As induction cooking has become popular, it has also changed the way we cook simple everyday dishes.
Cooking rice is very common and so far these were usually cooked on a gas stove.
But if you have an induction stove, don’t worry! You can cook rice with ease and comfort with an induction cooktop.
If you’re not sure how to cook rice with an induction cooktop, don’t worry. At the end of the article, you will be a pro at it.
Cooking anything on induction is similar to cooking on gas.
The only part where you have to take care is known at what power/temperature food starts boiling and at what temperature/power it slows down to a sim and at what power it keeps warm without burning.
Basically, this is where I come in with his article.
Before giving you a step by step guide to cooking rice with an induction cooktop, let me brief you a bit about how the inductions work and how are they different from gas or electric stovetops
How is the Induction Cooktop Different?
Gas cooktops or electric cooktops have a flame or heating element burner which generates heat and that heat is transferred through contact from the burner to the base of the cooking vessel.
The heat transferred is only about 47-50 %
Induction cooktops do not generate heat.
And the cooking vessel also has to be ferromagnetic for the induction to work. The cooktop has a copper element that generates an oscillating magnetic field.
This magnetic field induces the electrons in the magnetic cookware to move around. It results in a resistive electric current being generated inside the cooking vessel.
This current generates heat and cooks food. The induction cooktop transfers 90 % of its energy into the vessel.
Types of Rice
Coming back to cooking rice, it’s a favorite staple diet in areas where it is grown abundantly.
Many Asian and Japanese cuisine have rice as an important part of their meal. There are hundreds of varieties of rice available.
Long-grained rice like basmati needs to be presoaked at least an hour before. So does brown rice. A minimum of 30 mins to an hour.
Short-grained rice does not need to be presoaked at all.
Rice Styles in Cuisines
Different people like their rice cooked differently. Some like it moist while others prefer dry, some like it with butter or oil or seed topping while others like soft and fluffy.
Some like it sticky and some like it firm.
If you are in a mood to experiment with the different styles just increase or decrease the water and rice ratio. The correct ratio of water to rice is 2:1 for soft fluffy rice.
Two parts water to one part rice. This is because the rice needs double water to cook.
It is grown in fields saturated in water remember? If you are presoaking the rice then the ratio becomes 1 ½ water to 1 part rice.
If you increase the water it will become wet and, if you decrease the water it will come out dry and firm.
Let us move on to a step-by-step guide to cooking rice on induction.
Cooking Rice with an Induction Cooktop
There are three methods with the help of which you can cook rice easily on induction:
- Cooking rice in a pressure cooker on an induction
- Cooking rice in a thick bottom vessel on induction
- Cooking rice in an induction friendly rice cooker.
Before you start cooking, rinse the rice thoroughly with water a couple of times to remove the impurities used to store the rice grain.
Washing a couple of times will also help remove excess starch. Wash until the water is not cloudy or milky but clear over the uncooked grains.
Cooking in A Pressure Cooker
To cook rice in a pressure cooker on induction, there are a few things you need to take care of.
Never preheat the pressure cooker. This is because the cooker will get heated up within seconds. Keep all ingredients like vegetables (in case of risotto) peeled and ready to drop into the cooker within a few seconds of heating oil.
For plain rice, just drop in rice with a double quantity of water.
In case of presoaked use 11/2 cup water to 1 cup rice. Always measure the water and rice by volume and never by weight.
It will give an exact measure of how much water is needed by the grain to absorb.
Another method is to put your finger inside the cooker. The water level should be one inch (corresponding to the first line on the inside of the finger) higher than the rice layer.
Add salt according to taste. If you want sticky and softer rice increase the water content.
If you are making a rice salad and want it firm, decrease the water content.
Put the lid on. Bring the cooker to pressure using medium settings. Never put the pressure cooker on the highest setting as that can burn the rice.
Once a whistle comes, lower the setting to a minimum of 4 minutes.
Better to set the induction timer so that the induction shuts down automatically after the set time. Leave the rice untouched for 10 mins. Open and enjoy!
Cooking in a Thick Bottomed Vessel
When cooking rice in a vessel in induction, make sure to use a thick bottom. That way rice will not stick. Make sure not to stir rice while cooking. That can break the rice.
For rice to water ratio, again measure by volume. Take three parts water and one part rice for cooking rice in a vessel. For presoaked rice add a 2:1 ratio of water to rice. Add salt according to taste.
Another method is to dip your finger and place it on top of the rice level. The water level should be two inches above the rice level.
Place it on medium heat for 30 -40 seconds and then tune in to the minimum setting you have of induction and leave it for 15-20 minutes.
You can fine-tune the induction timer as well to 15-20 minutes.
After 15 minutes check. If the water has vapourised good. If it’s still there increase the heat setting one number up.
Also, check the grain. If tender press the induction off. Keep the lid back on the vessel and leave the rice untouched for 10-15 minutes.
If the rice is firm and not tender and you want it soft add little water (sparingly please about 4 teaspoons worth) and cover the lid and simmer for 3-4 more minutes.
Leave for 10-15 minutes.
Open and enjoy.
Cooking in Induction Friendly Rice Cooker
If you have an induction-friendly rice cooker just follow the user guide manual.
Remember to wash and drain the rice properly before placing the rice. Use the 2:1 ratio of water to rice.
Most of the rice cookers cook in around 10-12 minutes.
Refer to the manual which comes along with the induction-friendly rice cooker to adjust the temperature if needed.
After leaving the rice untouched for 10-15 minutes. Open lid.
Fluff the rice with the help of a wooden spoon or chopsticks and serve.
Following the above instructions, you will be able to cook rice perfectly without them burning, breaking, or sticking.
Remember to always measure by volume and increase the water content if you want wetter and softer rice and decrease the water content if you want firm and hard like in rice salads.
On a personal note, I would recommend cooking rice in a pressure cooker. It comes out wonderful without the need to check the grain or water.
One whistle, sim for 4 minutes, and hot rice are ready!
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