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Cooking rice
15 Answers
I am useless at cooking rice. I have tried every method that I can find to the letter. I always use basmati and have also tried various brands, but I can never get separate fluffy grains like the Indian restaurant rice. I have virtually given up and use the boil in the bag rice which comes out well. But I am determined to get it right, so tips and hints please.
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Make sure that you rinse the rice, three or four times in cold water, until the water is running pretty clear. This removes the starch and helps to stop clumping.
Cover the rice in cold water about an inch and a half above the level of the rice.
Bring the water to the boil with the pan lid on and when boiling nicely, take the lid off for the remainder of the cooking time. It will not boil as vigorously with the lid off which is fine.
Keep an eye on the rice and when it appears to have boiled off the water, then you should be spot on!
Do keep an eye on it though - dont let it boil dry and add a little more water if it appears to have boiled dry but the rice is still bitey.
Best of luck - works perfectly for me every time :o)
Cover the rice in cold water about an inch and a half above the level of the rice.
Bring the water to the boil with the pan lid on and when boiling nicely, take the lid off for the remainder of the cooking time. It will not boil as vigorously with the lid off which is fine.
Keep an eye on the rice and when it appears to have boiled off the water, then you should be spot on!
Do keep an eye on it though - dont let it boil dry and add a little more water if it appears to have boiled dry but the rice is still bitey.
Best of luck - works perfectly for me every time :o)
If you are using Basmati....rinse then leave to soak in cold water for 30 minutes. Rinse again, then put in pan with just enough water to cover plus a wee bit more. Bring to the boil-then immediately lower the heat as far as it willl go. Cover tightly and leave for 12-15 minutes. Remove from the heat and fluff.
You may need to experiment a bit with the amount of water needed as different qualities of rice will vary in how they absorb water. The best bet is to find a good quality like Veetee or Tilda and stick with it
You may need to experiment a bit with the amount of water needed as different qualities of rice will vary in how they absorb water. The best bet is to find a good quality like Veetee or Tilda and stick with it
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Hi Mortartube........Boo and dopeycustard are giving you good advice.
You could drain the rice and further drain with a kettleful of boiling water poured over.
Anyway, what's wrong with 'stodgy' rice.The Chinese would not be able to eat rice with chopsticks if all the grains had been separated.
It's a purely British idea to have fluffy separated grains of rice and it could be said that Indian restaurants are sensible enough to give us what we want.
Ron
You could drain the rice and further drain with a kettleful of boiling water poured over.
Anyway, what's wrong with 'stodgy' rice.The Chinese would not be able to eat rice with chopsticks if all the grains had been separated.
It's a purely British idea to have fluffy separated grains of rice and it could be said that Indian restaurants are sensible enough to give us what we want.
Ron
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