Content

• Steps
• Method 1 of 5: Using a Stove
• Method 2 of 5: Using the oven
• Method 3 of 5: Using a Rice Cooker
• Method 4 of 5: Troubleshooting
• Method 5 of 5: Using Long Grain Rice in Recipes
• Tips
• Warnings
• What do you need

Rice is one of the simplest and most versatile homemade foods. Just learn a few easy steps to make a delicious crumbly dish with long grain rice. This recipe works well with American long grain, basmati, or jasmine rice.

Steps

Method 1 of 5: Using a Stove

1. 1 Measure out the right amount of rice. Long grain rice will triple as it cooks, so take that into account when deciding how much to cook.
2. 2 Rinse the rice (optional). Adding cold water to the rice and draining it will remove the starch without losing nutrients. This will result in the rice crumbling, although the milling processes leave little excess starch to remove.
   • If you do not have a strainer, simply tilt the pan gently so that only the water flows out, using a wooden spoon if necessary to hold the rice.
3. 3 Soak the rice (optional). Some people prefer to soak rice beforehand to shorten cooking time and improve texture, but you can skip this step and get great results without it.
   • Use twice as much water by volume as rice and soak for 20 minutes. Drain the water after that.
4. 4 Boil water, then add rice. Use twice as much water as rice or a little more.
   • You can add salt and oil for flavoring if desired.
5. 5 Cover saucepan and reduce heat. Let the rice cook for 1-2 minutes, then cover the pot and reduce heat to low.
   • Make sure the lid is well closed to trap steam.
6. 6 Cook over low heat for 15-20 minutes (6-10 for soaked rice).Long grain rice usually takes about 20 minutes to cook without presoaking, but you may want to check earlier if you're worried about overcooking. When done, the rice will lose its crunch, but remain firm. If the grains turn into porridge, the rice is overcooked.
   • Just lift the lid slightly while checking, and put it back as soon as possible to prevent steam from escaping.
7. 7 Strain the rice into a colander. Can now be served or used in another recipe.
   • Butter or savory herbs like thyme or oregano will make a rice dinner appealing. Add them during cooking for a rich flavor, or stir after cooking the rice.

Method 2 of 5: Using the oven

1. 1 Preheat oven to 175 ºC. This method cooks the rice evenly, so there is little chance of browning the bottom and sides.
2. 2 Boil water. On the stove, boil twice as much water as rice by volume. One cup (240 ml) of raw rice is enough for 3-5 people.
   • Use vegetable or chicken broth instead of water for more flavor.
3. 3 Place the rice and water in the oven in a safe dish. If your pot and lid are oven safe, you can use it. If not, use a broiler or casserole dish made of heat-resistant material.
4. 4 Cover tightly and cook until liquid is absorbed. Long grain rice should be ready in about 35 minutes, but it may take longer if your oven is cold.
   • If the lid doesn't fit, cover it with a large piece of foil, or use a large, heat-resistant plate as a last resort.
5. 5 Fluff the rice with a fork before serving. This will release steam, which would otherwise continue cooking the rice.

Method 3 of 5: Using a Rice Cooker

1. 1 Read the instructions for your rice cooker. It is unlikely that performing the following steps will cause any problems, but if you have a manual for a specific model or an accompanying booklet, follow it.
2. 2 Rinse the rice (optional). Most long grain rice does not require rinsing or will lose nutrients in the process, but if you want it to be clean, stir it with cold tap water, then strain.
3. 3 Place the rice and pour cold water into the rice cooker. You usually use 1.5-2 parts water for every part of long grain rice, depending on how dry you like it.
   • Check inside the rice cooker for "fill to" marks for "long grain" and the specified amount of rice.
4. 4 Add additional ingredients. Butter and salt are simple flavor enhancers. Bay leaf and cardamom are popular Indian rice flavorings.
5. 5 Close the lid and turn on. Do not lift the lid to check the rice until it is cooked.
6. 6 Wait for the rice cooker to turn off. Most rice cookers have a light that will light up when the rice is done. Some of them automatically open the lid.
   • Many rice cookers will keep the rice warm until you are ready to eat it.
7. 7 Let sit for 10 minutes (optional). You can eat it right away, but the rice will cook more evenly if you wait a while before opening the rice cooker.

Method 4 of 5: Troubleshooting

1. 1 The rice is ready, but there is still water. Drain the rice in a colander or cook over low heat for a few minutes to evaporate the water.
2. 2 The rice is still firm when it should be done. Add a little more water (just to produce more steam) and cook, covered for a few minutes.
3. 3 The rice is burnt! Pour cold water over the outside of the pot (be prepared for the steamy clouds) to stop cooking the rice. Take good rice from the center.
4. 4 My rice is always too sticky or too soft. Use less water (1.5: 1 or 1.75: 1 water: rice ratio) and / or reduce the cooking time.
5. 5 My rice burns frequently. Cook the rice uncovered for half the cooking time, then remove from heat and cover with a tight-fitting lid. The steam should finish cooking the rice in 10-15 minutes without risk of burning.

Method 5 of 5: Using Long Grain Rice in Recipes

1. 1 Make rice pilaf. Long individual grains can be easily separated even when they are crumbled, making them ideal for preparing this fried rice dish.
2. 2 Prepare the stuffed peppers. Spanish cuisine is one of many that relies on long grain rice. Use basmati with Indian food and jasmine rice for Thai cooking, or substitute for other long grain rice in these recipes.
3. 3 Use rice in jambalaya (Louisiana's spicy Creole dish). Long grain rice has much less starch than short grain rice, allowing it to absorb a lot of flavor from stews and soups without cooking. Remember, don't fully cook the rice before adding; it will end in soup.
4. 4 Find a use for overcooked rice. The mushy, cooked grains can still taste good if used in the right recipe.
   • Fry it to remove excess moisture.
   • Turn it into a sweet dessert.
   • Add it to any soup, baby food, or homemade meatballs

Tips

• Brown long grain rice may require extra water or cooking time.
• Long grain rice releases very little starch and therefore does not need to be stirred to prevent stickiness.
• Short-grain or medium-grain rice can be cooked the same way, but will eventually become more sticky due to the increased starch.

Warnings

• Use a tea towel or oven mitt when handling the lid that covers the bowl of boiling rice. It will be very hot.
• Rinse rice thoroughly before cooking if it contains dirt or other contaminants.
• Be careful when rinsing the rice. Don't break the grains.

What do you need

• Casserole with lid
• Stove, fire, or other heat source
• Long grained Basmati Rice • Long grain basmati rice
• Plenty of clean water
• Salt, oil and spices (optional)