Does anyone actually cook perfect rice on the hob?(27 Posts)
I like the idea of cooking big batches of rice and keeping leftovers in the fridge. But my rice never turns out that great, edible when hot (and hidden under a sauce) .
Does anyone actually cook perfectly separated grains that are still great the next day? Without a special gadget?
I do cook perfect rice.
But I never keep it, it is so easy to do and so susceptible to the spores that cause food poisoning.
Storing and reheating
There are a few things to remember when you are storing and reheating cooked rice and grains. This is because the spores of some food poisoning bugs can survive cooking.
If cooked rice or grains are left standing at room temperature, the spores can germinate. The bacteria multiply and produce toxins that can cause vomiting and diarrhoea. Reheating food won't get rid of the toxins.
Therefore, it's best to serve rice and grains when they've just been cooked. If this isn't possible, cool them within an hour after cooking and keep them refrigerated until reheating or using in a cold dish.
You should throw away any rice and grains that have been left at room temperature overnight.
Don't keep cooked rice and grains for longer than two days and don't reheat them more than once. Check the 'use by' date and storage instructions on the label for any cold rice or grain salads that you buy.
Well kinda, but only if I buy boil in the bag for some reason! I stick to brown rice usually, then it doesn't notice if its a bit hard!
What kind of rice do you use? And how do you cook it.
I use basmati and cook it the Indian way (with double rice to water and not lifting the lid) Fork it through when cooked. Not every grain is separate but most are.
I can post details if you haven't got an Indian cook book.
If you want to cook perfect rice the kind that always stays light and fluffy, with absolutely every grain remaining separate then I can teach you. But first you will have to make a promise, and that is to memorise three simple little words: leave it alone! If you can do this you will always be able to cook long-grain rice perfectly, and never have to worry about it.
white basmati rice measured up to the 10 fl oz (275 ml) level in a measuring jug
1½ teaspoons groundnut or other flavourless oil
1 small onion, peeled and finely chopped
1 pint (570 ml) boiling water
1 rounded teaspoon salt
You will also need a frying pan with a 10 inch (25.5 cm) base and a tight-fitting lid.
Begin by warming the frying pan over a medium heat, then add the oil and the onions and let them cook for 3-4 minutes, until lightly tinged brown. Next stir in the rice there's no need to wash it and turn the grains over in the pan so they become lightly coated and glistening with oil. Then add the boiling water, along with the salt, stir once only, then cover with the lid. Turn the heat to its very lowest setting and let the rice cook gently for exactly 15 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, which makes the rice sticky.
After 15 minutes, tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute. When there is no water left in the pan, take the pan off the heat, remove the lid and cover with a clean tea cloth for 5-10 minutes before serving, then transfer the rice to a warm serving dish and fluff it lightly with a fork before it goes to the table.
This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection.
I do boil rice on the hob it can be a bit fussy though as to water amounts and time... lately I have been a bit lazy and been using the lazy micro rice.. the ainsly harriot thai sticky rice is the house fav of the moment.
We only cook basmati rice though.
In a pot put 2 parts water to one part rice (by volume), add some salt (about 1/8 tsp per person), bring it to the boil, turn down to a simmer, put the lid on. Must be a tight fitting lid.
DO NOT LIFT THE LID while it's cooking!
Come back in 15 minutes and it should be perfectly cooked, with little dimples all over the surface.
we cook rice all the time on the hob and sometimes it's very good. Rinse rice 3x; then put it in a pan and cover with about 1cm of water. Boil til holes start appearing in the rice, put the lid on and turn the heat down. How good it comes out depends entirely on how well you've eyeballed the amount of water at the start and making sure you don't let too much boil away.
We also re-cook rice quite often as fried rice. At one point we were living apart and each eating it at least once a week for the better part of a year.
I don't use a water to rice ratio, I put a huge pot of water on to boil and then cook the rice as I would pasta. Then drain, and it's perfectly separated
Bree's method sounds very much like the Indian one although you don't have to put onion in.
you're all nuts. just do it the way bananapudding does and it works out perfect every time.
Banana I find if I do that it is too wet. I rinse it twice, then add water so the water is the same depth as the rice (put fingure into pan to gauge), add a lid (tight fitting with a steam valve) and bring to the boil, allow to boil vigourously for 1 minute then turn gas off and leave. 20 mins later it is ready.
BananaP - that's what I was just about to type. That's exactly what I do too and it's perfect every time! I use Tilda basmati mostly, but it is also OK with brown rice, Thai jasmine rice, red carmargue rice and wild rice.
Ten mins for basmati and for Thai; longer for the others (according to packet - brown can take 20 mins).
I too use the very complex method as stated by bananapudding. I do rinse it after it's cooked though by pouring boiling water on it from the kettle and hey presto, rice is lovely. I do use easy cook rice though so don't know whether that has anything to do with it?
Oh top stuff, thanks folks. Can't wait to try again!
My MIL was taught to cook rice by a Chinese cook. Boil the rice in lots of water until it is about half cooked. Rinse with boiling water in a sieve and shake well - then put into a steamer poking several holes right down through it so the steam will be able to come up. Steam until cooked.
I use this method when entertaining as it produces perfect rice every time.
Normally I just cook it in lots of water and strain and rinse with boiling water when cooked!
I use Pania's method, but without adding salt. Always perfect.
Must be basmati rice.
yes, i know it's a special gadget but its only seven quid and honestly, it works every time.
Cooking rice has always been a disaster for me I always used basmati but would still be sticky and never fluffy. I cooked rice at my mums house and she uses Tilda rice I swear I cook it perfectly everytime.
I think you've recommended this once to often, Chippy, it's out of stock
Seriously, if it works I may well track one down.
I lived in a carribean youth hostel for some time when iwas younger (happy days!) I learnt a lot from watching the cook! Rice wise... She added a dash of salt to the water to keep it seperate. (She also used a nog of coconut milk -cream but thats for taste.) And the best tip i picked up EVER cos measuring rice and water is a pain in the jacksy. Is when you've put your rice in the saucepan, put your finger tip on the top of it and pour in water to the first line on your finger. Works everytime! Honestly! Good luck ...
By the way, she used to lift the lid, give it a stir and alsorts, so i wouldnt worry too much about that. Also, if you wanted to add some kidney beans whilst its boiling, you end up with the west indian dish rice and peas! Yummy!
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