How do you cook rice??

[lucysmam]

Mine always seems to end up a bit stuck to the pan & I'm cooking curry for tea, shortly.

Any tips so it doesn't stick? :)

General rule: double water to rice and simmer slowly. I usually double the water (or stock) and add a bit extra for good luck.

1 cup rice 2 cups water or veggiestock... and I usually add some more water for good measure!

A cup of rice for two people to two cups of water. Bring to boil and simmer until you get little holes in the top layer of rice and just a bit of water still visible. Always works for me. Overcooking past this stage will make it stodgy.

Twice the volume of boiling water to rice (I use basmati), lid on and simmer on the lowest heat until the water is all absorbed then switch off heat and leave it until you are ready to serve.

Get a rice cooker! Cooks perfectly every time

And don't stir it!

I have a veg steamer and use that... much easier!

Aldi quick cook rice, 100g, 1ltr boiling water, boil for 10 minutes.

My dm can cook any rice with no weights/measures & it’s fluffy. Witchcraft is the only explanation.

I actually saw in a documentary best way was one cup rice one cup water. Have had perfect rice since no rice cooker just on hob. I put boiling water in on highest setting and when it boils you lift lid for few seconds place back on and put on lowest setting for 20 mins. Honestly best way I used to do the one cup rice 2 cup water.

Yes it 2x the water ratio to rice. Cover and simmer on lowest setting. Check after 7mins as sometimes needs a splash of extra water.
At 9mins turn off the heat, it will finish cooking the last minute on its own.

Take it from the freezer and nuke for three mins.

It comes out perfectly every time.

Twice water to rice, bring to boil, turn heat down as low at it'll go and cover, leave for 15 minutes.

I buy the easy cook rice...I rinse it several times in cold water until the water runs clear, I then boil it in an unmeasured amount of water..quite a bit and drain it once cooked. It is perfect every time and never sticky or gelatinous.

Won't help you for tonight's, but microwave rice steamers are pretty cheap and produce clag-free rice

Seems like I need to measure properly maybe then! & use the lid for the pan. And cook it slower.

Lekue microwave rice cooker, game changer! Also does bulgar, quinoa and couscous.

I do roughly one cup rice (basmati) to one cup water, bit of salt, boiling water, stir, boil until water almost gone but not completely, then take off the heat and put the lid on, steam for 10 minutes then fluff up

Does no one else wash their rice? I think the trick is to rinse it to get as much of the starch out as possible.

Twice water to one rice. Cover, bring to boil then simmer. Turn it off while it's still just covered with water band it will soak it up in a few more minutes.

1 cup rice
2 cups water
stock cube

bring to simmer and leave cooking gently for 10 min. leave on the hob for another 10 min. serve.

@formerbabe my dad taught me to rinse after cooking. Maybe I'll try before!

lid on and don't open the lid until you serve!

Honestly try one cup rice yo one cup of water. I never get stodgy rice now. Cooked curry for my family yesterday and everyone commented on how good the rice was. I saw it on BBC food documentary where they cooked rice in all different methods and it came out the best.

If I make rice in a saucepan I always wash it first. It really makes a difference to remove the extra starch.

Now we have a sistema microwave rice cooker and that is so, so, so easy and takes up much less space than a normal rice cooker does.

I rinse it when I want more separate grains, I don’t when I want fluffier rice