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OK, we've put the cover on our rice and we've boiled it and then reduced the heat and cooked
it for about fifteen minutes. So the liquid is just about all absorbed. Now our vegetable
stock is also boiled. So we're going to heat off of that and we're going to give it another
scoop, another swirl to see that there aren't any chunks and there aren't. So we're going
to go ahead and take that and remove it from the heat and let it cool down. All right we
are not going to turn our heat off of our rice and remove it from the heat. We're going
to give it a stir. Make sure that nothing is sticking to the bottom. Now we're going
to want to cool this rice before we handle it and so the fastest way to cool rice. Is
to put it on a flat surface like this and then we'll just spread it very thinly. All
over the backing sheet. This will not only make it cool faster but stop it from continuing
to cook. As much as it would if we just simply left it in the pot and waited for it to cool
there.