Whether you need cooked rice to use as a bed of carbs for fried rice or you’re making bibimbap, you might be intimidated by the prospect of cooking perfect rice. Well, this is the easiest way I cook my long grain rice, and how I store it for short and long term use.
Simple, perfect, long grain rice
How to cook and store long grain rice
Equipment
- Heavy bottomed pot with a tight lid
- A kitchen towel
Ingredients
- 300 grams basmati rice or jasmine
- 558 ml water
- 1 pinch of salt
Instructions
- Rinse the rice 3-4 times or until the water runs clear
- Place the rice along with the salt and water in a heavy bottomed sauce pan and bring to a boil on high heat
- Keep it boiling for 1 minute then turn the heat off, place a kitchen towel over the pot and place the tight fitting lid on topSet a timer for 15 minutes
- After the time has elapsed, use a fork to test the doneness of the rice, if it's not done yet cover it back and leave it for an additional 3-4 minutes
- Transfer the rice on a wide plate and spread it to allow moisture and steam to escape.Use after cooking or let it cool off for 10-20min then transfer in an airtight container ig you plan on eating it in the next 24 hours, if not then place it in a freezer-safe bag in the freezer.
How to use frozen rice
- Either add it directly in a dish you're cooking of it uses liquid.
- Or place in an microwave-safe dish with a lid and cook on high for 2 minutes.
Goes well with
Healthy Low Calorie KIMCHI Fried Rice
A healthier, low calorie alternative for kimchi fried rice without any downgrade in flavor
Check out this recipe
Did you make this recipe?
I’d love to hear how it turned out! Leave a comment below, or tag me with @solozaurcooking on Instagram and hashtag it #solozaurcookin.