With a few tweaks, it can taste as good from home as it does from a restaurant.
While it has probably been awhile since you were able to dine in a restaurant, there is something about the quality of their rice that we can’t put our finger on. No matter how hard we may try, we are unable to get our rice to taste like theirs. What are they doing that is so different? Rice is so simple to make, so it can’t be that hard to make it like the restaurants, can it?
Turns out, there are some special secrets that are sure to help anyone who is looking to take their at-home cooking to a whole new level. Once you have had the chance to learn about these fancy tips, you won’t be able to believe your taste buds.
To get started, you’ll need to make sure that the rice has been soaked beforehand. By soaking the rice before cooking, you are ensuring a much faster cooking time. This technique is also great when it comes to the absorbency of your rice. It makes the meal much easier to digest. For best results, you are going to want to soak the rice overnight. If you are unable to do so, don’t worry. Even if you only have 20 or 30 minutes to spare for a rice soak, it makes a world of difference.
The ratio of rice to water should also be monitored. 1 1/2 to 1 3/4 cups of water to one cup of rice is best for white rice, including Jasmine and Basmati. With brown rice, the 2:1 ratio is best, and wild rice requires a 3:1 ratio.
As soon as it is time to actually cook the rice, you should be tacking on a pinch of salt. A spoonful of olive oil or butter can be added, too. This makes the rice softer and provides an added hint of flavor. After a gentle boil has been reached, allow the pot to simmer. This step needs to be taken no matter which variety of rice you are preparing.
Keep the lid on the pot when the rice is simmering as this allows the rice to take on the perfect texture and creates the perfect environment for steaming.
Using these tips, you should be able to create that perfect restaurant-style rice from the comfort and safety of home.SKM: below-content placeholder