HOW TO COOK RICE
to Cook Rice . . . from Indian to Italian to Thai
by Jean-Louis Vosgien
are many different sorts of rice; among them, the parboiled
one that I do not recommend, regardless of the brand.
Some people may like it but for me this is something
other than rice. The taste is awful and it seems to
never be cooked. To have good rice, use Indian, Thai
or Asian rice; or any other rice that is not parboiled.
Italian rice is very good as well. According to the
rice you buy, you will need to use a specific cooking
method; for example, Asian rice is not good for making
risotto, Italian rice is not good for serving with Chinese
rice: the simplest way to cook rice
This is a very simple way to cook rice but not the best
because the rice, boiled in a large quantity of water,
is washed and most of the taste is lost
in the water. Look below to see my recommended methods
for cooking rice. The methods to cook the rice are different
according to the sort of rice you are using.
a big quantity of water to the boil. (8 to 10 times
the volume of rice), together with 1 tbsp of salt
for each 2 pints of water used.
the rice and bring back to the boil, on a high heat,
the heat to a low to medium heat, to keep boiling
until the rice is cooked. Stir occasionally to make
sure the rice is not sticking to the pot.
cooked, (about 15 minutes, maybe less according to
the specific rice you are using), strain and serve
immediately, plain or with butter or olive oil.
you are not serving the rice immediately, cool the
rice in cold water, strain and store until you are
ready to serve it. (The rice can be very easily reheated
in a microwave oven. You can also use it to prepare
an alternative way to cook rice (use Basmati
rice for instance for this recipe)
method is called riz Pilaff (or pilaw) in French cuisine.
an ovenproof dish, put on a medium heat with one tbsp
of butter for 2 cups of rice.
some chopped onion and sweat* in butter.
the rice; stir it in to the butter with the onion,
for one or two minutes, until the rice becomes translucent.
1 1/2 the volume of water, together with some salt,
pepper, and a whole garlic clove if you like, (this
to the boil, cover with aluminium foil, put in the
oven at 200°C (400° F), and cook for between
14 and 17 minutes, until done. It should be ready
when all the water has been absorbed.
sweating the onions you can add a choice of whole
spices (not ground). Sweat together with the onions,
then add the rice and cook together. You will have
to remove the spices when eating or before you serve
the rice. This takes a little time, but the rice cooked
in this way is really very delicious.
to use Italian risotto rice it is better to cook it
the risotto way
is the basic way to do it.
chopped onions in some butter.
the rice, (arborio, vialone, carnaroli
. . . about 3 ounces per person).
until the rice becomes translucent.
dry white wine to the level of the rice. Cook until
almost all the wine is evaporated.
to the recipe you are preparing, (if your risotto
will be made plain, with sea food, meat, vegetables,
etc) add fish stock, vegetable or chicken broth; (for
12 oz of rice add about 1 pint of the stock, you will
add more later).
to the boil on a medium heat, stirring frequently.
Add salt and pepper.
cooking the rice, adding more liquid when necessary.
(The quantity of liquid necessary to use in risotto
is difficult to say as different rice brands will
absorb more or less liquid.)
after the rice has absorbed the previous amount of
liquid, add more liquid, and repeatedly add a little
each time, allowing the rice to absorb little by little
the process until the rice is cooked, stirring frequently.
done, the risotto should be cooked but a little al
dente. It should be creamy as well.
finish add grated parmesan and serve immediately.
give more taste, add chopped garlic, cream during
the cooking process.
anything can be added in risotto, depending on personal
choice; vegetables cut in cubes, sea food, chicken,
meat cut in small pieces, cooked before or not, depending
if it can be cooked in the risotto itself.
basic Asian way of cooking rice
prepare the rice this way, you can use a rice cooker;
this is a wonderful device. It will cook alone and keep
the rice warm for hours.
you do not have a rice cooker:
one volume of rice (Thai, Basmati, etc) in a pot.
1 1/2 the volume of water, and stir.
on a medium to high heat.
to the boil. Cover with a lid and boil on a low to
medium heat until cooked.
sure the water does not evaporate too much during the
cooking. Do not stir the rice during the cooking).
rice can be cooked in the same way as Boiled Rice. The
simplest way to cook any rice except that the rice will
need to be cooked for about 1 hour to be ready. Drain
and store like plain rice in the recipe above.
article comes from French Chef Jean-Louis Vosgien.
Vosgien is a culinary consulting chef. He was the first
chef in France, in the 1980's, to introduce fusion food
which at the time was unknown, and he is considered
an expert in that field by the press. He created two
cookery schools, one in Saint-Tropez and the second
in Lorgues, near Saint-Tropez. He is also renowned in
France for creating created a cake known as Le
Canelou de Provence which is sold today in the
three major supermarket chains in France. He was also
involved in the creation of the French cookery book
La Cuisine de Mistral", with Alain Gerard
and Robert Callier.
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