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Cooking of the Rice
Rice cooked to perfection, with a soft and light texture, ideal for accompanying any main dish and adaptable to different portions according to needs.
technique
rice
boiled
main dish
traditional
Ingredients
Servings:
4

Ingredients

  • quantity rice/person
  • 100 grams/person
  • 80 grams/person
  • 70 g/person

Ingredients

  • Cooking time
  • 16-17 minutes - It is very delicate regarding the cooking time, it cannot be exceeded
  • 18 minutes
  • 20 minutes - Great resistance to cooking, can withstand 2-3 minutes of overcooking without deteriorating
  • 40 minutes - Requires high cooking times
  • - Great resistance to cooking
  • - High resistance to cooking
Step-by-step Guide

Boiled Rice Chinese Style 1 pc 1 pc

  • Rinse the rice well with cold water until the water runs clear, to remove excess starch.
  • In a large pot, add the rice and water at a 1:1.5 ratio. Bring the water to a boil over high heat.
  • Once the water starts boiling, cover the pot and reduce the heat to low. Cook for 15 minutes without uncovering the pot.
  • After 15 minutes, turn off the heat and let the rice rest for 5 minutes, still covered, to finish cooking with the steam.

Rice Varieties Cooking Times

  • Senia and bahía rice require a cooking time of 16 to 17 minutes, maintaining a creamy and smooth texture.
  • This type of rice is very delicate concerning the cooking time; it is important not to exceed the recommended minutes to prevent it from becoming overcooked.

Bomba 18 minutes

  • Boil the Balilla X Sollana rice for 20 minutes. This type of rice does not have as much flavor absorption capacity as Calasparra, but it has great resistance to cooking. It resembles Bomba rice, as it can withstand 2 to 3 extra minutes of cooking without deteriorating. It is more economical because it offers a better yield per hectare of cultivation.

Whole 40 Minutes

  • It requires a long cooking time, around 40 minutes, to ensure that the grains are well-cooked with a pleasant texture.
  • Basmati rice has a delicate, floral aroma that is enhanced through the cooking process; it is preferably cooked with a water ratio of 1 part rice to 1.5 parts water to preserve this fragrance.
  • It has great resistance to cooking, making it ideal for dishes that require the rice to maintain its shape after being cooked.
  • Parboiled rice is suitable for salads, as it maintains its consistency and doesn’t disintegrate easily; cook it on low heat for about 20 minutes to achieve the ideal texture.
  • Stewing rice has high resistance to cooking, making it excellent for recipes where the rice is cooked for long periods, such as stews or spoon dishes.

Wild, Actually Not a Rice

  • Rinse the wild rice under cold water for a couple of minutes to remove any impurities and excess starch.
  • Bring a large pot of water with a bit of salt to a boil, then add the rice. Cook over medium heat for about 45 minutes or until the grains are tender.
  • Drain the cooked rice using a colander and briefly rinse it with hot water to remove excess starch, then let it drain completely.

Paella

  • The heat should be applied to the largest possible surface area of the pan's bottom to ensure even cooking.
  • Sauté the fish or meat over low heat just until it is slightly cooked. Do not overcook and remove it from the pan or pot once it is golden brown.
  • Then, sauté the vegetables over medium heat until they are golden and tender, about 5-7 minutes.
  • Stir-fry the rice for 2 or 3 minutes, stirring constantly to seal the grains and infuse them with flavors.
  • After 2 or 3 minutes, add the broth or boiling water. The ratio should be 2.5 to 2.7 parts of broth to 1 part of rice.
  • For two people, and if baked in the oven, use 200 grams of rice and 540 grams of fish broth. This way it remains dry but succulent; with less broth, it would be too dry.
  • Next, add the sautéed fish (and meat), but not the seafood, which will be reserved for later.
  • Once it starts to boil, do not stir the rice again to prevent it from breaking and to achieve an optimal texture.
  • From the moment it starts boiling, the total cooking time will be 17-18 minutes, with the first 9 minutes on high heat and the remaining 9 minutes on low heat.
  • Before finishing the cooking, add the seafood (and the meat). The dish can be cooked entirely on gas, in the oven, or with wood fire, but keep in mind that the timings may slightly vary depending on the method used.

