The question of how to cook rice is a heated debate among Britons, with many divided on whether steaming or boiling is the best approach. However, beyond these two methods, pilaf and risotto are also common techniques that yield unique results. But when it comes to the ultimate technique, renowned chef and rice expert Peter from CookServeEnjoy has always championed his own formula for fluffy, delicious grains. Interestingly, he suggests that Basmati rice is the only type that should be boiled, as this method effectively removes excess starch, resulting in fluffier, more separated grains and enhancing the rice’s inherent flavor. Peter describes Basmati rice as an aromatic, long-grain rice frequently used in Indian cuisine, its light and fragrant nature making it an ideal companion for saucy dishes to absorb those delectable flavors.
When cooked correctly, basmati rice should exhibit a light and tender texture, avoiding any stickiness. The key to achieving this perfect texture lies in using the right ratio of rice to water and following the absorption method. For this recipe, one UK cup equates to 225g or 250ml. The ideal rice-to-water ratio for Basmati is 1:112. Therefore, for a serving for two, use one cup (225g) of rice and 112 cups (375ml) of water.
Brown rice, however, presents a slightly different ratio. Peter explains that brown rice is a whole grain, meaning it contains both the bran and germ parts, making it tougher and chewier than white rice. For every one cup (225g) of brown rice, you’ll need eight cups (two liters) of water due to its need for more liquid to soften.
Jasmine rice, known for its aromatic flavor and slightly sticky texture, also has its own specific ratio. Peter recommends a 1:114 ratio of rice to water, meaning one cup (225g) of rice and 114 cups (312ml) of water for a serving for two. The absorption method is the preferred approach for jasmine rice.
Moving on to pilau rice, Peter describes it as a simple rice dish with a vibrant yellow hue, achieved by the use of natural spices that infuse the grains with a mild, savory taste. When preparing pilau rice, choose your aromatic ingredients beforehand; common choices include onion, cumin seeds, cardamom pods, cloves, turmeric, and bay leaves. The ideal ratio for pilau rice is 1:2, with 250g of rice and 500ml of water, and the absorption method is recommended for cooking.
Finally, sticky rice, also known as Thai-sticky, glutinous, or sweet rice, is characterized by its sticky, glue-like texture when cooked. This makes it perfect for mixing into dumplings and clinging onto flavors in various sweet and savory dishes. To prepare sticky rice, it’s crucial to soak the grains overnight or for 24 hours before cooking. This process softens the outer shell of the grain, resulting in a tender yet distinctly chewy texture. The ideal ratio for sticky rice is 1:134, using one cup (225g) of rice and 134 cups (437ml) of water. When cooking sticky rice, follow the absorption method but leave the pan lid slightly ajar to allow some steam to escape.
