Rice is an incredibly versatile dish, it is quick and easy to cook and goes with a lot of other foods. I would strongly encourage experimenting by adding different herbs and spices. This article will teach you how to cook rice and egg fried rice.
The two types of rice I use most often for cooking rice and egg fried rice are:
- Uncle Ben's Long Grain Rice
- Tilda Basmati Rice
Both of these are parboiled for speedy cooking.
First things first: with all types, you need to soak the grains to remove excess starch. This often-overlooked step is extremely important and will affect the outcome if not done properly.
- Place the desired quantity in a basin of cold water.
- Leave to stand for 5 minutes, then stir the rice.
- Drain through a sieve.
This process needs to be repeated until very little starch comes off (usually about 4 - 5 times).
Cooking plain rice
To cook you will need a saucepan with a lid. Place in the saucepan and add exactly the same quantity of water as rice. As a general guideline, for two people you will need 1 cup of rice and 1 cup of water. It should take approximately 10 - 12 minutes to cook.
- Place the pan on the stove and turn up full, ensuring the lid is on.
- After the water boils turn the heat down to its lowest setting.
- After about 5 minutes, stir, remembering to replace the lid. Leave for a further 5 minutes and stir again; check periodically - when the water/steam has been fully absorbed, it is cooked.
Cooking Egg Fried Rice
Egg fried rice is one of my favorites. It's quick, simple and tasty, and can be used as a main meal or served with other foods. Cooking time is approximately 15 - 18 minutes (including rice).
- Cook as specified above.
- Whisk two eggs together and add herbs/spices to the mix if required.
- Add a little oil to a wok or frying pan and pre-heat on a medium - high heat (I would recommend Extra Virgin Olive Oil).
- Transfer the rice to the wok and cook for about 5 minutes, stirring continuously to prevent sticking.
- Pour the whisked eggs evenly over the rice and continue to stir.
- Cook for a further 3 - 5 minutes remembering to stir at regular intervals; when the egg mixture is no longer sticking to the pan, it's ready
I spent 3 - 4 years cooking rice with bad results until I followed these guidelines; now it turns out perfect almost all the time. Once you have mastered this, you'll have it for dinner all of the time. One last thing to note is that the quality makes all the difference, so if you cook with off-brand rice your results won't be as good as if you use one of the brands I mentioned above.