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

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.

Fried Rice with Shrimp

Friend’s Favorite

This food recipe is a story of friendship. I have chosen to feature this specific fried rice recipe because it reminds me of a good friend whom I have recently met on Google Hangout. And if I have the opportunity to cooked, I would like to cook this recipe for that friend as a sign of my deepest gratitude. I am not sure if this would suffice my dear friend discriminating taste, but with hope that I will have the opportunity to discover their taste preference.

Fried rice is a very simple rice recipe with all the carbohydrates and proteins a person needs in a breakfast meal.  It is quick and easy to cook but it needs some day-before preparation, those ingredients are the cooked rice and the shelled-deveined shrimps. Or maybe…not at all, for day-old leftover cooked rice and leftover fried garlic shrimps seems to be made for fried rice. This is an economic, no waste, and healthy food options. In addition, the leftover cooked rice would not only be economic but also be ideal as most elders, like grandparents, claim about the best fried rice is cooked with day old cooked rice. Choices are great, so it is all up to you...to prepare or not to prepare? Below is the recipe:

 

Fried Rice with Shrimp

This recipe yields 2-4 servings.

Preparation Time:             15 minutes

Cooking Time:                   15-20 minutes

Ingredients:

4 cups                                 packed, cold cooked rice

1 1/2 tablespoons               water

1/2 cup                                fresh shrimp, shelled, deveined and sliced

2 large                                 eggs, well-beaten

1/2 teaspoon                       salt

4 tablespoons                     cooking oil

3 cloves                              garlic, minced

3 tablespoons                     onion, chopped

2 tablespoons                     soy sauce

1 teaspoon                         white sugar

1/4 teaspoon                      vetsin (optional)

1 tablespoon                      sherry vinegar (optional – sweet vinegar)

                                           A dash of pepper

2 tablespoons                    green onions or scallions, chopped

Procedures:

1. Prepare the rice. Loosen the grains with the water. Heat a 12-inch pan with 2 tablespoons of cooking oil. Then, add the rice and stir fry for 3 minutes. Set aside.

2. In a small bowl, mix shrimp, beaten eggs and salt.

3. Heat the same pan with the remaining cooking oil. Fry garlic and onion until light brown. Add the shrimp and egg mixture. Cook for 2 minutes, stir constantly.

4. Add the fried rice and stir for 3 more minutes.

5. Combine the last ingredients: soy sauce, white sugar, vetsin, sherry vinegar and pepper, except the green onion, stir for another 3 minutes. 

6. Sprinkle the scallions before removing from heat.

7. Best serve hot.

NTS:

Leftover cooked rice and fried garlic shrimps are economic alternative.

Shrimp may be substituted with crabmeat.

Warning: This recipe contains a food allergen, shellfish.

Please give this try and share your thoughts down below. Do you find this recipe too simple to be true? Please feel free to post your reactions, suggestions, and corrections as it will help us cook and create better article and blog content. Thank you!

As always enjoy!

Reference and Inspired by

1. From my mother’s cooking notes.

2. Zondraxor.