ChatterBank2 mins ago
Idiot Proof Rice
32 Answers
Rice eludes me, I never get it right, it always turns out sludgy. My youngest gets excited when I cook it as she thinks it's authentic Thai Sticky Rice!
Please, please can someone give me a fool proof method to make nice fluffy rice that separates.
Many thanks for any replies.
Please, please can someone give me a fool proof method to make nice fluffy rice that separates.
Many thanks for any replies.
Answers
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Easy Peary microwave rice no rinsing.
You need a covered microwave safe container. Put into it a two cups of easy cook rice (about a level coffee mug) salt to taste, saffron, turmeric or other seasoning to taste, 4 cups or 2 coffee mugs of water, basically twice as muchbwater as rice by volume. Cover and nuke for 10 minutes at 750/800. Do not touch it when it beeps, just let it stand for 10 minutes. Fluff and serve.
You need a covered microwave safe container. Put into it a two cups of easy cook rice (about a level coffee mug) salt to taste, saffron, turmeric or other seasoning to taste, 4 cups or 2 coffee mugs of water, basically twice as muchbwater as rice by volume. Cover and nuke for 10 minutes at 750/800. Do not touch it when it beeps, just let it stand for 10 minutes. Fluff and serve.
Half a mug of Basmati rice for two people, two mugs of water, good pinch of salt. Lid on saucepan and bring to the boil, then leaving covered, turn off heat.
Taste the rice after five, or possiblybten minutes - you will get to know when, once you have done it a couple of times.
Drain the rice through a metal sieve and, leaving a little water in the base of the saucepan put it back on the unlit stove point for another five minutes, (this dries it out).
Heat the serving dish in the oven with a knob of butter; empty the cooked rice into the melted butter and fork lightly. Serve.
I often add a handful of currents at the last minute or a small teaspoon of Turmeric at the boiling stage to get a nice yellow colour.
The measurements are not really that important in that once you have successfully done it, you can adapt to suit.
Taste the rice after five, or possiblybten minutes - you will get to know when, once you have done it a couple of times.
Drain the rice through a metal sieve and, leaving a little water in the base of the saucepan put it back on the unlit stove point for another five minutes, (this dries it out).
Heat the serving dish in the oven with a knob of butter; empty the cooked rice into the melted butter and fork lightly. Serve.
I often add a handful of currents at the last minute or a small teaspoon of Turmeric at the boiling stage to get a nice yellow colour.
The measurements are not really that important in that once you have successfully done it, you can adapt to suit.
There should be no need to rinse/drain rice. The rice should absorb the water.
Fail proof method:
Rinse rice twice.
A cm of water over the level of your amount of rice.
Bring to boil, then turn down to simmer.
As water evaporates and you can see 'pitting' on the surface, turn down to a low heat, lid on, don't peek for 15 minutes.
Lid off, fluff gently with fork, lid back on for 10. Done.
Fail proof method:
Rinse rice twice.
A cm of water over the level of your amount of rice.
Bring to boil, then turn down to simmer.
As water evaporates and you can see 'pitting' on the surface, turn down to a low heat, lid on, don't peek for 15 minutes.
Lid off, fluff gently with fork, lid back on for 10. Done.
I always use basmati rice. First of all, I leave it to soak for about five minutes, then rinse it in a sieve under the tap till the water runs clear through it. Measure the rice by volume, not weight, then add double the amount of water (by volume again). Add salt, bring to the boil, stir once only, then put a lid on and do not be tempted to prod and poke about with it. Leave till all the water has been absorbed, then fluff up with a fork. Perfect every time!
I use Basmati rice. I rinse it twice. I melt a little bit of butter, add some cumin/turmeric, add the rice and coat the grains well. Boil the kettle and add to the rice until it just covers it. Put the lid on the pot and leave until the water is absorbed. Add more water if it is not cooked and leave again until it has absorbed. This usually takes about 15-20 mins. Once cooked fluff with a fork. It is never stodgy or sticky!
this way to cook rice has never let me down.
measure out basmati rice in a measuring jug. tip into a dish. measure out twice the rice volume in cold water and add to saucepan with a knorr chicken stock cube. bring water to boil and tip rice in. when back to boil stir completely once and then turn heat down and simmer for 10 minutes with lid on. take of the heat, keep lid on and leave for another ten minutes, and there you have the most yummy fluffy rice you ever tasted.
measure out basmati rice in a measuring jug. tip into a dish. measure out twice the rice volume in cold water and add to saucepan with a knorr chicken stock cube. bring water to boil and tip rice in. when back to boil stir completely once and then turn heat down and simmer for 10 minutes with lid on. take of the heat, keep lid on and leave for another ten minutes, and there you have the most yummy fluffy rice you ever tasted.
