How do you cook perfect rice?

Mrs._Irwin

Put some oil in the pan to warm up.
Measure your rice in a jug, say 6fl oz, then stir the rice in the oil, so each grain is coated.
Measure twice as much boiling water (from the kettle), pour in and stir it.
Put the lid on, and when the water has gone it's cooked.

soappie

I buy Tilda basmati rice. It's very forgiving. I pop some in a saucepan, add water to about an inch above the top of the rice, bring it to the boil with the lid on, simmer for 5 minutes or so and then turn it off and don't even look under the lid for 10 minutes. All the water's then absorbed and the rice is lovely

An Iranian friend of mine does the same thing but with her rice pot (which has no pouring lip thing, where mine does), she has a sort material loo cover type thing that she puts on the saucepan lid (so the majority of it is on the underside). That, apparently, helps soak up the steam and stops it dripping back into the rice making it soggy.

debtmuncher

put your rice in plenty of cold water with some salt. turn the heat up high till it starts boiling then turn it right down to the lowest setting and it will gently cook. the quicker it cooks the more likely you will run the risk of starchy rice. cooking it gently means you have a better idea of when to drain it, you want to drain it at the al dente stage as once drained it will continue to cook in the steam. one stir when you put the pan on the hob and no more.

fried rice....melt some butter with a wee drop of oil, fry onions and other veggies if wanted. add your cold rice. seasoning. heat till hot mixing well. to have a really buttery taste use plenty of butter.

braised rice, gently fry a onion in some oil. add rice. add chicken stock and some pepper turn it into a casserole dish put a lid on top then into hte oven till it cooks which is about an hour. a proper recipe and another!

Fire_Fox

Dr_DiNg_DoNg wrote: »

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

Decent basmati rice is supposed to be aged for a couple of years.

Giulliana

I always use 'sticky' rice the sort which is used in oriental cookery, bought in 10kg bags from the Japan Centre on-line - although any oriental supermarket will sell it. Don't buy this from any 'conventional' supermarket - it will be in a very small bag and priced way beyond common sense.

I don't like basmati at all, it's like eating little twigs.

thriftlady_2

Viper_7 wrote: »

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

.

How do you know how much salt is in the food 'we' eat? Speak for yourself.

benfilan

Awesome guys, so many responses!!

I am a little confused as to the add salt/don't add salt thing, but the key seems to be good quality rice (i.e: no tesco stuff) and rinse first?

amani_2

Finely chop an onion, fry in a little oil until soft. Add basmati rice mix the onion and rice and make sure all the rice is coated with the oil. add boiling water a couple of cm above the rice, give it one stir put a couple of cinammon sticks in the top. Put a tight lid on and turn down to very low. Should be done in about 15-20mins. When its done take out the cinammon sticks and enjoy.


PS. i add a little salt to the water too


AMANI XXX

grey_lady

I use Jamie's instructions for cooking rice, normally basmati - rinse well for a minute in cold water, boil for 5 minutes, drain and steam for 7 minutes - turns out perfect every time.

amani_2

I buy the APNA basmati rice from tesco £4.99 for 5kg it has a good taste and I think it is a good price. Its not with the other rice though its on with the international foods.