Saturday, February 25, 2012

Boiled Rice

Lena’s boiled rice recipe is fantasticyou’ve got to try this rice!  It is simple and creates a perfect non-sticky, non-starchy rice to serve with gumbo, red beans or any other slow cooked stew:

1 cup rice
4 cups water
1 tablespoon salt

            Wash rice and rub well between hands.  Drop into salted boiling water and boil rapidly, uncovered, for fifteen or twenty minutes until kernels are cook through.  Put rice in a colander and pour boiling water over it to remove loose starch and separate grains.  Drain well and place in slow oven with the door open until grains are thoroughly separated and dry, or about twenty minutes.

After washing the rice, I brought salted water to a rolling boil and added the rice, cooking for 15 minutes.  I drained the rice in a colander, and then poured 7 cups of boiled water over the colander, rinsing thoroughly.  Then I spread the rice on a large cookie sheet, and placed in a 250° oven with the door open for about 10 minutes.

Why is Lena's rice so life changing?  It all lies in the science of allowing the rice kernels to separate.  The conventional way of cooking rice with a 1 cup rice to 2 cups water ratio and a process of slow simmering produces a sticky, pasty rice.  Lena's rice is so much better because her process effectively removes excess starch, creating a fluffy, non-sticky rice.  Lena's rice even re-heats better!  To say the least, the extra steps of rinsing the rice in hot water and placing in a "slow oven" for 10 minutes are well worth it!

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