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

Charlton_King
Posts: 2,071 Forumite

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!!!!
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
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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 time0 -
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 timeThis is a system account and does not represent a real person. To contact the Forum Team email forumteam@moneysavingexpert.com0 -
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)0
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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 rinse0 -
I do the same but use Marigold stock and cook on a gentle heat so it absorbs the stock and tastes lovely!0
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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 lolDebts Jan 2014 £20,108.34 :eek:
EF #70 £0/£1000
SW 1st 4lbs0 -
Toomuchdebt wrote: »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 lolThis is a system account and does not represent a real person. To contact the Forum Team email forumteam@moneysavingexpert.com0
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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!0 -
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.Some days, it's just not worth chewing through the leather straps....
LB moment - March 2006. DFD - 1 June 2012!!! DEBT FREE!
May grocery challenge £45.61/£1200
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