Can rice be left out overnight
How to prepare rice loosely and airily - that's how it works
Where does the rice come from?
The small grain of rice can look back on a long history of success. As early as 5000 years before Christ, cultivated rice is said to have been used by people Thailand, South China and India have fed. From there, rice spread systematically and reached Europe via the Moors in the 10th century. Today rice is one of the most important staple foods in the world and is at home in almost every kitchen.
Structure and nutrients of rice: what's in it? What's up
Fresh from the field, the rice is made up of husks, silver membranes, sprouts and endosperm.
- The glume is something like the protective cover of every grain of rice. For us it is inedible and is removed after the harvest.
- Wait underneath Silver skin and Seedlingwho take the lion's share Vitamins (B, E and K) and amino acids turn off.
- The Endosperm is what most people end up as “polished rice” in their saucepans. It mainly consists of Rice starch - Carbohydrates that provide a lot of energy.
The starch thing or why does rice get mushy?
The starch content varies depending on the type of rice. But what does that actually mean? Starch - whether in potatoes, pasta or rice - binds water when exposed to heat. The higher the starch content, the more water the rice can absorb and the plumper, softer and more gelatinised it is.
Rice varieties like Basmati should ideally airy and loose land on the plate. A low starch content is already advantageous. The rest is just good preparation and preparation.
For dishes like Rice pudding, risotto or Paella a bit of sticky slovenliness is even very desirable. That's why it's best to use rice varieties with one here high starch content.
What types of rice are there?
What does the typical grain of rice look like for you? Elongated and white, right? However, there are over 4,000 different types of rice but a little more variety. Red, brown or black rice. Hearty or delicately scented. Slightly sticky or loose. Rice varieties can be roughly classified into 3 groups:
- Long grain rice: Typical representatives of the variety are Patna, Basmatior Jasmine rice with 6-8 millimeter long grains.
- Medium grain rice: The 5-6 millimeter long rice grains come as rice pudding, Risotto rice or more exotic black rice on the plate.
- Short grain rice: Rice varieties up to 5 millimeters in length count as round grain rice. This includes, for example Sushi rice or real Paella rice.
Brown rice vs. polished rice vs. parboiled rice
Appearance is not everything, industrial processing is also interesting for fans who want to cook perfect rice. Whole grain or brown rice is only freed from the outermost layer and packed together with the silver skin and seedling. You have to have one with brown rice longer cooking time accept. However, compared to the peeled variant, it contains significantly more nutrients and tastes a little more robust.
White rice is basically peeled and polished rice. So not only do the husks come down, but the silver skin is also abraded. Underneath, the endosperm appears, which actually only consists of rice starch, but is already after short cooking time is firm to the bite.
At the Parboiled rice Due to a special pre-treatment, the nutrients migrate from the silver skin into the core of the rice grain and are therefore largely retained even after polishing. Parboiled rice is rich in vitamins, needs no long cooking times and does not stick. The pretreatment also takes away some of the aroma. Varieties such as basmati or jasmine taste much better untreated.
Who is who? Rice varieties introduce themselves
You can see here how different types of rice can look.
- Basmati rice: According to the standards of the British Code of Practice, Basmati may only come from certain regions at the foot of the Himalayas. After the cooking time, the fluffy long-grain rice tastes slightly sweet and exudes a pleasant scent. Basmati rice goes particularly well with light wok dishes.
- Jasmine rice: Jasmine rice is also a fragrant rice, but it originally comes from northern Thailand. When cooked, the long-grain rice exudes a floral aroma that is somewhat reminiscent of the scent of the jasmine blossom. Jasmine rice is also popular with hot Asian stir-fries.
- Wild rice: From a botanical point of view, wild rice is actually not rice at all. The dark grains come from North American water grass and taste a little bit more bitter and firm than classic rice. In the supermarket, wild rice is often only available as a mix - with real, white rice. The aromatic grains are particularly delicious with curries or in salads.
- Arborio rice: Small and round and starchy as it is, medium-grain rice not only soaks up a lot of liquid, but also sticks more easily than other types. This is why Arborio rice is particularly suitable for risotto or Spanish paella.
- Sushi rice: Typical sushi rice is also slightly sticky after the cooking time. He should too. This is the only way to keep the round grain rice with a high starch content in the desired shape. By the way: Sushi rice is seasoned with a mix of salt, sugar and rice vinegar and only loosened with a special wooden spoon - at least that's what experienced sushi masters do.
There are many other types of rice that you can use for a wide variety of dishes. For example: Black rice. Once known as "forbidden rice", it was only allowed to be eaten by the Chinese emperor and his followers. Today it is still considered exotic, but black rice is no longer prohibited.
Or more Asian Sticky rice. You can shape it into compact rice bites and serve with a hearty main course. Alternatively, you can prepare it for dessert, similar to rice pudding. With exotic fruits and a little coconut milk it is called Sticky Rice then namely a real treat.
How much rice should you plan for per person?
Cooking rice for only 1 or 2 people is no problem for you, but what if all friends have invited each other at the same time? Here is a rough overview of how to calculate rice per person with a thumbs-up:
- Rice as a side dish: If the little grain of rice is only a supporting actor at your dinner, you can 60-70 grams Calculate uncooked rice per person.
- Rice as a main course: If the rice is served as a main course, you can go with it 120-130 grams calculate uncooked rice per person.
Do you have to prepare rice?
To wash rice or not to wash - that is the question
When washing, the starch coat dissolves and turns the water milky-cloudy.
The answer is: Yes to wash. But only for certain types of rice. You can save yourself the washing of unpeeled rice. If the rice is peeled and should be light and airy on the plate at the end, 1-2 washes is worthwhile. Sushi rice is also washed before preparation.
