Why are the simple things such a challenge, especially in the kitchen?
Rice should be placed in an airtight container, even if it’s in the original package.
This can be an actual container with a lid or something as simple as a plastic bag.
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If you’re still concerned,rice can be kept freshby storing it in the refrigerator or the freezer.
Thinner pots deliver the heat source straight to the delicate rice, which may cause it to burn.
A heavier-bottomed pot will also steam the water throughout, allowing it to saturate all the rice grains.
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Use what you have," the chef says.
Your ultimate restaurant and supermarket survival guide is here!
And if the lid of the pot doesn’t fit, then steam escapes.
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It’s better to stick with the recipe and get a tight lid.
Mistake: Treating all types of rice the same
Different recipes call for particular rice varieties.
Arborio is traditional for risotto, jasmine rice compliments Asian dishes, and short-grain rice is preferred for sushi.
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And each throw in of rice requires a little adjustment in liquid and cooking time.
Chef Darin prefers a different method of cooking rice.
“I do the oven-steamed method because I’ve always been horrible at boiled rice,” he says.
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The rice comes out and sits and is fluffed to perfection.
Chef Darin also recommends trying to treat rice like pasta.
“you’re able to boil rice like pasta.
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Put it in a large pot of salted water and boil until it’s tender.
For people that are rice-challenged, it’s another method,” he says.
The important strategy is to find that method that works best for you.
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This injects the grain with a nutty flavor.
“Heat up [the] pan and the fat that you are using to toast the rice.
Saute that until it’s got a popcorn-like aroma,” he says.
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There are so many flavor options with this versatile dish.
At the very least, salt the water to give the flavor a boost.
Chef Darin recommends checking out the grocery aisle for alternatives to traditional broth or water.
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“it’s possible for you to change the ingredients,” he says.
“I brainstormed a recipe using carrot juice.
I sauteed fresh ginger with the rice and added the juice.
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That’s after it’s been cooking.
There is a point where it’s advisable to stir, just one time.
This can be the culprit when the rice turns out too thick.
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This might cause a drop in temperature, which affects the evenness of the cooking.
Rice aficionados swear by never lifting the lid.
Mistake: Stirring the rice
You know you want to do it.
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Heat makes the rice emit more starch.
It’s activated when you stir it, causing glutinous rice.
Allowing the rice to rest in the pot without disturbing it lets the moisture spread evenly through the grains.
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There’s a bonus to leaving it alone, too.
The rice can wait on the rest of the food, warm and ready to use.
Chef Darin appreciates this convenience while he’s teaching students to cook vegetable stir fry.
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“It can sit and wait for you,” he says of rice.
“It makes it so easy.”
Fluffing the rice is the same.
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It is imperative, after resting the rice, that you fluff the grains to get that restaurant-perfect consistency.
To do this, you’ll need to use a fork with nice, long tines.
Smashing the grains of rice together with a heavy spoon will just make mush.
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Four to six days is the max,just like with other leftovers.
Take a look at the appearance of the rice and smell it.
If it seems strange, throw the rice away.
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Getting sick just isn’t worth it.
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