Yes, it's delicious, and rice cookers are an appliance bestowed upon the home cook by the food gods. But it's far too easy to end up with grains that are globby, mushy and sticky (not in a good way).
The fine folks over at America's Test Kitchen have some wizardry for wannabe rice masters, and it's all about the ratios.
Conventional rice packaging lists different amounts of water based on the type of rice being cooked: 1 cup of rice to 1 cup of water for short grain white rice; 1.5 cups of water for long grain or medium grain white rice; and a massive 2 cups of liquid per cup of brown rice.
ATK tested 17 different types of rice under controlled circumstances -- they put each variety in a sealed bag with one cup of water -- and found that every single type cooked perfectly with a 1-to-1 ratio of rice to liquid.
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