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Getting rice to be 'fluffy' -what's the secret?

I am tearing my hear out with both rice and couscous.

I follow all the guidance about how to produce fluffy, separated grains but nothing seems to work. It always ends up as a vaguely sticky clump. Edible but unappetising.

I know it can be done because I've eaten the stuff in its 'proper' form in restaurants. Is it that these have access to supplies which are simply unavailable to the general public or am I doing something fundamentally wrong?

Am at my wits' end. HELP!!!!
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Comments

  • suki1964
    suki1964 Posts: 14,313 Forumite
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    http://www.jamieoliver.com/videos/how-to-cook-perfect-fluffy-rice-jamie-oliver

    Totally foolproof. I've used this method all my life and it works every time
  • System
    System Posts: 178,227 Community Admin
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    suki1964 wrote: »
    http://www.jamieoliver.com/videos/how-to-cook-perfect-fluffy-rice-jamie-oliver

    Totally foolproof. I've used this method all my life and it works every time
    Wouldn't hard boiling for 8-10 mins result in a burnt chunk of rice in the bottom? I can get burnt rice on a low simmer, let alone a hard boil.
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  • nonnatus
    nonnatus Posts: 1,458 Forumite
    I second Suki! - it really does work, you just need to have faith (and Basmati is far nicer and better at being fluffy than ordinary long grain)
  • suki1964
    suki1964 Posts: 14,313 Forumite
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    nonnatus wrote: »
    I second Suki! - it really does work, you just need to have faith (and Basmati is far nicer and better at being fluffy than ordinary long grain)


    The better the quality the rice the better the result

    However this method will work with any rice as long as you rinse the rice first. I remember watching James Martin many many moons ago cooking rice by the absorption method and he was adamant that the rice was to be rinsed at the start till the water ran clear. I rarely get it to clear but I do always give a thorough rinse
  • janb5
    janb5 Posts: 2,652 Forumite
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    I do the same but use Marigold stock and cook on a gentle heat so it absorbs the stock and tastes lovely!
  • I shall try this today as I can never get rice right..Bit scary boiling it like that for 8-10 minutes-I'm convinced it'll burn lol
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  • System
    System Posts: 178,227 Community Admin
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    I shall try this today as I can never get rice right..Bit scary boiling it like that for 8-10 minutes-I'm convinced it'll burn lol
    I'll wait for your results. I'll let you be the newbie guinea pig for this method :)
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  • nearlyrich
    nearlyrich Posts: 13,698 Forumite
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    I use the Delia Smith method works every time


    http://www.deliaonline.com/recipes/perfect-rice.html
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  • hot.chick
    hot.chick Posts: 1,070 Forumite
    I have a fool proof method...

    NEVER USE VALUE RICE - always buy the next level up.

    1 cup of rice (a normal mug usually make about 3 portions - depending how hungry you are)
    2 x cups (same cup) hot water from the kettle

    put in a glass bowl - microwave on high for 16 mins...

    done!

    this only works for white rice - brown is 3 x water and about 30 mins - TAKES AGES!
  • Another method, that doesn't involve boiling for 8 mins - Madhur Jaffrey method.

    In a lidded saucepan, melt a knob of butter. Add a sprinkle of salt.

    Put in the rice. Stir it well, so that the grains are coated in melted butter (you can use oil, sesame gives a lovely flavour).

    When the grains are coated, pour in boiling water, approx twice the amount of rice. (1 cup rice = 2 cups of water)

    Bring it to the boil, and let it roll for about a minute.

    Turn it down to the lowest heat and stick the lid on tightly. Leave it for 8 mins. Do not remove the lid.

    Turn off the heat and move it onto a cool surface. Leave it for 8 minutes. Do not remove the lid until the time is up.

    Fork it through - fork, not spoon. Fluffy rice. I've been doing this for 20 years and taught two chefs this trick and they now use it.

    Hmm, I want rice now.
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