From washing it clean to letting it rest – and everything in between – here’s the definitive rice advice
With rice at the core of what at least half the world’s population cooks, it will come as no surprise that there are as many varieties of the grain as there are ways to prep it. Even in its simplest iteration, rice means many things. Plain white rice is the beating heart of most Asian cuisines – the cooking of which involves nothing more than water – whereas in Latin American countries plain rice will invariably involve both fat and salt, and sometimes garlic too. Broadly speaking, though, how you cook your rice lies somewhere between letting it absorb all the liquid it needs and steaming it until tender. Exactly where you lie on that spectrum – and whether you start by washing and soaking the grains – is determined by the variety and the cultural cuisine within which you’re working.
from Food & drink | The Guardian http://ift.tt/2yzdTMm