Ingredients
1 free flow recipe
Directions
This is gonna seem so simple that you won't believe that it will
work, but it does. The thing with rice cooking is that folks tend to
make it too hard. Get out a nice heavy pan with a tight fitting lid.
(Visions is nice for this cause you can see what's going on in the
pot.) Get a bag of normal ol' long grain rice++not Rice-A-Roni or
Uncle Ben's or any of that "converted" stuff. Dump as much into the
pot as you like (one cup dry makes about three cups cooked).
At this point, you can either rinse it or not. If you don't the rice
will be a tad stickier when done. (That makes it good for eating with
chopsticks.) If you rinse it well it will be a tad "fluffier".
Personally, over the years I've come to NOT rinse my rice. It's just
too much work and I can't really see that much difference in the
finished product.
Level the rice in the pot and place your index finger so that it just
touches the surface of the rice. Add water until the level comes
just up to the crease at the backside of the top of the first knuckle
on your index finger. Crank the heat up on the stove quite high and
put the pot of rice on the burner. Stir the rice lightly before it
comes to a boil, just once, so it doesn't stick. Let the shebang come
to a full, rolling boil, then lower the heat to about medium. Let it
boil, UNDISTURBED, until the free water evaporates and little holes
appear in the surface of the rice.
When this stage is reached, immediately lower the heat to the lowest
setting possible (one of those "flame tamers" that you set on the
burner can be helpful here), cover the rice and let it simmer and
steam for about twenty minutes. DO NOT LIFT THE LID UNTIL THE TIME
HAS ELAPSED-DO NOT STIR THE RICE!!! Sorry++didn't mean to shout. ;-}
When the time has passed you will have a pot of perfectly cooked
rice. Fluff it a bit when you put it in the serving dish. No complex
procedures, no measurements and very little fuss and muss...
This is an old Chinese method of cooking rice and it works regardless
of the amount of rice used. Just remember the "first knuckle rule"
and things should work well. I don't add salt to mine, but I don't
imagine that it would cause any problems. I've never cooked brown
rice this way, but I imagine it would work if you doubled the
steaming time. Another easy way to get perfect rice is to buy one of
those Japanese rice cookers. They run around forty bucks and are
really quite good at what they do. I'm using one made by Hitachi that
works very well.
Posted by Stephen Ceideburg; February 26 1991.
Servings: 1 servings
Cooking Rice On The Stove Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
It is quite possible to follow the history of recipes back into distant history, at least as far back as ancient Egypt, and potentially, even further back. In practice though, mostly, these ancient cook books were just simple hieroglyphic instructions for meal preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by his fellow Romans. He describes how the meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also tells us how the Romans made use of a wide range of spices and herbs, including a few you will know such as thyme, mint and parsley. Later on, there are two recipe books which date from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are not about the curry that is popular today, but instead descriptions of the types of food on the menus of the upper classes of the time. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including spices like basil and rosemary. The introduction of these new tastes caused an increase in publications on food, many of which are kept safe in academic collections. By the time we get to the 20th century, recipe publications are highly popular mostly due to increased literacy, people having increased leisure time and being a little richer. The introduction of the TV brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Cooking Rice On The Stove recipe.
