The many varieties of rice, for many purposes, are distinguished as long-, medium-, and short-grain rices. The grains of fragrant long-grain rice (high amylose) tend to remain intact after cooking; medium-grain rice (high amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy and many rice dishes, such as arròs negre, in Spain. Some varieties of long-grain rice are high in amylopectin, these are generally known as Thai Sticky rice, usually steamed. A stickier medium-grain rice is used for sushi; the stickiness lets the rice be moulded into a solid shape. Short-grain rice is often used for rice pudding.
Rice may also be made into congee (also called rice porridge, fawrclaab, okayu, Xifan, jook, or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water, usually to the point that it disintegrates. Rice porridge is commonly eaten as a breakfast food, and is also a traditional food for the sick.
Rice is cooked by boiling or steaming, and absorbs water during cooking. It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method). Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example saffron rice or risotto); this makes the cooked rice less sticky, and is a cooking style commonly called pilafby American chefs or biryani (Dam-pukhtak) in India, Pakistan, and Iran.
Rice may be soaked prior to cooking, which saves fuel, decreases cooking time, minimizes exposure to high temperature and thus decreases the stickiness of the rice. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.
Instant rice differs from parboiled rice in that it is milled, fully cooked and then dried. There is a significant degradation in taste and texture.
Rice - 2 cups
Water/Stock - 4 cups
1.Wash Rice Thoroughly 4 to 5 times with water till all the dust and starch particles is gone .
2.Place the rice in a stock pot.
3.Add water to Rice and switch on flame to high
4.When its starts to bubble and starts to boil cover it with lid,dont let it boil rapidly like the picture.
Nothing bad will happen but the water will leak from sides if the lid.So cover it with lid when it is starting to boil and lower the flame to very low(as low as your burner goes).
5.Let it sit for atleat 20 min to the max of 30 min .
6.Open lid and give a gentle fluff with a fork.
7.Cover it and let it sit for extra 5 min then switch off the flame.
8.When you are ready to eat ,open it you will have fluffy beautiful rice.
1)Instead of water you can also add stock to give a mild flavour to your rice.
2)Some like to add salt to rice,if so add 1/2 tsp of salt.