There’s many different types of rice for all sorts of meals.
- Basmati is one of the most commonly used and works well alongside curries and chillies.
- Wild rice has an amazing nutty flavour and can be used for all sorts but my favourite way is with warm or cold salads that need a twist.
- Black venus rice was originally reserved for the Chinese Emperor only and was therefore called ‘Forbidden rice’, however there’s nothing forbidden about it now with some even trying to call it a ‘superfood’. (Note: No foods are superfoods, it’s marketing.)
- Arborio rice with you’ll know is the main star in risottos.
With apparently over 40,000 different types of rice I could go on and on 😀 but today we’re going to focus on the basics of cooking basmati rice due to the fact it’s the one you’re most likely to have in your cupboard and then look at wild rice ahead of our recipe in a couple of days time – herby chicken with a wild rice salad!
A Chef’s View: Rice and Plastic Waste
Like many other staples, rice can be sold in a ‘convenient’ form and by that I mean those microwaveable pouches.
If you’re looking to reduce your plastic waste, stopping buying disposable plastics like these is a great place to start.
While many shops aren’t offering a fill your own container service yet, it’s better to buy large packs of rice in a recyclable packaging than lots of small ones.
The Basics Of Cooking Fluffy Basmati Rice
Measure out how much you need. Normally it’s around 50g to 100g depending on the person and their own individual needs.
- Soak your rice for around 20 to 30 minutes. You can rinse it under the tap to get the starch out, but it takes a while and that’s a lot of water down the drain. Drain.
- Put a pan over a low heat and melt 2 tsp of butter or heat 2 tsp of oil. Add your rice and stir just so the grains are covered.
- After a minute, add double the amount of water. For example, if you used 50g of rice, you need 100g of water.
- Cook on a low heat for around 10minutes with the lid on. Your rice should have a slight bite and be fluffy.
Add salt to give your rice more flavour. You can also cook your rice in stock such as chicken for additional flavour.
The Basics Of Cooking Sticky Basmati Rice
If like me you actually quite like sticky rice and love it when your favourite also combines with ‘bung it in a pan’ cooking then this method is for you.
- As before, measure out your rice depending on your individual needs.
- Fill a pan with water and a 1tsp of salt. Bring to the boil and add your rice.
- Cook uncovered for 10mins, check it’s cooked, then drain.
If you happen to have leftovers of rice did you know that chickens love it?
Sometimes I’ll take some out of mine and give it to them as a treat and they always want more!
Plus it saves it going in to the food waste bin 😀
Along with the daily journal posts here, each Wednesday at 12pm BST I’ll be going live on my instagram @therebalancechef to recap on the week’s progress and show you around my kitchen. Depending on the weather you might even meet my rescue hens!
The main point of this challenge is to have fun with it, learn new skills and refresh old ones.
I want to see your creations so don’t forget to tag me and show off what you’ve been doing!
I’m taking part in the Rebalance May Cookery Challenge! Check it out here http://www.therebalancechef.co.ukTweet