The Secret to Fluffy Rice ala Padang Restaurant, Try This Technique at Home

Kapanlagi.com - Rice is a source of carbohydrates, not just a filling food, but also a source of energy ready to support all our activities. Although it comes from rice grains, the way of cooking rice can give a different touch to its texture and flavor.

In Padang restaurants, for example, the rice served is always enticing with its softness and fluffiness, making it a favorite in the hearts of many. But, do you know there is a secret behind the delicious fluffy rice? It turns out, the cooking technique is not as complicated as it seems. A Padang restaurant entrepreneur shares practical tricks for cooking rice without the need for the often troublesome pouring method.

1. Preparing the Steamer and Boiling Water

As summarized on Monday (11/4/2024), Indri, an experienced netizen who has been in the Padang restaurant business for 11 years, shared the secret to cooking delicious Padang-style rice. She suggests starting with a large steamer with a capacity of 5 liters, but with a special trick: reduce the amount of water so that the rice does not overflow while cooking.

"I usually use water equal to 13 cans of rice, much less than the usual rice measurement," she revealed in a video on her YouTube channel, Resep Uni Indri.

2. Combining Rice Types for Ideal Texture

According to Indri, the combination of rice can determine the final texture of the rice, and to create an ideal dish—neither too soft nor too hard—she recommends mixing two types of rice. In a measurement of 13 cans, she mixes 10 cans of dry rice with 3 cans of soft rice, and this ratio can be adjusted to taste.

"With this mixed rice, the rice becomes more delicious, not mushy, but also not hard," she further explained.

3. Boiling Water Before Adding Rice

After the water in the steamer starts to boil, Indri patiently turns off the heat for a moment, allowing the water to settle before adding the washed rice. She explains that this moment is very important to maximize the flavor of the dish. After that, Indri places a steaming sieve inside the steamer and begins to add the rice.

She suggests adding a little salt to the boiling water, which will give a tempting savory touch to the rice that will be produced.

4. Cooking Rice Over Medium Heat

After the rice is placed in the steamer, cover it tightly and let it cook for about 30 minutes over medium heat. This process will result in perfectly cooked rice, with a tempting fluffy texture.

Indri recommends stirring the rice after that time, so that the trapped steam can escape, making the rice even fluffier and more delicious.

5. Continuing the Heating for Texture Perfection

After the rice is evenly mixed, continue the cooking process over medium heat for 20 minutes, so that each grain is perfectly cooked and there are no hard or mushy pieces.

The result makes the rice more fluffy and appetizing, ready to be served with the typical Padang restaurant style. This way, you can avoid the pouring technique usually used when preparing rice in large portions.

6. Questions and Answers About Rice in Padang Restaurant Style

7. Can I use other types of rice besides dry and fluffy?

Of course, you can, although the result may not be as similar to the typical Padang restaurant rice. The combination of dry and fluffy rice creates the perfect texture.

8. What is the function of adding salt to the rice cooking water?

A sprinkle of salt on the rice can bring out a tempting savory flavor, enriching the dish's taste without altering its soft texture.

9. Can a rice cooker be used for this technique?

This method is specifically designed for a steamer or bamboo steamer, ensuring that the rice cooks evenly and has a fluffy texture. Meanwhile, a rice cooker operates differently.

10. How long does the cooking process for this Padang Restaurant-style rice take?

The cooking process takes a total of about 50 minutes, with the first 30 minutes done over medium heat to ensure all the ingredients are well absorbed, followed by an additional 20 minutes after the rice is stirred.

(kpl/mhs)