Need to buy a rice pot!

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Mauri3205

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Very off topic for this forum!

Looking for some pots with tight lids to cook rice in. Not instant pot or rice cookers but a good old traditional pot. Price not too much of a concern, would rather buy properly and once.

Would appreciate advice on types/brands from those of you who cook or your better halves :)
 
I just use a normal saucepan with lid for the absorption method.

Been doing it for years with excellent results.
I find a plain finish rather than non-stick to be best.
 
simon ess said:
I just use a normal saucepan with lid for the absorption method.

Been doing it for years with excellent results.
I find a plain finish rather than non-stick to be best.
Click to expand...
Does yours have a heavy or tight fitting lid? Ones we have now are very light and better suited for pasta or stew. If yes please share the brand or type!
 
Not particularly. It's just a generic pot from Amazon I think.

It has the word Stellar stamped on top if that helps.

Here it is


Are you perhaps overthinking it?
 
Last edited:
simon ess said:
Not particularly. It's just a generic pot from Amazon I think.

It has the word Stellar stamped on top if that helps.

Are you perhaps overthinking it?
Click to expand...
I thought that I’m overthinking it for a while but I reached the conclusion our pots are the problem. It’s not that we have problems but more about even cooking throughout.

My wife and I really enjoy cooking for ourselves and others so we take this a little more seriously than most I guess :giggle:
 
I take rice cooking very seriously.

Do your pots have a thick base? That helps distribute heat evenly.
 
simon ess said:
I take rice cooking very seriously.

Do your pots have a thick base? That helps distribute heat evenly.
Click to expand...
We have a bunch of cheaper smaller pots from IKEA and they are not great. One excellent Le Creuset pot but it is too large for rice to cook evenly on our hob.

Only the Creuset is one with thick base so might just get a smaller one of the same type (non stick).
 
Worth adding that we do most of our cooking between oven, slow cooker, rice cooker and instant pot so we haven’t been using the hob too often recently. Perhaps that explains our struggles.
 
For two people, we just:
  1. Boil a large pan of water;
  2. Add about 100mls of rice, stir and simmer for 10 minutes;
  3. Drain, put the lid on and leave it alone for another 10 minutes. Fluff up and serve.
This works perfectly every time and you can just increase the amount of rice for more servings. The quantity of water isn't critical.

We use an ordinary, inexpensive saucepan and have never had a 'failure' in all the years we've used this method. A friend of mine, an Indian lady in South Africa, told me about it and said it was the simplest and most foolproof way to cook rice she knew.
 
MartynK said:
For two people, we just:
  1. Boil a large pan of water;
  2. Add about 100mls of rice, stir and simmer for 10 minutes;
  3. Drain, put the lid on and leave it alone for another 10 minutes. Fluff up and serve.
This works perfectly every time and you can just increase the amount of rice for more servings. The quantity of water isn't critical.

We use an ordinary, inexpensive saucepan and have never had a 'failure' in all the years we've used this method. A friend of mine, an Indian lady in South Africa, told me about it and said it was the simplest and most foolproof way to cook rice she knew.
Click to expand...


How about brown rice? (Far more taste and fibre!)
 
simon ess said:
I just use a normal saucepan with lid for the absorption method.

Been doing it for years with excellent results.
I find a plain finish rather than non-stick to be best.
Click to expand...


I do the same thing. You don't need a heavy or tight lid. Same as you I use a generic amazon pot.

I do 1 1/2 times as much water as rice. Boil the water and then reduce it to a simmer. Add rice and then simmer for 15 minutes. Then remove from heat and leave for a further 15 minutes. Serve after those times. Important not to remove the lid during those 30 minutes, and the timings work for basmati or Thai sticky rice. You might need to add 5 minutes for brown rice.
 
boyfalldown said:
I do the same thing. You don't need a heavy or tight lid. Same as you I use a generic amazon pot.

I do 1 1/2 times as much water as rice. Boil the water and then reduce it to a simmer. Add rice and then simmer for 15 minutes. Then remove from heat and leave for a further 15 minutes. Serve after those times. Important not to remove the lid during those 30 minutes, and the timings work for basmati or Thai sticky rice. You might need to add 5 minutes for brown rice.
Click to expand...

Almost exactly the same as me. I bring to the boil with rice added. I also add salt, pepper and a little oil, sometimes some turmeric, then I simmer for 12 minutes, but every stove and pot will be slightly different.

I find soaking the rice for 1/2 hour then rinsing and draining really well takes it to the next level.

(y)
 
Nod said:
How about brown rice? (Far more taste and fibre!)
Click to expand...

Add about 5 minutes to the simmering and resting times and you'll be fine. This method works well without being too fussy about quantities and times.

An addition, if you like the idea, is to fry some black peppercorns, cardomoms, curry leaves or whatever you like in a little oil before the simmering stage, in the same pan. This adds a bit of flavour.
 
Thank you all for the responses. Couldn’t thank you earlier as I have had patchy internet over the past 2 days but now resolved.

Between all the practical and equipment based advice here and on Reddit I feel equipped to sort this out once and for all! :D
 
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