Rice is among the most useful foods out there. Usually grown in Asia due to a humid climate, these grains are an obligatory element in a lot of meals for their numerous benefits. However, even if you don’t have the best Asian rice cooker, you can get beneficial nutrients.
But why is rice good for us? It is rich in carbohydrates, which is the primary source for fueling our bodies, but it’s also rich in magnesium, selenium, vitamin B, and fiber. Additionally, the antioxidant features of rice can prevent many chronic diseases and illnesses.
Here, we’ll shortly compare various rice types and how they behave with different cooking methods, including boiling or steaming, stovetop, or using a rice cooker.
Rice varieties can act in a different way when used with certain cooking methods, and the physicochemical features can vary depending on the chosen cooking method. Even though there are numerous rice varieties, some of the most common ones are Ciherang and Ciliwung rice.
With different rice types, the physical characteristics of all rice varieties can be altered, including the texture, color, and moisture content. Also, each method needs a different time to achieve the optimal cooked result.
So, the cooking method is the deciding element when it comes to the hardness or tenderness of the cooked rice. It doesn’t depend on rice variety and whether the rice has a longer or shorter grain. So picking the right cooking method is the key to alter the texture of the cooked rice.
Another important physical feature of cooked rice is the color. Like the texture, rice variety has little to no significance in the final color result, while the cooking method plays the central role in discerning various cooked rice colors.
However, any rice variety’s chemical nutrients tend to be more or less the same regardless of the chosen cooking method.
The stovetop method is the oldest and traditional method of rice cooking. First, the rice needs to be cleared from dirt or any other objects that might slide among rice grains. The rice needs to be adequately washed until the water becomes transparent, meaning the rice is cleaned from all the dirt.
Next, the rice needs to be drained from the excess water, approximately for around two or three minutes, depending on the amount of rice prepared. After that, the rice is prepped and ready to be cooked.
The rice is cooked in a covered pot on the stovetop by adding a bit of water and letting it boil. By stirring the rice from time to time and cooking the rice on medium heat, this method requires around ten minutes to get the final result of cooked rice.
The rice cooked with the stovetop method delivers the least white rice results out of the three cooking methods, but the tenderest and softest rice texture.
Boiling and Steaming Method
For the boiling and steaming method, the rice preparation method is entirely identical. So, first, the rice is cleared out, washed with clean water, and finally drained. Again, after these three steps, the rice is ready.
The boiling and steaming methods are very similar to stovetop cooking, with small tweaks in the final steps. First, the water is added to the covered pot of rice and let to boil. Only after boiling for around five minutes is the heat lowered. During this process, it’s important to stir the rice to absorb all the boiling water as quickly as possible.
After boiling for five minutes, the rice is transferred to the steamer and steamed for five minutes.
Cooking the rice with the boiling and steaming method delivered the medium color results out of three, but the texture proved to be of the highest value.
Rice Cooker Method
The rice cooker method is the most contemporary and probably the most efficient one. The rice preparation steps are the same.
After the preparation, rice only needs to be put into the rice cooker with some water. With the lid closed and the thermostat set, the rice cooker automatically starts cooking the rice. With this device, you don’t have to worry about burning your rice and constantly stirring it, as the rice cooker cooks equally from all sides.
Additionally, if you want to achieve cooked rice with the lightest color, then the rice cooker is the best option to go with.
To sum it up, different rice cooking methods deliver different results. Even though chemical features aren’t affected considerably, some physical properties can endure a couple of changes. Two of the most important physical properties of any cooked rice are the texture and color, so depending on your preferences, here you’ll find the rice cooking method that fits your taste the best.