That's how it's done: Put the rice in a colander. Put the strainer in a bowl of water and move your fingers vigorously through the grains of rice. By rubbing, you wash out strength. By the way, it is easy to recognize from the water, which turns cloudy and milky in color. Alternatively, you can clean the sieve with the rice grains directly under running water.
Soaking rice: does it have to be?
Some cooks soak their rice in cold water for about 30-60 minutes after washing. In this way, the rice grains should cook faster and break apart less often. I can't find any difference in my attempts, so I just skip this step. Small exception: If you want to steam your rice, you should soak the rice for several hours. Otherwise the cooking time is simply too long.
Roasting rice: why is that?
Some swear by it: roasting rice before cooking promotes the aroma.
The roasted aromas play a very important role in steak, goulash and fried potatoes - but does rice need that too? This step often appears in recipes for dishes such as risotto or paella. The rice grains fry in hot fat for a few minutes, giving off a subtle, delicious scent. You can transfer this to simple, boiled rice. Fry the rice grains, deglaze them with liquid, and cook them until they are cooked through.
5 ways to cook rice
Method 1: rice in a saucepan using the water method
Bag rice - yes or no? What do you think?
The water method is popular because you prepare rice such as pasta or potatoes in boiling water and then drain. A rule of thumb: 1 part rice encounters 6 parts of liquid. That would be, for example, 100 grams of rice in 600 milliliters of cooking water. Sounds easy and convenient, especially in combination with bag rice.
- The advantages: Bag rice is pre-portioned, cannot burn in the cooking water and is firm to the bite after the cooking time. You can even save yourself the strainer when draining. The water simply drains off through small perforations in the bag when you take the rice out of the saucepan.
- The disadvantages: The rice (no matter if loose or in a bag) gives off nutrients and taste to the cooking water and both disappear in the sink. If you ignore the cooking times, the rice grains will become mushy. In addition, there are only a few types of rice that can be bought as bag rice.
In order to take all of the taste, aroma and nutrients with you, it is best to use the swelling method when cooking rice.
Method 2: Cook rice using the soaking method
It takes a bit of practice and basic knowledge of your favorite rice. But once you get the hang of it, cooking rice using the soaking method is easy. Another plus point: That way, rice doesn't boil over.
Measure the correct amount of water
The swelling method depends on the right amount of water.
Different types of rice have different swelling properties. This means that they need a certain amount of liquid in order to succeed the way you want them to be. Too little liquid and they are hard and in the worst case even burnt. Too much liquid and they taste mushy and mushy.
Choose the right temperature
First hot, then gentle - that's the secret. You briefly boil the rice in the water, cover the pot and reduce the heat to a low level. After that you just have to wait and see.
Put on the lid
Very important: put the lid on and don't spunk.
If you use the water method to prepare the rice, you can leave the lid off and cook the grains open. With the swelling method, a precisely fitting lid prevents the liquid from evaporating too quickly. You can also place a damp tea towel between the pot and the lid. The rice grains have enough time to absorb water, broth or milk and to swell.
Note the cooking times
Polished rice usually cooks for 10-15 minutes. Peeled rice takes significantly longer, up to 50 minutes. Very important: just let the rice swell in peace. Do not turn up the heat, lift the lid, or stir the rice. Water and rice grains do their job all by themselves.
Let the rice rest
Even after the official cooking time, it is not a bad idea to rest for a few minutes. Take the rice pot off the stove and let it sit for a few more minutes. Then you can loosen the rice grains with a fork.
Was that all going too fast for you? Would you prefer to have all the rice information hanging on the wall in a clearly arranged manner? Kind of a cheat sheet, if the rice shouldn't go wrong under any circumstances? We have something for you:
Method 3: cook rice in the rice cooker
The solution for everyone who eats rice a lot: the rice cooker.
Was that all too complicated for you? No problem. Because clever kitchen equipment gladly takes care of the preparation. At least in my family, the rice cooker has a higher priority than all other kitchen machines. Because it not only prepares the rice without accidents, it also keeps it warm all day. So if you like to eat rice a lot, you should think about buying it.
This is how it works: Fill the rice with the appropriate amount of water (as with the swelling method) in the rice cooker, turn on and wait. With many models, you can read off the correct ratio of water and rice by means of a marker.
The rice cooker offers exactly the right temperature and automatically switches to cozy heat after the cooking time. Nothing burns, nothing overcooks, nothing becomes dry or cold.
Method 4: rice from the steaming basket
One of the gentlest but also most time-consuming cooking methods for your rice is steaming. Fragrant rice such as Basmati unfolds its full aroma and is traditionally steamed in bamboo baskets. After being allowed to soak for several hours, because extensive soaking makes sense with this preparation method. Then you can start.
This is how it works: Put rice in the steaming basket. Put the steaming basket in a saucepan and pour in water until it stands 2 to 3 cm high. The rice is slightly elevated in the steaming basket and should really only come into contact with steam, not water. Bring the water to the boil and steam the rice until cooked.
The preparation time varies depending on the type of rice and soaking time. With a soaking time of around 4 hours, white basmati rice must cook for around 30-40 minutes.
Method 5: Microwave rice
Not only can you warm up your rice in the microwave, you can also prepare it completely - conveniently, easily and quickly. You will need a microwave-safe container with a lid. The cooking method works the fastest with peeled rice, of course.
This is how it works: Measure out the correct amount of water (as with the swelling method). Put the rice and water in a microwave-safe container. Put on the cover and Cook at 600 watts for 10-12 minutes. Loosen up with a fork and let cook for a few minutes if necessary.
Special treatment desired: sushi, risotto and Co.
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