directory method 1: understand the basic process of cooking rice. 1. If you want to make delicious rice, you must first buy high-quality rice. 2. Consider whether you want to wash rice. 3. Except for Indian fragrant rice and wild rice, other rice does not need to be soaked unless the recipe tells you to do so. 4. Steam the rice, but don't be too hard. Separate the rice grains and keep the taste of the rice. 5. Be careful not to cut the rice unless you want this effect. 6. Use a large pan or skillet. 7. Think about the right amount. 8. When the rice is cooked, it must be taken from a pan or a cooking pot. Method 2: absorption method 11. Measure a cup of washed rice and put it in the pot. 2. Pour 1 cup of semi-cold water into the pot. 3. Add 1/2 teaspoon of salt into the pot. 4. Cook the pot in medium to high fire. 5. When the rice begins to boil, turn off the fire to the minimum and continue to boil for 5 minutes. Turn off the fire after 6 or 5 minutes. 7. Try some rice and make sure it is cooked (if you add the amount of water correctly, this should not be a problem). 8. Once cooked, take off the lid and let the steam disperse. 9. Put the rice on the plate with a metal spoon. Method 3: absorption method 21. Pour rice and water into a large pan or boiling pot. 2. Boil it over medium heat. 3. Turn off the fire. 4. Turn off the fire, bring the pot down and wait for 5 minutes. Method 4: absorption method 31. Add 2 grams (7 ounces) of rice to the pan. 2. Put a clean finger into the rice. 3. Cover the pan with a tight cover. 4. Once boiled, turn it off to low heat and continue to boil. 5. Take off the lid. Method 5: absorption method 41. put 1 kg (2? Pounds, 5 cups) of rice are poured into 3 liters (6 1/3 pints, 3 quarts) of boiled salt water. 2. Turn off the fire and wash the rice in the pot with cold water. 3. Put the washed rice into a dish that can be cooked in the oven. Method 6: Boil rice (hot water method) 1. Prepare to add a lot of water. 2. Use a large cooking pot or pan. 3. Add 46 grams (1 pound) of rice. 4. Pour the rice directly into a colander. 5. Before eating, separate the rice with a fork. Method 7: Steamed rice 1. Wash rice with cold water. 2. Boil the water in a steamer. 3. Steam for 2-4 minutes. Method 8: Braised rice in oil 1. Pour olive oil or butter into a wok or frying pan. 2. Add the recommended amount of rice in the recipe. 3. Stir fry gently with small to medium heat. 4. Avoid burning the rice. 5, according to the recipe method to increase the absorption of water and rice. Method 9: rice cooker 1. Read the instructions. 2. Use a rice cooker to make glutinous rice, Japanese sushi rice and brown rice. Method 1: Cook rice in a microwave oven 1. Find a bowl big enough. 2. Carefully put the bowl in the microwave oven. 3. Heat with semi-heat for another 15 minutes. 4. Wait a few minutes (1 minutes is the best) and then eat. Method 11: Make rice with milk. 1. Boil the rice with hot water. 2. Pour the milk into a pan or cooking pot. 3. Add washed rice. Cooking a pot of rice is what everyone does every day, but people are always confused about what is the best way to cook rice. You always want to avoid rice sticking to the pot, and you don't want the rice to be completely burnt. Besides, you also want to make sure that the amount of rice can always be adapted to the amount of dishes you cook, and it is not so easy to succeed if you just follow the recipe.

Method 1: Understand the basic process of cooking rice

1. If you want to make delicious rice, you must first buy high-quality rice. Old rice won't be as delicious as new rice. Rice can be made with water, broth, milk or broth.

2. consider whether you want to wash rice. The rice bought in western countries has been cleaned before it is sold. Washing rice only washes away nutrients (for example, in the United States, rice is usually rich in vitamins and minerals like niacin and iron). However, washing rice can separate grains from rice (which is often applied in Asian countries) in order to get softer and lighter whole rice that will not stick to the pot. The Encyclopedia of French Cuisine recommends that unless the rice has been pretreated, we should always wash the rice with running water and filter it dry before cooking it. Washing rice will remove a lot of starch from rice, but it will not make protein lose.

