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Cooking Fluffy Rice
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A Little Background
For a grain that mankind has been eating for over 5000 years and helps feed over 2/3rds of the world's population, it really is amazing that so many of us still don’t know how to cook it. I suppose that may have something to do with the fact that there are close to 40,000 different varieties of rice on the planet, all differing in size, shape, absorption rates and just as many intended uses.
The method of cooking rice explained here is equal to and not superior to the traditional absorption method but it is easy and very consistent and what I recommend to anyone having problems getting a consistently good result. It will give you perfectly cooked consistently fluffy individual grains of rice every time. The perfect type of rice to accompany many Asian dishes, such as those from India, but not the sticky variety’s of Japan and many parts of China.