Who has never dreamed of a creamy risotto before seeing their hopes dashed by too sticky rice?
As surprising as it may seem, this little grain that we think is so easy to cook may not be that much.
There are different types of cooking: the classic, in the pan, the gourmet, pilaf style or even practice, in the microwave.
No matter which rice recipe you choose, there are certain rules to follow.
It is time to finally know how to prepare this starch according to the rules of the art.
Amandine Geers, co-author of the book
Je cuisine tous les riz
(1), sheds light on the mistakes not to be made.
In video, the basic ingredients to always have in your cupboards
Do not measure its quantities
No more pifometer, make way for the kitchen scale and the measuring glass.
Those who think that it is enough to pour a little rice into a pot of boiling water are mistaken.
Cooking starch is much more complex than it looks.
The absorption method is the best alternative for guaranteed success.
In general, there is one volume of water for one volume of white grains, three for semi-whole rice and four for whole rice.
“These are quantities for uncovered cooking.
If you decide to cover your pan, the volumes decrease because the water does not evaporate, ”explains Amandine Geers.
Read also »
Mistakes to avoid in order to successfully cook your quinoa
Do not rinse the rice
Unless you have harvested it yourself in the paddy field, it is preferable for reasons of hygiene, to rinse its rice before starting its preparation.
This will remove any possible traces of dust and other impurities from the packaging.
But that's not the only reason.
Passing the ingredient several times under water before cooking it eliminates excess starch and thus limits the risk of obtaining a sticky texture.
To do this well, it would be necessary to repeat the action until the water is clear.
Note that this step differs depending on the variety chosen and the dish you want to make, as the author reminds us: “You should not rinse risotto rice, for example, since it must be browned in a pan before cooking. cover it with broth ”.
Not respecting the cooking times
It is important to accurately measure the amounts of rice and water used to achieve perfect cooking.
iStock
Wild, white, whole grain, long or round grain rice, there are a multitude of varieties of rice.
And not all of them cook at the same speed.
The more refined the ingredient, the less it will need to cook.
It is therefore important to adapt the weather to the variety used.
It takes about ten minutes for a white product, 25 to 30 minutes for the semi-complete and 45 minutes for the complete.
And for softer rice, the trick is to start cooking in cold water.
If added to the already boiling liquid, the grain will be firmer.
Read also »
The eternal mistakes made when cooking pasta
In video, seven mistakes to avoid with a pan
Do not soak the rice
Cook covered or uncovered?
The most important thing is to adapt the volume of water.
Covered cooking will require less liquid.
But be careful never to uncover the pan during cooking;
the accumulated steam would escape and, if there is not enough water, the grains could stick and be undercooked.
It used to be that cooks used to make it less sticky by soaking it before cooking it.
A gesture all the more important if you use a complete variety.
"One hour is enough, it makes it possible to tenderize the grain and thus make it more digestible", advises the author.
This step also reduces the cooking time required, it takes about fifteen minutes less for soaked brown rice.
Don't let it sit
We already know that an optimally cooked piece of red meat is best after resting covered for a few minutes. The same goes for rice. Once the fire is out, let the covered dish rest for a few moments so that the grains come off more easily. Amandine Geers assures us: “These five minutes of waiting, with the pan covered, allow a smoother end of steaming. It also works if you have chosen the uncovered cooking method ”. Finally, for those in a hurry looking for the perfect cooking rice, there is always the (good) solution to afford a rice cooker! After using it you will wonder how you ever lived without it.
(1)
I cook all the rice!
, co-written by Amandine Geers and Olivier Degorce, Terre Vivante editions, 120 pages, € 12.
Our best risotto recipes
Our best risotto recipes
Risotto casserole with porcini mushrooms and quince jelly
Treat your guests to this individual risotto recipe.
See the recipe for the risotto casserole with porcini mushrooms and quince jelly.
F. Mantovani, Bonne Maman Jams / Photo press
Small spoons of pear and blue cheese risotto
A perfect risotto recipe to delight your guests as an aperitif.
See the recipe for Small spoons of pear and blue cheese risotto.
Bresse Bleu / Photo press
Mushroom risotto and bacon sticks
A bacon risotto that will delight young and old.
See the recipe for risotto with mushrooms and bacon sticks.
Herta / Photo press
Appenzeller and mushroom risotto
Discover Swiss Appenzeller cheese with this ristotto recipe.
See the recipe for Appenzeller and Mushroom Risotto.
Alsace wines / Press photo
Barley risotto with crab
Lobster velouté risotto and small porcini mushrooms
Risotto with pea cream
Risotto with Champagne, pear and cheese
Artichoke Risotto
Asparagus Risotto
Risotto with porcini mushrooms and truffle
Spelled risotto with spirulina
Buckwheat risotto with scallops and cheese
Risotto and perch fillets
Minute risotto
Pumpkin and rosemary risotto
Iced risotto verde
Snacked tuna and blueberry risotto
See the slideshow
18 photos
*
Originally published on April 19, 2018, this article has been updated.
The editorial team advises you
Flank steak, sirloin steak, rump steak, chuck, gîte ... Everything you need to know about pieces of beef
Seven common mistakes that ruin pasta cooking
Six Mistakes to Avoid When Cooking Potatoes