Yamani rice: how to achieve perfect cooking

How are you, friends? Welcome back to Paulina Cocina. Today I'm bringing you the Master Guide to learning how to cook yamani rice for perfect results . This rice is one of the most nutritious among brown rices. In addition to its nutritional value, it's super easy to digest, so it's a caress for the soul and the body.

Not only does it have all these qualities, but it's also a very tasty rice that we can use in countless recipes and it will turn out great! It's one of the jewels of Asian cuisine, but it's here to stay, and it's becoming more and more common to see it in homes. I'll show you a couple of ideas and tricks for cooking yamani rice to perfection. After that, you can do whatever you want, but at least you have an idea of how it's actually made.

About this yamani rice recipe

Today we bring you the basic recipe. We'll show you how to make yamani rice so you can use it in whatever you want. As I mentioned at the beginning, this rice is very tasty. Much more so than traditional white rice.

We can use it in rice burgers , in a stew, in a wok, even in sushi ! I recommend you try these recipes (you'll find them on the blog) with this rice, always keeping the cooking times to a minimum, and you'll see how different they turn out!

A couple of things to keep in mind:

• You can soak it for up to 12 hours before cooking, and that will make it cook a little faster.
• Vegetables really enhance their flavor, so cooking them in a wok is one of the best recipes!
• The proportions are: 1 part yamaní rice, 2 1/2 parts liquid.
• It's advisable not to cook it in aluminum containers, as they alter the properties of the rice and also change its taste... So if you can: avoid using aluminum for cooking. Not for any food, really, but especially for rice.
• To preserve it, always keep it in a dry, dark place. That way, the rice will last for months! Obviously, without cooking, right? Otherwise, you'll create a colony of mold and other living things.
• If you want the rice to be well-flavored and not stick together, when you turn off the heat and before letting it rest, fluff it a couple of times with a fork. Don't crush the rice, just comb it as if you were combing it.

Another property of yamani rice is that it retains its hull, which is where it has the most flavor and nutrients. It has a sweet aftertaste and a softer texture than regular brown rice. Try making it, and swapping white rice for this one. Once you do, you'll see it's worth it! Tell us in the comments if you've tried it or if you've already used it, and of course, in which recipe you like it best.

I hope you enjoy the recipe!

Yamani Rice: Different Types of Cooking

This yamani rice takes the longest to make, and it depends on the method you choose. Here are the most common ways to cook it:

In microwave

This is the quickest way: place the rice and water in a microwave-safe container and cover it. It's very important that it's not completely covered and that there's room for steam to escape. Cook for 12 minutes at full power, remove from the microwave, stir with a spoon, re-cover, and cook at full power for another 12 minutes.

In a pressure cooker

Cover the pot and cook over medium-high heat until it whistles. Then lower the heat and place a heat diffuser on top to prevent burning. Cook for about 45 minutes and let it sit for 10 minutes until the pressure releases.

In a common pot

The most common way to make yamani rice. For this, I followed the recipe below exactly, and that's it!

Ingredients

• 1 cup of yamani rice
• 2 and a half cups of water
• Salt

How to cook yamani rice step by step

1. Place the yamani rice in a bowl, cover with water, and wash until all dirt is removed. Then drain.
2. Place the rice in the colander under the tap and let the water run for a while while stirring it a bit.
3. Place the rice in a pot and add two and a half cups of water and salt. Before placing it on the heat, check that the rice is evenly layered. It's important to ensure the rice is evenly layered, as it won't touch each other again, otherwise, it could cook unevenly.
4. Cover the pot and bring to a boil over high heat. Once the water comes to a boil, reduce the heat to low and cook for approximately 50 minutes, or until the rice is tender.
5. Once done, remove from heat and leave covered for 10 more minutes. Serve or use in a recipe. Enjoy!