How do you cook perfect rice?

freyasmum

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

Measure it in a cup and then twice the amount of water, that's the easiest way.

Yea, put foil over the top of the pan and put the lid on tight over that - it helps keep the heat in.

And yes, turn off the gas

southernscouser

Oh !!!!!! this. I'm gonna give up eating it. Everyone's method is different. :rotfl:

Ok so what about brown rice as that takes about 4 days to cook per the packet? :undecided

NJW69

Put the rice in the pan (doesn't matter what kind other than not any kind of rissotto rice as thats meant to be sticky). Add cold water to sit about an inch above the rice and a pinch of salt, bring to the boil and cover with a tight fitting lid then turn down as low as possible and then leave until the water is absorbed. If its a heavy bottom pan that will hold the heat then when its boiled you can turn it off. If when you take the lid off its a bit dry or undercooked then boil the kettle and pour a small amount over the rice and put the lid back on and allow it to steam. Use a large fork to fluff up but it should all be in separate grains. Shouldn't stick to the bottom of the pan either. Brown rice same method but needs to be on lowest heat and a bit more water.

deb68_2

Hi all
please help. i used to be able to cook rice never had trouble with it
now it turns out stoddy-gooey horrible

We even bought rice cooker did exactly what instructions said and it came out the same
can someone please tell me how to do fluffy rice again

thank you
take care all
deb

Sambucus_Nigra

I just do this:
Heat a load of water to boiling.
Add 75g of rice per person
Drain after 12 mins for basmati [other rices are available - cook for however long they say eg brown rice is much longer]
Place drained sieve/rice drainer over the original saucepan, pour boiling water through and let it sit on the hob for a couple of mins to drain and dry off.
Serve.

lynzpower

out of interest is this value type rice. I am getting terrible results with this at the mo....

persa

lynzpower wrote: »

out of interest is this value type rice. I am getting terrible results with this at the mo....

I boiled some value rice the other day and it tasted horrible. I tried frying it, adding various bits and bobs and eventually drowning the whole thing in soy sauce just to make it vaguely edible.

I firmly believe value pasta tastes as nice as branded pasta, but I'm not getting on very well with value rice either, lynzpower!

building_with_lego

Slightly off- topic but has anyone noticed that "easy- cook" rice takes longer to cook than the normal stuff? :rotfl: (I've not bought the e/c btw, was just curious about the difference.)

OP, do you rinse your rice before you cook it? Through a sieve, until the water runs clear. It rinses some of the starch off the outside and it doesn't get so gooey.

VfM4meplse

lynzpower wrote: »

out of interest is this value type rice. I am getting terrible results with this at the mo....

persa wrote: »

I boiled some value rice the other day and it tasted horrible.

Indians are both MSE and very good at cooking rice, but let me tell you that no Indian ever buys value rice, only basmati will do. So stop it now !!!

Rinse the rice before cooking and pre-soak in water. Drain this off and add twice the volume of water. Stick it in the microwave for a few minutes - this is where a bit of monitoring will be required if you have had no prior experience - and ta-dah! You will have perfectly cooked no-hassle rice and no pan to clean up afterwards.

Granny_Smith

I use e/cook rice....first I rinse it under cold water then add to large boiling pan of salted/stock water.....simmer for 10 mins.....then drain rice and return to pan and cover with tea towel for a short while.....works every time.....