How to cook rice

I’m going to give credit to Chef Ming, he knows how to teach how to cook rice. So instead of trying to outdo Chef Ming, I’m going to summarize his technique.

Cooking Rice in a Pot On the Stove

Chef Ming starts off by showing how to cook rice on the stove. He starts off the process by washing the rice to remove any impurities.

1. Wash the rice in a bowl. Do this at least 3 to 4 times, until the water in the bowl starts to get clear. (It will never be completely clear, but it will improve) This removes excess starch and impurities.
2. Add water. This is where Chef Ming introduces the Mt. Fuji technique. With the pot under a faucet, plant your palm face down in the pot firmly pressing down on the rice. The correct amount of water is in the pot when the water in the bowl displaced by your hand rises to cover your largest knuckle.
3. Transfer rice and water to a pot.
4. Place the pot on the stove and cover the pot with a tight fitting lid.
5. Cook on medium-high heat for 20 minutes (must boil).
6. Decrease the heat to low for 20 minutes.
7. Remove the pot from the stove.
8. Let sit for 20 minutes. Do not remove the lid. This is important as the steam trapped in the pot during the twenty minutes is still being absorbed by the rice.

Cooking Rice in an Automatic Rice Cooker

1. Measure rice into the rice cooker pan.
2. Wash the rice. Refer to step one in the instructions for a pot above.
3. Add water. You can use an alternate form of the Mt. Fuji technique. Touch the top of the rice with the tip of your index finger. Add water until the water level rises to the first knuckle (or joint) in your finger.
4. Place the lid on the rice cooker.
5. Press the button to begin the cooking process.
6. Ready to eat. After about 45 minutes, your rice cooker will have run through its cooking cycle and the rice is ready to eat.

Tagged as: cook rice, how to, pot, rice cooker