HOW TO COOK WHITE RICE/RAW RICE

RAW RICE/WHITE RICE

Par-Boiled Rice - Hydrothermal treatment ( Soaking, Steaming and Drying) is being given to the paddy before milling and that makes the grain partially cooked with the husk remain intact on it. The rice along with the hull/husk is soaked, steam-cooked and then dried. Once the Paddy is dried the hull/husk is removed.  Steaming enables the rice to absorb nutrients and changes the starch.

For a detailed Recipe on HOW TO COOK PAR-BOILED RICE, Click here... 

• Parboiled Rice is sightly dull in colour
• The hydrothermal treatment makes this type of Rice less starchy. 
• It cooks into a firmer, less sticky dish of rice than regular white rice/raw rice.
• It has a low Glycemic Index compared to White Rice/Raw Rice.

RAW RICE/WHITE RICE

     Raw Rice & Par-boiled Rice are the most commonly used varieties of Rice for cooking Rice.  Raw Rice is commonly called as 'Pacharisi' in Tamil, 'Pachari' in Malayalam, 'Pachi Biyyam' in Telugu, 'Akki' in Kannada and as 'Arwa Chawal' in Hindi.  Raw Rice is widely used in South India, as for cooking Rice and for making a wide range of other dishes out of it.  Commonly we can buy two types of Raw Rice from grocery stores in South India.  One is called Maavu Pacharisi which is mainly used for grinding it into a batter for making Idli, Dosa, Adai, Appam etc., & making Rice Flours for Puttu, Idiyappam, Pathiri, etc., & for snacks like Murukku, Seedai, Thattai, Kozhukattai, Achappam, Kuzhalappam, Unniyappam, Ilayada.   Another variety of Raw Rice is Sothu Pacharisi which is used for cooking Rice and Rice dishes like Pongal, Variety Rice.  Most of the households use Raw Rice for cooking Rice and it goes well with most of the Curries, Rasam. Cooked Raw Rice can be converted into a variety of Flavoured Rice Dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, Curd Rice/Thayir Sadham and can also be used to prepare Arisi Paruppu Sadham, Venpongal etc.,  Raw Rice can be used while making Porridges/Kanji/Soups etc.,  
     Raw Rice is the most common variety of Rice used in South East Asian Countries, where rice is a staple.  Whether for cooking it as Rice or converting it into Fried Rice Recipes or into Kuihs, Sweets, Porridges, Desserts etc., Raw Rice is one major Rice Variety used throughout South East Asian Countries. 
     What's a deal cooking a White Rice/Raw Rice?  May be that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought.  It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice,  Sushi Rice, Risotto Rice, Calrose Rice etc., & etc.,
     In general, any variety or type of Rice is cooked in pretty much the same way. They just sometimes vary only with Rice:Water Ratio & cooking time. You can easily adjust the texture of your rice to your liking by adding more or limiting water. My technique to get perfectly cooked rice is 'Trial and Error Method'. Any variety or type of Rice it can be, cooking with your instincts and mainly to suit your preference is the only foolproof method.  Few trial and errors don't matter in the long run of cooking and it is the only way to perfect yourself and find a suitable method of your own which perfectly suits your cooking style.
     Pacharsi/Pachari/Raw Rice is a common rice variety used next to Par-boiled/Puzhungal Arisi in South India.  Rinsing the Rice well before using and traditionally cooking the Rice in a Saucepan or an earthen Pot with a lot of water and then draining off the extra starch is one best method to cook Raw Rice, any type of Rice as a matter of fact.  This old-school method is followed by most of the yesteryear people. This method removes any extra starch from the Rice making it healthier.
     Hectic lifestyle has brought forth easy and less time-consuming methods like cooking the rice in Rice Cooker/Pressure Cooker.  I have tried to give few easy methods to perfectly cook Raw Rice/Pacharisi, generally, I cook Raw Rice in a Rice Cooker or in a Sauce Pan. The other methods are also tried and tested.

For detailed recipes on HOW TO COOK DIFFERENT VARIETIES OF RICE, Click here...

