How To Cook Long Grain (Indica) Rice
How To Cook Long Grain (Indica) Rice

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, how to cook long grain (indica) rice. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

How To Cook Long Grain (Indica) Rice is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. How To Cook Long Grain (Indica) Rice is something that I have loved my whole life.

Put rice and cold water into the rice cooker. Please make sure you rinse the grains of rice before cooking!! One of the questions I get ask most frequently is "How do you cook rice?" I have decided.

To get started with this particular recipe, we must first prepare a few ingredients. You can have how to cook long grain (indica) rice using 1 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make How To Cook Long Grain (Indica) Rice:
  1. Get 1 Long grain rice (from Thailand, Pakistan, etc.)

Theories abound as to the best way to cook rice. My most favourite way to cook long grain rice is through the "absorption method". The rice cooked this way is always perfectly cooked, fluffy and with full and separated grains. Rice can be cooked many ways, but here's the technique that I find to be most reliable.

Instructions to make How To Cook Long Grain (Indica) Rice:
  1. Bring water to a boil in a pot with a lid. Use lots of water in relation to the rice. When the water comes to a boil, put in the rice. Since the water will be drained off, there's no need to rinse the rice.
  2. Boil for 7 to 8 minutes while stirring occassionally. Stop cooking while the rice still has a bit of a core. Drain the rice into a colander, then return it to the pot.
  3. I just drain off the water while holding the rice back with the lid since I want to cut corners. Turn the heat on again and set it to low, and stir the rice so as to evaporate the moisture on it. When you hear popping sounds from the pot turn off the heat.
  4. Put the lid on the pot and leave it to steam for 5 to 10 minutes. You don't have to measure out the rice! This method is great since you can cook just the amount you need, even a small amount.
  5. All long grain rice types have different water and time requirements if you cook them in a rice cooker. But with this boiling method you don't have to worry about the amount of water needed, so it's ultra-easy.

Long-grain rices such as basmati are thin, dainty and pointed. If cooked properly, long-grain rices will stay separate and fluffy, as in a good pilau. Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug - not by. How Rice Is Processed and Sold.

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