Hundreds of rice varieties are grown throughout the world. All can be categorized as long, medium or short grain. Small as it is, it is ranked as the major food in many Asian countries. People have been accustomed eating this kind of food and try many ways for cooking rice to obtain different flavor.
It seems that everyone has a different way of cooking rice. Here are a few of the approaches I have been told from my friends. The first one: bring a large pan of water to a rolling boil. Add the rice and stir for while. After seven minutes, drain the water off using the pan lid. Leave for another seven minutes with the lid on, then cook the rice for 15 minutes. When the light goes off wait for five more minutes, then serve.
Another efficient way of cooking rice I found is to cook rice on a stove. It takes about 35 minutes. This method works for both short grain and long grain rice. Here are the instructions: to begin with, put the rice and water together in a pot with a lid and in general, use the ratio of 1.5 cups water to 1 cup rice. Set the heat to maximum, and bring the rice with water to a boil uncovered. Then put the lid on the pot, and reduce the heat to simmer for 20 minutes. If your lid has a steam valve, keep it closed. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. I prefer my rice to be slightly chewy, not too mushy, so I usually remove the lid after 10 minutes at once.
Many cooks favor the absorption method for cooking rice. Measure the rice by volume in a measuring jug allowing about 65ml per person. Stir in about double the amount of liquid and simmer in a covered saucepan for about 15 minutes. Remember not try to stir the rice while it is boiling. Remove the pan from the heat and place a clean tea towel under the lid for five minutes to help absorb the steam and keep the grains separate. Fluff up the rice with a fork before serving.
As for the time of cooking rice, it varies according to the specific shape and variety, the age of the grain, the degree of processing or pearling, and the type of dish in which it is being used. The best advice is to follow recipe instructions or the method on the packet. In addition, cold, cooked rice can be thrown into salads or soups, or used to stuff vegetables such as peppers or aborigines. One thing that should be always kept in mind: cooked rice that is left standing around can cause food poisoning. If you are cooking rice in advance, then cool it down as quickly as possible ideally within one hour, and then store in the fridge for no more than a day.