How to Cooked Rice using a Rice Cooker

Every Filipino Kitchen Essential

This would be a very short food recipe featuring how to cooked plain rice using a rice cooker. Yes, this may be very elementary, but there was a time, I was 8 years old, I was asked to cook rice and I did not know how. It is amazing in the 21 st century, certain individuals still believe that just because I am of a certain gender that I innately know how to cook. In order pacify my 8 years old self, I will address this through a blog post.

In previous blog post, I have featured another method in cooking plain rice and other food recipes that has rice as an ingredient. Using a rice cooker, make the cooking more convenient, yet simple details will be helpful. Here we go:

Cooked (plain) Rice

The recipe yields  4 servings.

Preparation Time:                         5 minutes

Cooking Time:                               20 minutes

Ingredients:

2 cups                                             short-grained white rice

2 cups                                             water

Procedures:

1. Using the inner aluminum pot of the rice cooker, place in the 2 cups of rice and rinse with cold water. Rinse by scrubbing the wet rice between your hands. And then drain. Repeat rinse and drain until the water is almost clear.

2. Drain and add 2 cups of water. The ratio between the rice and water will depends on the variant of rice, but most short grained plain rice follow the 1 is to 1 ratio.

3. Wipe dry the bottom of the pot and place it inside the rice cooker. Level the rice.

4. Plug and turn on the rice cooker and push down to cook, indicated by a light on the “cook” label.

5. The rice is cooked when the “warm” light label turns on. Let it seat for 5 minutes to let excess moisture evaporate.

6. Turn off and unplug the rice cooker. Take the inner pot out and let it cool for 5 minutes before fluffing the rice. Cover to keep it warm.

NTS:

    Best serve hot.

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

   To reheat rice using the rice cooker, place the rice on the rice cooker’s steamer tray and fluff the rice. Add 1/4 cup of water in the inner pot of the cooker and place the tray on the inner pot. Then, turn on the cooker.

Please share your experience in cooking. Feel free to share your thoughts, any corrections, suggestions and reactions, as it will definitely guide and inspire create better content. Thank you so much.

As always enjoy!

Reference and Inspired by:

1. Alex M.

2. Waineru, S. (2018, September 13). Bibimbop. [Blog Post]. Retrieved from

3. Waineru. S. (2018, July 5). How to Cooked Rice. [Blog Post]. Retrieved from http://inourhomesweethome.blogspot.com/2018/07/how-to-cooked-rice.html

Cooking Oil Part IV: Types of Vegetable Oils

This is the fourth part of the cooking oil series, in which a continuation of the second and third part of the series presenting the different types of vegetable oil. It also enumerate its culinary uses based on it characteristics and storage options. 

Types of Vegetable Oils

 

Corn Oil

Most corn oils are refined, extracted from germ of corn or maize thru expeller-pressed, then undergo a solvent-extraction using chemical compound like hexane or isohexane, and further refining to neutralize fatty acids, remove color and deodorize.  Refined corn oil has a neutral flavor. It is all right to store it in a cool and dark cabinet, but there is no problem in refrigerating it either.

It is frequently use in commercial kitchens as frying oil, other than it’s inexpensive price, it has a neutral flavor and high smoke point of 450-450 degrees Fahrenheit, flashpoint of 617 degrees Fahrenheit and fire point of 670 degrees Fahrenheit.

Corn oil has variety of industrial uses such as in manufacturing of biodiesel, soap, salve, paints and inks, rust proofing, textiles, insecticides and pharmaceutical products.

Sesame Oil

This edible vegetable oil is obtained from pressed ripe sesame seeds, refined ones are followed with chemical solvent extraction, neutralization and bleaching. It comes in a variety of colors from light to deep reddish yellow depending on the seed's color and milling method.

The unrefined, cold pressed sesame oil has a moderate smoke point of 350 degrees Fahrenheit and it tastes great in vinaigrettes, dressings and marinades, while toasted sesame oil brings some bold nutty flavor to stir fries dishes and Asian dips. Semi-refined sesame oil has a high smoke point of 410-450 degrees Fahrenheit, making it suitable for most cooking purpose. Store it in a amber-colored bottle in a cool shelf, cabinet or cupboard, but it can benefit from refrigeration and limited exposure to light and high temperatures to minimize nutrient loss rough oxidation and rancidity.

Grapeseed Oil

Grapeseed oil, also known as grape oil, is a byproduct of winemaking, where excess grape seeds are pressed and oil is obtained. This light, the lighter the better, green colored and neutral in flavor are greatly appreciated in culinary world for its moderately high smoke point of 420 degrees Fahrenheit  and most especially as doesn’t overpower other ingredient.

Given that supply is limited just like extra virgin olive oil but slightly less expensive but still expensive, it is saved for vinaigrettes, salad dressing and mayonnaise. It is also use as a base for oil infusion so herbs and spices. It is widely used in baked goods, pancakes and waffles, especially raisin pancakes. Speaking of raisins, it is sprayed on raisins to help retain their flavor. 

Just like extra virgin olive oil, buy oil that is packaged in a dark colored glass bottle. And store it in a cool and dark location, like refrigerator or cellar.

Grapeseed oil is a great source of essential fatty acids and Vitamin C and ideal for emancipated individual to help gain healthy weight. It has been used in hair and skin products, so be careful in buying and make sure it is culinary grade.

Olive Oil

This edible oil and its varieties will be feature on the Fifth Part of Cooking Oil Series.

…to be continued

There are lot of different types of cooking oil, as well as, vast variety of vegetable oils, that fact alone would make anyone curious about the significant differences and similarities of oils and proper applications in different kinds of cooking methods. There is a library of information on vegetable oils and it took 3 parts of this series to impart a fraction. This cooking oil series have not even discussed cooking oils fat content which that alone warrant it own series to be examine to avoid premature conclusion and misleading health trends.

What do you think about the different types of vegetable oils? Is there particular topic you would like to know about vegetable oils? Please share your thoughts and post comments, reactions, inquiries, suggestions and corrections below. And do not forget to follow to inspire and help this blog create better content. Thank you!

As always enjoy learning!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia (Vols. 9, 16, 23). Australia: McGraw-hill Far Eastern Publishers

2. The Editors of Encyclopedia Britannica. (2013). Encyclopedia Britannica. [Website]. Retrieved from https://www.britannica.com/science/fatty-acid

3. Gunstone, F.D. (Ed.). (2011). Vegetable Oils in Food Technology: Composition, Properties and Uses (Second Edition). United Kingdom: Blackwell Publishing Ltd.