please advse me how to cook basmati rice

(29 Posts)
Saltire Sat 27-Apr-13 14:25:38

Mine never ever turns out looking good. It is always like mushy!

Bobyan Fri 03-May-13 17:57:09

Second the rice cooker, mine doubles as a slow cooker...

MERLYPUSS Wed 01-May-13 09:45:06

Buy a rice cooker. About a tenner from agros. We use ours weekly and saves a fortune on posh rice from the take away.

Minion Wed 01-May-13 08:58:40

As cogito says plus when you come to serve it up just run a metal fork through it to fluff. Never use a spoon with rice to fluff, only to serve.
But really, only one stir as rice goes in water to stopp it sticking then leave it.

CogitoErgoSometimes Wed 01-May-13 08:53:23

1. Get plenty of water boiling with a pinch of salt
2. Tip in the rice and return to the boil
3. Set timer for 10 minutes, turn down heat and put on a lid
4. Once time is up shoot entire pan contents through a seive.

Done...

rootypig Wed 01-May-13 04:52:36

Bunny if the issue is bacteria, surely the ten mins of boiling water is far more effective than a rinse? confused

Rockinhippy Tue 30-Apr-13 11:44:42

interesting sashh - I used to work with a Hong Kong Chinese girl & it was her that told me no real need with the supermarket bought stuff - her family owned a chain of takeaways & restaurants too - though she did say that they always washed rice there as they bought in bulk sacks, which she reckoned did need washing for various reasons

PolterGoose Sun 28-Apr-13 13:03:34

Another method here

Measure rice into pan, fill with cold water, swirl and tip water away and add more. Leave for at least an hour and then rinse a few times to get rid of starch. Add cold water, about half an inch above the rice. Being to boil, simmer for 2-3 minutes until rice still has 'bite', drain and then put back in pan, put on lid with a piece of kitchen towel under lid to help seal and catch steam, and leave for 10-15 minutes. Perfect fluffy and separate grains.

Xiaoxiong Sun 28-Apr-13 10:08:24

I thought the rinsing was to get rid of the excess starchy dust - so when you rinse the rice turns out fluffy with more individual grains and not mushy. (That's what they say in China anyway.)

I do pretty much the same as Mintyy except I wrap a tea towel round the lid when I put it on for the 12 min simmer - also for fluffier rice smile

sashh Sun 28-Apr-13 05:34:52

I rinse, not sure if you need to for basmati but ex housemate was Chinese and blanched at the thought of unrinced rice.

Put it in a fine(ish) sieve and swirl cold water, not a gush just a gentle flow from the tap, use one hand to swirl the rice and keep going until the water is clear - the cloudy stuff you rinse of is starch.

Then I use 1/3 rice and 2/3 water, bring to the boil put on the lowest with a lid on and 15 mins later nice fluffy rice.

Rockinhippy Sat 27-Apr-13 23:26:29

Glad to see you sussed it out Saltire smile

sorry Bunny but its for my own good that I don't do any more cooking steps than is absolutely necessary - medical reasons mean I am very prone to food poisoning, so i dont mess around with food hygene, but in over 30 years of cooking most rice without rinsing, I have never been ill from it, it really isn't necessary

BunnyValentine Sat 27-Apr-13 21:43:04

Excellent! Can't believe all the people who cook it in boiling water, I never have!

Also, the rinsing thing is to help wash away (amongst other things) the sort of bacteria that comes from not washing hands after a poo smile which may have made its way in there, full hygiene practices won't always be used during handling in the factories where products like rice are produced. It's a natural product (as opposed to pasta) so it has had far more handling than machine-made products.

Can't believe all the people who don't rinse either! It's for your own good!

Saltire Sat 27-Apr-13 19:06:19

It was a success. I soaked it for 10 minutes then rinsed. Then added the cup of rice to the pan with 2 cups of cold water. rought to boil, simmered for 5 then switched off and left it.
Not mushy at all

MrsJohnDeere Sat 27-Apr-13 17:21:56

I never rinse

rootypig Sat 27-Apr-13 17:21:47

oh yes, don't stir. so lazy I didn't even consider that grin

rootypig Sat 27-Apr-13 17:20:46

Er here is my lazy girl method. Don't rinse, just sling it in a pot with a lot of boiling water, cook until just done, drain and then leave to steam in the colander until nice and dry. Just a few minutes. I usually cover with a pan lid (a too big one, so as not to squash it).

ihearsounds Sat 27-Apr-13 17:19:59

If I am doing plain rice, I boil kettle, put pan on heat (my kettle is one of those quick boiling ones), add however many cups of rice I need. Add double amount of boiling water. Quick stir to stop rice from sticking. Wait for water to boil. Pop on lid. Reduce heat to lowest and forget about it for about 20 minutes.

Startail Sat 27-Apr-13 17:07:04

I just boil it in lots of water and drain, never got the point of complicated rice cooking.

Rockinhippy Sat 27-Apr-13 16:48:40

I don't rinse either, not unless bulk buying in those large sacks, think they use talc in those, doesn't harm not to rinse away but tastes better if you do, I find the normal supermarket bought stuff is fine without rinsing.

I agree with not touching/stirring it though, just leave it sealed up in its lidded bowl & let the steam do its job smile

DewDr0p Sat 27-Apr-13 16:31:22

I don't rinse. I agree you musn't stir too much.

What I do is:

- twice volume of water (from freshly boiled kettle) to rice
- 5mins in microwave on high
- stir v gently and briefly with a metal fork
- 5 more mins on high in microwave
- remove and place tea towel over the bowl
- leave 5-10mins
- fluff up with a fork and serve

Always works.

BunnyValentine Sat 27-Apr-13 15:37:18

Read the instructions on the packet, follow them exactly to the letter.

It sounds like you are either cooking it too long, or cooking it with boiling water to start with instead of cold water.

In brief you should rinse the rice first and put it in the pan with the appropriate amount of COLD not boiling water. The pan should have a tight fitting lid.

The most important thing is to not even think about it until the allotted time is up. no peeking, no stirring, no nothin!

You're not actually allowed to even glance at it whilst it is doing its bizz. I would go so far as to say ignore it completely!

Fishandjam Sat 27-Apr-13 15:16:54

And don't stir it while it's cooking! Or you break up the grains and get rice sludge.

One cup of rice to two of water, in saucepan, bring to boil, switch off heat, cover with lid, wait 20 minutes and ta da, perfect rice.

Mintyy Sat 27-Apr-13 15:09:27

It does need to be rinsed first.

Measure the rice in a mug (I use a builder's type mug full for two adults and two children). Put it in a fine mesh sieve and rinse under cold water. You don't need to soak it.

Boil kettle. Use the same mug to measure two mugfuls of boiling water into a large pan with a little salt (you need a bigger pan than you think, like pasta). Bring back to boil. Tip rice in, stir. Put lid on. Reduce heat and cook on steady simmer for 10-15 minutes, until all the water has gone. You need to keep an eye on it. Allow to stand for 2 to 3 mins. Fluff with fork.

Basmati rice takes less time to cook than long grain rice or brown rice, maybe that's why you are ending up with mush? Or perhaps you are using too much water.

Slainte Sat 27-Apr-13 15:01:54

And another different way of doing it.......

Add rice and loads of boiling water to the pot, put on the highest heat. Stir once. When the rice starts "dancing" at the top of the water, set your timer for 8 minutes. Drain and leave it in your sieve with a piece of kitchen paper over the top for 5 mins and your rice will be perfect.

I've been doing it this way at least once a week for about ten years and it has never failed me yet.

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