Due to its long and elongated grains and unique flavor, northern rice needs a special cooking method to maintain its quality and taste. In the following, we will teach you the common cooking methods for different types of rice in the north:
Cooking rice by draining method
This cooking method is suitable for most types of rice in the north and causes the rice to have separate and elongated grains.
Cooking steps:
Washing the rice: Wash the rice several times with lukewarm water to remove the excess starch.
Soaking: Soak the rice in water and salt for 6 to 8 hours (half a tablespoon of salt per cup of rice).
Draining: Drain the rice and put it in a suitable pot.
Adding water: For every cup of rice, add one and a half cups of boiling water.
Cooking: Put the pot on medium heat until the rice water boils. Then lower the heat and let the rice steam.
Brewing: After the rice water is drained, put the steamer on the pot and brew for 20 to 30 minutes on very low heat.
Cooking rice by the cat method
To cook keta, we soak the rice with water and salt for 2 to 3 hours and then steam it with gentle heat. This cooking method is suitable for Tarem and Hashmi types of rice.
Cooking steps:
Washing and soaking: Wash the rice several times and soak it in water and salt for 2-3 hours.
Adding water: For every cup of rice, add one and a half cups of water.
Cooking and brewing: Put the pot on medium heat and let the rice water boil. Then lower the heat and let the rice steam. After the rice water is drained, put the steamer on the pot and brew it for 30 to 45 minutes with very low heat.
Important points in cooking northern rice:
Water: Using boiling water to cook rice makes the rice grains bloom more.
Salt: Adjust the amount of salt according to your taste.
Heat: In the brewing stage, the heat must be very low so that the rice brews well.
Oil: You can add a little oil to the rice to make it taste better.
Cooking container: Use a container that is suitable for the size of your rice.
Note: The time of cooking and steaming rice depends on the type of rice and its amount.
