What boiling rice do you use?

nettles77

usually use tesco value but got uncle Ben's this week big big diff in taste. Just wondering what everyone else thinks

Dr_DiNg_DoNg

I use Pakistani basmati from a local Asian super market , best I have had.

I have to say though, I got a great cooking method from a book people recommended on here which works every time and makes the rice taste great.

1 cup of rice
1 & 2/3 cups of water, salt
bring to boil
cover simmer on lowest heat for 14 mins
turn of heat and leave covered for 8 mins

Its a much better way than boiling.

anguk

I always use basmati rice. Normally I would just get the value basmati but the last time I needed some Tesco had none so I bought their own brand instead. The own brand was much nicer which surprised me because I'd always assumed that basmati rice was just basmati rice!

Penny-Pincher!!

I use Waitrose own long grain rice and rinse well with water.

I add 1 cup of rice to 2 cups of water, bring to the bowl with lid on, then turn down to simmer and take lid off till all water evaporates (about 10mins), then put lid back on and turn heat off. I leave for about 10 minutes and it always is fluffy and seperates.

I pay 52p for a small 500g bag and this does us 2 big meals (3 of us)

The last few times I had used value rice...it was very sticky...even in a rice cooker!

HTH

PP
xx

noonesperfect

I like the nuttiness of Basmati rice, which I normally by from Netto or Aldi.

Stephen_Leak

Again, I use and recommend Basmati. IMHO, it is the best all purpose rice. It cooks quickly, it is more fragrant (its name is Hindi for "fragrant") than long grain and it also holds together during cooking.

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.

foreign_correspondent

LIDL basmati for with curries, Lidl long grain for other stuff - both are very nice I think!

Butterfly_Brain

I use Aldi Long Grain rice it always comes out lovely and fluffy

sillyvixen

it has to be basmati rice - brown if its just for me, or white if i have visitors.

cattybags

nettles77 wrote: »

usually use tesco value but got uncle Ben's this week big big diff in taste. Just wondering what everyone else thinks

Local health food shop have whole grain rice originally from Green City Wholefoods food co-op which is the loveliest rice of its type I've ever had.

Stephen_Leak

sillyvixen wrote: »

it has to be basmati rice - brown if its just for me, or white if i have visitors.

You don't get the posh stuff out for visitors?

PS. This reminds me. I may be doing dinner for a new Indian lady friend. The thought of cooking Indian food for her is nerve-wracking. Anyway, you can "jazz up" plain boiled rice by simply replacing some of the water with coconut milk. It goes perfectly with chicken Korma and also vegetable curries.