On Gas

  • Cook on high heat for 9 minutes, making sure to stir occasionally to prevent sticking.
  • Reduce to low heat and continue cooking for an additional 9 minutes, keeping the heat controlled to ensure even cooking.

To the oven

  • First, cook the piece on high heat on the stovetop for 5 minutes.
  • Next, transfer it to a preheated oven at 150ºC for 12 minutes.

With Wood Fire

  • Cook for 9 minutes on high flame, ensuring the fire burns consistently and evenly to guarantee proper cooking.
  • Move the firewood to the sides of the fire to reduce intensity and continue cooking for 8 minutes on low heat, maintaining a gentle temperature to prevent the food from burning.
  • Finish the cooking by placing directly on the embers for 1 minute, closely monitoring to achieve a golden finish and a crispy texture.

Creamy Rice Dishes

  • The fire should be applied to the maximum surface area possible on the bottom of the pan or pot to ensure even heat distribution.
  • The sautéing of fish or meat should be done on low heat. Do not overcook; just until it is lightly golden, for about 2-3 minutes.
  • Next, sauté the vegetables on medium heat until they are golden, approximately 5-7 minutes, stirring occasionally to prevent sticking.
  • Add the broth or water, maintaining a ratio of 3 parts broth to 1 part rice. Make sure the liquid is hot to avoid interrupting the cooking process.
  • After these 5 minutes, add the rice. Once it starts to boil, lower the heat to maintain a gentle and constant simmer.
  • From the moment it starts boiling, the total cooking time will be 17 minutes. During this time, stir occasionally to ensure even cooking and that the rice absorbs the broth well.
  • Let the rice rest for 4 minutes before serving, covering the pot with a kitchen cloth to concentrate and settle the flavors.

Brothy Rice

  • Light the stove and ensure it covers the entire bottom surface of the pan or pot. Use a high flame to initially heat the oil.
  • Sauté the fish or meat over low heat for a few minutes. Be careful not to overcook to prevent it from becoming tough.
  • Next, add the vegetables and sauté over medium heat until they are golden, about 5-7 minutes.
  • Add the stock or water. Maintain a ratio of 4 cups of broth for every cup of rice.
  • After these 5 minutes, incorporate the rice. When the liquid begins to boil, reduce the heat to maintain a gentle simmer.
  • From the moment it starts to boil, cook for a total of 17 minutes. Ensure that the simmer is steady but gentle throughout this time.
  • Unlike creamy rice dishes, brothy rice should not be left to rest and is served immediately after cooking.

Baked Rice

  • It is advisable to use a clay pot for better culinary results.
  • Preheat the oven to 150 ºC to prepare it before placing the rice inside.
  • For the fish or meat sauté, place the pot over low heat and cook gently until lightly golden. Do not overcook. Once done, set aside.
  • Next, sauté the vegetables in the same pot until golden and tender. Once done, set aside.
  • Next, sauté the garlic along with the rest of the accompaniments until they release their aroma.
  • Add the rice to the pot and stir-fry for 2 minutes, stirring continuously to prevent sticking.
  • After 2 minutes, add the reserved vegetables, the fish or meat, and the broth, which must be HOT.
  • Use a ratio of 2.0 to 2.5 cups of broth for each cup of rice.
  • Cook the mixture on high heat for 5 minutes to concentrate the flavors.
  • Transfer the casserole to the preheated oven at 150 °C and let it cook for 12 minutes until the rice is perfectly done.

