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Before you jump to Cooked Rice (old school method) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons for this. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get us to follow a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, most people believe that it takes too much work to eat healthily and that they will need to drastically alter their lifestyle. Contrary to that information, people can change their eating habits for the better by carrying out some small changes.
The first change to make is to pay more attention to what you purchase when you do your food shopping as it is likely that you tend to pick up many of the things without thinking. For instance, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before getting it? A great healthy alternative can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy each day. You don’t like eating oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.
Therefore, it should be quite obvious that it’s not hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to cooked rice (old school method) recipe. You can have cooked rice (old school method) using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Cooked Rice (old school method):
- Use 1 cup (200 g) White Rice
- Provide 1 1/2 cup water
- Provide as needed Water (for soaking)
- Get 1 g salt (optional)
Instructions to make Cooked Rice (old school method):
- Optional; Soak the rice for 30 minutes to 1 hour. This allows the water to seep into the grain, theoretically cooking it better inside. This also helps to wash away excess starch.
- If you soaked or rinsed the rice, be sure to discard excess water. Add 1 and 1/2 cup water and the rice to a pot and heat it until just started to boil. NOTE; do not boil the rice for too long. Optionally you can also add 1 g of salt.
- Once it just begins to boil, turn the heat down and cover the pot with a lid. This is called absorption method where the rice will absorb the moisture, making it fluffier. Also, cooking rice at a low heat will not allow the starch to bleed out which makes the rice sticky.
- After 10 minutes, check on the rice to see if the water has evaporated. With a fork, lightly poke the bottom of the pot to see if there is any liquid left. If there are no more liquid, turn off the heat, cover the pot and let it rest for 10 minutes (this gives the rice a better texture).
- Comb the rice with a fork, the rice is ready to serve. COMMENTARY; I prefer my rice not too dry and with a bit of starch, because I sometimes eat rice with chopsticks and you can't pick and hold the rice with chopsticks unless they are a little sticky from the starch.
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