cooking rice - boil / microwave?

Penelope_Penguin

want2bmortgage3 wrote: »

i find it slightly long winded cooking dried rice, weight it out, rinsing it, then boiling and draining, and makes a fair bit of mess. but obviously cheaper doing is this way. does everyone do the same or anyone use the microwavable pouches for convenience? or are there any other alternatives?

The perfect rice - works every time for me, and no messing

I'm sure we have an exisitng thread on cooking rice, so I'll merge this one to it later.

PEnny. x

HelzBelz

I use a bowl in my steamer with the same volume of water as rice

marri_lou

I bought a rice cooker (paid £10 for it in argos) and honestly the best "gadget" that I ever bougt. Husband was skeptical but even he loves it.

I make rice in it, risotto (just bung it all in and leave it, no hours of stirring a ladleful at a time) noodles, stir fry etc. Just one bowl to wash and you don't need to watch it all the time.

2boysmum

Penelope_Penguin wrote: »

The perfect rice - works every time for me, and no messing

I'm sure we have an exisitng thread on cooking rice, so I'll merge this one to it later.

PEnny. x

Penny, I use this recipe all the time now, can't believe how many years we have spent eating sticky, lumpy rice and it was so easy!

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.