Rubbish at rice

[scoobysoo]

I consider myself quite a good cook but have a big problem with cooking rice. It usually ends up stodgy and horrible. I know you are supposed to wash the starch off but I'm no good at this either. The rice gets wet and sticks to my sieve, and still ends up horrid. How much water per cup pf rice and how long should it take? Anyone know how to make the perfect rice?

[Famous5]

A good rule of thumnb is to measure the dry rice to a mark on a pyrex jug (eg 250 ml), remove the rice and measure double the amount of liquid (500ml in this case)

Another option is to buy a rice ball (a sort of double colander with a hinge and a closing mechanism) and put that into boiling water with the rice inside it. Should get one at somewhere like John Lewis or Debenhams

[Amara]

Always use unclebens - you don't need to wash it and it never goes stodgy. An electric steamer is the best way to cook it. Pour boiling water on to it until it almost covers it and cook for 10 mins.

[RoadAtlas]

I always use the same rule of thumb as Famous5 - double the volume of water to dry rice measure. Put the rice in a saucepan, cover with measured volume of cold water, bring to the boil (uncovered). When the water starts bubbling, pop a lid on and let it gently simmer until cooked (time depends on the type of rice being used, can be 8-10 minutes for basmati, maybe 30 minutes for brown) - you may need to lift the lid occasionally to let out the excess steam but only if it's really determined to escape.

[lia*]

For every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads.
Use a sturdy pot with a tight-fitting lid
You want a pot with a heavy base for the most even cooking, and one that's big enough to provide plenty of room above the rice for steam. A tight lid keeps the steam in.

A bit of butter or olive oil will also help keep the grains from sticking together, while a little salt adds flavor.

Once all the ingredients are combined, cover the rice and let it simmer. On an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.

After about 12 minutes, the liquid should be absorbed, and the rice still al dente. If you served the rice now, you'd find the top layer drier and fluffier than the bottom, which can be very moist and fragile. Here's where you need patience. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes and for as long as 30. This results in a uniform texture, with the bottom layers as fluffy as the top.

[MangoPete]

I LOVE RICE
eat it nearly everyday and have done for 30 yrs. I have 5 boys so I always make a lot. My ex is from Sth America and her mum showed me how to cook it..
Use basmati, it is so much nicer than American Logn grain.
Cover the rice with an inch of boiled water bring to the boil in a good saucepan that has a tight lid . Stir
At this point you can use more boiled water to rinse it., leavingenough water to just cover the rice,bring to the boil then keep the lid on turn off an electric hob or put it on very low for gas and let the rice stem for 10 mins, after that fold it over and let it cool with the lid off to remove any excess water. Perfect!

[Gef]

When I am in a rush I use Delia's method (similar to Famous and Road). Saute in a little oil for a couple of minutes; add twice the volume of cold water and bring to the boil; cover with a well fitting lid and cook on lowest heat for about 12 minutes. After turning out the heat the rice stays hot for at least half an hour and tends to be moist but not sticky.

For a drier rice or if I am adding other ingredients (mushroom pullao or spiced basmati rice) I use Mahdur Jaffrey's method. Rinse rice thoroughly in several changes of water. Soak in fresh water for half an hour. Drain for half an hour. Saute in a little oil for a couple of minutes then add 1and 1/3 volume of boiling water. Cover and cook on lowest heat for about 25 minutes.

I always use Basmati rice. Any more questions?

[ANdy Glasgow]

Rice is so simple in the Micro- Place your rice in a microwave dish- cover the rice with boiling water and let it sit for a moment-pour out the water and then cover with cold water just about 1/2 inch over the level of the rice in the dish place a good pinch of salt if desired and cook in Microwave for 13mins -perfect evertime.

[WendyS]

We use the old Fanny Craddock method which never fails. It doesn't involve any complicated rinsing, measuring proportions of rice to water or anything else.

Just throw the dry rice (basmatti) into the largest saucepan you have with as much boiling water as possible Boil for 12 minutes and drain. Perfect rice every time.

If you want to cook brown rice, adopt the same procedure for 25 minutes.

[marge22]

I agree with Amara - buy an electric steamer. It doesn't matter what rice you use, rinse if the packet says rinse then just follow the instructions that come with the steamer and you will have perfect rice evey time........:-)

[Royal Pollen]

Rice is easy Soobi, don�t threat just follow what a couple of others have said.

Say basmati, take 250 ml rice and drop it into a large hot pan with dash of Oil and heat it together while you boil twice the amount of water, in this case 500ml. Once boiled poor into the rice, be careful it will steam hot, add some salt, turn down the heat to low and pop a lid on AND DON�T TOUCH, else it will turn to mush, for I�d say for 12 mins exactly. After this time take it off the heat try it. It should be a bit like pasta, �to the tooth�. �al dente�. Fluff it up with a fork and put a clean t-towel or kitchen paper over it for 20 mins and leave it off the heat to finish cooking in its own steam.

PERFECT RICE EVERY TIME.

Im not sure about a steamer etc. as how are you going to add all those other lovely flavours once you get confident enough to do so?

[tradey]

i only buy easy cook rice its brill i dont measure just put about 2 cup fulls in a microwave jug,pour on boiling water just an inch over the rice,cover with a small plate cook on full power for 15 mins in the micro when done fork it,ive only had bad rice once but no more just try fingers crossed

[madmumof3]

I too used to be hopeless at cooking rice

You cannot fail with uncle ben's but it is more expensive

I now use easy cook rice -put some in pan, cover with boiling water and simmer until cooked. I've never had any problems since.

[metagirl]

to make the perfect rice i first fry the dry rice in some olive oil (just a little) until the rice is a bit toasty (it turns opaque) then i add the water.

Famous5 is right. I just use any old glass - measure the quantity of rice i want then use double the amount of water.

Bring the rice to boil, then quickly put on the lowest heat and cover. Try not to remove the lid until it is close to being done - when you can't hear any of the water boiling.

[BBWCHATT]

I can't cook - but I can make perfect rice.
Take a measuring cup or coffee cup or small bowl - any container you can put the rice in to measure it. Put it in the pot. Use the same container and fill it with water or chicken stock and put it in the pot - TWICE. All you need is a 1 part rice to 2 parts liquid ratio.
Bring to a boil. Turn off the burner. Put the tight fitting lid on the pot. 15 minutes later, open it up and stir it with a fork and put it on your plate. THIS NEVER FAILS.