The Right Way Cooking Rice

The easiest way to make rice well every time is to use a rice cooker. If you don't have one, or don't want one, though, here's a no-fail recipe for rice that one of my grandmothers taught my mother, who taught me. This one, I use mainly for seasoned rice dishes because things can be added to it before boiling, or broth (a plain soup) can be used in place of water.

This is for 4 substantial servings (4 rice bowls).

You will need:

1 large saucepan, or a short pot.

2 cups of white rice, preferably persian, glutinous, or converted, depending on how sticky you like it.

2 tablespoons of butter, margarine, rendered fat, or vegetable oil.

water or broth as needed (usually 3 to 3.5 cups)

salt to taste

Directions:

1.Put the rice in the bottom of the saucepan, and wash it thoroughly by rinsing, and then pouring off the cloudy water. Repeat until you

can recognize grains of rice through the water, and then pour this last rinse out.

2.Put your middle finger in the saucepan until it touches the bottom, and put in water or broth until the level reaches the second line of your finger.

3.Add your salt and oil.

4.Place on the stove, and cover loosely, which means there should be a centimeter of space between the side of the cover and the edge of the pot or saucepan.

5.Turn on the stove at medium/low heat, and leave it alone for about 20 minutes.

6.Check to see if it's done, and if not, come back every 5 minutes.

7.If you need to check, and can't tell from looking at the top, stick a spoon in the middle, and push gently to the side to see if there is any water left. If there is, then move the rice back to cover the hole. Try not to touch it too much.

8.If you run out of water before the rice is the level of softness you want, in the well you make in it for checking, just pour a quarter cup of hot water to the middle, and move the rice back over to cover the water.

9.When it's done, turn off the heat, and cover the rice completely, and let it sit for 5 minutes.

10.Stir, and then serve.

Then, there is the other absolute sure-fire way that my other grandmother taught me. This is how I cook rice when I want it somewhat plain.

You will need:

However much rice you want up to 5 cups.

A pot of water, salted, with about a tablespoon of oil

A strainer

A large bowl

Directions:

1.Set the pot of oiled and salted water on high heat.

2.In a large bowl, rinse the rice repeatedly, until the water is somewhat clear.

3.Drain as much water as you can from the rice, and then wait 'til your water on the stove boils.

4.When the water reaches a fast, rolling boil, gently pour in the rice.

5.Stir to make sure the rice doesn't stick together, and then wait.

6.Occasionally stir the rice, and after 10 minutes, check to see if it's done.

7.Check every two minutes after that, and when it's as soft as you like, turn off the heat and then pour the contents of the pot into a strainer.

8.Shake the strainer a bit, to get out as much excess water as possible, and then return the rice to the now empty pot.

9.Season to taste, and then serve.

Rice cooked this way can also be used for rice balls, unless it is parboiled rice. Parboiled rice should never be used if you prefer it sticky on its own, but is the best to use when making the deep fried breaded rice balls.

More Rice Tips

For golden coloured rice, stir a teaspoon of turmeric into the water before the rice begins to cook.

Seasoning blocks or bouillon give a nice flavor to rice. It will need to be stirred after cooking to evenly distribute it though.

Use leftover rice to make fried rice. It can also be used to add a bit of starch to a meatloaf in place of bread crumbs.

Never let cooked rice sit out for more than a couple of hours without keeping it very hot. Rice turns very quickly. To serve it at parties that may last awhile, but keep it from burning at the bottom, put it in a pan atop a pan of water that is over a tea light or other warmer. To cool it off quickly before it turns after a meal, transfer it from the pot to smaller containers.

If you are on a salt restricted diet but don't like your rice too sweet, use a couple of dashes of pepper and salt free chicken broth to enhance the taste.

By Niki Singleton

Fried Rice for The Campers

We all do it. We're planning our family camping trip, and the only food on the list are things we can poke on a stick to hold over the fire. Well, that's ok if you're 10 years old, but camping doesn't have to be quite so predictable.

Part of the fun and charm of roughing it in the great outdoors is the food, however, you don't have to be 'all-out' pioneers. There are some really delicious and 'fun' camping recipes that incorporate the conveniences of this century that everyone should include in their camping preparations.

If you have a reliable cast iron skillet and Dutch oven, you can create wonderful campfire food for your family and friends to enjoy on your next trip. Add some other clever cast iron utensils, such as a pie or sandwich iron, and then the real fun begins. You can cook up pies, pizzas and more.

Here are a few simple, yet delicious, camping recipes that you're sure to love.

Fried Rice for Campers

1 pk Precooked rice
2 c Boiling water
1 cn Spam -diced
1 Envelope fried rice-seasoning mix

Place rice in small bowl; pour boiling water over. Cover and let stand 5 minutes. Fluff with a fork. Mix in Spam and seasoning mix. Transfer mixture to medium skillet. Cook over medium heat 5 minutes, stirring often.

Have fun this summer on your next family camping trip. Remember to find quality, affordable cast iron cooking utensils made for camping and home use. Create a memorable campfire meal - There's more to camping than roasted weenies on a stick! Enjoy!