3. Except for Indian fragrant rice and wild rice, other rice does not need to be soaked unless the recipe tells you to do so. If you want to soak, or if the recipe requires, the usual method is as follows: soak rice in cold water for 3-6 minutes; Or

wash the rice in the sink until the water is clean enough to see the rice clearly. Basically, always let the running water wash and shake the rice until the turbid water becomes clear.

The rice to be soaked includes: Indian fragrant rice, Thai fragrant rice and long-grain rice.

4. steam the rice, but not too hard, so that the rice grains are separated and the taste of the rice is maintained. This applies to rice steamed with milk, or glutinous rice.

5. Be careful not to cut the rice unless you want this effect. There are two behaviors that will crack the rice grains and make the consequences very confusing. One is to add salt to the water, which is not recommended by the chef Paul Geller. Similarly, don't stir the rice when steaming it, because it will also split the rice grains and turn them into glutinous rice (unless this is the effect you want). Even when steaming rice, putting a spoon in it to taste it will cause the rice grains to crack. The only exception is risotto, which you need to stir. Salt is not necessary when steaming rice, but some chefs think it should be added. Unless you add too much salt, it will not greatly change the boiling temperature or time, but it will enhance the taste of rice. However, it may also crack the rice grain as mentioned above, so you may need to experiment which way is the best.

6. Use a large saucepan or skillet. Rice needs a lot of space to avoid sticking to the pot or burning off, and to let it move. The rice grains will also swell a lot.

7. Think about the appropriate amount. The standard rice quantity recommended by Encyclopedia of French Cuisine is: 65g (2 1/2 ounces, 1/3 cup) for each dish

25g (1 ounce, 2 teaspoons) for each appetizer

4g (1 1 1/2 ounces, 3 teaspoons) for each dessert

Spiced rice/person: The rice will continue to be cooked in the pot, and it may be overcooked if it is not put up. To see if it is ripe, squeeze the rice with your fingers. Rice should be softer instead of having a hard heart.

method 2: absorption method 1

1. Measure a cup of washed rice and put it in the pot. If you skip the soaking/rinsing process, you can start here with the dried rice in the bag.

2. Pour 1 cup of semi-cold water into the pot. It depends on rice and your preference. You can also add 1.75 glasses of water.

3. Add 1/2 teaspoon of salt into the pot. This step is not necessary if you don't want to add salt.

4. Cook the pot over medium to high heat.

5. When the rice begins to boil, turn off the fire to the minimum and continue to boil for 5 minutes. At the same time, put a sealed pot cover on the pot. Boiling point refers to when a large bubble appears and will not disappear due to stirring, and it will always appear on the surface. When cooking rice, the boiling point is very important, so that enough steam can completely steam the rice, instead of cooking it with a big fire.

turn off the fire after 6 or 5 minutes. Put a towel between the lid and the pot to avoid steam accumulation. Don't lift the lid at once, because the steam inside will make the rice fully cooked. After turning off the fire for 1 minutes, this pot of rice will be fully cooked, light and ready to eat.

7. Try some rice and make sure it is cooked (if you add the amount of water correctly, this should not be a problem). If the rice is still a little crispy, cover it again to keep the steam, and add a little hot water (not too much, maybe a quarter cup) to the pot. Just a few more minutes.

8. Once cooked, take off the lid and let the steam disperse. Bounce the rice off with a fork.

9. Put the rice on the plate with a metal spoon. The wooden spoon will mash the rice.

method 3: absorption method 2

1. Pour rice and water into a large pan or boiling pot. The recommended ratio is 45 grams (1 pound) of white rice and 6 milliliters (1 pint) of water.

