I pour boiling water over the rice! I learned that at a restaurant. It’s the most delicious rice I’ve ever eaten.

Pouring boiling water over rice is indeed a technique used in some restaurant settings, particularly when speed and consistency are crucial. It’s a method that can yield delicious results, but it’s important to understand the nuances. Here’s a breakdown:

Why This Method Works (In Some Cases):

• Speed:
  • It significantly reduces cooking time compared to traditional methods.
  • This is essential in busy restaurant kitchens.
• Consistency:
  • It can help achieve consistent results, especially when dealing with large volumes of rice.
• Pre-Soaking Effect:
  • The boiling water initially pre-soaks the rice, which can help it cook more evenly.
• Starch Control:
  • The large amount of boiling water helps to rinse away excess starch, leading to less sticky rice.

Important Considerations:

• Rice Type:
  • This method is generally more suitable for long-grain rice varieties like basmati or jasmine.
  • Short-grain rice, like sushi rice, requires a different approach.
• Water Ratio:
  • The exact amount of boiling water is critical. Too much water will result in mushy rice, while too little will lead to undercooked rice.
  • Restaurants are able to get this ratio perfected through constant use.
• Cooking Time:
  • Precise cooking time is essential. Overcooking will lead to mushy rice.
• Equipment:
  • Restaurants often use specialized rice cookers or steamers that are designed for this method.
• Temperature control:
  • Maintaining the correct temperature of the water, and the rice is very important.

How to Adapt This Method at Home (with Caution):

1. Rinse the Rice: Rinse the rice thoroughly under cold water to remove excess starch.
2. Boil Water: Bring a large pot of water to a rolling boil.
3. Add Rice: Add the rinsed rice to the boiling water.
4. Cook: Reduce the heat to a simmer, and cook the rice uncovered until it’s tender but still slightly firm (al dente). This will take a short amount of time.
5. Drain: Drain the rice in a colander.
6. Steam: Return the drained rice to the pot, cover it, and let it steam for a few minutes to finish cooking.

Key Takeaways:

• While this method can work, it requires precision and practice.
• It’s not necessarily superior to traditional rice cooking methods for home use.
• Experiment with caution, and adjust the water ratio and cooking time to your liking.

If you enjoy the rice prepared in that way, by all means continue to use the method. Just be aware that it can take a bit of practice to perfect the technique.