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
Written cooking instructions as an idea can be traced back into ancient history, at least as far into history as early Egypt, and maybe further still. However, sadly, these old records were just simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius created a number of scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into starters, main course and afters, a style of dining still practiced today. Aspicius recounts how the cooks of his times used a wide range of spices and herbs, including a few you will know such as thyme, mint and parsley. Moving our culinary historical trip onwards, we have two recipe books which appeared in the 14th Century : a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are not about the curry that is popular today, but rather descriptions of the types of food on the tables of the rich and powerful of those days. In the 15th century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including basil and rosemary. These new herbs and spices was responsible for an increase in manuscripts on cooking, many of which still exist in academic collections. When we get to the 1900s, cooking publications were in great demand, mostly as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. The arrival of TV brings us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Cooking Rice On The Stove recipe.