Indonesian Most Popular Fried Rice

Here are the list of Indonesian most popular fried rice:

Nasi Goreng Pete ( Parkia speciosa fried rice )
Like usual indonesian fried rice, then add some Parkia speciosa (petai). This kind of vegetables will make the fried rice has more flavor but sometimes people do not like this vegetables because of its strong flavor and aroma.

Nasi Goreng Kambing ( Lamb fried rice )
Lamb has unique flavor and rougher in texture also contains more cholesterol, but its yummy meat...The strong flavor make this ingredients mix with the fried rice. Tips: use only a little oil when cook this fried rice, because the lamb itself has a lot of grease.

Nasi Goreng Telor Ceplok ( Fried Rice with egg )
Just like ordinary fried rice then add with fried egg.

Indonesian Fried Rice

In Indonesia, Fried rice dish is the common thing that you will find in many places. From the fine dining restaurants until the street-side kiosk. Because of most Indonesian people eat rice for their main carbohydrate supplies so there are so many varieties of fried rice here. In Indonesia, fried rice is also called "nasi goreng".

The history of Indonesian fried rice is come from The Indonesian cook that worked in Hindian government (1745 - 1945), in a dinner time, the government missed out its rice supplied and only left leftover rice and a little ingredients. Then the cook proceed the leftover rice for making its edible and taster. Suprisingly the dishes came with a good taste and flavor and became the popular dish in the Hindian government.

In Indonesia, fried rice is cooked with many ingredients such as: chopped garlic, sliced chili, dried prawn paste (terasi), seasoning, soy sauce, oyster sauce then cooked in a hot wok then served with fried chicken, satay (grilled cube beef), sunny side up and pickles. Indonesian style fried rice colored brown and its different from the chinese style which has the color whiter. Its because Indonesian fried rice use doy sauce to make it sweet and tangy taste. Sometimes the cook add some lamb meat and its called "Nasi Goreng Kambing" and its the popular dish of fried rice here. In Jakarta there is a cook who can sell his lamb fried rice for more than 1000 plate a day. However, fried rice is became Indonesian traditional dishes nowadays.

7 Steps for a Perfect Wok

A wok can last a lifetime with the proper care. This includes occasionally seasoning it, as well as properly storing it. Luckily, both are very easy to do and can be done in just a few minutes. Follow this step-by-step guide that will teach you one of the steps of proper wok care - seasoning it and will help you make great fried rice.

It’s important that you do NOT follow these instructions for a wok with a non-stick coating. Following these instructions will damage the non-stick coating.

Seasoning a Wok

1. Rinse the wok in hot water and some heavy duty soap (e.g. kitchen cleaner or comet).

2. Place the wok on the stove over a high heat.

3. Heat the wok until the bottom of the wok becomes a dark bluish color (about twenty minutes). Rotate the wok on its side and burn similarly until entire wok is dark bluish.

4. Cool down wok until room temperature.

5. Fold a paper towel, and soak it with cooking oil (such as peanut or corn oil).

6. Spread the oil all over the inside of the wok. Make sure to completely cover the interior of the wok with oil. The wok will now be ready to use.

In the beginning, you will need to season the wok very frequently, after every use is best. When the food begins to stick to the surface of the wok, it may be time to re-season your wok. Eventually, a thin layer of oil will begin to permanently set into the wok. After this happens, you will not really have to worry too much about seasoning it again. From time to time the seasonings on the surface of the wok will be depleted, and it will be necessary to re-season the wok.

Both seasoning and storing your wok are important in keeping your wok in excellent shape. If you happen to get a little rust on it, don’t worry about it too much. Try to lightly brush it away, but, otherwise, just re-season the wok and continue using it. Other than that, use your wok often to develop a tasty seasoning on it to enhance your flavors.

by: Ala Luke

Amazingly Delicious Fried Rice

This fried rice is much faster and easier than it looks, but you have to follow the directions carefully. When you start your actual cooking, the rice should be cold, so for the best results, make the rice the night before and freeze it.
Ingredients:

* 3 green onions, chopped fine
* 1 handful (about 1 cup) bean sprouts
* 1 slice fresh ginger, trimmed, minced, and crushed
* 3 tablespoons precooked meat, chopped fine*
* 1 tablespoon peanut oil
* 3 dashes sesame oil
* 1 tablespoon soy sauce
* 1 teaspoon oyster sauce
* 1/2 teaspoon monosodium glutamate**
* dash pepper
* 2 cups cooked cold white rice
* 1 egg

*The meat can be hamburger, ham, shrimp or other seafood, leftover chops or roast (beef, pork, veal, lamb), any combination of the above, or whatever you might happen to have on hand.