HOW TO BUY AND STORE WHITE RICE/RAW RICE/PACHARISI:

RAW RICE/WHITE RICE

 

• A good quality Older Rice would last longer.
• Buy a long-grained Raw Rice (make sure the pack doesn't contain too many broken pieces).
• Make sure the Rice is free from bugs(Weevils).
• Store it in a clean and dry place in an airtight container free from moist.

HOW TO COOK PERFECT WHITE RICE/RAW RICE

HOW TO COOK WHITE RICE/RAW RICE

FOR PERFECTLY COOKED WHITE RICE/RAW RICE :

• A good brand of Raw Rice will do half of the job.
• The secret of perfectly cooked Raw Rice is getting the right ratio of water to rice. Typically, the instructions on the package call for 11/2 cups Water for every 1 cup of Rice (1:11/2 Cups Rice: Water Ratio), if you like your rice “al dente.”  If you need a bowl of softer rice, add a bit more water. 
• Though it isn't necessary, I would prefer to rinse the rice before cooking. Rinse the rice once or twice, moving your fingers through the rice, until the water runs clear.
• Drain the water.

METHOD:

HOW TO COOK WHITE RICE/RAW RICE IN A SAUCEPAN

• Place the White Rice/Raw Rice in a saucepan big enough to hold the rice and water.
• Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1 Cup of Raw Rice, I use just over 13/4 cups of  Water).
• Keeping the saucepan uncovered, bring the rice to a boil.
• Once the water begins to boil, lower the flame.
• Cover the pot and cook the rice in low flame for about 15-20 minutes.
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN A RICE COOKER

(Rice Water Ratio 1: 11/4 Cups)

• Place 1 Cup of White Rice/Raw Rice in the rice cooker
• Add 11/4 Cup of Water.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave the in warm mode for another 5-10 minutes.
• Allow it to cool for a few minutes.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.
  

HOW TO COOK WHITE RICE/RAW RICE IN A PRESSURE COOKER

(Rice Water Ratio 1: 11/2 Cups)

• Place 1 Cup of White Rice/Raw Rice in a bowl.
• Add 11/2 Cups of Water.
• Place the bowl inside the Pressure Cooker.
• Fix the gasket inside the lid and cover the pressure cooker.
• Begin cooking under pressure over high heat for a Whistle.
• Then lower the flame and cook for 2 more whistles.
• Switch off the flame and wait for the pressure to release.
• Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
• Allow it to cool for a few minutes.
• Fluff up the White Rice/ Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN A MICROWAVE OVEN

(Rice Water Ratio 1: 11/3 Cups)

• Place 1 Cup of White Rice/Raw Rice in a Microwave safe Bowl with cover.
• Add 11/3 Cups of Boiling Water.
• Cover the bowl and cook on Micropower High for 10-12 minutes.
• Remove from the Microwave and leave it aside for a few minutes to cool down.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN A STEAMER

(Rice Water Ratio 1: 1 Cups)

• Fit a rack or steaming trivet into a pot or a steamer large enough to accommodate the bowl.
• Pour about an inch of water into the pot or a steamer. 
• Place 1 Cup of White Rice/Raw Rice in a bowl on the rack (it shouldn’t touch the water in the pot),
• Pour 1 Cup of Water to the Rice.
• Cover the pot or steamer, and bring the water in the steamer to a boil in high flame. 
• As soon as the water in the pot begins to boil, set a timer for 25 minutes and reduce the heat.
• When the timer goes off, switch off the flames and take the pot off the heat.
• Use tongs or a hot pad to remove the hot bowl from the pot.
• Leave it aside for a few minutes to cool down.
• Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN AN ELECTRONIC STEAMER

(Rice Water Ratio 1: 1 Cups)

• If using an electric steamer, fill the steamer's water reservoir to the "max" line.
• Place 1 cup of White Rice/Raw Rice and 1 Cup of Water in a bowl.
• If your steamer has multi-level,  place the rice bowl at the lowest level.
• Cover the rice bowl.
• Turn on the steamer and set the timing for 20-25 minutes.
• Once it's cooked remove the rice bowl from the steamer and allow it to cool down for a few minutes.
• Fluff up the White Rice/Raw Rice before serving.

