Rice rice baby
If you’re only using rice for eating you’re missing out. Not only are there better ways to cook it, it can be used in a variety of ways from cleaning to easing strained muscles. Find out how.
Get your variety right
Long grain rice varieties such as American, basmati and jasmine (brown or white) are regularly eaten as a side dish or as an accompaniment to curries (basmati is the best rice for cooking a biryani); while medium grain rice types such as bomba or Japanese-style rice are used for paella and sushi respectively. Short grain rice such as arborio is best used in risottos.
A bit about specialty rice
Black rice looks dramatic and makes an impressive change to white rice – it’s a wholegrain that works as a side dish or in a pilaf. Wild rice, on the other hand, isn’t a rice at all but a grass seed – it’s chewy and nutty and can be used in place of long grain varieties.
Not all rice is equally stored
White rice lasts for years if it’s stored correctly, in an airtight container in a cool, dry place, or even frozen. Brown rice, however, hasn’t been stripped of its bran and germ so it still contains oils which can turn rancid so use within six months of buying, or keep it in the freezer where it will last for another year or so.
Toast before cooking
Toasting dry rice, especially brown and wild varieties, in a little oil before cooking enhances its nutty flavor.
No rice cooker? No problem!
There are numerous methods for making perfect cooked white rice without a rice cooker – here’s one: rinse two cups of rice in cold water (don’t over-rinse); add to four cups of boiling water and a sprinkling of salt; give it a stir then simmer, covered, for 20 minutes. Finally, turn the heat off and let the rice sit for another 5 minutes (this makes the rice fluffier).
Jazz up plain rice
Using a 50/50 mixture of water and meat or vegetable stock, bouillon or broth when cooking will liven up the taste of plain white rice.
Cook brown rice the way it should be cooked
In an article ‘How to cook brown rice like a chef’ on Lifehack.org, Sarah White explains that the best way to cook brown rice – which is higher in fiber than white rice and very nutritious – is to treat it like pasta. After rinsing, cook uncovered in a lot of boiling water for 30 minutes before draining and leaving to sit off the heat, covered, for another 10 minutes.
Avoid rice poisoning
Rice is a common source of food poisoning because of the Bacillus cereus bacterium, which can be toxic. Room temperature rice is a breeding ground for these bacteria so cooked rice needs to be cooled quickly (within an hour or two) and kept cold. When you reheat it make sure it's evenly cooked and steaming hot. So if you’ve left last night’s takeaway out overnight it’s better to throw it out than reheat it.
How to reheat freshly cooked rice
Hack to reheat freshly cooked rice that’s gone cold is to put the rice onto a plate and cover with a thoroughly damp but not dripping kitchen towel before heating the rice in the microwave on high for 1 minute.
Reheating refrigerated rice
Although the UK’s health authority states that cooked rice should be used within 24 hours, the Times of India writes that it’s fine to store cooked rice for 2-3 days in the fridge. When reheating it add a couple of tablespoons of water and then use a low heat until piping hot so it’s cooked through.
Try this low-carb rice replacement
When a recipe calls for rice but you’re on a low-carb diet use cauliflower florets instead. Pulse in a food processor to make rice-sized grains then sauté in oil in a pan before covering with a lid to steam for 5-8 minutes. Alternatively, cover with pierced shrinkwrap (clingfilm) and heat on high in the microwave for 6-7 minutes. No extra water’s required and cauliflower can replace rice in countless recipes.
For easy rice pudding
Rice cookers also do rice desserts. Visit Food.com for Wolfgang Puck’s rice pudding in a rice cooker recipe, which uses arborio or short grain rice as well as salt, spices and evaporated, coconut and condensed milk. It takes around 45 minutes to cook.
Rice puddings that aren’t rice pudding
There’s more to rice desserts than rice pudding. Asian desserts are particularly good at sweet rice recipes: steamed sticky rice cakes with bananas, for example; sticky rice with mango; or chilled coconut rice pudding to name a few.
Rice cookers aren’t just for rice
Don’t restrict your rice cooker to just cooking rice. Use it to cook pancakes, boiled eggs and oatmeal. It can steam meat and veg for one-pot dishes too, do soups, risottos and even ‘bake’ cakes (pictured). You’ll find all manner of recipes on the internet.
Make yours low-cal
In 2015, scientists in Sri Lanka found that cooking rice with a teaspoon of coconut oil then refrigerating it reduces the amount of calories absorbed by the body by half, taking the calorie content down to around 120. The process renders half the carbohydrates indigestible, allowing them to pass through the body without turning into glucose, which turns to fat if not burned off. Add a teaspoon of coconut oil to boiling water, add rice and cook. Refrigerate for 12 hours then reheat thoroughly.
