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TIPS TO COOK PERFECT RICE

Hello foodies,

 Perfect cooked rice can make your meal tasty and satisfactory. Most of the time we get confused about how to prepare different types of rice available in the market. Let's check a few tips on how to cook perfect rice.



1. Basmati Rice - The long slender grained aromatic rice, is widely used to make Biryanis, Pulaos, Fried rice, and sweet Pulao, etc. The rice takes only a few minutes to cook.

Tip -
-Take double the amount of water to rice.
- Let the water to boil.
- Wash the rice; this helps to remove the surface starches.
- Put them in the boiling water, and cook no more than 15 to 20 minutes on high to medium heat.
- Drain the excess water to prevent stickiness.
- Basmati rice cooks fast, so even after the rice is fully prepared, it continues to become tender from the steam. So cook less than needed.


                                                  Basmati rice

2. Parboiled rice - As the name describes, parboiled rice is partially boiled and undergoes three steps before the end product, which includes, soaking, boiling, and drying to remove the husk.

Tip - 
- Wash the rice to prevent clumping and get a clean, fresh taste. 
- Now in a pot, take 2 cups of water, add the washed rice. 
- Cook on medium heat for 30 to 40 minutes. Add water if needed.
- Drain the excess water.
- Parboiled rice though is half boiled, the cooking time is more than Basmati rice.


                                                Parboiled rice

3. Red rice/Matta double boiled - The pinkish red rice has a unique and rich taste. Found in India, the Matta rice is parboiled, but the red pericarp ensures the content of nutrients. 

Tip -
- The red rice or the Matta rice takes a long time to cook. Soaking of the rice may be needed.
- Soak the rice for 2 to 4 hours before cooking.
- Boil water in a pot, wash the soaked rice and add to the boiling water.
- Cook for 40 to 50 minutes on medium heat. Add water as needed.
- Drain the excess water, cover and keep it aside for 30 minutes, so that it absorbs the steam.
- Else wash the rice and cook in water for 1 hour 15 minutes to 1 hour 30 minutes. After cooking cover and let the rice to soak in its water for 15 to 30 minutes more. Drain the excess water and consume.


                                                                      Matta rice

4. Jasmine rice - Just like Basmati rice, this is one more long grained fragrant rice. Jasmine rice is stickier than Basmati rice and less sticky than Glutinous rice.

Tip -
- Take double the amount of water to rice.
- Let the water to boil.
- Wash the rice; this helps to remove the surface starches.
- Put them in the boiling water, and cook no more than 15 to 20 minutes on high to medium heat.
- Drain the excess water to prevent stickiness.
- Jasmine rice cooks fast, so even after the rice is fully prepared, it continues to become tender from the steam. So cook less than needed.


                                               Jasmine rice
5. Sticky rice/ Glutinous rice - The glue-like rice or the sticky rice, contains one of the starches known as Amylopectin, which is responsible for the sticky nature of the rice.

Tip - 
- Soak the sticky rice for 30 minutes.
- In a pot take one and a half cup of water to one cup of water.
- Add salt to taste.
- Cook for 10 to 15 minutes on medium heat.
- Let all the water to absorb.
- Keep it covered for 15 to 20 more minutes.

                                                                      Sticky rice

7. Brown rice - This is the whole-grain rice, which is dehusked, which gives us the nutty flavored, chewy whole brown rice.

Tip
- In a big pot, take 3 cups of water, let it boil.
- Wash 1 cup of brown rice, to remove the surface starch.
- Add the rice to the boiling water.
- Cook for 40 to 45 minutes on medium heat. 
- Drain excess water, cover and keep aside 10 to 15 minutes before eating.


                                                  Brown rice

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