3 Ways To Cook The Perfect Rice

3 Ways To Cook The Perfect Rice

North Shore Dish– 3 Ways To Cook The Perfect Rice. There are three ways to cook rice, and each one needs a different amount of water. You can cook rice in three different ways. It takes five times as much water to do it the Japanese way as the other two. It takes twelve times as much water to boil than to do the other two. Steaming needs two and a half times as much water as the other two methods. No matter which method is used, it is important to remember that the rice grains should stay whole and separate from each other when they are done cooking. These steps are important to remember because the food shouldn’t be stirred too much or cooked for too long. They are needed to give them shape and keep the rice from looking too dry.


Boiled is the best way to do it. If you boil rice the right way, it’s tasty on its own and also makes a great base for other recipes that you can serve at any meal. You shouldn’t throw away the water used to boil the rice because it is good for you. You can make soups, sauces, or even yeast bread with this water.

BOILED RICE (Enough for 8 People)
3 cups of hot water, 3 tablespoons of salt, and 1 cup of rice.

Wash the rice well and then put it in the hot salty water. To ensure that the water becomes milky due to the starch in the rice, heat it fast until you can easily push down on a grain or until the water becomes milky. A colander should be used to drain the cooked rice.Once that is done, use the sieve to wash the rice with cold water while it is still in the sieve. Through this process, the surplus of starch will be removed, and the individual grains will be brought into sharper focus. Reheating the rice by shaking it over the fire is an efficient approach of handling the situation. Add the sugar, butter, cream, milk, and gravy to the container while it is still hot. Combine all of these ingredients.


Japan-style rice can be used in the same ways that cooked rice can be used. Another cheaper way to make this food is the Japanese way. This is because the juice that is made when you boil rice will not be used for anything else. This is provided that the liquid is not going to be used for any purpose.

Using the Japanese method, it is possible to serve a total of eight individuals.
This recipe calls for five cups of water, one cup of rice, and one and a half teaspoons of salt.

Add the rice to the salted water that is already boiling, and then allow it to simmer for fifteen minutes. This should be done after the rice has been washed. The next step is to place the cooking pot in which the rice is being cooked back into the oven for an extra fifteen minutes after the lid has been closed. Because of this, the water will be able to evaporate more completely, which will result in grains that are soft without becoming mushy. This dish is prepared in the same manner as rice that has been boiled.


Steaming rice takes longer than either of the other two ways, but it doesn’t lose any of the food’s nutrients. Also, the rice will look better than rice cooked any other way, as long as it is not moved too much while it is steaming. Like boiled rice, steamed rice can be used as the base for many different meals and can be served at any meal.

STEAMED RICE (Enough for Six People)
1 cup of rice; 1 1/2 teaspoons of salt 2 and a half cups of water

Carefully wash the rice and add it to the salty water that is boiling. Take it out of the heat for 5 minutes and put it in a double pot. Cook it until it’s soft. Do not move the rice and keep the cooking tool covered. This way of cooking rice will take about an hour. Just like boiled rice, serve it.


To sum up, there are three main ways to cook rice, and each one needs a different amount of water: steamed, boiling, and the Japanese way. Some people believe that cooking rice makes it taste better and can be used as a base for many meals. Most water is used in the Japanese way. It takes longer to steam rice, but it saves more of the nutrients and looks better. No matter what method is used, the rice grains should not be stirred or cooked for too long so that they keep their shape. You can make tasty meals either way, as long as the rice stays separate and looks good.

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