Quick tips:
Evaporation methodOne 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 boilHeat 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
Microwave½ 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 Cooker1/2 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. |