Save energy with better rice

bonsoirbonsoir

Hi, just thought I'd share a tip for cooking rice.

I always wondered why takeaway rice was nicer - more individual grains, less porridgy, if that makes sense. Most recipes state that you should use double the water to rice ratio (so a mug of rice, two mugs of water). 

I've tried reducing the water, so 4/5ths of a mug of rice, to a full mug of water. The result is the rice is far nicer (less stodgy), and it also cooks a lot quicker, as there is less water to heat and absorb. 

So: 
Rice / Water as above. (wash if you want, I don't bother). 
Bring to boil.
Turn down heat to minimum, put lid on. 
Wait for 12 minutes. 

Perfect rice, for me. Larger quantities might need more time?

Mrs_Salad_Dodger

Does this work for Basmati rice?

comeandgo

I cook my rice in the microwave.  On for 4 mins and then it sits for 10 or until I’m ready for it.

andyhawes

Nice tip thank you!  I love rice - wonder if this works the same for brown rice (obviously with a longer cooking time), have you tried it?

bonsoirbonsoir

Mrs_Salad_Dodger said:

Does this work for Basmati rice?

Yes, I only use basmati

Katiehound

I always cook in the microwave. 10 mins for cheapo rice, 15 mins for basmati
If you rinse the rice it's less stodgy
(This is for a mug full  which = possibly 4 portions)

maryb

I use the rice to water ratio way of cooking rice in a wonderbag/thermal cooker and like you, use just a smidge less water. I always use basmati and it is perfect.  It takes longer of course but that often suits me to get the rice out of the way earlier in the meal prep

joedenise

I cook my rice for 7 minutes and turn off the heat and leave to steam for 10 minutes or so.  Haven't had stodgy rice for years doing it this way.

maisie_cat

I cook rice in the pressure cooker for 8 minutes from cold, usually in a pot within a pot so that I can also cook or reheat the curry/chilli that goes with it. I use 1:1.5 ratio for both basmati and everyday rice.

ZolaBuddy

I used to do rice the old school way, but with mixed results and too much faffing about. Therefore I have become a bit of a philistine and opted for the quick and easy microwaveable rice - all done in about 3 or 4 minutes (although I do let it rest with a quick stir or two for a minute or so before adding the curry or ccc. Does make a difference)

PipneyJane

May I introduce you to “the rice trick”?  Works with (almost*) all types of white rice, especially basmati:

1. Boil the kettle.
2. Rince your rice to remove excess starch.  You don’t have to put it under running water, just dump into a bowl or your saucepan, fill it with cold water to cover, stir a few times and then drain.
3. Transfer the rice to a saucepan, cover with twice the volume of boiling water.  Put on a burner with a high heat.  Put a timer on for 3 minutes.  Bring back to the boil with the lid on.  Turn down enough so that it doesn’t boil over and boil until the timer goes off.  Switch off and leave undisturbed for 15 minutes.  All the water will have been absorbed and you’ll have fluffy rice.

Perfect rice every time.  I have tried doing this with “easy” brown rice and can report that the boiling phase needs to be extended to at least 5 minutes, with the resting time extended to 20.  Frankly, though, if you have switched to brown rice for the fibre content, you’re better off with Bulgar Wheat, which has a higher fibre and protein content and uses less far energy to cook.  (See this link for comparison.)

To cook Bulgar Wheat, put it in your saucepan, cover with twice the volume of boiling water, bring back to the boil** with the lid on and switch off.  Leave, undisturbed for 15 minutes.  Again, all the water will have been absorbed.

- Pip



* I say “almost all types of white rice” because I wouldn’t do this with short grain white rice, e.g. the arborio rice used to make risotto.  That stuff is designed to release starch during cooking, in order to thicken the soup in which it’s cooked.  

** It is also possible to cook bulgar wheat in a thermos flask.  Use twice the volume of boiling water to wheat, put the lid on and leave for 15 minutes.  The only reason I boil it in a saucepan is to bring a cold cooking vessel up to heat.