NOTES :

• The amount of water needed can vary depending on the type of White Rice/Raw Rice. The new crop needs less water compared to the old rice.
• Cooking Raw Rice in a rice cooker is equally tricky & easy. If you get the knack of it then it's really easy. Try cooking as per the ratio mentioned in directions of the Rice Cooker manual. Adjust the water until you get a perfectly cooked Raw Rice.  Few trial and errors don't matter.
• I get perfectly cooked White Rice/Raw Rice at 1:11/4 ratio in Rice cooker.
• Use your preferred method to cook White Rice/Raw Rice.
• Cold or @room temperature Raw Rice suits well for making Fried Rice & Variety Rice dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, etc.,
• While making Curd/Thayir Sadham mash the cooked Raw Rice when it is warm and then prepare Curd Rice.
• I haven't yet tried the traditional bamboo steamers for steam cooking Raw Rice/Jasmine Rice.  
• If you do not have a steamer, a large wok or a pan with a lid will do the job.
• Fill the wok or pan with water, set a rack inside the wok to place the rice bowl and close the lid.

EGG BHURJI

HOW TO COOK EGG BHURJI

EGG BHURJI

INGREDIENTS :

METHOD:

• Heat Oil in a pan over a high flame.
• Reduce the flame to medium-low and add finely chopped Onions, Garlic and saute it until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Curry Masala Powder to the above and fry this on a low flame until aromatic.
• Crack open the Eggs in a small bowl one by one and then combine it up in a big bowl.
• Beat the Eggs lightly along with a dash of Salt.
• Gently pour the beaten Egg into the Pan & Scramble the Eggs into tiny pieces on a medium-low flame until well cooked.
• Once the eggs are finely scrambled and well-cooked switch off the flame.
• Serve Egg Bhurji/Scrambled Eggs hot with slices of Bread/Chapati.
• Can serve this as a side dish along with Rice.

NOTES:

• I have used Red Chilli Powder in this recipe.  Can substitute it with 2-3 finely chopped Green Chillies.
• I have used Curry Masala Powder, can substitute it with Mutton Masala/Garam Masala Powder.
• Adjust the spices to suit your spice level.
• Can also add finely chopped Tomatoes and saute it well before adding Eggs.
• The idea of breaking the eggs one by one in a small bowl and then combining it in a bowl is, by any chance one of the Eggs turns out to be bad, then the entire bowl gets wasted.
• So I usually do this way while using up more than one egg in a recipe. 
• Also beating the eggs along with salt before scrambling it helps you to yield perfectly scrambled eggs.  
• I like to scramble it up into tiny pieces and well cooked.
• All the way while cooking Egg Bhurji I keep the flame at medium-low.
• This way it doesn't smell "eggy" when packed in Lunch Boxes. 
• Cook the Egg Bhurji to your preferred consistency.

CHINESE TEA

CHINESE TEA

CHINESE TEA

Different types of Chinese Tea:

Health Benefits of Chinese Tea:

HOW TO BREW CHINESE TEA

CHINESE TEA

• The quality of the Tea
• The quality of the Water
• Correct measurement
• Correct steeping temperature
• Correct steeping time
• Allowing the tea-leaf to expand fully
• Separating the leaf from the liquid at the end of the steeping process

TEA

CHINESE TEA

WATER:

• When making any tea, try to use fresh & good quality water.  Water quality reflects greatly on the taste of the Tea.
• Always start with fresh water out of the tap, not water that has been previously boiled or has been sitting around. 
• First, use a small amount of heated water to warm the Tea Pot and Tea Cups before beginning to make your tea.
• To prepare the Chinese Tea, heat water in a kettle. 

CORRECT MEASUREMENT:

RIGHT WATER TEMPERATURE FOR TEA:

• White and Green Tea - 77-85 °Celsius/172–185° Fahrenheit
• Black Tea - 99 °Celsius/210 °Fahrenheit
• Oolong Tea - 85 - 100 °Celsius/185–212 °Fahrenheit
• Pu’erh Tea - 100 °Celsius/212° Fahrenheit

BREWING THE TEA

CHINESE TEA

     Raise the kettle at shoulder-length, and pour the hot Water into the Teapot over the tea leaves. 

