How do you cook perfect rice?

DaisyClaire

Boil water, make sure its really bubbling.

Tip in rice, leave in for EXACTLY (can't stress this enough, use a timer) 7 minutes.

Drain well. Let it stand off the heat for EXACTLY 7 minutes with the lid firmly on the pan so it finishes cooking in its own steam.

This works every time for us!

dolly_day_dream

specialK wrote: »

I think there is something in the air.

For about 6 weeks, my rice has been sticky (rinsed then cooked as I have done for years)

OH thinks I have now learnt how to make proper rice? (the mind boggles)

He loves it and I can't for the life of me get it back to nice and fluffy.

How can something you have done zillions of times all of a sudden go wrong.

I blame the rice................

Snap - have been cooking rice for years with no thiroblem at all then suddenly it all went sticky - it didn't matter what brand I bought cheap or not. I tried all different ways of cooking it but like you say how can something you have done zillions of times all of a sudden go wrong??? But this weekend it went right again!!

beemuzed

Haevens, I'd forgotten about the Galloping Gourmet and his "little slurps"! Wasn't he Canadian? And yes, Fanny Craddock was scarey - and so rude to all her assistants!

specialK

dolly_day_dream wrote: »

Snap - have been cooking rice for years with no thiroblem at all then suddenly it all went sticky - it didn't matter what brand I bought cheap or not. I tried all different ways of cooking it but like you say how can something you have done zillions of times all of a sudden go wrong??? But this weekend it went right again!!

I can't believe it, I cooked rice tonight and it was perfect!!??

grannybroon

I always rinse rice a lot before cooking with cold water from tap and rinse again with boiling water before serving. Hope this gets a good result. About 6 mins with quick rice!

GB

pollyanna24

I need a fool's guide to cooking this. I used to be good, but now I don't know what's going wrong. My last two attempts have been all gooey and sticky.

I put salt in the water, boil it, then add the rice. My housemate suggested I put the rice in cold, would this work?

How much water? How long to cook for etc?

Flimsy

My foolproof way is to put 1 cup rice (serves 2) with 2 cups boiling salted water into a small pan. Put the lid on and place it on the smallest burner turned as low as it will go for 18-20 mins (don't take off the lid in this time). Fluff with a fork and it's done

If there is a little liquid still at the end just leave the lid off and it will evaporate.

recovering_spendaholic

I just make it by putting a mug of rice (for 4) into a pan and then two mugs of cold water, add a bit of salt and then bring to the boil. I boil until nearly all the water has been absorbed and then take it off the heat and put a tight fitting lid on the pan and leave for about 5 minutes. During this time the rice steams and absorbs the last of the water. It never goes too sticky, but it is important to get the liquid levels right at the start and to take it off the heat before all the water has evaporated.

GreenNinja

I have always added my rice to boiling water and given it a small stir and its fine.
BUT! since trying cheap rice the water goes cloudy as soon as I put it in and it comes out like a big sticky stodgy lump!
So have gone back to my usual brand.
Not sure if its just me.

Pink.

Hi Pollyanna,

There's a thread with lots of suggestions that should help so I've merged your thread with it to keep all the replies together.

Pink