HOW TO COOK WHITE RICE/RAW RICE

RAW RICE/WHITE RICE

Par-Boiled Rice - Hydrothermal treatment ( Soaking, Steaming and Drying) is being given to the paddy before milling and that makes the grain partially cooked with the husk remain intact on it. The rice along with the hull/husk is soaked, steam-cooked and then dried. Once the Paddy is dried the hull/husk is removed.  Steaming enables the rice to absorb nutrients and changes the starch.

For a detailed Recipe on HOW TO COOK PAR-BOILED RICE, Click here... 

• Parboiled Rice is sightly dull in colour
• The hydrothermal treatment makes this type of Rice less starchy. 
• It cooks into a firmer, less sticky dish of rice than regular white rice/raw rice.
• It has a low Glycemic Index compared to White Rice/Raw Rice.

RAW RICE/WHITE RICE

     Raw Rice & Par-boiled Rice are the most commonly used varieties of Rice for cooking Rice.  Raw Rice is commonly called as 'Pacharisi' in Tamil, 'Pachari' in Malayalam, 'Pachi Biyyam' in Telugu, 'Akki' in Kannada and as 'Arwa Chawal' in Hindi.  Raw Rice is widely used in South India, as for cooking Rice and for making a wide range of other dishes out of it.  Commonly we can buy two types of Raw Rice from grocery stores in South India.  One is called Maavu Pacharisi which is mainly used for grinding it into a batter for making Idli, Dosa, Adai, Appam etc., & making Rice Flours for Puttu, Idiyappam, Pathiri, etc., & for snacks like Murukku, Seedai, Thattai, Kozhukattai, Achappam, Kuzhalappam, Unniyappam, Ilayada.   Another variety of Raw Rice is Sothu Pacharisi which is used for cooking Rice and Rice dishes like Pongal, Variety Rice.  Most of the households use Raw Rice for cooking Rice and it goes well with most of the Curries, Rasam. Cooked Raw Rice can be converted into a variety of Flavoured Rice Dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, Curd Rice/Thayir Sadham and can also be used to prepare Arisi Paruppu Sadham, Venpongal etc.,  Raw Rice can be used while making Porridges/Kanji/Soups etc.,  
     Raw Rice is the most common variety of Rice used in South East Asian Countries, where rice is a staple.  Whether for cooking it as Rice or converting it into Fried Rice Recipes or into Kuihs, Sweets, Porridges, Desserts etc., Raw Rice is one major Rice Variety used throughout South East Asian Countries. 
     What's a deal cooking a White Rice/Raw Rice?  May be that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought.  It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice,  Sushi Rice, Risotto Rice, Calrose Rice etc., & etc.,
     In general, any variety or type of Rice is cooked in pretty much the same way. They just sometimes vary only with Rice:Water Ratio & cooking time. You can easily adjust the texture of your rice to your liking by adding more or limiting water. My technique to get perfectly cooked rice is 'Trial and Error Method'. Any variety or type of Rice it can be, cooking with your instincts and mainly to suit your preference is the only foolproof method.  Few trial and errors don't matter in the long run of cooking and it is the only way to perfect yourself and find a suitable method of your own which perfectly suits your cooking style.
     Pacharsi/Pachari/Raw Rice is a common rice variety used next to Par-boiled/Puzhungal Arisi in South India.  Rinsing the Rice well before using and traditionally cooking the Rice in a Saucepan or an earthen Pot with a lot of water and then draining off the extra starch is one best method to cook Raw Rice, any type of Rice as a matter of fact.  This old-school method is followed by most of the yesteryear people. This method removes any extra starch from the Rice making it healthier.
     Hectic lifestyle has brought forth easy and less time-consuming methods like cooking the rice in Rice Cooker/Pressure Cooker.  I have tried to give few easy methods to perfectly cook Raw Rice/Pacharisi, generally, I cook Raw Rice in a Rice Cooker or in a Sauce Pan. The other methods are also tried and tested.

For detailed recipes on HOW TO COOK DIFFERENT VARIETIES OF RICE, Click here...

HOW TO BUY AND STORE WHITE RICE/RAW RICE/PACHARISI:

RAW RICE/WHITE RICE

 

• A good quality Older Rice would last longer.
• Buy a long-grained Raw Rice (make sure the pack doesn't contain too many broken pieces).
• Make sure the Rice is free from bugs(Weevils).
• Store it in a clean and dry place in an airtight container free from moist.