Boiled Rice in Chinese Style

  • Rinse the rice with water several times (at least 5 times), stirring constantly to remove as much starch as possible until the water runs completely clear.
  • Place the rice in a pot with water, ensuring the water ratio is appropriate. Approximately, if the rice takes up one finger-width height in the pot, the water should be one finger-width above the rice; if the rice takes up two finger-widths, the water should exceed by two finger-widths.
  • Bring the rice to a boil over low heat and keep it Covered for only 5 minutes. Then, turn off the heat (I cover with a sheet of aluminum foil and place the pot lid on top).
  • Let the rice rest Covered (without uncovering it at any time) for 20 more minutes to allow it to finish steaming.
  • Before serving, pass the rice through a pan over medium heat for a few moments to separate the grains and give it a fluffier texture.

Boiled rice Japanese-style for making Sushi

  • Rinse the rice with water several times (at least 5 times), stirring gently to remove as much starch as possible. It's important to continue this process until the water runs completely clear.
  • Bring the rice to a boil from cold, using the same weight ratio of water to rice (400 grams of rice with 400 ml of water) in a pot with a lid.
  • When the water starts to boil, reduce the heat to medium intensity and let it boil for 15 minutes, keeping the pot covered without uncovering at any time.
  • Turn off the heat and let the rice rest for another 15 minutes, always with the pot covered.
  • Meanwhile, prepare a mixture in a cup with 60 ml of mild vinegar (such as rice or apple cider vinegar), half a tablespoon of sugar, and a teaspoon of salt. Stir well until the sugar and salt are completely dissolved.
  • After cooking, transfer the rice to a large plate or a baking dish. Carefully stir it using chopsticks or a spatula, gradually adding the vinegar mixture to aerate and separate the rice grains.
  • Keep the rice warm until it's time to serve by covering it with a clean cloth. Place the dish on wooden trivets to maintain the appropriate temperature.

Risotto

  • We want the rice to release starch during cooking. We will cook the rice over medium heat with little broth, which we will gradually add during cooking. This helps achieve a creamy texture.
  • Heat the broth (or stock) over medium heat until it reaches a boiling point, then lower the heat to keep it warm without boiling.
  • Peel and finely dice some onion into small cubes (not much is needed, half an onion is enough for 4 people).
  • Sauté the onion in a bit of olive oil (or butter) in a saucepan over medium-low heat until it becomes translucent and soft, but without letting it take on too much color, approximately for about 5 minutes.
  • Add the rice to the saucepan with the onion and cook it for about 2 minutes, stirring constantly, until the rice becomes slightly shiny and translucent.
  • Add the dry white wine and continue stirring until the rice has completely absorbed it, about 2-3 minutes.
  • Add hot broth just until it covers the rice and stir. Gradually incorporate the broth as the rice absorbs it, maintaining a medium heat and stirring frequently.
  • Let the rice cook for about 18 minutes from the moment you add the first ladle of broth, adding hot ladles of broth as the rice absorbs them and stirring often to ensure creaminess.
  • When there are about 3 minutes left to complete the 18 minutes and the rice is almost cooked but still al dente, add the butter. Continue stirring to integrate well.
  • At the 17-minute mark, add the grated Parmesan, stir until it melts, and turn off the heat.
  • Adjust the salt if necessary and add a pinch of freshly ground black pepper to enhance the flavor.
  • Finally, add a drizzle of lemon juice for a touch of freshness and stir well before serving.

Whole Grain Rice

  • Boil the brown rice in a pot with plenty of water for 40 minutes, ensuring that the water completely covers the rice and stirring occasionally to prevent sticking.
Recommendations & Tricks
  • Measure the rice before you start: a full cup usually contains about 200 grams, perfect for two or three people depending on appetite. This way, you'll avoid cooking too much or too little.
  • Rinse the rice under cold water in a colander until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky.
  • Once cooked, let the rice rest covered for 5 minutes before serving. This allows the grains to fully absorb the steam, improving the texture.