John Myers
Whether basmati rice, long grain rice, or parboiled rice: the swelling method has a number of advantages when cooking. We have summarized for you what these are and how to use the preparation method correctly.
Cook rice using the swelling method
When fragrant jasmine rice is cooked using the soaking method, a delicate fragrance spreads throughout the kitchen – and the aroma is better preserved with this type of preparation than with the water method. Since the liquid is completely absorbed by the grains, all the ingredients are preserved. So you don’t throw away flavors, vitamins, and minerals with the cooking water. And: Cooking rice using the swelling method saves the time for straining and cleaning the sieve. In principle, all types of rice are suitable for simmering with a little water. It is only important that you cook the respective rice with the right amount of water using the swelling method. The packaging says exactly how much water you should use. Otherwise, just follow the rules of thumb in our quick guide.
Step by step: How to cook rice using the swelling method
- Wash the rice two to three times, stirring it as you go. As soon as the liquid looks relatively clear, the excess starch has been removed: the grains don’t stick together as much and the water doesn’t boil over as quickly.
- Using a measuring cup or cup, add the desired amount of rice to the pot and add 1.5 times the amount of water with a pinch of salt. For brown rice, use 1 part rice to 2 parts water.
- Bring the water with the rice to a boil on high and reduce the heat to medium.
- As soon as the contents of the pot are gently simmering, you can put a lid on. That saves energy.
- The rice is ready when the water has completely evaporated. The cooking time is 15 to 35 minutes, depending on the variety.
- Serve the rice directly from the pot as a side dish or use it to prepare a delicious rice pan, for example.
Should you soak rice when using the swelling method?
You can soak, rinse and start the rice with fresh water after washing and before cooking using the swelling method. This has the advantage that the cooking time is reduced and undesirable substances such as arsenic are released. Since the potentially carcinogenic substance is mainly found in the surface layers of the rice grain, the Federal Institute for Risk Assessment (BfR) recommends this procedure for whole grain or brown rice. In addition, the water method should be preferred when cooking, especially if consumed frequently. Those who only rarely prepare dishes like our spicy rice salad with tuna need not have any concerns – especially since the rice sold in this country has to be strictly tested by the manufacturers for its arsenic content.
