cooking rice

[homedeeth]

can someone please please tell me how to cook rice properly. I just cannot get the right result

[mccfluff]

i know some people are going to take the pee, but i don't care, i can cook rice but i've tried e very method and i just end up with soggy clumps of maggots glued to the pan so i either buy from the chinese or use boil in the bag wi=hcihc workds a treat everytime


even more irritating when your families asian and i grew up on the bl00dy stuff

[mccfluff]

that's can't :-)

[ACB312]

I measure of rice, two measures of water. Put rice and water in a pan. Bring to the boil. Put a lid on and turn heat off. Leave for 10 mins and don't lift the lid. Perfect every time. Use good quality basmati rice. Cheers, Andy

[Clanad]

Sounds like you've exhausted just about all advice, so, at the risk of being redundant, these tips work fo rme every time:

1. Use only a heavy, thick bottom pan with a tight fitting lid. (A chef friend in New Orleans only allows cast iton utensils in his kitchen).

2. Remember the ratio of uncooked rice to water... 1 to 2... 1 measure of rice for 2 equal measures of water.

3. Place rice and water in the heavy pan. Make a cup of your palm and put in just enough salt to make a nice neat smallish pile in the middle. Oh, OK... if you're into measuring use 1/2 teaspoon per cup of rice .
Add 1 or 2 substantial pats of butter or margarine.

4. Bring the water/rice to a boil over medium high heat. When the boil occurs, reduce the heat, cover with the tight fitting lid . Cook just until the water is no longer visibile.

That's it... Some friends recommend first rinsing the uncooked rice in a strong stream of water at the sink to remove any excess starch. I don't, but that's a personal opinion...

Laisez les bons temps rouler!
Best of luck!

[atkinsonr]

Buy one of these - it's the best thing I have in the kitchen, so easy to use and rice comes out perfect every time, I couldn't live without it,

http://www.riceboy.org.uk/

[~max~]

Blimey...you guys are complicated...

I cook rice all the time, and I've never yet failed.
My mum taught me this (French):

Pan on the hob, medium heat. A splash of olive oil. When hot, pour your measure of rice in the pan. Stir until the rice becomes transluscent (don't let it burn). Pour 1.5 measure of boiling water over it and stir. Keep watching and stirring once in a while. When the water is absorbed, it should be done (after about 10 mins). If the rice is not quite cooked yet, add some more water until it's done. Easy peasy. :O)

[B00]

Why bother, life's too short :-)

Get microwave rice- two minutes in the pinger, and Bob's your uncle.

[~max~]

I have the same approach to relationships, Boo...Food, however...lol

[Mctavish]

Boil in the bag every time - saves a lot of hassle.

[B00]

Ey up Max, you microwave your boyfriends? Think that's where you're going wrong ;-)

[garner]

Microwave rice, it's perfect [ every ] time.

[breadbutter]

1，Rinse the rice in water to get rid of excess starch.
2，For every cup of rice, add 1 1/2 cups water.
3，Bring the rice to boil, uncovered, at medium heat.
4，When boiling, turn the heat down to medium low.
5，Place the lid on the pot, keeping it tilted to allow steam to escape
6，When you can see holes or "craters" in the rice, put the lid on tight.
7，Turn the heat to low.
8，Simmer for another 15 minutes.
9，Fluff up rice and serve.
Time Required: 30 minutes （Also you can delete the step 5 ,6,8)

[hammerman]

I think the type of rice you buy has a big effect too....cheap rice will give you clumpy starchy muck.

I will sometimes pour boiling water over the rice whilst it's in the colander to wash away any starch etc

One thing i occasionally do is to add a spoonfull of cumin seeds, some crushed cardamon seeds, some cloves and a bit of star annise to the rice whilst cooking. I remove them when cooked (so count how many you put in !!!)

[waterboatman]

Basmati rice. (1 to 2 with water) Water into the pan first, Chuck in a teaspoon of turmeric (turns the rice yellow and gives it a lovely nutty flavour, it's also very good for you!) bring to the boil. Add rice. bring back to boil stirring all the time (a few seconds only) turn off heat and leave to cook. You will have lovely fluffy rice. Easy!!

[woozer]

I just put basmati rice into loads of boiling water and simmer for about 7 to 10 minutes - drain when cooked and pour over cold water to stop it cooking and going soggy. Then I stick it in the microwave for two minutes to reheat - works everytime - oh, I was always told that you should only stir rice once once it has come to the boil - if you keep stirring it you damage the grains and release the starch.

Another advantage of this cook and quick reheating method is that it cuts down the stress when everything is just about ready to serve :-)

[piggynose]

sorry for sounding ignorant, but are you all talking about white rice, yuk rice i call it. seriously you should try brown rice, i did 10 years ago, and now cant look at the white stuff. yes it takes a little longer to cook. more or less 3 cups of water to 1 cup of b.rice. my recipe is the business. lightly fry 1/2 chopped onion, with a peice of chopped ginger plus chopped 2 carrots, 1/4 cup of green lentils, 1� tbsp tomato puree, 1tsp marmite, black pepper, add the rice and water. boil for 20 mins. turn off heat, put on a lid. leave for 1/2hour. yum yum

[jamesnan]

Just an an extra to all the other answers, when the rice has cooked, cover with a tea-towel and lid, and leave to steam for about 5-10 mins, this finishes it off beautifully and the rice fluffs up well into separate grains.