CHINESE TEA

CARROT JUICE

     My Mom always says eat Carrots... they are good for your Eyes!!!  I have grown up listening to such food quotes, this one is good for that and that one is good for this. She even says "Vitamin A Undu, B Undu, C Undu and Ooo... Undu..."('Undu' means 'there is') when she has to convince us to eat something.  Like Spinach, Green Grams, Bittergourd etc., & etc., She would say that eating spinach is good for your hair and it will grow long for which I would surely fall for.  I know that were her tactics then, to make us eat healthy food.  But the idea got into my head along with the food she served that Spinach has Iron, Papaya has Vitamin A, Green Grams are a good source of Protein etc.,
     So Carrot was one vegetable frequented at home. My brother had to eat it every day, as he started wearing glasses at an early age. She just peels it off and asks us to eat it as such, or sometimes makes Carrot Juice & sometimes add milk and make Smoothies out of it and mostly she makes Carrot Poriyal/Thoran, Carrot Pachadi or add it in Curries and once I even remember her making Carrot Payasam.
    Ok... coming to Carrot juice, it is an easy recipe which can be blended up within minutes in a mixer/juicer. The best way to consume Carrots is to have them raw.  So Juicing is one best way and you even don't have to worry about losing the nutrients from it. So I don't think I have to convince you all more into having Carrot Juice but still with a few words of Health Benefits on this Orange Beauty - Carrots.  BTW Carrots are not only Orange/Red, but they also come in various other colours like Pink, Purple, Black, Yellow and White.
     Carrots are rich in Vitamins and Minerals. Carrots contain a type of Carotenoid called Beta-carotene that the body can convert into Vitamin A. It is loaded with Vitamin A, Vitamin C, Vitamin K & B and several antioxidant compounds. It is a good source of Potassium and other minerals like Iron, Calcium and soluble Fibres. Carrots are used for preparing Stir-fries, Stews, Salads, Beverages, Desserts, Smoothies, and Candy, as well as it is loaded with a wealth of Health Benefits.

• Eye Health - Beta Carotene present in Carrots are converted into Vitamin A which plays an important role in boosting Eye Health.
• High Source of Anti-oxidants - Carotenoids, found in carrots and other orange vegetables, are potent antioxidants that can help reduce your risk of various forms of temporary illnesses and serious chronic diseases.
• Reduces the Risk of Cancer - High amount of Anti-oxidants & Carotenoids in Carrots & Carrot Juice helps to eliminate free radicals from the body and prevents the growth of Cancerous Cells.
• Boosts Immunity - Carrots and carrot juice benefit the immune system by helping to defend the body from free radical damage, harmful bacteria, viruses and inflammation. Antioxidants play a major role in boosting immunity.
• For a Healthy Heart - Carrots & Carrot Juice can help to keep the Arteries flexible,  decreases the inflammation in the lining of blood vessels, reduces the risk of blockages and thus helps maintain a healthy heart.
• Maintains Blood Pressure  - Fiber can help to remove excess LDL cholesterol from the walls of arteries and blood vessels. Carrot is a good source of Potassium, which is beneficial for maintaining a healthy Blood Pressure.
• Regulates Blood Sugar Levels - Potassium present in Carrots & Carrot Juice helps in maintaining cholesterol and blood sugar levels. Carrots are low in calories and sugar content. The essential Vitamins and Minerals present in Carrots helps to prevent Diabetes.
• Helps Prevent Alzheimers - Carrots play a major role in boosting brain health, improving memory, and defending against other types of cognitive decline. A regular intake of Carrots & Carrot Juice may curb the onset of neurological problems like Alzheimer disease.
•  Weight Loss - Carrots & Carrot Juice has no Saturated fats or Cholesterol. It also increases bile secretion, which helps in burning fat.  So it is highly recommended for those aiming to lose weight. 
•  Aids Digestion - Carrots & Carrot Juice aids in the smooth functioning of the stomach, heart and liver. The high amount of dietary fibre and its ability to increase bile secretion helps to improve digestion and regulate bowel movement.
• Good for Skin & Wound Healing - Beta-carotene, Lutein and Lycopene present in Carrots helps to reduce Wrinkles, heals scars, is also known to prevent Pimples. Beta-carotene is known for healing wounds  The juice, when applied topically or taken as a drink, is an excellent home remedy for healthy, vibrant and youthful skin.
  

