HOW TO USE - Under running water, rinse rice in a large bowl, or in a strainer until the water is clear and no longer opaque.
- If rinsing in a large bowl, you will need to continue to repeat this process and drain the water, until the water is clear.
- If using a strainer, you will see the running water become clear.
- This allows all the excess starch to be removed, so the rice grains don't stick together when cooking. Removing excess start also helps to lower the carbohydrate content.
| PRO TIP FOR LONG RICE - After rinsing the rice, allow the rice to be soaked in hot water with salt, and cover it.
- By using hot water, the steam from covering the bowl will allow the grains to soften.
- The salt allows the grains to plump up, as where-ever salt goes, water follows.
| HOW TO COOK - For every 1 cup (200g) of dry rice, makes 4 servings.
- Bring water to a boil, then add soaked rice, stir occasionally. Reduce heat and boil gently, uncovered, 12-14 mins, or until grains are soften.
- Drain rice in a strainer
- Add some oil or butter at the bottom of your pot, and pour drained rice back into the pot, and mix once.
- If you want to create a crusted bottom, then do not mix.
- Cover the pot, and steam on low heat for 10-20 minutes or until rice is fluffy.
- Serve and enjoy.
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