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

iris

I always use Basmati rice. For 2 people I put 125g in a small saucepan, then pour on boiling water to cover rice by about 1/2inch, bring back to boil (without lid) and then simmer for about 6-8 minutes (still without lid) (test to see if cooked to your liking). Then tip into sieve and rinse with boiling water. Put rice back in saucepan and pop into warm oven covered with tea towel for a few minutes whilst warming plates at the same time. Fork through and serve.


The above works for me.

jackyann

This is my method:
Rice in saucepan, cover with water so that when the tip of your index finger rests on the rice, the water is up to the first knuckle (adjust for larger / small fingers!)
Bring to boil without lid
Turn off, cover with clean folded tea towel and lid on top
leave as long as you like

Cous-cous:
measure volume of cous-cous
make up 1.25 volume boiling water / stock and add
rest in a warm place for 10-15 minutes, forking it over every 5 minutes or so
add oil & lemon to taste

Toomuchdebt

I tried it. It burned. I did use value rice though and not basmati, just normal long grain so maybe that's why.

Charlton_King

Thanks for all the responses but I find it bewildering. So many 'fool proof' methods around - which can't, if you think about it, all be right.

One of the main differences appears to be the 'rinsing' point. As many celebrity chefs lining up for as against.

I shall have another go using some of the above ideas but, with my track record, have little hope of success... another sticky mess awaits!

A shame not many comments about the couscous. I find the difference between what I can achieve with this and what you buy in restaurants particularly galling.

honeythewitch

No wonder Jamie Oliver uses a non stick pan!

I preheat a cast iron pan, use twice as much water as rice (boiling from kettle) bring back to the boil and turn it off.

WantToBeSE

I agree with not buying the value rice. No matter what I do with that stuff it always ends up as a sticky gloop.

[Deleted User]

Cook the rice, rinse it well with hot water and then put it back on the hob in a colander on top of the pan (put a little boiling water in the pan first) and steam the rice uncovered for 5 or so minutes, it always gives separate grains of lovely fluffy rice, hope that helps, Lyn.

mcculloch29

Donkeys' years ago Madhur Jaffrey had an Indian cookery programme on TV.
In that programme she showed how she washed her (white) rice in fourteen changes of water until the water ran clear and no more starch was released (it makes the water cloudy, so you'll know when it is present).
I've always followed Madhur's advice since then, somewhat guiltily as it does waste water, but my rice is a lot better for it. These days I just cover it with boiling water and bung it in the micro for the requisite time. I used to cook it on the stove top.
Basmati is always much quicker to cook, obviously.

Brown rice never releases as much starch and it doesn't have 14 changes of water, more like 4 - but brown rice doesn't get sticky anyway, in my experience.

honeythewitch

WantToBeSE wrote: »

I agree with not buying the value rice. No matter what I do with that stuff it always ends up as a sticky gloop.

I think value rice is the only one that rinsing makes a difference with.
I like it for some things, like chilli, and it makes a good rice pudding, but I think it has to be basmati for fluffy rice with curry.

pigpen

.. my way is easiest and utterly foolproof...

Go to takeaway.. say rice please.. wait a bit.. voila.. perfect rice every time!