How to Cook Rice and Grains

cook, stirring, until grains become chalky and opaque. and stop sticking to … the pot is big enough for the grains to. cook evenly, dump the raw grains into …

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How to Cook Rice and Grains
Four Methods for Cooking Rice and Other Grains

Oven Method

Best for situations requiring prolonged, even heating, such as cooking brown rice or larger quantities of white rice

Absorption Method
Grains are simmered slowly in a measured quantity of liquid until tender. Combine grains, liquid, and salt (1⁄2 teaspoon per cup of raw grains) in heavy-bottomed saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer, covered, until grains are tender (see chart for times). Let stand off heat, covered, 10 to 15 minutes. Fluff with fork and serve

Pilaf Method
Cooking grains in hot butter or oil briefly before adding liquid to impart a toasted, nutty flavor. To make a true pilaf, sauté aromatics like onion and garlic and spices until fragrant before adding the grains.

Pasta Method

Grains are cooked like pasta—in an abundant quantity of salted, boiling water. Best for very firm, chewy grains or for recipes in which a softer texture is desired, such as cold salads

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One Response to “How to Cook Rice and Grains”

  1. Love reading your insights on food :-) you have yourself a pretty sweet blog, the culinary (and not so culinary) choices are definitely limitless! Looking forward to reading your upcoming post!!

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