Cook rice with less effort without cooking bag & rice cooker
Through my sushi experiments, I have discovered this method and now cook my rice just like that. He does not get so muddy and it's easier.
This method works only with loose rice, which I find much more practical and easier anyway than cooking bags, where you then somehow have to cut the hot bags of finished rice. Here you can dose yourself and have to do even less!
That is how it goes (Quantities are customizable):
- 1 cup of loose "normal" rice, so no whole grain rice (needs a little more love than this one)
- 2 cups of water from the pipe (hot when in a hurry)
- a little salt at will
- 1 saucepan with lid that is not too small
Rice, water and possibly salt come together (once thoroughly stir) in the pot and the highest level with a lid on the stove.
As soon as the water starts to boil (so it bubbles properly) take the pot from the stove and turn off the hotplate. So the rice stops now for 20-30 minutes, can not boil over and is ready after 30 minutes at the latest.
The water will have disappeared at the end and the rice will sit relatively compactly together. As long as the rice is fresh (about 1-2 hours after boiling), you can loll it well with a spoon (and possibly a small sip of water), but carefully, so that the individual grains remain beautiful whole.
Cooking time and storage
How long it takes until the rice is cooked depends on the variety. But it does not hurt the rice if it stays that way for several hours. Only on very warm days you should put it in the fridge after a few hours, otherwise it will last up to a day like this.
If the rice is left to cool in the pot, the rice grains naturally keep together very well. Not everybody likes that, but I love it.
by the way: You can eat such rice very well with chopsticks. :)
A final tip:
Depending on how you make the rice, you can also adapt your method / recipe to this method. Examples:
