How do you cook perfect rice?

mrs_baggins

I am going to cook ordianry rice instead of uncle bens boil in the bag but have never had much luck with cooking it really! I use the bag stuff not only for convenience but also cos i know it never goes wrong. Out the box in the pan 12 minutes later , bingo nicely cooked rice which isnt all gooey and stuck together. I havent got a rice steamer so whats the best hob/micro way that goves me nice rice every time and not a gooey sticky mess?

msmicawber

I haven't got round to cooking rice in the microwave yet, but find the absorption method foolproof on the hob:

Measure out your rice into the saucepan using a cup.
Use the same cup to measure 1.5 times the amount of water by volume (for brown rice use twice the amount water to rice).
Bring the rice and water to the boil, stir, switch down the heat to minimum and place a lid on the saucepan. Don't stir again.
After 15mins for white rice, or 20mins for brown rice, check that all the water has been absorbed. If not, leave on the hob until it has been.
Turn the heat out, fluff the rice up with a fork and leave for a couple of minutes before serving.

raggy_2

Similar way.....wash the rice, cover it by an inch and a half or so of boiling water, bring it straight to boil. Once it's got going, turn it to simmer, put on the lid and leave it be.

The rice will be perfectly fine with a low light underneath it, until you are ready to eat it. The rice at the bottom forms a kind of 'skin', doesn't burn and lifts off easily when it comes to cleaning the pan afterwards.

The steam cooks the rice. Simple. Just don't mess with it once the lids on. This is from an old Jamaican friend of mine who cooks perfect rice, white/ brown/ basmati, every time.

mrs_baggins

great. i will try it tomorrow or possibly monday

janb5

I do it similarly to above but use 1 cup to 1 pint of stock( I use Marigold Bouillon) and it absobs beaustifully. As above the trick is not to stir it as it releases the starch and ruins it!

pie-eater

I found a great recipe for Baked Rice works everytime - lovely fluffy rice.

You will need:

Rice
Boiling Water
Butter
Casserole dish with lid (one that can go on the hob as well)
salt

Measure rice out in oz's (however much you need) and wash all the starch out under running water.

Place a small amount of butter into the dish and melt on the hob, put in the rice and fry until all butter absorbed.

Measure out the boiling water, this is doulbe the amount of Fl oz to weight ie. 10 oz rice = 20 fl oz water.

Add salt and water to the dish, make sure none of the rice is stuck on the bottom. Place lid on dish and cook in oven 20 mins @ gas 6.

Delicious

kacee

I use the steamer.

As above 1.5 times in water to the amount of rice. So 100g rice 150ml cold water. A little salt to taste, if required.

Put in the steamer for 20 minutes. Perfect every time.

jojo3_2

If you spend just a couple of minutes washing the starch from the rice before you cook it you get good results either in the microwave or on the hob. I always use at least 3 or 4 changes of water and its usually fluffy.

joanne0620

I always used to have loads of trouble with rice but since my Mum introduced me to Delia it's always been perfect! :T

http://www.deliaonline.com/cookery-school/how-to/how-to-cook-perfect-rice,1,AR.html

FrugalAussie

I always cook my rice in the microwave. I usually use Basmati, which doesn't seem to have much starch come out so doesn't really need washing (and it is low GI). I just put it in a bowl and cover about an 1.5 cm higher with water and microwave for 12 minutes. If I have used too much water and it is a bit soggy I microwave for another minute and leave in the microwave to absorb. If I don't use enough water it is best to start again. You can check half way through to see if you have added enough water. After a few tries you should be able to adjust to your needs.

I find after using this method for a couple of years it is almost foolproof. Good luck.