We guess every cook wants to prepare rice that doesn't stick together. There are many types of rice. We will mention some of them, but we will talk specifically about long-grain rice.
Before you start cooking any type of rice, you must wash it under running cold water at least 5 times until the water runs clear. This will remove the starch. Namely, the presence of starch makes the rice stick together when cooked. As we know, cooking rice requires twice as much water as the amount of rice itself. However, these are approximate proportions.
According to the type of rice, they are:
- for long grain - 1 : 1.5 - 2;
- for medium grain - 1: 2 - 2.5;
- for round grain - 1 : 2.5 - 3;
- for blanched - 1 : 2;
- for wild rice - 1 : 3.5;
You should definitely read the instructions on the package. The manufacturer of the given type of rice knows what kind of processing the rice has gone through and what is written on the package, what should be the amount of water for the type of rice.
All types of rice, including long-grain rice, are best cooked in a pot with a thick bottom, because the temperature is evenly distributed in it. You can also cook the rice in a large, deep pan.
If you decide to cook the rice in a pot, you must bring the required amount of salted water a boiling point. Then you can add the rice. When cooking the rice, do not lift the lid of the pot because if you do, it may increase the cooking time. To prevent the rice from sticking, don't stir it except when you put it in to cook. Stirring once is enough to prevent the rice from sticking to the bottom. If you stir it constantly, the rice grains break and release starch.
The cooking time depends on the type of rice. Once it's done, remove it from the heat and let it sit with the lid on for 10-15 minutes. If there is water left in the cooked rice, you can pour it out or cover the pot with a dry cloth, which will absorb the excess moisture.
If you are going to cook rice in a baking pan, use one with a diameter of 24 cm, which should also be deeper and if possible have a lid. Or you can use aluminum foil. Before you put the rice in the baking pan, fry it briefly in a little fat - 1-2 minutes with constant stirring is enough for all the rice to be coated with fat. This will make it easier to separate. Then it is poured with water and cooked for a short time. Then it is put in a baking pan and cooked under a lid or foil until fully cooked.
Long-grain rice, and not only it, takes a variety of spices. You can use saffron, curry, black pepper, cardamom, cinnamon, cloves, cumin, etc. The spices are added to the water while the rice is boiling or when it is already cooked. You can make any rice even more delicious by adding herbs, citrus juice, or you can cook it not in water, but in chicken or vegetable broth.