HOW TO MAKE CARROT JUICE

INGREDIENTS:

Add-ons(If preferred):

METHOD:

• Thoroughly scrub and wash the Carrots under running water.
• Peel off the skin(Optional).
• Cut Carrots into small cubes.
• Add Carrot Cubes along with some Water into a blender.
• Blend until it turns smooth.
• Pour the Carrot Juice through a strainer(optional). 
• The pulp would be thick so it will take some time for the juice to be strained.
• To speed up the process, press the pulp with a spoon/spatula.
• I use my juicer jar(which came along with my blender) for the purpose, which has a strainer within which makes the process easier.
• Collect the strained Carrot Juice in a bowl. 
• Add Honey/Sugar to sweeten up the Juice.
• Pour it into a tall glass and serve the Carrot Juice chilled or at room temperature.
• Can add few teaspoons of Lemon Juice/Orange Juice to add zing to the Carrot Juice.
• If adding Ginger grind it along with Carrots.

NOTES:

• I use a simple blender for making Juices & Smoothies.
• Straining the Carrot juice is purely optional.
• Blend it until smooth.
• Can substitute 1 Cup of Milk/Yogurt with Water and convert the same into Carrot Smoothie.
• Adding Sweeteners to Carrot Juice is purely optional.
• Adding Lemon Juice or Orange Juice can give you an extra note of taste and flavour to Carrot Juice. But it is purely optional.
• Freshly extracted Carrot Juice(without added sweeteners) can be stored in the refrigerator for about 2-3 days.

*TRIVIA: A SIMPLE NOTE

MISHTI DOI

HOW TO MAKE MISHTI DOI

MISHTI DOI

INGREDIENTS:

METHOD:

• Boil the Milk is a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
• Powder the Jaggery and heat it in another heavy-bottomed saucepan for a while on medium-low flame until it melts and slightly caramelizes.
• Once it caramelizes to light Amber Brown in colour, carefully pour in 1 Teaspoon of warm water & give a quick stir.
• Care should be taken when caramelizing the Jaggery, as it can burn soon.
• Now gently mix the Caramelized Jaggery along with hot Milk. 
• Leave it aside to cool down.
• When the Milk & Jaggery mixture is slightly warm or at room temperature, add in 1 Teaspoon of Curd/Yoghurt and mix well.
• Pour it into small Earthen Pots/Ceramic cups.
• Cover and allow it to ferment in a warm place for about 6–8 hours or until completely set (as for Curd/Yoghurt)
• Once set, chill the Mishti Doi in the refrigerator for about 3–4 hours, or until you serve it.
• Serve Mishti Doi chilled.

MISHTI DOI

NOTES:

• Reducing the milk will yield you with a creamy and thick Mishti Doi.
• While stirring in the Curd/Yoghurt, make sure that the milk is not hot.
• Let the Milk & Jaggery Mixture be slightly warm or at room temperature while adding Curd/Yoghurt.
• Care should be taken while Caramelizing the Jaggery.  Caramelize it to light Amber Brown in colour.
• Allowing it to burn or brown will totally alter/Spoil the taste of Mishti Doi.
• Mishti Doi is a mildly sweetened Dessert.
• I have used locally available light coloured Jaggery in the recipe.
• Use Dark coloured Jaggery for the preferred Red hued Mishti Doi.
• Can substitute Jaggery with White Sugar/Brown Sugar too.
• But authentic Mishti Doi recipes use Jaggery.
• Allow it to ferment in a warm place until it is completely set.
• Adjust the time of fermentation as per the weather/climatic condition of the region you live in.
• If you are living in a colder region, allow the Mishti Doi to ferment in a closed oven with the oven light on or towel-covered for about 6 to 8 hours, or until set.