How do you cook rice!?

mrbez

mrbez

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Guys,

I can't for the life of me cook rice!

I follow the instructions on the pack, and it still comes out turd.

So I resort to buying the microwave packs, but I am using 3 of those a day, and this isn't cheap!

Does anybody have any good advice on how to cook rice, perhaps there is a little tip that I am missing, as I have tried numerous recipes online and all with the same result. Either mushy rice or dried and stuck together.

I had a rice cooked at my old house, and that wasn't too good either.

Thanks.
 
get a rice cooker and let it do the cooking for you.
 
Added bits but THIS just about covers it - the most important advice is to 'leave it alone' once it's started.
 
I've always ignored the "2 cups of water per cup of rice" method.......

Put a portion of rice in a fairly large saucepan, fill the saucepan with as much boiling water from the kettle as you sensible can then heat til it boils and turn the heat down so it simmers.

It'll take around 10 mins of simmering but check it periodically by taking out a few grains and testing them. As soon as they no longer feel "gritty" it's done.

Rinse with boiling water and you're done :)

(funnily enough I cooked rice tonight :lol: )
 
By volume, two of water to one of rice (can be any cup or container you wish). Put the rice and cold water into a pan, cover with a lid and bring to the boil, Reduce the heat so that you get a fast simmer and cook until the water is absorbed (try not to lift the lid too often). When the water is full absorbed then remove from the heat, leave covered and allow to stand and steam for 10 minutes or so. Fluff with a fork but don't overdo it.

Voila!
 
I use a delia smith method.

heat a small amount of oil in a pan, put in rice, and coat it in the oil, then add boiling water, wait til it starts to bubble and then turn the heat right down as far as you can, bung a lid on it and leave it for 15mins, sorted. the tightness of lid fitting is the important part, the tighter the lid fits the less water you will need, i generally go for a 2cups water to 1 cup rice ratio as my lid doesnt fit very well at all
 
I use one of those microwave rice cooking things (basically a basket that sits in a bucket of water with a lid). 4oz rice in the basket, fill the bucket with enough water to cover the rice, 10-12 mins of nuclear (stir a couple of times during) and it's done.
 
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Do you guys constantly check the rice throughout cooking? As I just did a recipe which said 20 minutes cooking, I looked after 10, and it was stuck together.

That was with 2 cups rice and 4 cups water.

Turned down on the lowest setting.
 
I do it like pasta and never ever have a problem - a big excess of water (no salt) boiling in a pan, put the rice, stir once in and cook for 10 mins on a gentle boil (some rice takes a little longer so taste it at 10 minutes).

You can tell when it's done by the look of it, basically the grains have doubled in size and it just looks done.

Never did get this "just enough water" method, rice is a natural product and varies far too much to be done reliably this way.
 
Nawty said:
I do it like pasta and never ever have a problem - a big excess of water (no salt) boiling in a pan, put the rice, stir once in and cook for 10 mins on a gentle boil (some rice takes a little longer so taste it at 10 minutes).

You can tell when it's done by the look of it, basically the grains have doubled in size and it just looks done.

Never did get this "just enough water" method, rice is a natural product and varies far too much to be done reliably this way.
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So when you do it this way, at the end of 10 minutes, you still have water in the pan? I assume you then just drain and it should be good to go?

Thanks.
 
To be honest, the online guides are just guides. You can start by following the guide like 1 cup rice to 2 cups water.

Wait for it to boil and wait for a few minutes till it looks half cooked. After that reduce the heat and let it simmer. You will know when the rice is cooked when its soft enough (not soggy), or they have doubled in size.

Based on the above, if the rice is soggy, on your next cooking session, reduce the water to about 1.5 cups instead of the original 2 cups. Or if its too dry, increase water.

The guide does not always work (first time) because of rice characteristics. This is why its advisable to use the same brand of rice once you get to know the amount of water to put in.
 
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Shouldn't have any water left in the pan, all water should basically be gone and left with moist but not wet rice ready to be briefly fluffed with a fork.
2 to 1, bring to the boil and then lower to simmer for around 10-12 minutes and leave it alone until done.
 
I don't have a problem ... Wash the rice in a sieve, Just use more water than you think you will need and boil till done. Pour off the water into a sieve and rinse with fresh boiling water from a kettle. The rice will then be as open as when it was dry.

Like with potatoes the quantity of water is unimportant. It is not like cooking a risotto with chicken stock.
 
Lol, what have I started!?

I am off to try and make some more, I am sure I will have wasted a full kilo of rice by the end of the night.
 
mrbez said:
Lol, what have I started!?

I am off to try and make some more, I am sure I will have wasted a full kilo of rice by the end of the night.
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:lol::lol::lol:
you just opened a can of............ rice!!!
 
What's the difference between a slow cooker and a rice cooker?
 
gramps said:
Shouldn't have any water left in the pan, all water should basically be gone and left with moist but not wet rice ready to be briefly fluffed with a fork.
2 to 1, bring to the boil and then lower to simmer for around 10-12 minutes and leave it alone until done.
Click to expand...

