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How do you cook perfect rice? (beehaw.org)

submitted 1 year ago by TheOtherJake@beehaw.org to c/food@beehaw.org

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Tell me the details like what makes yours perfect, why, and your cultural influence if any. I mean, rice is totally different with Mexican, Chinese, Indian, Japanese, and Persian food just to name a few. It is not just the spices or sauces I'm mostly interested in. These matter too. I am really interested in the grain variety and specifically how you prep, cook, and absolutely anything you do after. Don't skip the cultural details that you might otherwise presume everyone does. Do you know why some brand or region produces better ingredients, say so. I know it seems simple and mundane but it really is not. I want to master your rice as you make it in your culture. Please tell me how.

So, how do you do rice?

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[-] Grimlo9ic@kbin.social 5 points 1 year ago

Filipino here. Rice is a staple of our diet, and traditionally we've mostly eaten Dinorado or Sinandomeng rice. I'd say in the past 20-30 years though Jasmine and Basmati rice have also gained popularity in our dishes. I've always been taught this method:

In a pot, rinse the rice 2-3 times, draining the water each time. Rinse just enough that most of the cloudiness of the water is gone, but some still remains. You'll want that starch.
Fill the pot with enough water to cover the rice. Use enough so that if you dip your middle finger to touch the rice underneath, the water line hits the second joint on your finger (I believe the anatomical term is proximal interphalangeal joint lol). It'll be enough water for whatever amount of rice you have - everytime.
Cover the pot, put it on the flame, let it boil. Once it's boiling, turn the heat down and let it simmer for about 15-20 minutes, until the water evaporates.
???
Profit.