cooking rice

[singapore54]

how do I cook rice to turn out out like it does when i go to the chinese or indian take aways?
I bring water to the boil sling in rice (bismati) bring back to the boil and then simmer for ten mins but it is never fluffy like take away rice.

[pastafreak]

Hi again....Basmati is super easy. Take 1 cup rice and rinse in several changes of cold water....then leave to soak for 15 min in water.
Place the drained rice in a pot with water to cover about an inch above the rice...bring to the boil. Reduce IMMEDIATELY to lowest temp, and cover tightly. Leave for 10 min......should be light and fluffy. Basmati does not need the as much water as long grain rice...and the soaking removes some of the starch.
I learned this method from a Delhi-born lady I used to cook with.

[singapore54]

Thanks again I never dreamt I would get so much reponse from such a simple request. An indian freind told me bismati is the best rice and I've been cooking it wrongly for years, maybe I should have asked him then OH all those meals could have been soo good!!!

[pastafreak]

Good luck hun...I am sure you will be fine x

[heathfield]

An alternative to Pastafreak's method is to use as much water as you like, but once the rice is almost, but just not quite, fully cooked, strain off the excess water and after covering the rice with a close-fitting lid, leave it for a few minutes in a warm place (but off the heat). The rice will continue to cook in its own steam, and will absorb any remaining moisture. Stir it with a fork to fluff it up.

[Im a BusyBee]

i asked a similar question on here sometime ago - and also regarding quantity as i always seemed to cook too much! I was recomended a Riceboy which is used to cook rice in the microwave, it cooks perfectly and comes with a little cup for measuring rice and water, has a chart for quantities of cups of rice/water/servings/cooking times for various watts. It cost �9 post free and is brilliant! I bought it online but im not clever enough to post a link to site. if you search you will find it. - Another benefit is no saucepan to wash up its so quick and easy.

[heathfield]

To post a link, Busybee, go to the bottom of this centre column and click on ''Tutorial''. Scroll down to the Posting section, and you'll see how to ''label a hyperlink''.
It'll give you results like this!

[WoWo]

The main thing is to wash the rice first as pastfreak says, this removes much of the starch which causes it to stick together.

[jack daniels]

I wash the rice (basmati) in cold water & let it soak in cold water for about 10 mins.
Melt some butter in a pan with some oil in it, add the drained rice and stir to coat with the butter.
Add twice the amount of boiled water (1 cup rice = 2 cups water) add seasoning/mixed vegetables or whatever, bring back to the boil, cook uncovered for about 5 mins, place lid on and cook on a low flame for another 10-15 mins.

[alishalexy]

The double water version has a few flaws, water dries up yet can remain still moist and sticky and your pan could have rice stuck to the bottom. Yes you could save on the water usage.
My favourite method is if you know your going to cook it soak it in cold water for around 20 mins can be much longer. This swells the rice up a little. So when you have your larger pan with hot water from the kettle is quicker. Say a kettle full to a cup of water when water is boiling, throw in drained rice. Boil then simmer because faster heat won't make it cook quicker. Make sure its simmering. After 10 mins check it and if its right for you drain it, if no leave on another 2 mins but check often because it gets done very quickly at this stage.
If you don't get a chance to soak the rice it would take 20 mins at least. The whole point of generous water allows the rice to move around without getting squashed and keeps the rice all seperate and non sticky.
There is another rice I could tell you about but its a little more work and is more full of flavour.