**Don't worry; there's absolutely nothing wrong with MSG! Anything you may have heard or been led to believe to the contrary is a satanic/Communist/Big Brother/space alien conspiracy!
Prep Work:

1. At least three hours before you begin making the fried rice, and preferably the night before, measure out two cups of rice and cook. Store it in a large, covered bowl overnight in the refrigerator or at least three hours in the freezer.
2. Wash and pick over the bean sprouts to get all the ugly bits out. Place in strainer and scald with boiling water. Immediately place under a stream of cold water. Cool thoroughly and drain well.
3. While the bean sprouts are draining, chop the green onions fine. Trim, mince, and crush the ginger. If you haven't already chopped the meat, chop it now.
4. Measure and mix the two kinds of oil.
5. Measure and mix the soy sauce, oyster sauce, MSG, and pepper.
6. Beat the egg lightly.
7. Loosen the rice with a fork until all the grains have been separated completely. (Stick the fork under cold running water after every three to four pokes into the rice and it'll cut your labor by half.)

The Actual Cooking:

1. Preheat the wok on high heat.
2. Add the oil and continue to heat. Be careful, now — don't let the oil burn!
3. Add the egg, scrambling and shredding it continuously with a fork.
4. Add the sprouts, onion, meat, and ginger, and stir-fry until most of the liquid is gone.
5. Add the rice, and stir-fry until the rice begins to brown.
6. Add the soy sauce, oyster sauce, MSG, and pepper.
7. Stir-fry until everything is thoroughly mixed and the entire contents of the wok are steaming.

Wok Up

The reasons that restaurant-made fried rice has that smoky flavor is the high temperatures and the seasoned carbon steel woks that we use. Once you get stirring the rice around, keeping a low temperature won't help much. The soy sauce (if you're using any) will make the rice wet instead of caramelizing and the rice too will not get heated all the way through. Moreover, Cold Oil, a layer of oil on a hot surface will dance around merrily and form a non-stick coating. If the wok is not hot enough, your rice grains will start sticking everywhere.
Some chefs stir the rice in a wok without spatula for making every single rice grains has the same taste and flavor for every added ingredients, but if you cant do that, you can still use iron spatula to stir the rice, make sure you do not stamp hard to its rice. A good fried rice is not messy rice. You must keep stirring to avoid the rice sticking to the wok and burning.
Many woks have been westernized e.g. the electric woks. Your best bet is an iron or
stainless steel wok. Never wash your wok with soap and always oil it before storing it away. The generous size and scooped-bowl sides of the wok allow you to toss and turn the rice and ingredients with wild abandon – without having to worry that you’ll end up with rice all over your kitchen floor. If, however, you’re lacking in the wok department, you can make do with a nice big skillet or sauté pan. The key is size: you’ll want the pan to be capacious enough to accommodate all your ingredients, and still give you enough room to stir-fry things up.
If you use a wok at high heat, your fried rice may burn. To prevent this, keep stirring rigorously and turn the fried rice from bottom upwards or turn the heat down.

Best Rice for Fried Rice

The key for making a good fried rice is the rice. What kind of rice should we use and how to cook it?
Type
Choose the long grain white rice such as: Basmati and Jasmine rice.Some long grain rice has softer cooking texture, similar in texture to short grain rice. Basmati and Jasmine rice is the best type. Their texture are soft and sticky for new crop, very similar to soft short grain rice in term of texture. Rice will tend to be more loose and separated when it turn old crop with texture is a little more chewy, ideal for making the fried rice.

How to Cook
You can't make fried rice with freshly cooked rice. The best rice to use is leftover rice that's been lying in the fridge for at least a day. This will turn the grains firm and get rid of the excess moisture. They will also be much easier to separate. If you cook with freshly-made rice, all you will get is "fried mush" instead of fried rice. Okay, first boil the rice with medium water, medium heat and short cooking time. After parcooked, steamed the rice with a steamer, then chill in a room temperature. Store it in a large, covered bowl overnight in the refrigerator or at least three hours in the freezer. If you can't wait a day to eat fried rice, at least let the rice cool for a few hours in an airy spot.If you are ready to make the fried rice, loosen the rice with a fork until all the grains have been separated completely. Dont forget to stick the fork under cold running water after every three to four pokes into the rice.

Fried Rice History

Fried rice (Simplified Chinese: 炒饭; Traditional Chinese: 炒飯; Pinyin: chǎofàn) is a popular component of Chinese cuisine and, by extension, various other forms of Asian cuisine. The fried rice originated as a home made dish from China, made from cold leftover rice fried with other leftover ingredients. Fried rice is sometimes served as the penultimate dish in Chinese banquets (just before dessert).

There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangchow (Yangzhou) and Fukien (Fujian) fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own fried rice's varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'.

Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at fast-food stands. The most common form is a basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat (usually pork or chicken, sometimes beef or shrimp) added at the customer's discretion. Fried rice is also seen in other American Asian restaurants, even in cuisines where there is no native tradition of the dish such as the Caribbean.

Fried rice is usually made from rice which has already been cooked by steaming. The wok is heated until it starts smoking, with some oil. Rice is stirred quickly and uniformly to prevent burning, and to coat the rice grains with oil to prevent sticking. After 1-2 minutes the rice is flavored to taste and stirred throughly, then the other ingredients are added.