Have you ever wondered why the rice served at your favorite restaurants always boasts impeccable texture, each grain distinct and inviting? This is no ordinary feat: Behind the scenes, chefs employ a secret technique that elevates the humble cereal to a culinary masterpiece. Join us as we unravel the mystery behind the flawless texture of restaurant-style rice and discover the key to achieving perfection in your kitchen.
The secret technique: The culinary enchantment lies in a meticulous process known as « parboiling » or « pre-cooking ». Before the rice reaches the plate, chefs take an extra step to partially cook it, ensuring that each grain maintains its structural integrity while absorbing flavors effortlessly during the final cooking phase. This technique is the basis for the velvety, separated grains that make restaurant rice an unparalleled delight.
Steps to obtain rice with a perfect structure:
1 – Rinsing and Soaking:
- Start by rinsing the rice thoroughly under cold water to remove excess surface starch.
- Leave the rice to soak for at least 30 minutes, promoting uniform absorption of the water and reducing cooking times.
2 – Blanch:
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- Bring a large pot of water to a boil and add the soaked rice.
- Allow the rice to boil for 5-7 minutes, or until it is partially cooked but still has a light texture.
- Drain the parboiled rice, making sure to remove any excess water.
3 – Final cooking:
