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Cooking Rice like Pasta

Source of Recipe

keylimecoconut.com


Recipe Introduction

Timing will depend on what kind of rice you use. I’ve tried with Jasmine and long grain so far.

List of Ingredients

FOR JASMINE RICE:
5 cups water
1 cup rice
1/2 – 1 t. salt



Recipe

FOR JASMINE RICE:
Jasmine or basmati rice should be rinsed thoroughly 2-3 times to wash off the starch and prevent the rice grains from turning sticky and clumping.

Bring the water and salt to a boil.

Add the rice and cook until it reaches the tenderness that you want – about 12 minutes. There will be carry-over cooking, so it shouldn’t be completely tender – taste often after about 9 minutes. Drain in a sieve.

Leave in the sieve and fluff with a fork. Place in bowl or on plates when ready to serve.

Makes about 3 servings.

FOR LONG GRAIN RICE:
Bring a large pot of water to a boil and add rice (1 cup or more – you want the rice to be in plenty of water). Lower the heat to a simmer and cook, stirring every little bit, until the rice is almost cooked through (there will be carry-over cooking, so it shouldn’t be completely tender – taste often after about 9 minutes) – about 10 to 14 minutes. Drain rice and return to the pot. Over VERY low heat, stirring constantly, cook the rice until all the water has evaporated – about a minute. Fluff with a fork and serve immediately.