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While cooking rice with meat, sometimes I faced that extra water has been added to the rice container when kept for braising. What should I do when I see the rice is turning into fluid? Need opinions to be proactive for the future same conditions?

user5948
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At that point, I'm not sure there's anything you can really do, except maybe take the lid off & attempt to dry it out before it turns entirely to mush.

For next time, the three simplest alternatives would be:

  1. Use less liquid [which may not be possible].

  2. Add the rice later in the process.

or my personal favourite...

  1. Cook the rice separately, in a similar or complementary flavour & combine at the end.
Tetsujin
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    Rice would take lesser time than meat to cook. so probably cook the meat first about halfway or more, measure the water remaining according to the [rice to water ratio](https://cooking.stackexchange.com/questions/190/proper-ratio-of-water-to-rice) required according to the type of rice and remove any excess. – Ess Kay Dec 06 '18 at 17:08
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    I'd really go for option 3. It needs zero skill/judgement/guesswork & can't go wrong, assuming you can actually cook rice ;) Any other method requires you to know how much water the rice will absorb over how long, & how much needs to be left at the end to go with the braise. Does it have sauce/gravy, should it be dry like a biryani? – Tetsujin Dec 06 '18 at 17:17
  • Agreed! No wonder people don't like cooking rice :D it's just so complicated. – Ess Kay Dec 06 '18 at 17:30
  • Yes, the rice needs to be dry like Beryani in my most cases – user5948 Dec 07 '18 at 14:47