Posts Tagged ‘Rice’

* Perfect Steamed Rice

Posted on January 17th, 2015 by Linda. Filed under Boil, Cuisine.

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My team at Cavallo Point now and over the years know how much and long I can talk about steaming white rice.  Here’s the secret to making perfect rice without a hint of brown on the rice bottom (I can;t even call it crust), and it does not stick, either.

Recipes always ask you to rinse till the water runs clear – the reason why is to remove any rice bits and flour leftover from the polishing.  It’s like  how super glue works – we need two clean surfaces to stick, otherwise the gunk in between the rice kernels would get mushy and you end up with clumps of rice.

The the eater measure – lay your four fingers on the top of the washed rice and add enough water so that the level covers your four fingers and not touch your palm — about 1/2 inches.  This method works when you are cooking one cup or 40 cups.

Next, cover your pot lid with a tea towel.  It absorbs the condensation so it does not fall back into the rice and make the top layer mushy.

The 20 minute plus 10 mins work with 1 cup or 40 cups.

So here is the recipe.  And it works for white rice or semi-polished haiga rice.

2 cups Jasmine rice
About 3 cups water or about 3/4 inch over the rice

Wash the rice several times until the water runs fairly clear.  Drain rice.  Add measured water.  As a general rule of thumb, the water should be about an inch over the rice.

Bring pot of rice to boil under high heat.  When it boils, give it a quick stir, turn down the heat, cover with lid that is wrapped with a tea towel, and simmer on low for another 20 minutes.  Then turn off heat, let rice stand for 10 minutes.  During this 30 minutes, do not uncover the pot – not even once!  Fluff.

Makes 4 cups.

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* Nasi Tumpeng Kuning – Indonesian Yellow Rice

Posted on September 6th, 2014 by Linda. Filed under Boil, Course, Cuisine, Entree, Galangal, Indonesian, Lemongrass, Pandan, Steam, Turmeric.

IMG_2176The centerpiece of the rijstaffel rice table, the majestic mountain of yellow rice, nasi tumpeng is really impressive to guests.  It is usually decorated with all sorts of fancy cuttings of banana leaves, and adorn with yummy dishes all around.    The nasi tumpeng is a must at Indonesian festive gatherings.

Chef’s tips: A chinois makes it super easy to mould the nasi tumpeng.  Line the chinois with a parchment paper, then slowly fill it with hot yellow rice, packing the rice in as you go.  Place a small plate on top, and press firmly.  Place your palm on the plate and invert to serving platter.  You can leave the plate at the bottom of the mountain.  If you don;t have a chinois, then make a cone out of a piece of cardboard.  Make sure you tape the edge firmly.  Also line with parchment for easy removal.  remove parchment before serving.   If you want to make individual servings, just cup the rice with your hand to form a peak.

3 cups jasmine or long rice, washed thoroughly

1 tablespoon turmeric powder, mixed with 3 tablespoons water

3 cups coconut milk

1 – 1 1/2 cups water, enough to cover the rice by about 3/4 inch

3 pandan leaves, tied in a knot

3 lemon grass, white part, bruised

2 inch galangal, peeled and sliced

1 tablespoon kosher salt

Banana leaf

Red Fresno chili


Put rice and remaining ingredients in a heavy saucepan. Bring to boil over moderate heat. Stir, lower heat to the minimum and cover with a lid (that is wrapped with a tea towel) cook until the rice is done, about 20 minutes. Remove from heat, do not remove cover, and let sit for 10 minutes.

Remove all herbs and galangal. Pressed into a cone shape using an conical chinois (or make your own with a thick board and line with parchment). Press rice firmly, then and invert onto a serving platter lined with banana leaf. Unmould and top the cone with a “banana leaf cone hat” and a tassle of red chili. Place other dishes around the cone and scatter with shrimp chips.

Serves: 6


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* Riz Noir

Posted on September 20th, 2008 by Linda. Filed under Entree, Korean, Rice.

Black rice has a nutty, slight sweet and chewy texture with the aroma of coconut and for those of you who may be familiar with it, a pandan fragrant.  You can easily find black rice in Korean grocery stores or health food stores, where the rice is more commonly labeled as Forbidden Rice.  Its deep purple color makes a stunning presentation while boasting a high nutritional value.  Buy the regular black rice to serve as carbs (i.e., not glutinous or sweet black rice, which are more apt for desserts).

Chef’s tip: Cooking black rice is like cooking brown rice.  Pre-soaking the rice helps to make it cook faster.  Wrapping your pot lid with a dish towel prevents condensation from falling back into rice and making the rice soggy.  Tie the towel to the lid knob to prevent it from catching fire.


2 cups black rice
3 cups water
1/2 teaspoon kosher salt, optional

1. Rinse the rice.  Soak in water for 30 minutes.  Drain.
2. Add 3 cups of water to the rice.  Add salt if using.
3. Bring to boil.  When it comes to a boil, turn heat to a simmer.  Cover pot with lid that is wrapped with a dish towel.  Simmer on low for 30 minutes.  Do not uncover.
4. Remove from heat, and let sit for 10 minutes further. Do not uncover nor fluff.
5. Fluff before serving.

Serves: 4

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