BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Swirl the rice in the pan (or stir once) to make sure it’s well distributed. Put a lid on and turn the heat down to as low as possible. If you cook the rice on too high a heat, it will cook too quickly and may end up chalky in the centre. Simmer gently for 10 mins and do not take the lid off.

Detailed explanation-2: -This will help it retain its fluffiness. Cover tightly until ready to serve. Just before serving, stir and loosen the rice once again. Well-cooked rice will have absorbed the water but will not be lumpy, nor will the kernels stick together.

Detailed explanation-3: -Once the water is boiling, stir the rice once, reduce heat to low, cover with a lid and simmer rice, without uncovering the pot, for about 18-20 minutes. Remove pan from heat and let rice rest covered for about 5-10 minutes to firm up. Remove lid and fluff rice with a fork.

Detailed explanation-4: -You can cook rice without a lid, but in order to get uniformly cooked grains you will have to stir it constantly (like risotto). By raising the temperature to boiling and then stirring once, reducing heat to low simmer, and covering, the steam does all that work for you.

Detailed explanation-5: -thus when you lift the lid, the water is escaping and will result in the rice being dryer than optimal. If you want to add more water, this will slow the cooking process on top of it already being slowed by losing temperature when you lift the lid. This will result in slower cooked rice.