Ok, hands up, who knows how to cook rice properly?
Whether it’s the burnt layer stuck to the bottom of a pan which takes forever to clean, to a watery splodge that looks more like semolina, even the best of us (including chefs) have encountered just some of these common consequences of trying to make the perfect rice
Granted, we’re not saying it’s more important than ending poverty, finding a cure for cancer or striving for world peace (obviously it’s not), but it’s one of those things which should be simple, after all it’s just about grains and water right, and yet so many people still come unstuck, unlike your best pan!
Do you wash the rice first before cooking? What is the rice to water ratio? How long should you boil it for? Lid on or off during cooking? Should you stir during cooking?
Phew! And trust me there are plenty more questions where they came from!
Rice is obviously a staple in Chinese food, which we are looking at in our blogs throughout February and there’s a common belief that cooking Chinese food is really tricky.
It’s actually not as hard as you think, so beginning with rice, here are five chef hacks to get you started down the road to Chinese food culinary greatness.
Perfect rice
- Always use the ratio 2/1
- Measure any kind of cup of rice then add two of the same cups of water.
- Bring to the boil then simmer till the water has evaporated then, place a tea towel over the pan and leave. The residual steam will make perfect rice.
- Use a fork to fluff up.
Perfect Fried Rice
- Use the above recipe for rice. Chill for 24 hours, then in a bowl mix in some oil to the rice.
- Then beat some eggs cook in a wok with very hot oil, then stir fry in your rice moving constantly to stop it from sticking.
Perfect wok and oil temperature for deep frying
- When heating up your oil in a wok, add a slice of potato or onion and when the edges start to bubble and fry you know you have the perfect temperature.
Less ginger waste
- As Chinese cooking uses a lot of ginger and it’s not easy to peel, get the most out of it by using a spoon to scrape the skin off, it’s a lot easier and less wasteful.
Starches at the end
- When mixing in cornflour to thicken your sauces make sure you mix with a little water and always add at the end, that way it mixes in properly and you avoid getting lumps.
About Chris Brown
Sous Chef of SK Foods.
Your food. Our Passion.
