Traditional Rice Cooking Methods and Utensils
Rice is cooked by heating in boiling water or steam, or a combination (boiling until water evaporates, then continuing in steam generated by continued heating). It absorbs a great deal of water in the process, expanding its volume and using up the cooking water. The moisture and heat gelatinize and soften the starch granules in the rice. The cooking time for raw rice (not parboiled beforehand) ranges from about 15 minutes and up, depending upon the type and freshness of rice, method, and desired result (from separate grains to disintegrated porridge).
- boiling: long grain rice, e.g., basmati rice, Thai jasmine rice: boiling pan
- steaming: long grain rice, ibid: steamer, e.g., Mushiki (zhēng lóng)
- absorption method with boiling: Japanese rice, e.g., Calrose rice: Asian traditional rice cooker on hearth, i.e., 釜
- absorption method with oven: e.g., Paella, pilaf: paella pan
- absorption method with stirring: e.g., Risotto: risotto pan
- slow cooking: e.g., porridge: porridge pot
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