I’m torn between basmati and long grain, anybody know which is betterm steamed or boiled?
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HappyHeart - said
November 29 2010 @ 20:29
Basmati, long grain or jasmine rice are all good. I think most Thai restaurants and a lot of Chinese ones use mainly jasmine rice. I usually opt for basmati, just because I don’t like my rice sticky.
Er, my family used to steam rice, although I can’t tell you how, as I’ve never done it myself. I boil rice sometimes, especially when I’m cooking other stuff with my rice – e.g. paella or pillaf, where I can add spices as I cook – but that’s another story.
Being a humble student, I rely on the microwave. So, if I’m trying to cook for myself, I usually take about half to 3/4 cup of rice and add 1.5 to 2 cups of water and microwave it on high for about 12-15 minutes.
The softer you want the rice to be, the more water you should add and the longer you cook it. But of course, there is such a thing as saturation, where the rice cannot take in any more water. The boiling amount is about the same as the microwave amount, I’d say.
Don’t forget to rinse the rice with water until the water runs clear (or almost clear). I know most people know this, but just in case, DON’T wash the rice with soap!! Someone did think that, and since not everyone grew up eating rice, I guess I can kind of understand why there would be that misunderstanding.
overdosedotcoma - said
November 29 2010 @ 20:29
well i think my mom’s method works coz her rice is always fluffy,what she does is she mix the jasmine rice and basmati.so you get the fragrant but not the stickyness.
she also cleans the rice,meaning rinse it with water at least 3 times….try that….
Angela Q - said
November 29 2010 @ 20:29
Restaurants always use ricecookers, and they always put exactly the same amount of water in the rice. How much water you need depends on the type of rice and the cooking method you choose. I use a rice cooker, and different types of rice require different amounts of wter.
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