2 Factors To Consider When Cooking Rice At High Altitude

cooking rice at high altitude
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cooking rice at high altitude

Rice is one of the most significant staple foods in the world, feeding almost half of the world’s population. Rice is incredibly popular in Asia, and it is now becoming trendy in Africa and Latin American. Rice fulfills your stomach, and it supplies a large portion of energy to you because of the presence of healthy nutrients. The best thing about rice is it can easily be cooked and is appetizing. If you live at higher altitudes or plan to go there for tourism, you might have to face the problem of cooking rice at higher altitudes. So, let’s see what you can do about it.

Cooking Rice At High Altitude:

If you are cooking rice at higher altitudes, you might face the problem that your rice is not getting cooked. This is because as we move up, the atmospheric pressure decreases. The boiling takes place when the pressure inside the container becomes equal to atmospheric pressure. Therefore, the water boils at a lower temperature because of the decreased atmospheric pressure. The boiling point at sea level is 100°C, while its boiling point is reduced to 68°C on the top of Mount Everest. The water evaporates quickly, and the rice would not be well cooked.

1. Water amount:

To cook rice, the standard procedure to cook white rice at sea level is to add one and three fourth cups of water for one cup of rice initially. For higher altitudes, you need to add 2 cups of water. If you want to cook brown rice at higher altitudes, add two and a quarter cups of water for each rice cup. Make sure that you cover the pot with a glass lid so that water does not evaporate, and you can see inside the container as well. At higher altitudes, rice takes a longer time to cook. It takes 2-3 more minutes of cooking than at sea level.

2. Heat Adjustment:

The heat should be well adjusted. Initially, increase the heat for the boiling of water and cooking rice. Ensure the pot is covered. When some of the water has evaporated, decrease the heat, and let the rest of it evaporate slowly. If we keep on cooking at intense heat, the rice will not get enough heat from the hot steam. So, it is pivotal to cook the rice at two stages, one for cooking the rice and the other is steaming the rice at lesser heat. It then makes it fluffy and fully cooked.

Many people are facing the problem of cooking rice at higher altitudes. The rice may end up being watery or undercooked. To counter that, you need to add more water into the pot to transfer its heat energy to the rice. Heat adjustment is needed depending upon the environment in which you are cooking. If you are cooking for the first time, you might not be successful as there is no set formula for water quantity and heat intensity. With time, you will get better at it. If you are still facing the problem, use a pressure cooker.

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