METHODS OF COOKING RICE Rice Cooker Method - These are another

variation on steaming and simmering

Grain products can be cooked in a
methods. This method produces a
steam-jacketed kettle or a steamer. They
consistent product by employing a
can even be prepared in a heavy kettle
thermostat and timer that cooks the rice
on the range. Simmering is the most
at a simmer for precisely the right amount
popular culinary technique in cooking
of time.
grains.
Pilaf Method - This is characterized by the
use of a flavored liquid (usually stock)
and the addition of aromatic
ingredients. Rice is sauteed first which
gives flavour to the rice. It also helps keep
the grains separate and less sticky.

Risotto Method - This is a method of

cooking rice in Italy. It begins by sweating
aromatics in fat then rice is added and
the hot seasoned liquid is continually
added in small amounts until the rice is
Preparation and Cooking Methods of fully cooked.. The dish is finished with
Grain butter and cheese.
Absorption Method - This is the best
method for retaining nutrients in rice. In
this method, you cook the rice with an
equal or slightly greater volume of water
then cooked over low heat until the rice
has absorbed all of the water.

Boiling Method - It is the simplest method

of preparation and sometimes referred
to as the " pasta method". This method
produces tender grains of rice that
completely separates are not sticky and
can be used in garnishes, soups, and
salads.

Steaming and Simmering Methods -

Unlike boiling, the simmering and
steaming methods use a measured
amount of liquid to ensure the proper
texture of the finished product. A specific
ratio of liquid is combined with one part
of grains, covered and gently brought to
a simmer.