Post by Charlie on Mar 12, 2014 16:41:48 GMT
For many starch is a big problem, for others it is only a slight problem. Everybody has to find their safe limit. This is a useful cooking tip for those that can tolerate some starch to reduce the content in a staple food like rice.
1. White rice is better as the sugar content is lower, we use Basmati rice for a nice fluffy grain. Avoid highly processed or ready cooked rices as their is more chance of contamination or other things added. (We came across one brand of microwave cooked 'plain' white rice that had orange juice added to it?) Otherwise choose a long grain variety.
2. Measure out the quantity you are going to cook and rinse it out under cold running water in a bowl. When the bowl fills with water swish the rice around with your hand. Drain the water and continue to rinse the rice until the water runs clear. Fill the bowl with water to completely cover the rice, cover the bowl and leave to soak for one hour (no longer than that as it becomes watery).
3. Discard the soaking water. Place the rice in a mesh sieve and hang it over a bowl for 30 minutes to allow any excess water to drain out prior to cooking.
4. Place in a pan with double volume of boiling water and simmer for approximately 10 minutes or as per packet instructions. Have a kettle of water boiled ready and once rice is cooked you can further rinse out starch that has dissolved out of the grain by transferring it into a seive and rinsing it through with the boiled kettle water.
rice by charliearnold, on Flickr
A 100g serving of well rinsed fluffy rice - cronometer reading 27.7g starch but will be less with extra rinsing.
1. White rice is better as the sugar content is lower, we use Basmati rice for a nice fluffy grain. Avoid highly processed or ready cooked rices as their is more chance of contamination or other things added. (We came across one brand of microwave cooked 'plain' white rice that had orange juice added to it?) Otherwise choose a long grain variety.
2. Measure out the quantity you are going to cook and rinse it out under cold running water in a bowl. When the bowl fills with water swish the rice around with your hand. Drain the water and continue to rinse the rice until the water runs clear. Fill the bowl with water to completely cover the rice, cover the bowl and leave to soak for one hour (no longer than that as it becomes watery).
3. Discard the soaking water. Place the rice in a mesh sieve and hang it over a bowl for 30 minutes to allow any excess water to drain out prior to cooking.
4. Place in a pan with double volume of boiling water and simmer for approximately 10 minutes or as per packet instructions. Have a kettle of water boiled ready and once rice is cooked you can further rinse out starch that has dissolved out of the grain by transferring it into a seive and rinsing it through with the boiled kettle water.
rice by charliearnold, on Flickr
A 100g serving of well rinsed fluffy rice - cronometer reading 27.7g starch but will be less with extra rinsing.