Here's How To Make Rice At Home (As Good As At The Restaurant)

As the staple food of almost half of the world's population, rice is part of many dishes and has many benefits. But to make a historic...

As the staple food of almost half of the world's population, rice is part of many dishes and has many benefits. But to make a historical overview of this cereal, we can mention that it was grown for the first time in China and occupies with wheat, a dominating place in terms of consumption. Moreover, archaeological traces of rice use date back to China at 9000 years ago but also in Korea, India or Thailand. However, to enjoy the flavor of rice, you must know the secret of cooking.

As a supplier of 20% of energy needs, rice has many benefits. But be aware that the more the rice is husked, refined and processed, the less it will preserve its benefits and lose most of its fiber, vitamins and minerals.

How To Make Rice At Home

The benefits of rice

Rice brings energy
Its richness in complex carbohydrates, confirms its reputation. These gradually releasing themselves into the body provide the necessary energy that the body needs. It can accompany vegetables for the greatest pleasure of vegetarians; moreover it remains low calorie and fits easily into diets intended for weight loss.

Rice regulates the transit troubles
To treat mild but non-infectious diarrhea, rice remains the first alternative to overcome this inconvenience, thanks to the starch it contains by reducing the number of stools, in particular.

Rice is suitable for people intolerant to gluten
For people suffering from celiac disease, which is an autoimmune disease, rice is particularly recommended because it does not contain gluten; this substance causing intestinal disorders not insignificant for the latter.
Also, to cook rice, most do it badly by boiling it in the wrong way. The result is a pasty starchy and often dry.

Rice seems to be better at the restaurant!
While many people believe that cooking rice is the simplest operation in the world, it turns out not, since restaurant professionals have a say in this. Here is their secret for the good cooking of this essential starch.

Rinsing mode
Before cooking, first rinse the rice to get rid of excess starch. The reason is simple, the latter is the main cause that makes sticky grains after cooking. To do this, you can rinse the rice grains until the water becomes clear. For lovers of brown rice, basmati or jasmine, it is advisable to soak the rice for 30 minutes or an hour, then rinse until the starch is removed.

The amount of water to use for cooking
The second secret lies in the amount of water used in cooking. Also, and by way of example, to cook 175 g of white rice, it is necessary to add between 360 and 420 ml of water. While for the same amount of brown rice, you should add 480 ml of water.

The kitchen utensil
Another tip of restaurateurs, lies in the use of the right kitchen utensil. The explanation is simple: you need to use a pan with a thick bottom so that the heat is distributed evenly during cooking. On the other hand, a cookware with a fine bottom will cook the middle rice faster than the sides.

The cooking mode
The cooking is different, depending on whether the rice is white or brown. However, in general, cooks put rice and liquid (water or broth) in a medium saucepan, adding a tablespoon of olive oil and ½ teaspoon of salt over medium heat. Also, for white rice, it is advisable to cook it for 15 to 20 minutes, with a lid until the water is absorbed. As for brown rice, if it has not been soaked beforehand, it would require 45 to 50 minutes of cooking with a lid. For the already soaked, it must be cooked for 20 minutes covered.

Another tip:
In wanting to check the correct cooking of rice, you tend to lift the lid, which causes the vapor to evaporate. Also, to raise your starch with other ingredients, such as saffron among others, do it at the very beginning of the cooking, when you integrate the olive oil and the salt.

By applying this method, do not be surprised that your rice is of better consistency, with a higher flavor! So to your utensils, ready, cook!

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Savvy Life Mag Plus: Here's How To Make Rice At Home (As Good As At The Restaurant)
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