Most of us have cooked rice wrong, at least if you can believe it Erik Videgård.
Today, he is considered one of Sweden’s most famous chefs, not least for having been a central part of introducing Asian cuisine to Sweden.
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Videgård has owned a number of well-known pubs in Stockholm, such as Halv trappa plus gård, East and Diana.
This autumn, he will also appear in “Kokkarnas kamp”.
Erik Videgård in Nyhetsmorgon: This is how you cook the rice in the best way
He has become best known above all for his repeated participation as a chef in TV4’s Nyhetsmorgon. It is there that he explains how he, as one of the leading chefs in Asian cuisine in Sweden, cooks rice.
– I have done this so many times and it is absolutely wonderful, he says on the channel.
There he shows the viewers and the presenter Jenny Alversjö he usually cooks his rice.
Photo: Screenshot/TV4 Play. Photo: Screenshot/TV4 Play.
Videgård’s way of cooking rice can be used for basmati rice, jasmine rice and sushi rice.
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That’s Erik Videgård’s rice school
The first thing you should do is rinse the rice, says Videgård.
– Start by rinsing the rice to remove the starch. Rinse it off with cold water and when the water runs clear most of the starch is gone.
Then the rice should stand for a while in water.
– Let the rice stand under water for at least half an hour so that it has time to swell. If you don’t have time to spare before dinner is on the table, you can always prepare the rice in advance. It can stand under water in a bowl in the fridge during the day.
Then comes a hearth pat that most of us have avoided: Ignore the deciliter measure.
– You don’t need to use a deciliter measure when measuring how much water to use to cook the rice. Instead, place one hand over the rice and pour water until it covers your fingers.
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Photo: Screenshot/TV4 Play. Photo: Screenshot/TV4 Play.
Then, according to Videgård, it is important to “listen and smell”.
– Put the rice pan on the stove and turn on the highest power immediately so that it starts to boil. There is no need to move around or lift the lid. It will not stick to the bottom. Then lower the heat to a second or third on a ten-degree scale when it starts to boil, he says and continues:
– Let it stand until the water has boiled away and use your senses. The rice behaves differently depending on how old it is, so it’s best to listen and smell – you can tell when it’s ready!
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However, the cooking does not end there.
Finally, according to Videgård, you should let the rice steam in the pot and cover it for ten minutes.