你可能不知道的米飯妙招
Get your variety right
選擇正確的品種Long grain rice varieties such as American, basmati and jasmine (brown or white) are regularly eaten as a side dish or as an accompaniment to curries (basmati is the best rice for cooking a biryani); while medium grain rice types such as bomba or Japanese-style rice are used for paella and sushi respectively. Short grain rice such as arborio is best used in risottos.
美式米、印度香米和香米（糙米或白米）等長粒米品種通常是作爲配菜食用或是作爲咖喱的配餐食用（印度香米是做印度比爾尼亞菜的最好材料）；而瓦倫西亞米或日式米等中粒米則被分別用於製作肉菜飯和壽司。艾保利奧米等短粒米則最適於烹飪燴飯。A bit about specialty rice
關於特種稻米
Black rice looks dramatic and makes an impressive change to white rice - it's a wholegrain that works as a side dish or in a pilaf. Wild rice, on the other hand, isn't a rice at all but a grass seed - it's chewy and nutty and can be used in place of long grain varieties.
黑米看起來引人注目，相較於白米而言，是一種令人印象深刻的變化--這是一種全穀物，可以做配菜也可以做小吃。另一方面，野生稻並不是大米，而是草籽--咀嚼起來有堅果風味，可用於替代長粒米品種。Not all rice is equally stored
並非所有大米的儲存方式都是一樣的White rice lasts for years if it's stored correctly, in an airtight container in a cool, dry place, or even frozen. Brown rice, however, hasn't been stripped of its bran and germ so it still contains oils which can turn rancid so use within six months of buying, or keep it in the freezer where it will last for another year or so.
如果保存得當，大米放幾年都不會壞，要放在陰涼、乾燥甚至是冷凍的密封容器內。然而，糙米仍攜帶着自身的麩皮和細菌，所以仍然含有油脂，放久了會發臭，因此最好在買回來的6個月內吃完，或是放在冰箱裏，這樣可以再保存一年之久。Toast before cooking
煮之前烘烤Toasting dry rice, especially brown and wild varieties, in a little oil before cooking enhances its nutty flavor.
在煮旱稻，尤其是糙米和野生稻之前，先放點油烘烤，可使其堅果味兒更濃。
No rice cooker? No problem!
沒有電飯煲？沒問題！There are numerous methods for making perfect cooked white rice without a rice cooker - here's one: rinse two cups of rice in cold water (don't over-rinse); add to four cups of boiling water and a sprinkling of salt; give it a stir then simmer, covered, for 20 minutes. Finally, turn the heat off and let the rice sit for another 5 minutes (this makes the rice fluffier).
沒有電飯煲？沒關係，烹飪完美白米飯的方式多種多樣--這兒就有一種：用冷水沖洗兩杯左右的大米（不要過度沖洗）；加入四杯開水、撒一點點鹽；攪拌後蓋上鍋蓋煨20分鐘。最後，關掉電源，靜置米飯5分鐘就行啦（能讓米飯更爲鬆軟）。Avoid rice poisoning
避免米飯中毒Rice is a common source of food poisoning because of the Bacillus cereus bacterium, which can be toxic. Room temperature rice is a breeding ground for these bacteria so cooked rice needs to be cooled quickly (within an hour or two) and kept cold. When you reheat it make sure it's evenly cooked. So if you've left last night's takeaway out overnight it's better to throw it out than reheat it.
由於大米含有可能致毒的蠟狀芽胞桿菌細菌，因此是一種常見的食物中毒來源。室溫下的大米是這些細菌的滋生地，因此應儘快冷卻煮熟的米飯（一至倆小時內）並保持冷卻。再加熱時要確保均勻加熱。所以如果昨晚的外賣放了一夜，最好不要加熱了，直接扔掉吧。