2. Bring it to a boil over medium heat. Stir only once, and then turn off the heat to low heat. Simmer for 1-12 minutes, and lift the lid. In the meantime, water should be absorbed by rice.

3. Turn off the fire. Cover the pot with a dish cloth, and then cover the pot cover on the dish cloth (it should be the right size). Simmer the pot with very low fire and wait for 1 minutes.

4. Turn off the fire, bring the pot down and wait for 5 minutes. Once the time is up, open the lid and take off the dishcloth, and you can eat rice.

method 4: absorption method 3

1. add 2 grams (7 ounces) of rice to the pan.

2. Put a clean finger into the rice. Pour water into the pot until it reaches your first knuckle.

3. Cover the pan with a tight lid. Boil the water.

4. Once boiled, turn off the heat and continue to boil. When steam holes can be seen between the rice, the rice will be fine.

5. Take off the lid. This will disperse the steam. Separate the rice from the pot with a fork and pour it directly into the plate.

method 5: absorption method 4

1. Mix 1 kg (2? Pounds, 5 cups) of rice are poured into 3 liters (6 1/3 pints, 3 quarts) of boiled salt water. Boil slowly for 1 minutes.

2. Turn off the fire and wash the rice in the pot with cold water.

3. Put the washed rice into a dish that can be cooked in the oven. Put the plate in an oven until the rice is cooked.

Method 6: Boil rice (hot water method)

1. Prepare to add a lot of water. The traditional boiling method recommends using twice the standard water to boil rice. However, chef Paul Geller recommended that it is best to add 5 to 6 times of water to achieve the best bear patriotism, because this will help dilute the starch and keep only pure light rice grains. The following method is based on Paul Geller's measurement method.

2. Use a large cooking pot or pan. Pour 3 liters (6 1/3 pints) of water into the pot. Boil the water.

3. Add 46 grams (1 pound) of rice. Turn off the fire and simmer for 12 to 15 minutes, or until the rice is soft but firm.

4. Pour the rice directly into a colander. Cover the colander with a clean cloth (dishcloth is ideal) and wait for 1 minutes.

5. Before eating, separate the rice with a fork.

method 7: steam rice

1. wash rice with cold water.

2. Boil the water in a steamer. Pour the rice into the steamer.

3. steam for 2-4 minutes. The time needed depends on the amount of rice.

Method 8: Braised rice in oil

1. Pour olive oil or butter into a wok or frying pan.

2. Add the recommended amount of rice in the menu.

3. Stir fry gently with low to medium heat. At this point, it is ok to stir with a wooden shovel.

4. Avoid burning the rice. Rice grains should become transparent, not burnt. The usual time is 1 to 2 minutes, but this may vary from recipe to recipe.

5. Increase the water quantity and rice absorption according to the recipe.

Method 9: rice cooker

1. Read the instructions. Not all rice cookers are the same. You should study and understand the structure of your rice cooker before using it. At the same time, it is very important to buy a good rice cooker in order to ensure that the thermostat is accurate.

2. Cook glutinous rice, Japanese sushi rice and brown rice with a rice cooker. Using the absorption method 2 above, do it according to the recommended time stated by the manufacturer.

Method 1: Cook rice in the microwave oven

1. Find a bowl big enough. The ratio of rice to water should be 45 grams (1 pound) of rice and 6 milliliters (1 pint) of water, so let's see if this bowl can hold it. Put rice and water in a bowl. Consider adding a little butter or oil to the water. This can help prevent the rice from boiling too much.

cover the bowl.

2. Carefully put the bowl in the microwave oven. First heat it with full heat for 5 minutes.

3. Heat with semi-heat for another 15 minutes. Avoid stirring it at any time.

4. Wait a few minutes (1 minutes is the best) before eating.

Method 11: Cook rice with milk

1. Boil the rice with hot water. Rinse and drain.

2. Pour the milk into a pan or boiling pot. The quantity should be written in the recipe.

3. Add washed rice. Cook slowly as the recipe says. Milk and rice dessert is a common dish with rich taste.