Basic Cooking

Quick tips:

  • Add a pinch of salt to bring out the taste.
  • Add a dash of extra virgin coconut oil, ghee, butter or olive oil to raw rice (i.e. any rice not parboiled) to prevent the rice clumping.
  • For added aroma, add a length of Rampe (Pandanus amaryllifolius) leaf.
  • Store any unused rice in a sealed container.

Evaporation method

One cup of rice - Rinse well, no need to wash like white rice

Heat gently one tablespoon of oil or butter in a heavy base pot

Add red rice, a pinch of salt and stir to coat grains with the oil

Cover with 2 - 2 1/2 cups cold water (Less liquid for firmer texture e.g. salad use)

Bring to a rapid boil and cook for 3-5 minutes until liquid level is near the top of the rice stirring only a few times to promote even cooking

Cover, reduce heat to very low and leave for 15-20 minutes

Check, if all liquid is absorbed, fluff with a fork and serve

 

Rapid boil

Heat a large pot with 8-12 cups of water

Once boiling add a teaspoon of salt and one cup red rice

Stir occasionally and boil for 25 minutes

Test a grain of rice for texture; continue to cook until desired firmness is achieved

Drain and rinse, toss through a little oil of butter if desired

Serve

 

Microwave

½ cup red rice

1½ cups water

1 teaspoon butter or oil

Pinch of salt

Place all ingredients in a large microwave safe container

Cook uncovered on full power for 16 minutes

Most of the liquid will have been absorbed

Cover and leave for 5 - 10 minutes

Fluff with a fork


Rice Cooker

1/2 cup rice per person
Cold water equal to 1.5 times amount of rice
Pinch of salt
1/2 - 1 teaspoon butter/ghee/olive oil

Place all ingredients in rice cooker and leave to cook.
Cooker will switch to "warming" mode once cooked. Switch off cooker or stir occasionally if not serving immediately.
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