There are so many different rices out there and all cook well in different ways. From our little bit of experience and from some advice from Sri Lankan friends this is how we cook Basmati and Brown Rice.
About 1/2 a cup uncooked serves one person. Once you have the desired amount put it into your pot and fill it with water to give it a good rinse- scrubbing around and swishing the rice a fair bit.
Drain off the water, which should be quite white and repeat again once or twice, the water should then be alot clearer. This way your rice should come out seperated and not clumped up once it is cooked.
Once drained, refill the pot so that the water level is about one finger digit above the rice, just under 2cm.
Bring to the boil and then simmer with lid on. It should take about 15- 20 mins.
Turn off, remove lid and allow to cool.
Once it has cooled, fluff up with a fork before serving.
I have read that adding 2tbsp of salt makes the rice pieces even more separated, and that the rice does not absorb all of that salt, but i am not game to give it a try!
Brown Rice is a lot more filling and nutritious that Basmati and has a sweeter taste, however it takes an eternity to cook, if it is not pre-soaked. It does not swell up as much as Basmati so you need to use more, per person in the uncooked state.
I use about 3/4 cup per person.
I dont worry about rinsing it.
You must give it a good soaking time- the longer it soaks, the quicker it cooks and the more nutritious it is, as it starts the sprouting process, which means that the nutrients are pre digested, making them more readily available to us and we get the goodness that comes from the intense growth of something preparing to sprout!
I would soak overnight- so that is about a good 15 hours, i do the same one finger digit of water to cover the rice.
15 hours of soaking means about 20 mins of cooking at the most!
I hope that this is helpful
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