Are you an Employer?    Attract the Best Candidates with Smart Job Postings!
Search Chef Resumes
The Largest Collection of Jobs on Earth | ChefCrossing
Need Help? Call (800) 680-7345  

Job Seeker Login   Employer Login 

Job Seekers? Try it Now  

CHEF Jobs, Jobs in CHEF - ChefCrossing.com
Search Chef Jobs
Browse Chef Jobs
Post Chef Jobs
Attention Employers - Only Hound Posts Your Jobs to Over 200+ Other Job Sites. TRY IT FREE!
Chef Jobs >> Chef Articles >> Chef Career Feature >> Some Different Ideas for Cooking Rice
  • Chef Career Feature

Some Different Ideas for Cooking Rice


Printable Version PDF Version Email to a Friend
Summary: Rice doesn't have to be boring. Here are seven useful ideas for new ways to cook rice. Try them and see.

Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.

The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.

Steamed rice.
Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

Boiled rice (japanese method).
Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.

Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.

Rice with fig sauce.
Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.

Orange rice.
Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.

Rice with raisins.
Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.

Rice with peaches.
Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.

Browned rice.
Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.


If this article has helped you in some way, will you say thanks by sharing it through a share, like, a link, or an email to someone you think would appreciate the reference.




Facebook comments:

Comments

Comment not found for this article.
add comments

Related articles

 Lavender Essential Oil - Recipe Ideas For The Handmade Cosmetic Crafter
 Cake Decorating Ideas For All Occasions
 Ideas for a Banquet Chef
 Rice Cooking Basics with Almond Rice Recipe

We Want to Show You Every Chef Job Opening Out There

As someone who is drawn to structure and order, you deserve a job site that is detail oriented and that carefully observes every restaurant, hotel and hospitality career page (and every other job site) and organizes all of these jobs in a well structured way in one place.

As a stable, considerate, unbiased and hard-working job-opening research company, we look out for your needs by showing you a large, rich collection of every chef job we can find on the Internet.

Because we take our responsibility to you extremely seriously, we do not accept any money from advertisers for job postings so that we can provide you with unbiased research about every job opening.

We are service-oriented and give you the hands-on tools so you can see your career options in an ordered, structured and complete manner.
Tell us where to send your access instructions:

Your Email:     
2013 Most Influential Chef Recruiter Rankings
arrow 600+ prestigious recruiters across America ranked
arrow 60+ industries and professions scrutinized
arrow Comprehensive updated candid report
Get the ranking
total jobs
on EmploymentCrossing
4,551,058
new jobs this week
on ChefCrossing
11,723
job type count
on ChefCrossing
(28,820)
(28,820)
(28,820)
(24,289)
(24,287)
(4,257)
(4,133)
top 5 job searches
jobs near you
International jobs
Work at home jobs
UK jobs
Canada jobs
New search feature using US map. click here

Looking for a new chef job in your city? click here
today's featured job
Garde Manger Cook III
United States-FL-Boca Raton

Garde Manger Cook III','KIC014MP','501 East Camino Real','','Boca Raton','33432','!*!A Cook II with Waldorf Astoria Hotels and Resorts is responsib...


CHEF Click to Apply for - ChefCrossing.com
job search tip
Job Search myth: Good things come to those who wait. Probably not. Good things come to those who initiate. Don't sit around and expect a job to come to you. Make it happen- now!

Your privacy is guaranteed. We will never give out, lease, or sell your personal information.