How to Cook Long Grain Rice

How to Cook Long Grain Rice1 How to Cook Long Grain Rice Long grain rice is a common ingredient in a number of popular and delicious Indian, Chinese, and Arabian dishes. The rice contains specific starch which keeps the grains fluffy and separated during the cooking process. Some varieties of these rice like jasmine and basmati provides a typical aroma while the common rice found in America is whole-grained and available in both white and brown colors. You can rinse, soak or toast these grains before cooking as per your selected recipe. Most people make the dish using a pressure-cooker or a thick bottomed pot.
Instructions

Cooking with Absorption Method

Under this method, the water used for cooking will be absorbed completely by the rice at the end of cooking process. So, use 1.5 to 2 cups of water for each cup of long grain rice. Measure and increase the amount of water to be used for cooking based on the quantity of rice. But if the rice is soaked for at least for an hour before cooking, it will soak lesser amount of water and you have to reduce the amount of water used for making the long grain rice.
Place both the rice and water inside a pressure-cooker to do pressure-cook. Put the cooker on stove and wait till you hear the first whistle sound.
Reduce the flame and let the dish be pressure-cooked till you hear the third whistle. Put off the stove after hearing the third whistle, and wait for some time to let the pressure be released from the cooker.
Use a wooden ladle to fluff the cooked long grain rice and serve it hot. You can even store in the fridge and serving it later after reheating the dish.

Cook Using a Pot

Use two cups of water for cooking per one cup of rice. Pour the water into a thick bottomed pot and put it on stove to bring to a boil.
In the meantime, wash the long grained rice in cold water to remove the extra amount of starch and strain contained in the grains. Wash the rice multiple rice to make it exact and clean.
Add the long grain rice to the boiling water. Use a ladle and put the total amount of rice in multiple times. Set the flame at high and let the rice to be cooked for about 4 to 5 minutes.
After 5 minutes, reduce the flame to the lowest and continue the cooking process for next 20 minutes. The rice would be three quarter-cooked and you have to remove the pot from heat and close it with a tight fitting lid. Allow the pot to remain in that condition for 2 to 3 minutes.
After 3 minutes, transfer the cooked rice from the pot to a strainer for separating the excess water contained in the mixture. Leave the rice in the strainer for about 5 to 10 minutes or till the water is completely strained from the cooked long grain rice. Transfer the cooked rice to a serving bowl and serve the dish hot using a wooden or heat resistant plastic spoon.