Cooking rice used to be a struggle.
In the Philippines, I believe that learning to cook rice is one of the very first things a mother teaches her daughter in the kitchen. My mom used to tell me that grandma would quip to her and her 6 sisters : “your husbands will return you back to me if you can’t cook rice…”
That’s because we, Filipinos have different preferences when it comes to rice. Some like it loose and fluffy (buhaghag), others like it gooey and very sticky(malata) , and still a lot others like it in between.
Back in the Philippines, we used to cook white riceonly through this : in a pot with simmering water on a stove top. Somecall it the absorption method. (See below for the detailed procedure.)
Nowadays, however, cooking rice is as easy as boiling water…thanks to the Electric Rice Cooker!
And did you know that you can now cook rice in the microwave, too?
This is the Microwave Rice Cooker. It is very handy to bring anywhere and ready to go inside the refrigerator if you need to set aside leftovers.
Most Filipino households now own a rice cooker, it’s actually more of a necessity, just like the frying pan or the water kettle.
But, even today, the challenge is still : how much water to use?
For a Jasmine or Milagrosa rice :
- Iuse a 1:1 ratio for the Electric Rice Cooker. One cup of water forevery cup of rice grain. For a more sticky consistency, add up to 1/2cup to 1 cup water.
- Growing up in the Philippines, I was taught of this very interesting way of measuring the water volume.
While the tip of the middle finger is touching the rice, the water should reach up to the second line or phalanx, as shown.
I still use this particular method for the traditional Absorption cooking or when I'm using the Microwave Rice Cooker.
Very strange, I know, but quite effective in my experience.
ABSORPTION METHOD OF COOKING RICE
1 Wash the rice thoroughly. Check for small pebbles or rice husks.
2 Wash a second time(and a third) if you want to wash off some of thestarches to make it a little less sticky and fluffy when cooked.
3 Put a pinch of salt (optional).
4 Measure the water. You could use a 1:1 1/2 or 1:2 rice to water ratio or use the finger-measure method explained above.
5 Bring the water to a boil, then turn the heat down to simmer for 20 minutes or until the rice has fully absorbed the water.
6 Let it stand for a few minutes so the top surface is not too wet. Fluff while still hot.
BENG'S TIPS
- Fluffing the rice with a fork while it is still hot will make it less sticky and scooping will be much easier.
- Back home inthe Philippines, we used to wash rice 2-3 times to remove theimpurities like small pebbles, dirt and rice husks. With the rice herein the US, however, that is not necessary. One washing is enoughsince you will hardly find any dirt or husks. Besides, too manywashings may remove some of the nutrients of the rice.
- My father used to instuct us to salt the sinaing(rice) otherwise the taste is very bland, but I never got into thathabit. Now, almost all cookbooks on rice will tell you to salt the ricebefore cooking it - but it's all really up to you.
Return to Filipino Cooking How To's
Return to Home Page
Return to Cooking Rice Top page
I've been delving into rice cooking for years, exploring various methods and techniques across different cultures. The article you shared touches upon several key concepts related to rice cooking:
-
Traditional Cooking Methods: It discusses the absorption method, commonly used in the Philippines and many other cultures, where rice is cooked in a pot with simmering water on a stove top. This method involves washing the rice, measuring water, boiling, simmering, and allowing the rice to absorb the water's entirety.
-
Rice Preferences: It highlights the diversity of rice preferences among Filipinos, varying from loose and fluffy (buhaghag) to gooey and sticky (malata). This demonstrates an understanding of how different cooking methods or water ratios can affect the rice's texture.
-
Modern Appliances: The article introduces modern appliances like the Electric Rice Cooker and the Microwave Rice Cooker, reflecting the evolving ease and convenience in cooking rice.
-
Water Measurement Techniques: It details the 1:1 ratio of water to rice for a typical Electric Rice Cooker and offers a unique finger-measure method for determining water volume, a practice ingrained in Filipino cooking traditions.
-
Rice Preparation Tips: There are tips on washing rice multiple times to remove impurities, though it's noted that in some cases, especially with rice in the US, one wash might suffice. It also touches on the optional addition of salt for flavoring and the significance of fluffing rice to achieve a less sticky consistency.
-
Cultural Insights: There's a blend of personal anecdotes, cultural practices, and family traditions woven into the instructions, adding depth and authenticity to the guidance on cooking rice.
Understanding the importance of various rice types (like Jasmine or Milagrosa), the significance of washing, water-to-rice ratios, and the impact of cultural preferences on cooking methods demonstrates a broad and in-depth knowledge of rice preparation methods. Whether it's the absorption method, water measurement techniques, or the use of modern appliances, the article covers a spectrum of rice-cooking essentials, showcasing a comprehensive understanding of this culinary art.