Terrywoodenpic said:
I don't have a problem ... Wash the rice in a sieve, Just use more water than you think you will need and boil till done. Pour off the water into a sieve and rinse with fresh boiling water from a kettle. The rice will then be as open as when it was dry.

Like with potatoes the quantity of water is unimportant. It is not like cooking a risotto with chicken stock.
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gramps said:
:bang:
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It's only rice! :lol:

FTR, I just put plenty of water in and when it's done, it's done. Just lose the remaining water via a sieve. Tasty! :thumbs:
 
mrbez said:
:exit:

Lmao. :clap:

Why is it proving to be so difficult!

I wish I could continue with the microwave packs, but I am spending £18 a week on them!
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Use a microwave rice cooker/steamer - it cooks ordinary/proper rice, is absolutely foolproof (even I can use it), fuss free and gives lovely fluffy rice consistently.
 
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fabs said:
It's only rice! :lol:

FTR, I just put plenty of water in and when it's done, it's done. Just lose the remaining water via a sieve. Tasty! :thumbs:
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Not that way it isn't ... yuk!
 
WASH the rice till the water runs clean, in a bowl or seive, dont matter. get rid of the starch, thats what sticks it together. I see you live in Manchester, go to one of the Home Bargains shops, microwave rice is only 59p!
 
I am living in London now for 12 months with work.

I think I may have to try this microwave rice cooker and see if they are any good.

Which do you use Ger?
 
mrbez said:
I am living in London now for 12 months with work.

I think I may have to try this microwave rice cooker and see if they are any good.

Which do you use Ger?
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I don't think mine's branded but they're so simple. It's about 8" tall, about the same in diameter and consists of 3 pieces: the inner basket (to hold the rice), the outer "bucket" (to hold the water) and the lid (to keep the steam inside).

They don't cost much and I highly recommend giving it a go, you cannot go wrong.
 
gramps said:
Not that way it isn't ... yuk!
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fabs said:
For you perhaps, but I've never had any complaints. ;)
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it is- cook it properly you'll never go back. 1 1/2 cups water to 1 rice, bring water to boil, cover, simmer for 15 minute, switch heat off leave for 15 mins more. Add either stock, butter or water to taste if you want.Perfect. :thumbs:
 
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boyfalldown said:
it is- cook it properly you'll never go back. 1 1/2 cups water to 1 rice, bring water to boil, cover, simmer for 15 minute, switch heat of leave for 15 mins more. Add either stock, butter or water to taste to the water if you want.Perfect. :thumbs:
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I repeat, to you perhaps. Who's to say what 'properly' is, especially given that te above is way different from anything else posted here?

That said, I'm intrigued so may just give your method a go. ;)
 
fabs said:
I repeat, to you perhaps. Who's to say what 'properly' is, especially given that te above is way different from anything else posted here?

That said, I'm intrigued so may just give your method a go. ;)
Click to expand...

his method is quite similar to my method which was gleamed from a delia smith book!
 
Fill kettle & boil.
Get a Pyrex casserole dish with lid and add 1/2 cup rice per person.
Add a splosh of garlic olive oil and stir to coat the rice.
Add the boiling water to about twice the depth of the rice in the bowl.
Put the lid on and microwave untill it starts boiling again (~2mins), then stop and a further 10 mins @30%power. (so it doesn't boil over.)
I usually stop it after 7 mins give it a quick shake*/stir and add more water if needed.
A quick shake* to loosten it all up and ready to serve.
Works for me and no risk of burning it on the bottom of a pan :)

*Hold the lid on tight ;)
 
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The best cooked rice is available from the local curry house.

Tuesday night is the "lets all be Jamie Oliver" rice night.

Friday is the " I don`t give a damn, just feed me " night.



:D
 
gramps said:
Shouldn't have any water left in the pan, all water should basically be gone and left with moist but not wet rice ready to be briefly fluffed with a fork.
2 to 1, bring to the boil and then lower to simmer for around 10-12 minutes and leave it alone until done.
Click to expand...

Do that with brown rice and you'll have very undercooked rice indeed :p

The key is to let it stand and steam off the heat in the covered pan for 10 minutes or so once the water has been absorbed. ;)
 
Cooking rice is a WOK OVER! :lol:
 
Try this one:

2 cloves, a couple of cm of cinammon quill and the seeds of half a dozen green cardamom pods ground up in a pestle and mortar. Put a couple of tablespoons of sunflower oil (or coconut oil for extra flavour) in a saucepan, heat it up and temper the spices in it being careful not to let them burn. Add a cup of good basmati rice and allow it to soak up the oil. Add two cups of water, bring to the boil, cook at a fast simmer for 10 minutes or so until the water is absorbed. Allow to stand and steam off of the heat for 10 minutes and then fluff gently with a fork. :)
 
The Amazon/Kitchencraft microwave rice cooker works perfectly, and it's easy. We use it nearly every day. We bought it to replace our rice cooker when it finally failed - after about 25 years.

You may have to experiment a bit with the cooking time - it seems to depend on the rice - then stick to the same brand and type of rice. We usually use basmati, about two units of water/unit of rice by volume, and microwave for 16 minutes.
 
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