what are the scientific principals of cooking rice?

Answer 1

Erm... how much rice are you cooking??

This is my theory, works wonderfully when cooking for 1 or 2!

I use 1-1.5 dl of rice per person (that's about a small teamug). Then take the EXACTLY twice that about of water. Bring it to boil (on a fairly high heat) and as soon as it's boiling properly, pour in the rice. Give it a stir so that the rice is all separated. It should have stopped bubbling when you poured in the rice. Now - as soon as you see tiny bubbles coming up; Stir the rice, lower the gas to as low as it can go without going off, put a lid on the pan and LEAVE IT THE HELL ALONE for 10 minutes. Don't lift the lid, don't stir it, dont even look at it.

After pretty much 10 minutes exactly take the lid off and you have perfect rice!! If there's any water left or it still feels a bit hard, stir it and leave it for another minute. That is hardly ever needed tho.

Good luck!

Answer 2

I'm not sure what you mean by "scientific principles." There are many many different kinds of rice but the principle behind cooking them is basically the same. Never wash or rinse rice; you are washing away nutrients. Place rice in a heavy pot with (usually) double the amount of water, i.e. one cup rice, two cups water. Cover, bring to a boil, then reduce heat as low as possible and simmer for the required amount of time. Some rice is done in 10 minutes; brown rice takes 45-50 minutes. Turn off heat, remove cover, place a cloth over the pan to allow steam to escape for 5 minutes. Fluff with a fork and serve!

Answer 3

2 cups of water to every cup of rice

but keep tasting a few grains then you will know if its cooked

Answer 4

duno

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