Sticky rice cooked right
Sticky or glutinous rice is becoming more popular outside of Asia. It’s a chewy, filling rice that’s served in savory or sweet dishes. It can be tricky to cook but here’s a reliable way in the microwave. Fill a cup with sticky rice and pour into a shallow Tupperware container; pour over two cups of water and stir; leave for 30-60 minutes; stir again and cover the container with shrinkwrap (clingfilm); cook on high in the microwave for 10 minutes then carefully remove the wrap.
Style your rice
If you’re serving rice don’t just plop it on the plate – use a cookie cutter in the shape of a circle, star, heart or bear and mold the rice to add some fun to your dinner.
Sushi secrets
Chefs spend years perfecting sushi so hacks are hard to come by. It’s possible to make sushi at home though. First, always use sushi rice and cook it in a rice cooker before adding sushi vinegar mix (a vinegar, salt and sugar combo). Before rolling, place a layer of shrinkwrap (clingfilm) between the bamboo mat and the nori – it makes the seaweed more flexible and less likely to crack. Lastly, use a sharp knife to slice the rolls, cleaning the blade between each cut for a professional finish.
Make risotto great
Some tips for cooking risotto: toast the risotto grains in a small amount of oil before adding liquid – they shouldn’t brown and need to be heated thoroughly before liquid is added. Little and often is the key when adding the stock, and it should be hot (too cold and it will keep reducing the temperature of the risotto). It’s essential to stir regularly – the action releases the starch in the grains which is what makes risotto creamy – rigorously stir in butter and cheese at the end.
Why eat rice when you can drink it
Rice drinks such as horchata de arroz and atole de arroz are popular in Mexico. They’re also prevalent in parts of Asia – sikhye is a Korean rice malt drink often served after a meal. Rice milk, once confined to health food stores, is increasingly found in supermarkets, and is used as an alternative to dairy.
Clean grinders
Add some uncooked rice to your coffee or spice grinder and switch it on. Alternatively, pound some uncooked rice in a pestle and mortar (pictured). The rice will remove any build-up and even absorb a lot of the smell.
Fashion an air freshener
This DIY air freshener is not only cheap to create it’s non-toxic compared to store-bought ones. Pour some uncooked rice, such as jasmine, into a pretty bowl then add around 15-20 drops of essential oil to it. Mix it up then leave it out, shaking the bowl when the scent starts to fade.
Dry out electrical devices
Forgot your phone was in your back pocket when you went to the bathroom? iPad caught in the rain? If your phone is wet don’t panic – wipe it down, take out the battery and SIM card and put your device in a bowl or sealed bag of uncooked rice overnight – the rice will absorb the moisture.
Get the measure of oil
Not sure if the oil temperature is hot enough? Toss in a couple of rice grains – if the rice pops and sizzles and starts to rise the oil is up to heat.
Exfoliate and brighten skin
This homemade skin mask is made by some women to exfoliate, brighten and even lighten the skin and is especially popular in Asia, where it’s been used for centuries by everyone from teens to Japanese Geishas. Grind up some uncooked white rice into a powder, add some milk to create a paste, apply to the skin for around 30 minutes then rinse with tepid water. Expect to notice a difference within a month of twice-weekly treatments.
Get marks off vases and crockery
Narrow-neck vases and jugs are notoriously tricky to clean unless you try this nifty hack – pour a handful of uncooked rice into the vessel, add some soapy water and shake vigorously to remove dirt. This method also works for teapot spouts.
Make a pack for aching muscles
If you have sore or strained muscles or joints take a (clean) sock, fill it with uncooked rice and tie tightly with string. Heat the sock in the microwave for 30-120 seconds, checking every 30 seconds until you reached the heat you want. Place on your body for instant relief. Alternatively, freeze the sock for a cold pack.
Prevent rusting
Humidity can cause tools, fishing hooks and other metal objects to rust. Rather than pay for pricey desiccants wrap some uncooked rice in tissue paper or pour into a small container and place next to the objects, replacing when the rice becomes moist. Alternatively, put the heads of tools in a tin filled with rice.
Ripen fruit
If avocados or bananas are taken too long to ripen add them to a container half filled with rice – this works so quickly that you’ll need to check on the fruit a couple of times a day so it doesn’t over-ripen. The rice can be cooked afterwards too, though don’t leave it too long as the grains have been in contact with other foods.
Keep the salt shaker working
A few grains of uncooked rice, added to a fine salt shaker, will prevent moisture from making the salt damp and clogging up the small holes. Replace occasionally.
Use for blind baking
Don’t bother with baking beans or pie weights when blind baking pastry. Cover the pastry with grease proof paper and pour in some uncooked rice instead. The rice shouldn’t be eaten afterwards but can be re-used to blind bake.
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