Hey dear fellas! I know I know, the post sounds really ridiculous! But let me ask you, when was the last time you actually had a well-cooked rice you did on your own? If you answered months or years back or never, well, you really need to read on.
I learned this technique from no other than my mom (credits to you motha!) because I was almost always the one in-charged of this part way back. Let's start the blabbing and let's get down to business.
What you need:
- Rice Cooker
- Measuring cup (or any cup you see)
- Rice
Directions:
You need to remember that it varies from person to person. Culture to culture. Rice to rice. Etc.
1. Rinse the grains: I usually do it twice in a quick manner. Over-washing it may cause the nutrients to get washed out. Drain as much water as possible. (Tip: Use one of your hands to block the grains that might fall out)
2. Add water. Take note that your water level depends on the kind of rice you have. Longer grains need a little bit more water. (See ratio of grains to water below for normal/medium grains)
The equation is simple:
Cups of water is always +1 the cups of rice
So let's say you need to cook 3 cups of rice, your water should be? Yes, 4. (If the rice has longer grains just throw in a quarter more in there).
3. Never forget to push the "COOK" lever or button on your rice cooker. The led light for "cook" should light up. Now time to relax while it's cooking.
4. Wait for the led light to go to "warm" or "keep warm". Do not turn of the rice cooker immediately. Let it stay for another 5-10 minutes to get rid of excess water/moist.
5. Done. Turn of the rice cooker and serve.
So there, you should be eating a perfectly cooked rice from now 'till forever! Bon appetit!
Let me know if you have further questions by posting a comment below.
Now I know.... :">
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