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Three Methods for Cooking Rice

Appears in

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

There are many different methods of cooking rice. Some rices are best cooked in large amounts of water, others are better steamed, and still others are best absorption-cooked in an exact amount of water. Some rices do well with several different methods, others do not. Some of the differences in cooking technique are a matter of culture and taste, but many are dictated or at least strongly determined by the characteristics of the individual rice variety. (For a more detailed description.)

We provide instructions for the method most appropriate to the particular rice in the chapter in which it appears. Where more than one method works well, the others are given as options. What follows is a general discussion of rice cooking techniques with some explanation of why a particular method works the way it does.

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