Cooking Rice may be done in three ways, each requiring a different percentage of water. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred too much in cooking rice nor should it be cooked too long.
Health Benefits of Rice
Rice is such an essential staple in some nations that the phrase “to eat” literally means “to consume rice.” Rice accounts for over half of the calories consumed by nearly half of the world’s population. Many people would be hungry if rice or anything to replace rice was not available.
Rice is the seed of aquatic grass, according to botany. It’s been farmed for over 8,000 years. Oryza sativa is the Latin word for rice. Rice comes in a variety of kinds, including arborio, jasmine, and basmati. It is also available in red, black, and purple, with the hues derived from pigments found in the bran layer. The more you learn about rice’s various varieties, the more you’ll love this basic grain.
Diabetes Control:
Brown rice can help diabetics regulate their blood sugar levels. White rice, with a glycemic index of 64, is more likely to cause blood sugar spikes than brown rice, which has a glycemic index of 55. A high diet of white rice has been linked to an elevated risk of diabetes in several studies.
Heart Health
Whole grains, such as brown rice, provide more fiber than processed meals. Fiber can help you lower your cholesterol and minimize your risk of heart disease and stroke. Because fiber makes you feel full, it may be simpler for you to maintain a healthy weight. Brown rice also includes vitamins and minerals that assist the blood in transporting oxygen and performing other critical tasks.
Cancer Risk Reduction
Brown rice has three forms of phenolics, which are antioxidants found naturally in plants. Antioxidants can lower the risk of cancer by preventing free radicals from causing cell damage. Phenolics are found in the bran layer of rice as well as the germ, which is the reproductive component of the grain. Many of the phenolics are lost when the bran is removed to generate white rice.
- Follow those useful tips to achieve perfect balance when cooking rice:
BOILED RICE
Boiling is about the simplest way. Properly boiled rice not only forms a valuable dish itself but is an excellent foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains much nutritive material. This water may be utilized in the preparation of soups or sauces, or it may even be used to supply the liquid required in the making of yeast bread.
BOILED RICE Recipe (Sufficient to Serve Eight)
1 c. rice ; 3 tsp. Salt; 3 qt. boiling water
Wash the rice carefully and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.
JAPANESE METHOD
– Rice prepared by the Japanese method may be used in the same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese method has the advantage of being a more economical way of cooking this cereal.
JAPANESE METHOD recipe (Sufficient to Serve Eight)
1 c. rice; 1-1/2 tsp. Salt; 5 c. boiling water
Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.
STEAMED RICE
– Cooking rice with this method requires more time than either of the preceding cooking methods, but it causes no loss of food material. Then, too, unless the rice is stirred too much while it is steaming, it will have a better appearance than rice cooked by the other methods. As in the case of boiled rice, steamed rice may be used as the foundation for a variety of dishes and may be served in any meal.
STEAMED RICE Recipe (Sufficient to Serve Six)
1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water
Wash the rice carefully and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the cooking utensil covered and do not stir the rice. About 1 hour will be required to cook rice in this way. Serve in the same way as boiled rice.
