How do you cook perfect rice?

Jay-Jay_4

I class myself as a fairly good cook but for some reason I've never really got on with cooking rice.

I think I last tried it about 5 years ago and it went wrong so I gave up and have since bought boil in the bag.

My Mum's given me a recipe for tandoori chicken and has mixed all the spices for me, she's also given me a pot of spice to add to the rice to turn it yellow but I really need to make 'proper rice' for this. She made it all the time when I was little and I remember her having big pans of rice covered with tea-towels....but I don't know how to do it myself without it turning into a solid clump of sticky stuff.

She's not answering her phone...:rolleyes: so I'm turning to you, my alternative family, for help

nearlyrich

Here is the Perfect Rice recipe.

I had the same problem until I tried Delia Smith's recipe for perfect rice, it really works, perfectly cooked rice in 15 mins no messing.:j

But if you ever use brown rice, she says 40 mins I turn the heat off after 25/30 mins and leave it alone for the rest of the 40 mins and it comes out "perfect" ( 40 mins on the heat it's stuck to the pan in my experience.)

Mrs_Thrift

My Mum's always made great rice by ignoring what it says on the packet and doing what Auntie Delia says, which involves giving it a lot longer than it says on the packet. My Delia book is at home, but maybe there's instructions for it on www.deliaonline.com ?


I'm not patient enough so bung rice in the microwave, again it takes longer - the brown rice I've got in at the moment takes about 25mins, not the 10 it says on the packet!

Edited because I was beaten to it!

VickyA_2

I'm cooking rice tonight, so I will try that Delia recipe. Looks really easy and I don't have to fidget with it!

Thanks Jay-jay for asking the question!

Mango

I always had problems cooking rice too, until my mom saved me and gave me these instructions:

heat a little oil in the pan first (if you want to add any 'hard spices' like cloves do it at this point). make sure you have washed the rice about 4/5 times to get rid of all the starch. put the rice in the pan and stir well, if you are adding any other spices put them in at this point and stir well (i always add a couple of bay leaves and a little salt). Add cold water - if i have used 1/2 cup rice i add 1/3 cup of water, rather than double the amount of water to rice as it easier to add a little extra water if you need it later on. Bring to the boil for about 30 secs. Then turn the heat right down to the lowest it will go on your cooker, cover with lid and just leave it. It usually takes about 20 mins to 1/2 hour to cook and you end up with perfect fluffy, tasty rice!

sorry if it all sounds a bit basic but its taken me years to progress from the sticky clumps too!

ancasta_2

I usually boil my rice for about 5-8 mins then drain it off in a seive/small colander. i then put about 1"-2" of water back in the pan, put the seive on top of that and bring back to the boil with a lid on top. Has a lovley steamed effect and has nice seperate grains.

I used to be a chef so i picked this tip up years ago and swear by it.

Austin_Allegro

Our old friend vinegar is the solution.

I do my rice in the microwave in a steamer pot. Put in just enough water to cover the rice, add a splash of vinegar and nuke for 10-15 minutes. Always comes out right, not sticky or soggy.

Sarahsaver

for yellow rice you would need turmeric or saffron (the latter being the nicest)
i use a rice cooker i got from argos sale last year. Its always perfect in this.

Jay-Jay_4

You're a clever bunch!!!!

Thanks so much, I'll give it a go and let you know how I do. For the delia one do you think I could do it without onions? I hate onions!

nearlyrich

Jay-Jay wrote:

You're a clever bunch!!!!

Thanks so much, I'll give it a go and let you know how I do. For the delia one do you think I could do it without onions? I hate onions!

Yes I use the Delia "Bible" and it doesn't mention onions, I just use olive oil in a pan coat rice then add the boiling water...never fails good luck enjoy your tea:)

firrybabe

Well, I usually wash my rice in a sieve through before I cook it.

Depending on the grain I use, I will vary the amount of water I add.

Basmati I find using 1.5 times water to the amount of rice works.

For brown rice I find 2 times water to rice works best.

I boil the water required up first and add to it a little salt and some oil, when the water is boiling I then add the rice to it, stir it once, lower the heat and cover the pan. I then let it simmer for 15-20 mins / or until the water has boiled off.