Some different rice cooking ideas
December 10, 2008
Hey do you want perfectly gloss, fluffy rice, just the way they show in the television, then read this tip below!
After removing rice from heat, leave it covered for a further 10 to 15 minutes after all the liquid has been absorbed. This allows the steam to redistribute moisture evenly throughout the rice and complete the cooking procedure.
When you are preparing curd rice, don’t pour curd over cooked rice. Instead stir in the rice into milk when you are setting it to make curd! Once it has set, simply pour the tadka of oil, mustard seeds, hing, and broken chilies and curry leaves on top.
For making an easy rice dish, heat one-fourth cup of virgin oil in a pan, sizzle some finely chopped garlic in it. Switch off the gas and toss in a generous handful of coriander leaves. Add two cup soft cooked rice and salt to taste. Then stir fry. Enjoy hot.
Do you know our ancestors make a great recipe of ‘old’ rice or pazhadu? They soak the leftover cooked rice in enough water, so as to cover it, over nightly. Then the rice was eaten the next morning with a little buttermilk or yoghurt and the liquid was drunk by children as gruel. This was a rich source of vitamin B complex, something which is generally not found in average Indian dishes. So what are you thinking now? Just get into your kitchen and prepare the same. Believe me; everyone in your family would love this tasty and nutritious dish for sure!
You can eat rice in a Chinese way too by preparing it in the excess water, which makes the grain to break up and the mixture to become porridge like.
So whenever you think of preparing some rice dish, make sure you keep the above points in mind!
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