How do you cook perfect rice?

Fire_Fox

benfilan wrote: »

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?

Rinsing gets rid of surface starch which can make long grain rice sticky. If you use basmati rice it has a different chemical structure to long grain rice so is naturally less starchy - no need to waste water rinsing. The key is to steam your rice on a low heat and not to stir, as both boiling and stirring help the rice to break down, releasing more sticky starch.

Salt/ no salt is personal choice on taste or health grounds - it doesn't make any difference to the texture of the finished product. I steam my rice in stock from a cube or powder which adds a little salt and interesting flavour.

If you are using brown rice the technique of steaming the rice in a measured amount of water still works, except that you need two and a half to three times the amount of water to brown rice and only double water to white rice. It takes approx. 30 minutes to steam white rice and approx. 40 minutes to steam brown rice.

attentionseeker1

You can also microwave rice- everyone on the Asian side of my family uses this 'cheat's' method now although we all have rice cookers, which in my opinion are better for large quantities of rice but not so great for smaller amounts as some always sticks to the bottom, even with a nonstick inner tub.

Simply put a mug of white basmati rice in a very large Pyrex bowl with just under two mugs of cold water, a few cloves and a pinch of turmeric and microwave for 15 mins. (You might want to check it halfway through).

Other variants we add to rice are peas or cashew nuts, or for a stronger flavour, fry some black peppercorns, cinnamon, cloves, turmeric, onion, cardamom pods and turmeric and then add the rice for a min before cooking as normal in a pan/rice cooker/microwave

I would never salt rice.

Viper_7

thriftlady wrote: »

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

About 85% of salt that makes up the recommend guidelines is already in the foods we eat which is more than the minimum
One only needs about 1g of Salt for normal bodily function.

If your diet doesn't make up 1g then your diet it very very poor indeed and you need to adjust accordingly

Too much salt and you're looking at high blood pressure and all the illnesses linked to that. In the modern world there is no need whatsoever to add salt other than to taste, but if one is adding spices/onions and serving up with a sauce then that alone will contain enough salt.

Meadows

Viper_7 wrote: »

Get better quality rice with less starch.

Have to agree, I never normally have a problem with rice and have been using Indian Brand Basmati rice for a long time, recently when I ran out I bought a Tesco (not Cheap rice) Basmati and this is not a nice rice it is quite sticky when cooked.

I always cook rice in a microwave rice cooker and (other than with Tesco rice) it comes out lovely and fluffy.
If you cook on the hob do it with lots and lots of water which you drain off when cooked, if you feel it’s not dry and fluffy enough put the rice in a metal sieve, add a small amount of water to the pan, place the sieve over the pan and allow to steam over a high heat until fluffy (usually a few minutes).

Stephen_Leak

BOILED RICE

Per Person

INGREDIENTS

250ml of water
¼ of a teaspoon of salt
100g (125ml by volume) of rice*

METHOD

Check the cooking time on the packet.

Put the water, salt and rice into a saucepan on a medium heat. Bring to the boil. Stir once to stop it sticking to the bottom. Turn down the heat until it is just boiling (simmering). Put the lid on the pan. Cook until the water is absorbed.

DO NOT STIR!

Take the pan off the heat and let it stand for a couple of minutes. Fluff it up with a fork to separate the grains and serve.

TIPS

The most important thing about cooking boiled rice is to use twice as much water (by volume) as rice.

* Basmati is the best all purpose rice. It cooks quickly, it is more fragrant (its name is Hindi for "fragrant") than long grain and it also holds together during cooking.

southernscouser

I just can't for the life of me, cook nice rice.

I can cook edible rice. But that's it.

I've tried doing it to a word on the packet. Tried microwaving it. _pale_ Tried soaking it. Nothing works.

I normally just chuck basmati into boiling water and cook for 12 minutes on full plet, no lid. At least it's edible that way.

But I really want nice, fluffy rice. And as for brown rice. Mine comes out harder than it goes in (behave).

seraphina

Before I didn't have my microwave steamer, I cooked rice like you, for 12 mins full boil. Then drain it thoroughly in a colander, stick the colander back on top of the saucepan, stick it back on the stove to get the residual heat (ie the stove is off) and pop a tea towel over the colander. Leave for a few mins and see if that improves things - it should be dry and fluffy after steaming for a bit.

stef240377

Sounds like you have been watching me cook. I give up trying now so send Hubby to !!!!!! over the road when we need it lol.

prettypaula

The method in Jamie olivers ministryof food is best imo

rinse it, boil for 10 mins then put in a metal colander, over the simmering water with some foil on top to finish with steam

Heliflyguy

Buy a rice cooker, loads of different sizes, easy peasy to use, in some asian countries thats the only thing they use to cook rice.