Plain Rice (White / Brown)

Rice is easy to cook and can be served as a main dish. Almost in every house, it is made for lunch / dinner. Plain rice is served with any type of side dishes like dal / a gravy dish.

So here is the basic recipe in a perfect manner. 

Ingredients :

Method :​

1. There are many different methods for cooking rice which depend upon type of rice being used, cooking equipment available & time available.
2. Regardless of any cooking method, the proportion of liquid to rice and the cooking time are key to preparing perfectly cooked rice. 
3. Most methods of cooking rice require a measured amount of liquid and different rice types may require slightly less or slightly more liquid. But the general rule of thumb is 2:1 (2 parts liquid to 1 part rice). So follow below steps for cooking a plain rice properly. 

A-‘Rinsing / soaking the rice first’  is necessary for some types of rice (specially brown rice, which is much harder than white rice).

    Rinse : Take 1 cup of dry rice in a bowl. Begin to rinse the rice grains in running water, rinse the rice very well with gentle swirling by fingers in the bowl. The rice has to be rinsed till the water becomes clear, transparent and without starch. Then drain out.

    Soak :Take 1 cup of dry rice in a bowl and fill it up with cold water. Let stand for 30 minutes and then drain out.

B-There are different methods for cooking rice as below.

   Boiling Method : 

1. The boiling method is also known as pasta method. 
2. This method starts by boiling water, then putting dry rice into that, draining water after complete. 
3. So first combine 4-5 cups of water and salt in a large dip pan and bring to a rapid boil. Add 1 cup of rice, stir, cover and cook till it comes to a boil. Reduce heat, uncover and cook till the rice is tender and fluffy / fully done. Drain off water & serve hot !  
4. But in this method, the water-soluble nutrients will disperse in the cooked water and will be lost when water is drained off. 

    Pilaf Method :

1. This method begins by sauteing rice in butter / oil, along with any herbs / aromatic vegetables (onions, garlic etc.) and then adding a measured amount of water / stock for simmering.
2. So first put butter / oil in a heavy bottom pan over medium-low heat. Add any vegetables / herbs, stir little. Add 1 cup of rice and stir to coat with the butter / oil. Saute briefly to lightly toast rice. Add 2 cup of water / stock and season to taste. Cover and simmer over low heat for 15-20 minutes until rice is tender and liquid is absorbed. Remove from heat, let it stand for 5 minutes. Remove cover, fluff with a fork & serve hot !

   Steaming Method : 

1. This method can be done in a pan on the stove / in an oven / in a rice cooker.
2. In Stove: Combine 2 cup water, 1 cup rice and salt in a heavy pot. Bring to boil. Cover and simmer over low heat for 15-20 minutes / until rice is tender and water is absorbed. Remove from heat, let it stand for 5 minutes. Remove cover, fluff with a fork & serve hot !
3. In Oven: Take 1 cup rice in a baking dish and spread evenly. Add 2 cups of water and salt, cover the dish with cling film, make small holes on it for steam to escape and place in microwave on high for 15 minutes. Remove cling film, fluff with a fork & serve hot !
4. In Rice Cookers: Put 1 & 1/2 cup water, 1 cup rice and salt in the rice cooker bowl and swirl to combine. Set the machine for the regular rice cycle. When the machine shifts to ‘keep warm’, set a timer for 15 minutes. After 15 minutes, fluff with a fork & serve hot ! Always for best results, follow the directions recommended by the rice cooker manufacturer for the type of rice to be prepared.

C- Reheating cooked rice :

1. Cooked rice becomes firmer during refrigeration, but will soften when it is reheated. Rice can be reheated on stove / in an oven / in a steamer. 
2. Smaller quantities of rice can be reheated in a microwave oven.
3. Reheating is extremely simple. Add a few tablespoons of water / stock to the coked rice. This prevents rice from becoming hard again due to dehydration from the heat. Be careful not to put too much water on the rice, otherwise it may lose flavor as well as texture. 
4. Cover the bowl and microwave for 4-7 minutes based on the quantity of rice. Fluff it with a fork before serving.

Notes :

• For extra flavor, use any stock instead of water.
• The boiling method is appropriate for most varieties of rice.
• Cooked rice can be stored in the refrigerator in a tightly packed container for up to three days.