Psisimo Riziou kai Filaksi (Rice Cooking and Storage)

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~ 1) Dark Rice ~ In order to maintain the dark rice inalterable, you maintain it in an air tight closed containers (at preference glass), and keep it in the refrigerator, where it can be maintained for about one year. ~ 2) Old Rice ~ If you don’t remember how long is been since you have bought the rice that is found in the cupboard, you take a handful in your hands. ~ If your hand is floured, that means that the rice is old and it would be good idea not to cook it. ~ 3) Rice and Maintenance ~ In order to be maintained rightly the rice weather you bought it in bulk or packed, you remove it from the plastic bag which is usually sold in, and place it in a cloth sachet or in a pillowcase in order for it to breathe. ~ However throw in also a handful of peppercorns. ~ This way, they will keep away undesirable bugs. ~ 4) Rice granulated (Spiroto) ~ If you don’t want the rice it becomes sticky or muddy at the time of boiling add 3-4 drops of lemon juice. ~ 5) Rice ~ The best and healthiest rice for pilaffs is Rice Medley (mixed rice). ~ It is a mixture or white, yellow and wild rice. ~ It is also the most nutritious, because it contains important quantities of vitamins B. ~ Maintain in dry place without humidity. ~ It has duration of life 8 - 10 months. ~ 6) Rice and Washing ~ The rice that is intended for pilaffs does not need washing. ~ On the contrary, what will be cooked with certain greasy substance should be well washed. ~ 7) Rice ~ The rice is cooked as generally speaking with uncovered saucepan. ~ For pilaf granulated (spiroto) you leave the salted water to boil first. ~ Add the rice and you mix immediately with a wooden spoon, so that it does not stick in the saucepan. ~ If it needs to add some water or broth in the rice at the time of that boils, it should be hot, in order not to interrupt the cooking of the rice. ~ 8) Rice Pudding ~ The rice pudding will become tastier if the rice boils for little bit in salted water and afterwards you throw in the milk. ~ 9) Boiling of Rice (I) ~ Many people boil the rice in simple water. ~ However experts recommend boiling the rice in enriched flavoured liquids, such as broths of hen or beef, or simply adding in the water some lemon juice, a few drops of vinegar or spices of choice. ~ 10) Boiling of Rice (II) ~ When the rice usually boils, the rice with the long grains it will be separated easily, without being dry or sticky. ~ However the rice medium or small grains have the tendency to stick. ~ If is left in the saucepan for 15-20 minutes, with the heat of, usually the problem is corrected. ~ 11) Boiling of Rice (III) ~ As much as it appears simple to boil, rice has some secrets. ~ It needs frequent inspection. ~ If the rice appears very wet, it certainly still deeds some more time of boiling until it absorbs the all liquids. ~ 12) Rice and Stirring ~ The rice should not be stir while is cooking. ~ The frequent stirring breaks the grains, something that has as a result for the rice to become soft, sticky and muddy. ~ 13) Rice and Boiling ~ Many of the precious components in dark or even white rice, at boiling, are rinsed in the boiling water. ~ For this reason it is important not to throw away the water the rice is boiled in but to be left until it is absorbed by the boiled rice. ~ 14) Water or Broth ~ It is important to know that for every cup of rice you will need 2-2 1/2 cups of water or broth.