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4 ingredients, 5 steps, cooking Cooked Rice (old school method)

How are you all, at this time you can cook recipe Cooked Rice (old school method) with 4 ingredients and 5 steps. Next this is how to prepare, please read carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 4 ingredients and 5 stages of easy cooking Cooked Rice (old school method).

Ingredients all Cooked Rice (old school method)

1. It’s 1 cup (200 g) : White Rice.
2. You need 1 1/2 cup : water.
3. Prepare as needed : Water (for soaking).
4. You need 1 g : salt (optional).

If all cooking materials Cooked Rice (old school method) it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Stages Cooking Cooked Rice (old school method)

1. Optional; Soak the rice for 30 minutes to 1 hour. This allows the water to seep into the grain, theoretically cooking it better inside. This also helps to wash away excess starch.
   
2. If you soaked or rinsed the rice, be sure to discard excess water. Add 1 and 1/2 cup water and the rice to a pot and heat it until just started to boil. NOTE; do not boil the rice for too long. Optionally you can also add 1 g of salt.
   
3. Once it just begins to boil, turn the heat down and cover the pot with a lid. This is called absorption method where the rice will absorb the moisture, making it fluffier. Also, cooking rice at a low heat will not allow the starch to bleed out which makes the rice sticky.
   
4. After 10 minutes, check on the rice to see if the water has evaporated. With a fork, lightly poke the bottom of the pot to see if there is any liquid left. If there are no more liquid, turn off the heat, cover the pot and let it rest for 10 minutes (this gives the rice a better texture).
   
5. Comb the rice with a fork, the rice is ready to serve. COMMENTARY; I prefer my rice not too dry and with a bit of starch, because I sometimes eat rice with chopsticks and you can't pick and hold the rice with chopsticks unless they are a little sticky from the starch.
   
6. Finish and Enjoy.

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