How to Cook Light, Fluffy and Delicious Rice, According to Gordon Ramsay

 , NDTV  |  Updated: October 06, 2015 17:25 IST

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How to Cook Light, Fluffy and Delicious Rice, According to Gordon Ramsay

The world as we know it is divided into two firm camps.

Camp A
My rice came out burnt, undercooked and clumpy again. Guess we’re ordering takeout.

Camp B
How on earth can anyone manage to mess up something as simple and straightforward as rice?

In every part of the world, the method to cook rice changes every 10 kilometers and people protect their version with a fierce intensity that’s reminiscent of every cheesy 90s action movie. A lot depends on the kind of cooking pot you use and the kind of rice you choose. Let’s not forget you have 40,000 varieties of rice to choose from. Eeep.

(White Rice, Brown Rice Or Red Rice: Which One is the Healthiest?)

Gordon Ramsay, world famous chef, TV host, author of more than 20 books and owner of a crazy number of restaurants world over, shares his tips on how to make perfect rice every single time.



Always better to see the video, but in case you can’t, here’s the crux.

1. Measure 400 grams of rice.

2. Rinse off the dust and starch with cold water. Always use cold water.

3. Put your rice into the pan. Infuse it with cardamom pods, star anise, salt and pepper.

4. Remember, one part rice to one and a half part water. Use cold water.

5. Put the lid on, bring it up to a boil, turn it down and let me steam for 8 to 10 minutes.

6. Do not lift the lid up.

7. The secret to great rice is to allow it to steam as it is cooking.

8. Take pods and star anise out, take a fork and run it through the rice to break it apart a bit.

Rice connoisseurs may not agree with this method and chances are they’re berating the video right at this moment going, “who uses salt and pepper to season rice?” Back to the point about everyone having fierce opinions about rice. How do you cook yours? Share your best tips in the comments below, yes?

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CommentsPicture courtesy: Gordon Ramsay's Official Website



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Tags:  Rice

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