In my last post I mentioned that I make
pretty killer rice. What I mean is that I've learned a way to make
rice that is perfect for Asian dishes and stir-fries - anytime you
need a sticky rice, really. It's dirt simple, and works every time. I
combined a couple of different techniques, one from chef and
restaurateur Ming Tsai, and the other from a guest chef working with
Julia Child. I wish I could remember her name.
Before I used this technique, cooking
rice was hit or miss. Usually, I'd check it and there would still be
too much water left, so I'd let it sit longer and end up burning the
rice. Now I get perfect rice every time.
Let me warn you that this recipe
doesn't work well for other dishes. This is sticky rice, so it's easy
to eat with chopsticks, unlike the non-sticky variety for rice pilaf
or other kinds of rice dishes.
This technique works for every variety
of rice I've ever tried it on, as long as you don't mix varieties.
Some strains of rice absorb water at different rates and I've gotten
unpleasant results when mixing two different kinds. It also requires
no real measuring on your part, so leave your measuring cups in the
cupboard. The one thing this does require is a bit of time, and a
marginally watchful eye and nose.
First, get your favorite pot and put in
as much rice as you need for the next meal. I make a lot of rice at a
time. Keep in mind that rice expands to about three times its normal
size, so don't fill the pot more than 1/4 of the way up. You want to
leave a little room at the top.
Rinse the rice in cold water until the
water runs mostly clear, at least three times. This gets rid of any
dirt and excess rice gluten. That way you get rice kernels, instead
of a glob of rice mush.
Next, put in enough fresh water to
cover the rice and let it sit for 20 minutes. Then clean the rice as
above one more time.
After you've drained the water off the
rice, put the pot in the sink under the tap. Put one of your hands,
palm side down, into the pot on top of the rice. Put in enough water
to just cover the base of your middle knuckle. This is what Ming Tsai
refers to as the "Mount Fuji method." You're bringing the
water to the base of Mount Fuji. (Thanks Ming!)
Add about a 1/4 tsp of salt, depending
on how much rice you're cooking. The reason to add salt now is not so
much to help it boil, but so you don't have flat tasting rice.
Cover the pot and put it on the stove
over high heat, just bringing it to a boil. It amazed me how many
people do not cover their pots when heating. It helps keep the heat
in so it will come to a boil faster.
Turn the heat down to medium low. Keep
your eye (and nose) on the pot. A glass lid can really help. If it
starts to boil over a bit, just pull the lid off and let some of the
heat escape. Check it every so often. When you just start smelling
rice, use a spoon to pull a bit of rice to the side and check the
bottom. If there's no excess water (and there probably won't be),
take it off the heat and let it sit, covered, for five minutes.
Now you have perfect rice for Asian
dishes!
I always make more rice than I'll need.
Leftover rice is always welcome in my house for quick meals. If the
rice gets a little dry, just put a tablespoon of water in with the
cooked rice and reheat it in the microwave. It really does bring it
back to life.
