How do you cook perfect rice?

beemuzed

Remember Fanny Craddock (oh dear, there's my age again!) insisting on putting rice in a large pan of fast boiling water, bringing back to boil, then simmering for exactly 11.5minutes. Drain, rinse under cold tap, place colander over more boiling water to dry out for about 5 minutes- perfect every time! Have to say, we've always followed this and found it to work.

wifeforlife

Who'd have thought cooking rice was so scientific!

Thanks everyone for taking the time to reply to me, I'm trying all ways until I find the easiest and best

Cate

meanmarie

I now use a rice cooker and would not be parted from it, but in the pre-cooker days I used one and a half times the amount of cold water as rinsed rice, brought to boil, stirred well, covered and simmered for 5 minutes, took off heat and left covered for 25-30 minutes and I was always pleased with outcome.

It is probably correct to say that you get what you pay for, I have been buying my rice in an Asian supermarket for years and find it very good value

Marie

nearlyrich

I use Delia's recipe for perfect rice, it might be on the merged thread but the site is going really slow and I can't open the thread.

savingsara_2

beemuzed wrote: »

Remember Fanny Craddock (oh dear, there's my age again!) insisting on putting rice in a large pan of fast boiling water, bringing back to boil, then simmering for exactly 11.5minutes. Drain, rinse under cold tap, place colander over more boiling water to dry out for about 5 minutes- perfect every time! Have to say, we've always followed this and found it to work.

Oh dear I remember her too, she scared me :eek:
I was a child tho'.
You will remember the Galloping Gourmet too, no doubt :rotfl:

teedy23

wasnt the galloping gourmet the guy who always said a little slurp? I know theres two of them, but he was the one with the fair hair, not Keith floyd

showtunesgirl

One thing that is important to remember is stick to whatever method you are using, either the evaporation method or boiling method. Don't mix the two cause if you stir during the evaporation method, it will just go gungy.

If you use a rice cooker, then it's the evaporation method but you can do something similar in a pan.

savingsara_2

teedy23 wrote: »

wasnt the galloping gourmet the guy who always said a little slurp? I know theres two of them, but he was the one with the fair hair, not Keith floyd

Oooh I'm not sure about his hair colour, I think it was brown (defo be grey by now!!!) and he was from New Zealand I think.
If I look hard enough I will probably be able to find his cookbook that belonged to my late Mum.

Mr_Proctalgia

His name was Graham Kerr

http://www.bbc.co.uk/food/chef_biogs/j.shtml#graham_kerr

HTH

Justamum

I used to find Fanny Craddock very scary, but I was only a child! I remember feeling very sorry for her assistants as she didn't mind about snapping at them on camera.

The Galloping Gourmet was good and very attractive too as I recall! A few years ago there was a galloping gourmet revisited series where he would re-do some of the recipes from the old days, but make them healthier.