How To Cook Arborio Rice Food

HOW TO COOK ARBORIO RICE

Steps:

• Put arborio rice into a strainer and rinse it until the water runs clear. Pour 2 cups (392 g) of arborio rice into a fine-mesh strainer and hold it under the tap. Run cold water over the rice until the water that drains doesn't look cloudy anymore. Rinsing the rice will prevent it from clumping up as it cooks.
• Place the rinsed rice into your rice cooker and pour in 3 cups (710 ml) of water. If you'd like to use a different amount of rice, keep the ratio at 1 part rice to 1.5 parts of water. For example, if you want to cook just 1 cup (196 g) of arborio rice, use 1 1⁄2 cups (350 ml) of water.Variation: To make risotto in your rice cooker, replace the water with chicken broth or stock. Once the machine has finished cooking the rice, stir 1 cup (100 g) of grated parmesan cheese into it.
• Close the lid and turn the rice cooker on. Depending on the type of rice cooker you have, you may need to select "Cook," "Rice," or just turn the machine on. Most rice cookers will turn themselves off once the rice has finished cooking or they'll switch to a setting that keeps the rice warm until you turn it off. It will probably take around 30 minutes for your machine to cook the arborio rice.
• Fluff the arborio rice and let it sit for 10 minutes before you serve it. Once the machine turns off or switches to the "Keep warm" setting, open the lid and use a wooden spoon to gently loosen and break up the rice. Then, put the lid back down and leave the rice for 10 minutes so it can finish cooking. You can store leftover arborio rice in an airtight container for up to 6 days.

RISOTTO

Steps:

• Preparing the Rice
• Peel and finely chop the onion.
• Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
• Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown.
• Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer. Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
• Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes. Adjust the heat as necessary -- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
• Adding the Liquid to the Rice
• Using a ladle, scoop up about 1/2 to 3/4 cup of broth. Pour it in the pan with the rice, stirring constantly with a spoon. After the first addition of broth, the rice mixture will look a bit soupy.
• As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick. You should see little bubbles popping up on the liquid from time to time. If it bubbles more vigorously than this, turn the heat down to medium-low.
• When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
• Determining When the Risotto Is Cooked
• Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes). It is now time to test whether the risotto is cooked. Spoon up a grain of rice and bite into it -- it should be tender without being too mushy. If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
• If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed. Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe. Simply heat up another cup or 2 of chicken broth. If you run out of broth, use hot water.
• When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
• Serving the Risotto
• Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you. Stir.
• Add the grated Parmesan cheese and stir well.
• Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.
• Risotto with Tomatoes and Basil:
• Take 4 Roma tomatoes, cut off and discard the stem tops, and cut the tomatoes into small pieces. Chop enough fresh basil leaves into small pieces to make about 1 cup. Put 2 tablespoons of olive oil in a skillet, and turn the heat to medium-high. When the bottom of the skillet feels hot when you put your open hand 1 inch from the bottom, add the tomatoes and sprinkle them with salt and pepper. Stir for 3 or 4 minutes, until they seem soft. Put the cooked tomatoes aside, and when the risotto is done, stir the tomatoes and basil into the hot risotto. Stir to mix well; taste for salt and add some if needed. Serve immediately and pass some grated Parmesan cheese.
• Risotto with Spinach and Garlic:
• Peel and chop 3 large cloves of garlic into small pieces, and put them on a piece of waxed paper. Rinse 1/2 bunch of spinach leaves, and shake off the excess water. Cut off the stems, bunch the leaves up, and cut them into thin strips, then cut crosswise into small pieces. Put 2 tablespoons of olive oil in a skillet and turn the heat to medium-high. When the bottom of the skillet feels hot when you put your open hand, palm side down, 1 inch from the bottom of the skillet, it is ready. Add the garlic to the oil and stir for a minute. Turn the heat to low, and add the spinach. Press the spinach down with a spatula, lightly salt and pepper it, and turn it over with a spatula. The spinach will wilt down almost immediately. Take the skillet off the stove, put a lid on the skillet, and when the risotto is done, stir the garlic and spinach into the risotto. Serve immediately, and pass some grated Parmesan cheese.

QUICK ARBORIO (SHORT-GRAINED) RICE - 2-QT. PRESSURE COOKER

Steps:

• In pressure cooker, pour in water and bring it to a rolling boil.
• Pour in well-drained rice, stir well. (Note: for grains, do not exceed the 1/2 full marker.).
• Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (You may want to use a heat diffuser between the heat and your pot to make it easier to maintain LOW pressure. Sometimes I stack a 2nd burner grate on top of one burner grate. If I forget, I press the steam valve of my Kuhn Rikon p.c. lid to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 5 minutes and cook for 5 minutes.
• Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
• Remove lid and serve.

EASY ARBORIO RICE

Steps:

• Heat oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions and salt and saute until onions are translucent, 3 minutes.
• Add rice and garlic to pan and saute until rice is toasted and fragrant, 2 minutes.
• Add chicken broth and water to pan. Bring to a boil, stir once, cover, and reduce heat. Simmer rice, covered, until liquid is evaporated, 18-20 minutes.
• Remove from heat and let stand, covered, 5 minutes before serving.

ARBORIO RICE PUDDING

Steps:

• Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
• Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
• Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.