How do you cook perfect rice?

benfilan

Everytime I cook rice it seems to stay hard for ageees and then it'll suddenly go soft but really... sticky. I can't seem to get it right no matter what I do. Also I'm a bit sick of plain rice with meals, is there a simple way to jazz it up a bit?


Mucho gracias:cool:

Viper_7

Get better quality rice with less starch.

Make egg fried rice.
Add some herbs/spices
Add some chopped pepper
Try cous cous as an alternative
try google for a zillion varieties.

benfilan

Viper_7 wrote: »

Get better quality rice with less starch.

Make egg fried rice.
Add some herbs/spices
Add some chopped pepper
Try cous cous as an alternative
try google for a zillion varieties.

I'm currently using tesco brown rice... but I've used other brands (uncles bens for instance).

I'll take your tips on board, thanks!

Patchwork_Quilt

By basmati. Mr T's own brand is good.

Rinse it before you start
Set a pan boiling - lots of water, more than you think you need
No salt in the cooking water

If it goes sticky at the last minute, you might be able to rescue it with a kettle full of boiling water poured over it when you have drained it.

Leave in the colander for a minute after you have drained it to dry thoroughly and fluff up

Bennifred

I find the key is to rinse the rice really well under running cold water before cooking - reduces the starch.

Patchthedog

A good way of making rice tastier is to add:-

1 small cinammon stick
6 cloves
6 cardamon pods
some salt (as normal)

or thereabouts to the water before bringing to the boil. You can also add turmeric to the water for an exotic colour to the rice.

I have a plastic microwave rice maker. It consists of a plastic container with small holes in the base that sits in another plastic container and a lid fits on top. It is great for cooking white basmati rice with spices added if wanted. Although it has turned yellow since I added the turmeric.......

Best wishes

Anna

thriftlady_2

I never rinse rice.

Put your rice in a pot, cover with twice its volume of water -eg 1 cup of rice plus 2 cups water.

Bring to the boil. Clap on the lid, turn right down and cook for 10-12 mins.
Don't stir. Your rice should be dry, separate and lovely with little steam holes dotted about

Viper_7

I wouldn't add Salt.. there is more than enough salt in the foods we eat without adding more.

Re the starch though, I usually drain off the water half way through cooking and re start.
Also on completion rinse off with hot water.

I guess a lot depends on the portions. Are you after the rice being the main portion or a side dish, sounds like it's taking up most of the plate if you're getting bored with it.

Give cous-cous a try though as an alternative, but it needs spicing up just like rice does really, but brings a different texture to the dish.

Fire_Fox

thriftlady wrote: »

I never rinse rice.

Put your rice in a pot, cover with twice its volume of water -eg 1 cup of rice plus 2 cups water.

Bring to the boil. Clap on the lid, turn right down and cook for 10-12 mins.
Don't stir. Your rice should be dry, separate and lovely with little steam holes dotted about

Exactly the same way I did it until I bought a rice cooker (which does the same job, but easier than with an electric hob!). Always use basmati rice and never ever stir.

Dr_DiNg_DoNg

Patchwork_Quilt wrote: »

By basmati. Mr T's own brand is good.

Rinse it before you start
Set a pan boiling - lots of water, more than you think you need
No salt in the cooking water

If it goes sticky at the last minute, you might be able to rescue it with a kettle full of boiling water poured over it when you have drained it.

Leave in the colander for a minute after you have drained it to dry thoroughly and fluff up

I have to say Mr T's basmati is awful. and expensive (its mixed up old basmati)

Go to an asian supermarket and buy Pakistani or Indian basmati (cheaper than supermarket), you need one part rice to 1 and 2/3rds water, bring to boil, cover and simmer on low heat for 14 mins, turn heat off and let stand for 8 mins

perfect rice every time.

g