The Art of Cooking Rice - Assignment Example

The Art of Cooking Rice Rice, scientifically known as Oryza sativa, is the major caloric source for a large portion of the world's population. It is also called paddy rice, common rice, and lowland or upland rice. This food grain is produced in at least 95 countries around the globe, with China producing 36% of the world’s production in 1999, followed by India at 21%, Indonesia at 8%, and Bangladesh and Vietnam each producing about 5%. The United States produced about 1.5% of the world’s total annual production during the last half of the 1990s and accounts for about 15% of the annual world exports of rice (Merrison). However, despite the fact that a large number of people eat rice, many find the act of cooking rice a big challenge. Cooking rice starts with choosing the rice variety that one wants to cook. According to Smith and Dilday (2003), long-grain, short-grain, and sweet rice are the main rice varieties used in cooking. Long-grain rice is narrow in shape and absorbs a lot of water, making it ideal for fried rice dishes. Short-grain rice is wider than long grain, absorbs less water, and takes longer to cook. This variety is usually served plain as an accompaniment to meals. Sweet rice is also known as glutinous rice. It requires less water than long-grain and short-grain rice and becomes quite sticky when cooked. When measuring rice for cooking, one typically uses a cup for measurement. Decide on the number of cups to cook and then rinse the rice with ordinary water to rid it of starch and any other impurities. Common rice sold in the US is usually fortified with key vitamins and minerals (like iron and niacin), most of which will be washed away if the rice is soaked and washed prior to cooking (Smith and Dilday). However, soaking and washing rice will result in fluffier, lighter cooked rice, with fuller grain that doesn't stick. Either soak the rice in cold water for 30 to 60 minutes or wash the rice around two to three times or until the water is clear rather than cloudy. In washing rice, one technique would be to keep the water running on low while shaking the rice until the foggy white color turns to clean clear. Then, rinsed rice has to be placed in a standard pot. It is advisable to use a heavy pot rather than shallow pans or thin lined pots because rice needs quite some time to cook and it has to cook evenly. If one uses a thin-lined pot, one would end up with burnt rice at the bottom and uncooked rice on top. Most people also just decide to use a rice cooker to make the job easier. Either way, make sure that the right amount of water is mixed in with the rice. The rule of thumb when cooking rice is usually two cups of water for every cup of long grain rice, one and a half cups of water for every cup of short grain rice, and one and one-fourth cups of water for every cup of sweet rice. These combinations yield three cups of cooked long grain rice, two and a half cups of short grain rice, and two cups of sweet rice, respectively (Compestine). Mixing in the right amount of water is essential to ensure that cooked rice is neither mushy nor gritty. Assuming that a rice cooker is not used, put the pot over a stove and bring the rice and water to a rolling boil over medium or high heat. A "rolling boil" is when large bubbles appear that cannot be dissipated by stirring, and will keep breaking the surface. When making rice, the rolling boil is important so that enough steam builds up to completely cook the rice without it being over an open flame (Compestine). When the rice and water are in a rolling boil, turn down the heat to the lowest setting, partially cover the pot and continue simmering for five more minutes. Turn off the heat after five minutes and place a paper towel between the lid and the pot to avoid moisture buildup. Do not lift the lid as the steam inside will cook the rice through. The pot of rice will be fully cooked, light and ready to eat about 10 minutes after the heat is turned off. Taste the rice to be sure it is cooked. If the rice is still a bit crunchy, put the lid back on to retain the steam, get a small amount of hot water, and add it to the pot. Put the lid back on and wait for another few minutes. Once cooked, remove the lid and allow the steam to escape. Fluff the grains using a fork and transfer the rice to a heated serving dish (Alexander). The steps outlined in this paper will surely guarantee tender and fluffy cooked rice every single time. References Alexander, Stephanie. The cook's companion. 2004. Compestine, Ying Chang. Secrets of fat-free Chinese cooking: Over 120 low-fat and fat-free, traditional Chinese recipes, from egg rolls to almond cookies. USA: Penguin Books, 1997. Merrison, Lynne. Rice. Minneapolis, MN: Carolrhoda Books, 1990. Smith, Wayne and Robert Henry Dilday. Rice: Origin, history, technology, and production. Hoboken, NJ: John Wiley and Sons, 2003. Read More