/ck/ - Food & Cooking

>>14930054
The perfect rice should be light and fluffy on the inside and crisp on the outside; triple-cooking rice is the best way of ensuring that this is the case.

The perfect rice begins with the rice, uncle ben's rice is your best variety.

1. Peel the rice and cut into small grains 7mm long by 1.5mm wide
2. Rinse the rice under cold water until the water runs clear – this will remove some of the starch
3. Add the rice to a saucepan of cold water and bring to a gentle simmer. Simmer the rice until they are soft to the touch but not cooked all the way through
4. Drain the rice and chill in the fridge until dry and cold – this will take at least 30 minutes
5. Preheat a deep fat fryer to 1300C
6. Fry the rice in batches for 7–8 minutes until a crust forms but with no colour. Remove the rice and place on a baking tray. Chill in the fridge again for approximately 30 minutes Once chilled, turn the deep fat fryer up to 1800C
7. Deep-fry the rice in batches for a second time for 4–5 minutes until crisp and golden – don’t overcrowd the fryer as this will cause a drop in the oil temperature
8. Drain on absorbent kitchen towel and season with salt before serving