What boiling rice do you use?

MrsE_2

anguk wrote: »

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!

I buy basmati too, but I didn't know you could get value basmati. I just get the normal own brand basmati, using M&S at the mo, but I don't see any difference in them.

HC_2

If you're lucky enough to have a Costco within sensible driving distance, their huge bags of basmati rice are very reasonable.

As for cooking methods, I've tried every possible one over the years. What works for me is to chuck it (unrinsed) into plenty of boiling water, simmer for 10 minutes, drain, flop a tea towel or a piece of kitchen towel over it for a few minutes, fluff with a fork and serve. I know the rinsing is supposed to make all the difference, but I've never found it so.

Stephen_Leak

As someone has mentioned buying big bags of rice, now might be a good time to remind people that, if they get rice weevils in it, they were there as eggs when you bought it. They are nothing to do with your domestic hygeine.

Putting the rice in the freezer for a while kills any eggs. This is easy with a 1Kg bag, but is tricky with a sack.

In Asia, they use the rice as normal and just scoop any weevils off of the top, as they try to escape from the cooking heat!

Gigervamp

Dr_DiNg_DoNg wrote: »

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.

My way is, measure the rice in your jug and add twice as much water.

Doesn't work all the time unfortunately, but that's cooking for you!

point3

Stephen_Leak wrote: »

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.

You can also add colour with turmeric (if you are poor) or saffron (when you're feeling flush ).

I use Basmati, Thai Jasmine or American Long Grain.

noonesperfect

For plain boiled rice this usually works for me:-

1 cup basmati rice (unrinsed usually :rolleyes:)
2 cups water

Bring to the boil, put the lid on the pan, turn the heat right down then cook for around 13 minutes. Put cooked rice into a colander/seive and then rinse with plenty of boiling water.

It rarely sticks together and is usually perfectly cooked.

Bitsy_Beans

I use Tesco's Basmati (or own brand basmati if that's not available). I've tried Tilda's basmati and I can't tell the difference between that and the value stuff.
My tip is the water has to be very well salted. I don't measure anything just keep stirring, once boiling turn down the heat and I keep testing by sampling until it's done. OK it means I can't really wander off but if I am cooking something else at the same time I can't wander off anyway!

PasturesNew

I use Tesco own brand basmati rice.

I do mine in a small microwave steamer. 6oz of rice, cover with boiling water. Nuke for 6 minutes. Stir. Nuke for 6 minutes. Serve.

Makes 3 portions, so I have one immediately and then portion up the other two into microwave containers in the fridge. Whatever I've made to serve with the rice is usually 5 portions, so once I've had that 3x in a row I tend to then use up the final 2 portions of main meal by serving it with jacket spuds. I've no freezer.

rainbowsprite

I generally use value rice, but when i do have uncle bens there is a distinct difference.

For the overall price difference betwen the two i shall stick to my slightly less than perfect value bag!

sillyvixen

Stephen_Leak wrote: »

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

i use white basmati for visitors as i am never sure they will like brown .. i also colour it with turmaric so it is a bit posh!!

word to the wise dont use turmaric on brown rice as it takes on a green tinge!!:eek: most unapertising - a mistake you make once.