Best item to cook rice with?

Murtle

snap to eels100


don't stir when cooking - the rice in the bag is the same as the rice in the shop so follow the same steps you take as with the bag.

Debt_Free_Chick

Delia always works for me

melancholly

i have an old rice cooker my parents didn't need - works a treat for me (with that, the SC and BM, I barely need a hob these days )

thriftlady_2

For owners of the More With Less Cookbook I always have success with the method described on page 125 it is basically the same as Delia's and others who describe the 'absorbtion method'.

EagerLearner

Thanks Guys - only thing is I don't have a microwave, so will have to give it a go with the pan.

However, this aaaaalways ends up in tears.

I want something that will allow me to leave it cooking and then I can watch TV... boil in the bag allows me to do this without worrying...

Not to forget the time it then takes to remove burnt/caked on bits from pan.

Honestly, I have the Delia 'rules' and because I don't want to stand watching over it, it is my fault but... never works...

Would the steaming work in the bamboo steamer?

seraphina

If you don't have a microwave, treat it as you would pasta. Put it in a large saucepan of water (and I mean a lot of water), add a pinch of salt and bring to a rolling boil. Cook at a fast simmer for 10 mins (you can generally leave it as there will be lots of water so no worries about it going dry on you) and drain. Once drained, return to the saucepan, fluff with a fork and leave covered with a tea towel for five mins - the tea towel will collect the steam and keep it dry and fluffy.

No idea about steaming it I'm afraid!

elljay20

I now use delia's rules and mines perfect everytime. It took me ages of cooking up slodge but finally found something that works.

You need a wide bottomed pan like a frying pan with lid.
Mealt a bit of olive oil and butter in the pan on full heat. chuck in 1 cupful of rice (unwashed) and coat in oill and butter. during doing this boil the kettle.
Pour over two cups of boiling water from the kettle and add a bit of salt.
Stick the lid on, knock the temp down to lowest and go and chill for roughly 25 mins.
When you return take the lid off and cover with a tea towel for a few mins.
fluff gently with a fork and serve!
Trust me after i'd done this twice i got the balance right and it really works for me.
still Can't believe after years of messing it up that it was this easy all along!!!
Give it a go and let us know how you get on.

adsk

This method works really well. Came from a newspaper (might have been Nigel Slater). I use a non stick pan.

1 measure of rice (1 cup makes 3 medium portions of rice)
1.5 measures of water

• Bring to boil
• cover and simmer for 10 mins
• remove from heat
• after 5 mins fork through
• cover with tea towel, replace lid
• wait for 5 more minutes
• serve

researcher

Sorry folks - but your all missing the point - OP want's it easy - and you can't get easier than this;

Take pan of water - as much as you like - add salt, bring to the boil and add your rice (white), turn heat down to medium, and timer to 10 minutes. (Notice no measuring at all).

When timer goes 'ping ping' sieve rice - chucking all that lovely water, scum etc down the sink. Put the rice back in the hot pan, and cover with a tea towel, leave for another 5 mins (or longer if you've got your feet up watching tv), and return to lovely separated grains of rice, perfectly cooked everytime. This rice keeps perfectly in the fridge for 5 days, to reheat either add a couple of spoons of water and put it on a medium heat for a few mins and cover with tea towel, or fry (lovely with a few chopped onions, garlic and spices)

I could NEVER cook rice until I found this way, and now - well - it's just brilliant everytime.
:beer:

anguk

researcher wrote:

Take pan of water - as much as you like - add salt, bring to the boil and add your rice (white), turn heat down to medium, and timer to 10 minutes. (Notice no measuring at all).

Exactly the way I do it, I always rinse the rice first then when I add it to the pan I give it one quick stir so it's not all settled in a lump on the bottom. After about 10 mins I use a fork to fish a couple of grains out and taste to see if it's cooked. Drain it off using a colander then pour some boiling water over and serve, I don't bother with leaving it to steam with a tea-towel over. We have rice at least 3 times a week and it's perfect every time, I've tried every other method but I just couldn't do it, it's too much faff measuring the rice and water then having to watch until the water was absorbed, I always ended up with either half burnt/raw or a sticky mass in the pan.