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Rice cooker and how to prepare various type of rice PDF Print option in slimbox / lytebox? (info) E-mail


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Rice cooker: It takes the form of a metal pot that sits in a cooker. It can be basic or with features that allow you to keep rice warm, cook rice porridge, steam up left-overs or cook mixed grains. Most come with a 
non-stick coating. 


How to measure water
The standard measure is 375 ml (3/2 cups) water to 200 g (1 cup) rice. However, when steaming, the ratio is one cup to one cup: 250 ml (1cup) water to 200 g (1 cup) rice. A traditional way of measuring the correct amount of water is to place your palm flat against the rice in the pot and to cover your knuckles with water nearly to your wrist. Another is to place your thumb on top of the rice and measure the water up to the first joint. Brown and red rice need more water than milled or white rice.

Logo Asian recommendation - Fried garlic rice with chicken salami
Ingredients:
3 cups  rice (cooked in rice cooker)
1 cup chicken salami cut into cubes
1/2 cup fried garlic
4 Tbsp cooking oil
2-3 Tbsp Suree soja sauce
Salt n peper to taste
 
Preparation:  To make fried garlic, stir fry chopped garlic in cooking oil, put aside the slightly brown garlic.  Add to cooking oil, chicken salami and the cooked rice.  Stir fry and add to rice fried  garlic, mix well. Garnish with coriander leaves or spirng onions.

How to prepare various types of rice
How to cook plain rice
There are traditional ways of cooking rice:
Method 1: Bring the rice and water to a boil on a stove with the pot threequarters covered. When the rice  
is boiling, turn the heat down low and continue to simmer for another 15 minutes, with the pot partially covered. When the water is all gone, turn off the heat and cover the pot. Leave the rice undisturbed for another 10 minutes.
Method 2: There should be at least three times the amount of water to the rice. Bring the rice to a boil and let it boil vigorously for 5 minutes. Drain the water, leaving about 60 ml (1/4 cup). Return the rice to a very low fire for another 5 minutes with the pot covered. Turn off the heat and let the rice stand for another 10 minutes. The rice water can be used as a thickener in curries and stews or sweetened and taken as a drink like barley water. It containes water-soluble vitamins.
Method 3: For glutionous rice, the ratio of rice to water is one cup water to one cup rice. The heatproof container should be at least twice as big as the amount of rice to allow for expansion. Place the container  
of rice and water in a pot half-filled with water and steam with the pot closed for 20 minutes. Plain glutinous rice is also steamed without water in a close-weave bamboo basket or on a large piece of muslin cloth placed on a rack in a steamer. Stir the rice occasionally. Coconut milk may be stired in to add flavor and to make rice softer. Or you can sprinkle water on the rice. For softer rice, place in a bowl of water and steam. 
Rice cooker: It takes the form of a metal pot that sits in a cooker. It can be basic or with features that allow you to keep rice warm, cook rice porridge, steam up left-overs or cook mixed grains. Most come with a   non-stick coating.
Microwave: To cook rice in the microwave, be careful of the timing. In a 700W oven, the timing is 15 minutes for the first cup and 5 minutes per extra cup. The amount of water is the same as in a rice cooker. When cooking is done, remove the rice from the oven, fork up the rice and let it rest for another 5 minutes.
Slow cooker: Rice porridge is easily cooked in a slow cooker. In fact, cooking rice on a stove involves stirring it every now and then or the bottom will burn. This problem doesnt arise with a slow cooker, and  
you wont have the problem of rice boiling over either. It is also a useful way to cook black glutinous rice.
How to measure water
The standard measure is 375 ml (3/2 cups) water to 200 g (1 cup) rice. However, when steaming, the ratio is one cup to one cup: 250 ml (1cup) water to 200 g (1 cup) rice. A traditional way of measuring the correct amount of water is to place your palm flat against the rice in the pot and to cover your knuckles with water nearly to your wrist. Another is to place your thumb on top of the rice and measure the water up to the first joint. Brown and red rice need more water than milled or white rice.