How do you cook perfect rice?

VfM4meplse

rising_from_the_ashes wrote: »

Have to agree with the value rice comments - I use it for the dog but not for anyone human!

:eek::eek::eek: I am going to report you to the RSPCA

VfM4meplse

lynzpower wrote: »

No I dont have a microwave.

They are so handy, I would strongly recommend one. Try putting out a "wanted" on Freecycle.

Mrs_Chip

This is my method - always works for me!

Use good Basmati or Thai Jasmine rice. I don't rinse, but you can if you want too.

Measure the rice by volume - I use a mug. Put it into a saucepan with a good lid, and add 1.5 times the same volume of water. No salt at this point.

Put the pan on high (no lid) and cook until the liquid has almost gone - there will be little bubbling craters in the surface of the rice.

Turn off the heat, immediately put a tea towel over the pan, bung on the lid, tight (bring up the eges of the cloth and leave on the cooling hob if using electric). Leave for 30 mins minimum, but will keep fine for an hour. do not be tempted to take the lid off before this.

After 30 mins remove the lid and cloth, fluff with a fork. Season to taste.

Sambucus_Nigra

VfM4meplse wrote: »

They are so handy, I would strongly recommend one. Try putting out a "wanted" on Freecycle.

No they aren't - they are the devil's work.

I like my food cooked properly, not nuked.

Doom_and_Gloom

I've never had a problem when cooking Mr S basic rice when I've used it. I use my steamer to cook rice though. My partner and I just can not get it right any other way it doesn't matter if it is basic, basmatti, wholemeal etc the only way we can cook it is in the steamer. The only kind of rice we don't cook in the steamer is pudding rice and that goes in the slow cooker :rotfl:. Both ways we just put the rice in and the water/soya milk and leave it until it is done.
We've been thinking about getting a rice cooker - we like eating rice - and I've found Argos are selling one for £6.99 at the moment :eek: however it isn't in stock in my area .

sunflower76

Measure out however much rice you need. I use 1/4 american measuring cup per adult. Rinse it thoroughly in a sieve until the water you are running through it comes clear.

Put it into a lidded pan with one and a half times as much water. So if you are using one cup of white rice you'll need one and a half cups of water. For brown rice use twice as much water to rice.

Put the lidded pan onto the ring and bring to the boil. Then turn off and let the residual heat cook the rice. I usually leave it for 20 minutes or so but it can be left longer, as long as the lid is kept on.

Justamum

Sambucus_Nigra wrote: »

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.

I cook mine almost like this.

I bring rice to the boil in salted water and let it boil for a couple of minutes, then drain it into a steamer which sits over a pan, pour boiling water into the pan and put the rice over the top, then steam for about 10 minutes or so. I've never had trouble since I started doing this. Previously I would end up with a mush.

As for value rice like others have said, I wouldn't bother. I buy the Tesco basmati in the purple packets.

Glitzer

Maybe this is where I go wrong with rice, I was always told to use double the amount of water.

y5d

I use double the amount of water (by volume to the rice) and start from cold, with basmati rice, perfect every time.

Pink.

Hi deb,

As your thread has dropped down the board I've added it to our existing thread on cooking rice that has more ideas that may help.

Pink