Thursday, August 15, 2013

A Different Way to Cook Rice

I was watching Sara Moulton on TV on day and she cooked this recipe. It looked like a very yummy recipe to try and it's on my list of things to cook, but what intrigued me the most was that she said in all her years of cooking, she has a hard time cooking rice - it never comes out right. She show her method of cooking rice and I think it's brilliant! Basically, she cooks her rice like pasta - she fills a pan with water, no set amount, and gets it boiling. After boiling, she adds the amount of rice she wants to cook and lets it boil for 17 minutes. After, you just strain in a colander and its ready to eat! You don't have to wait for it to set or anything. The grains are fluffy and separated.

I decided to give this a try, I used a two quart sauce pan and put water in about 3/4's of the way up and put a lid on it (boils faster) and let it come to a boil, I had it on medium high heat (make sure you have enough water or it will turn into risotto rice). After coming to a boil, I took off the lid and poured the rice in and stirred it to prevent clumping - Sara added salt, but I don't. I just let it boil for 17 minutes.



After 17 minutes, I poured it in a colander and let it drain.



This is what was left in the pot after dumping out the rice - A LOT of starch! If you have issues with rice, this could probably be the problem.



After rinsing out the pot, I put the rice back in and let it sit on the warm burner as I served dinner - no waiting!



Here is a mini video of the rice two days after the rice was cooked - this is straight from the frig, cold! See how well it separates? It's not stuck together and clumpy like usual.
video



For a while now I have been avoiding rice at home - I only eat it occasionally (I am part Asian and I grew up eating rice for three meals). Rice has been causing my blood sugar to spike and it gives me a really full, bloated feeling. Plus, I have a tendency to eat too much rice when the protein I'm eating is really good - I've been eating quinoa instead, which has been a great substitute for me. In my opinion, this is the best way to cook rice - you are basically boiling out the starch and dumping it out out when you pour out the rice in the colander. In the traditional way of cooking, either by stove top or rice cooker, the starch is contained and gets absorbed back into the rice (plus, you have to wait about five minutes before eating for the rice to set) - cooking this way eliminates all of that! I believe that this starch has been causing my issues. Also, with this process, you don't have to fuss about the right ratio of water to rice - you just fill the pot as if you were cooking pasta - easy peasy! I've eaten this rice for two days with no problems. You basically monitor the rice for 17 minutes, then when it's done - you eat it! There is no wait time, the rice is is nice and fluffy. This is the way I'm going to cook rice from now on. So, if rice cause you stomach distress or other problems, try this method and see how it works for you.

Thanks for reading!!!

08/16/13 Update: I tried this with brown rice and it worked, you just have to adjust your cooking time - I cooked mine for about 40 minutes. Test taste it every 5 minutes or so (keeping track of your time) and when it's just, that's the time you use from then on. Rice was toothsome like it should be and nicely fluffy and separated like the white rice.

09/08/13 Update: This method works great with quinoa also!

Comments or questions are always welcomed. I would love to hear what you think of this post or any of my other posts. Thanks!

2 comments:

Dawn Mahi said...

Nice! Hmmm...I'll try it. And hey...you're only PART Asian?

Jill Shepherd said...

I used to cook my rice like that - but now I have a rice cooker which I use all the time. I do like to rinse out as much of the starch as I can before cooking though! I'm yet to try quinoa - do you just use it as a rice substitute in meals?

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Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/