This is a trick my Asian friend taught me. I can only imagine it has been passed down for generations, because it works! At first I was a bit skeptical, but now it is the only way I make rice. It is a good thing to know because (a). if you are eating your food storage, you will probably eat a lot of rice, and (b). if you are in an emergency situation there is a good chance you won't have a measuring cup, or any cup for that matter.
How do you make your rice?
Get a pot. This one happens to be a 10 qt. soup pot. It works.
Add an arbitrary amount of rice to the pot. This may sound really scary, but it's not. We eat a lot of rice, so I put in about 3 cups.
The rice should look like this now. See? Not too hard.
Next rinse your rise very well. The water will be murky. Use your fingers to swish around the rice. After, carefully drain the dirty water, being sure to keep the rice in the pot. (If you are in a real emergency situation and have limited water, you can skip this step, but this really makes the rice have a better consistency.)
After you rinse the rice, rinse it again. I usually wash my rice about three times, until the water is almost clear.
Next, shake the rice in the pan so it is level.
Now, you use the "knuckle method" or "finger method" It doesn't matter how tall or short you are, somehow this trick is universal. With your hand resting on top of the rinsed rice (not poking into it,) you will add water until the first crease on your middle finger.
The water line will be to the crease in your middle finger for larger amounts of rice, and to the first crease on your pointer finger for smaller amounts of rice. Just make sure the tip of your finger is just resting on the rice and is not touching the bottom of the pan. This will give you the proper water-to-rice ratio.
Here I am adding water to first crease of my middle finger. ( I added a little bit too much water so I dumped out a little after this photo.)
Cook the rice on high until it begins to boil. When it begins to boil, stir the rice once, and immediately turn the stove its lowest setting. Set a timer for twenty minutes and cook the rice with a lid. When the timer is up. Turn the stove off, and let the rice sit for five minutes. Fluff with a fork, and serve!
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