another method of cooking rice, maybe next month.

Please give this try and share your thoughts down below. Please feel free to post your reactions, suggestions, and corrections as it will help cook and create better article and blog content. Thank you!

As always enjoy cooking and eating!

Reference and Inspired by

1. Waineru, S. (2018, June 28). Fried Rice with Shrimp. [Blog Post]. Retrieved from http://inourhomesweethome.blogspot.com/2018/06/fried-rice-with-shrimp.html

2. Kinkead, E.B., Sehbai, D.S. & Tunney. C.J, (Eds.). (1972) Modern Century Illustrated Encyclopedia.(Vols19).  Austialia: McGraw-Hill far Eastern Publishers.