Cooking the Perfect Rice Secret Technique!

Whether you are cooking a dish that requires rice or not, knowing how to perfectly cook it can be challenging as the rice may not be the quality you would want. So today, the ancient secret of cooking the perfect rice is now waiting to be discovered by you! Read on to learn the method that is engrained in anyone who grew up in Asia even before they go to school!

The secret technique?

For hundreds of years; perhaps even since the dawn of the discovery of Rice itself, the method to cook the rice had relied on ONE part of the FINGER!

The Middle Finger trick!

(That may be a bad name for Westerner or anyone who may know what the "Middle Finger" may represent in the Western culture...)

It's what my parents told me, and also their grandparents, and grand grand parents and so on the ancient line of the families. No matter the amount of rice in the pot, this method is sure to cook it perfectly so that the grains will be light and fluffy.

So what do you do?

Simply dip your middle finger into the pot of rice, touching the rice at the tip and then see whether the water level is at the lines between the end of the Distal Phalanx and the start of the Middle Phalanx.

→ (For those whom are a nerd in anatomy.)

However…. The simple answer is the first line of the middle finger near the tip. (Look below at the picture.)

Before Cooking!

Add a certain amount of rice to a pot, whether that is the component of an Rice-Cooker called “Pan” or “Inner Pan” by some company.

Then, ADD WATER and SWIRL your entire hand around the pot that contains the rice.

Dump out any waters left if the COLOR is CLOUDY or color that is SIMILAR to the Rice you used.

Repeat the step of adding water and rinsing the WATER until EITHER the WATER is CRYSTAL CLEAR or a FEW TIME.

• (I usually do this for around 5 times as such thing of having "Crystal Clear" water is pretty much fake as the act of swishing your hands around the pot will break apart the rice or remove part of the grain, therefore getting the water to become cloudy.)

Remember;

If you do not rinse the rice, there will be a lot of starch remaining and thus the RICE WILL STICK TOGETHER, forming a sort of PASTE. Is it there the goal of washing the rice to remove out AS MUCH STARCH as you can.

• If you do not remove out enough starch, the rice would clump together instead of cooking a beautiful easily separable grain that is fluffy and light.

After that, just add the water to the appropriate level between the Distal Phalanx and Middle Phalanx OR the FIRST LINE OF THE MIDDLE FINGER NEAR THE TIP.

Just throw the pot on the stove and close the lid to start cooking...

Or… for those whom are using a Rice-Cooker, put the “pot,” “pan,” or “Inner Pan” inside the Rice Cooker and press the “White Rice” button to start cooking.

And there you have it! An ancient method of cooking rice that had never failed the rice eater for generations and generations.

Random interesting fact about Rice;

1. There are more than 40,000 varieties of RICE.
2. Rice Cultivation takes around 5,000 liters of WATER to harvest 1 KILOGRAM of rice!
3. Jasmine Rice is native to Thailand

Disclaimer:

This may not WORK for all type of rice. This technique is used for Jasmine rice and therefore should be only applied to Jasmine Rice that is commonly found in Asia.

Is it therefore crucial that if the RICE is known to use MORE water, you should just SLIGHTLY add in extra water above the LINE.

This method of cooking rice DOES NOT work with Brown Rice because BROWN RICE requires more water to fully cook, and therefore applying this method to cook the rice will simply leave it undercooked and perhaps even burnt on the bottom of the pot. --> Leaving the grains of the rice hard and crunchy.

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