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Ming
Tsai on Rice
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cooking
for health | ||||
| Throughout Asia,
rice is the most important item in the daily diet. It is one of the oldest
grains in the world and provides nourishment to more than half the world's
population. Even with thousands of rice varieties already present,
agricultural scientists are always working to produce new and higher
yielding strains of rice. It is said that the average Asian has the ability to pick out the particular type, just by smelling a cooked dish of rice. In each Asian country, different types of rice are desired depending on the particular features; fluffy and dry in India and Pakistan, dry and separate in Thailand and Vietnam and medium or short grain, that is not dry and fluffy, in China and Japan. A big point a contention is whether or not the rice should be washed before cooking. Among Asians, there will never be agreement. Some prefer washing the rice many times and then leaving it to soak for a while, while others insist that washing the rice removes the vitamins and nutrients that are left after the milling process. Though each recipe may give specific instructions, the following proportions are good to keep in mind. Long grain rice: 2 cups water for the 1st cup of rice, 1 1/2 cups of water for each additional cup of rice. 1 cup rice : 2 cups water 2 cups rice : 3 1/2 cups water 3 cups rice : 5 cups waster Short or medium grain rice: 1 1/2 cups water for the first cup of rice and 1 cup water for each additional cup of rice. 1 cup rice : 1 1/2 cups water 2 cups rice : 2 1/2 cups water 3 cups rice : 3 1/2 cups water Bring rice and water to a bubbling boil over high heat, then turn down the heat as low as it will go, cover pan tightly and cook for 20 minutes. Remove from heat, uncover pan and let steam escape for a few minutes before fluffing with a fork. |
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