HOW TO COOK PERFECT WHITE RICE/RAW RICE

HOW TO COOK WHITE RICE/RAW RICE

FOR PERFECTLY COOKED WHITE RICE/RAW RICE :

• A good brand of Raw Rice will do half of the job.
• The secret of perfectly cooked Raw Rice is getting the right ratio of water to rice. Typically, the instructions on the package call for 11/2 cups Water for every 1 cup of Rice (1:11/2 Cups Rice: Water Ratio), if you like your rice “al dente.”  If you need a bowl of softer rice, add a bit more water. 
• Though it isn't necessary, I would prefer to rinse the rice before cooking. Rinse the rice once or twice, moving your fingers through the rice, until the water runs clear.
• Drain the water.

METHOD:

HOW TO COOK WHITE RICE/RAW RICE IN A SAUCEPAN

• Place the White Rice/Raw Rice in a saucepan big enough to hold the rice and water.
• Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1 Cup of Raw Rice, I use just over 13/4 cups of  Water).
• Keeping the saucepan uncovered, bring the rice to a boil.
• Once the water begins to boil, lower the flame.
• Cover the pot and cook the rice in low flame for about 15-20 minutes.
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN A RICE COOKER

(Rice Water Ratio 1: 11/4 Cups)

• Place 1 Cup of White Rice/Raw Rice in the rice cooker
• Add 11/4 Cup of Water.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave the in warm mode for another 5-10 minutes.
• Allow it to cool for a few minutes.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.
  

HOW TO COOK WHITE RICE/RAW RICE IN A PRESSURE COOKER

(Rice Water Ratio 1: 11/2 Cups)

• Place 1 Cup of White Rice/Raw Rice in a bowl.
• Add 11/2 Cups of Water.
• Place the bowl inside the Pressure Cooker.
• Fix the gasket inside the lid and cover the pressure cooker.
• Begin cooking under pressure over high heat for a Whistle.
• Then lower the flame and cook for 2 more whistles.
• Switch off the flame and wait for the pressure to release.
• Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
• Allow it to cool for a few minutes.
• Fluff up the White Rice/ Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN A MICROWAVE OVEN

(Rice Water Ratio 1: 11/3 Cups)

• Place 1 Cup of White Rice/Raw Rice in a Microwave safe Bowl with cover.
• Add 11/3 Cups of Boiling Water.
• Cover the bowl and cook on Micropower High for 10-12 minutes.
• Remove from the Microwave and leave it aside for a few minutes to cool down.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN A STEAMER

(Rice Water Ratio 1: 1 Cups)

• Fit a rack or steaming trivet into a pot or a steamer large enough to accommodate the bowl.
• Pour about an inch of water into the pot or a steamer. 
• Place 1 Cup of White Rice/Raw Rice in a bowl on the rack (it shouldn’t touch the water in the pot),
• Pour 1 Cup of Water to the Rice.
• Cover the pot or steamer, and bring the water in the steamer to a boil in high flame. 
• As soon as the water in the pot begins to boil, set a timer for 25 minutes and reduce the heat.
• When the timer goes off, switch off the flames and take the pot off the heat.
• Use tongs or a hot pad to remove the hot bowl from the pot.
• Leave it aside for a few minutes to cool down.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN AN ELECTRONIC STEAMER

(Rice Water Ratio 1: 1 Cups)

• If using an electric steamer, fill the steamer's water reservoir to the "max" line.
• Place 1 cup of White Rice/Raw Rice and 1 Cup of Water in a bowl.
• If your steamer has multi-level,  place the rice bowl at the lowest level.
• Cover the rice bowl.
• Turn on the steamer and set the timing for 20-25 minutes.
• Once it's cooked remove the rice bowl from the steamer and allow it to cool down for a few minutes.
• Fluff up the White Rice/Raw Rice before serving.

NOTES :

• The amount of water needed can vary depending on the type of White Rice/Raw Rice. The new crop needs less water compared to the old rice.
• Cooking Raw Rice in a rice cooker is equally tricky & easy. If you get the knack of it then it's really easy. Try cooking as per the ratio mentioned in directions of the Rice Cooker manual. Adjust the water until you get a perfectly cooked Raw Rice.  Few trial and errors don't matter.
• I get perfectly cooked White Rice/Raw Rice at 1:11/4 ratio in Rice cooker.
• Use your preferred method to cook White Rice/Raw Rice.
• Cold or @room temperature Raw Rice suits well for making Fried Rice & Variety Rice dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, etc.,
• While making Curd/Thayir Sadham mash the cooked Raw Rice when it is warm and then prepare Curd Rice.
• I haven't yet tried the traditional bamboo steamers for steam cooking Raw Rice/Jasmine Rice.  
• If you do not have a steamer, a large wok or a pan with a lid will do the job.
• Fill the wok or pan with water, set a rack inside the wok to place the rice bowl and close the lid.