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It would seem that there are two classes of people on this earth: those who can't cook rice and those who never have any problems.
The Questions
Fry it a bit first, then chuck in some water
, so that the outside of the rice is crumbly and horrible and the middle will
never
be cooked...
Well yes, that I suppose is the general idea. I expect I
wasn't stirring enough, or allowed burning, or something
. :-)
What sort of rice
is best - and how do you cook it?
The Answers
Interestingly, if used
properly
, this is how rice is usually cooked in mexican cuisine (and doesn't turn out as you've described :-). I often prefer it this way. even with Indian food.
Full Recipe
6 oz rice
16 fl oz chicken stock
1 onion
1 whole fresh chilli
fresh coriander
good veg oil (I prefer groundnut)
Fry the unwashed rice over a moderate heat, stirring constantly, until it starts to colour. Add stock (the hotter the better), onions, chilli (slit if you like some heat) and as much fresh coriander as you like. Salt may also be required, depending pon stock content.
Cover with close-fitting lid and simmer gently for about 10-12 mins until all water is absorbed. Brown rice will take about 25-30 minutes.
Variations on this include adding peppers, tomatoes or mushrooms in varying amounts, which can lead to a slightly moist, almost rissoto-like, result.
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You were using a
decent amount of oil too, weren't you
? I should have included the amount in my recipe, but I guess it'd be about two tablespoons - enough to ensure that every grain is coated. If not, you were dry-roasting it, which would have a very different effect.
Another possibility is that you stirred it a lot towards the end of cooking in an effort to get the last of the liquid absorbed. This will have the effect you described, as it breaks up the surface of the grain and releases lots of water-absorbing starch, which prevents the centre softening sufficiently. The key is to get the water quantity right and just leave it. It's also difficult to overcook unless you've too high a heat and/or you leave it on for quite a long time after it should be cooked (e.g. > 20 mins for white rice).
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I use
basmati rice
, which is more expensive but still cheap enough if you buy biggish bags of it, and in a (non stick) saucepan dump in 1/2 cup
unrinsed
rice per person, with 1 1/4 times the volume of water (i.e. just covering), a bit of salt and a biggish lump of butter (depending how you like it). Bring it quickly to the boil, and then give it a good stir, turn the heat down to lowest to keep it simmering, put the lid on, and
DON'T GO NEAR IT
for ten/twelve minutes, when you can start testing it, but never stir it again. Perfect every time.
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