How do you cook perfect rice?

ivyleaf

I use Delia's method. Measure the rice by volume - 50ml per person. Put it in the pan,then add twice that volume of boiling water (i.e., for 2 people, 100 ml of rice, 200 ml boiling water.) Half a teaspoon of salt. Bring it back to the boil, stir it once, turn it right down to simmer with the lid on. Do not touch it for 10 minutes, then check to see if all the water's been absorbed. If not, give it a couple more minutes, then check again. When all the water's been absorbed (i.e. you can't see any when you tilt the pan) takethe pan off the heat. Cover it with a teatowel and leave it for 5 minutes. Fluff the rice with a fork. Enjoy!
If you're worried it will stick to the pan, you can warm a dessertspoonful of oil in the pan first and put the rice in the warmed oil, stirring it til it's all coated.

HTH.

stef240377

Heliflyguy wrote: »

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.

If they invent any more gadgets for the kitchen i will be expanding into next doors for storage, already have SC on side with tonights tea in it, come friday i will have my new ducle gusto taking pride of place and in between the bread maker or the blender or which ever gadget is required for that days cooking.

misskool

Come to mine, i cook great rice

Pink.

Hi SS,

I bring water to the boil, add the rice and simmer until almost done. Put it into a collander and rinse well with cold water which will help to get rid of the starch which makes it stick together. Drain and put it into a serving dish and blast in the microwave until it's piping hot. Fluff it up with a fork and you're ready to go.

There's an earlier thread with lots of ideas that may help so I've added your thread to it to keep the suggestions together.

Pink

southernscouser

misskool wrote: »

Come to mine, i cook great rice

What time do you want me? So to speak.

selby

Another vote for a rice cooker - mine is 20 years old and still going strong. I guess that we use it twice a week and it's fab, cheap & easy to clean. You don't have to watch over it and it keeps it warm for second helpings. You will never return to the stove method. If you eat a lot of rice, then this is an essential and NOT a waste of space gadget.

Sublime_2

I've started using an ordinary steamer to cook plain rice with. It gives great results. I don't have a problem with cooking rice, but I have burned the bottom of the pan before.

If I'm cooking with pulses etc, I do on the hob though.

freyasmum

Double the volume of water to rice, boil for about 5 mins, cover with foil, put the lid on and leave till the waters absorbed - about 10-15 mins

Perfect

southernscouser

freyasmum wrote: »

Double the volume of water to rice, boil for about 5 mins, cover with foil, put the lid on and leave till the waters absorbed - about 10-15 mins

Perfect

So what's 75g of rice in water?

When you say cover with foil? You turn the gas off I take it? Just put foil over the pan, and put the lid on top of that? :undecided

Stephen_Leak

southernscouser wrote: »

So what's 75g of rice in water?

When you say cover with foil? You turn the gas off I take it? Just put foil over the pan, and put the lid on top of that? :undecided

SS, use 100g of rice (you're a growing lad). This is 125ml in volume, so twice the volume of water is 250ml, ie. a stubby bottle of beer!

See my recipe above.