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Perfect Your Pots of Rice
A properly cooked pot of rice is nearly invaluable in the kitchen. It acts as staple, starch, and sometimes, a starting point for meals. But because cooking it can often be tricky, Bon Appetit shows us how to avoid clumpiness and achieve fluffiness in your grains.
They tested almost a dozen batches, adjusting key factors like rice to liquid ratio, fat, salt, and cooking time in each. What did they find? We’ll let let them give you the official, master recipe, but in the process, they also discovered a pretty brilliant tip for preventing excess cooking water from getting incorporated into your rice as it cooks. (We’ll give you a hint: it involves a dish towel.) Now go, get to steaming. May all your future pots of rice be perfect.
How We Discovered Our "Perfect Pot of Rice" Technique from Bon Appetit
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Tags: what we're reading, bon appetit, rice, how to
kenzi
I have a serious thing for any food topped with a fried egg, a strange kind of disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. Most of my daydreams involve cooking in a yellow-walled kitchen.
Comments (2)
11 months ago nzle
Bon Appetit also used much less water than American rice usually calls for, which is more similar to the Iranian method.
12 months ago cookingProf
Cooking rice in the traditional Iranian manner always calls for using a dish towel to stop the sweat from the lid dripping back over the rice. sdebrango's recipe has perfected the art of Iranian/Persian cokking to produce the fluffiest rice. She must have been taught by the best. Her recipe can be used for regular (long grain) rice and not necessarily basmati rice.
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