|Rice||2 1⁄2 Cup (40 tbs)|
There are two ways to cook rice, so that every grain is separate.
First method: Wash rice well several times in cold water to remove all starch.
Soak in cold water for twenty minutes.
Drain in a sieve and leave for twenty minutes more.
Boil three times the quantity of water and add rice and salt to boiling water.
Bring back to boil and simmer till rice is just tender.
Drain out water, swirl some cold water into rice and drain it out again.
This does not make it cold, but separates the grains.
The water drained is called rice conji and is a strengthening drink, often given to people who have an upset stomach, as it also helps in binding the stomach.
Second method: Wash rice and soak for twenty minutes in cold water.
Discard water and put rice into a pan with enough cold water to come about one inch over level of rice.
Bring to boil and simmer on low heat, with pan half covered.
Gook till holes appear in the surface.
Check rice to see if it is done, toss with a fork and add a little more water if required.
Cover pan and cook till done.
In this method, each variety of rice requires a different quantity of water to cook and the quantity given is just an indication.
Once you have cooked a particular variety of rice you will know how much water should be put in at the start of cooking and there should be no need to add more water halfway through.
Here starch is not removed from the rice which makes it a more nourishing way of serving it.
Always toss rice with a fork in the pan, before serving it.