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? :)

A friend from Rajasthan taught me to cook rice many years ago and I have never looked back.

Cover it in water for 40 mins or so then rinse it in a sieve to wash some of the starch away.

Return it to the pan and cover with an inch of water, bring to the boil, turn to v low and put a lid on - it cooks to perfection in ten mins. Sometimes I part the rice in the middle with a fork to made sure all the water has been absorbed.

It is fluffy and lovely.

Sorry - wash the rice I mean, not the saucepan (obv use clean pans!)

For 2 portions:

Measure half a pint of boiling water in a Pyrex jug

Add 50g rice (I use Tilda white basmati)

Cover with a plate/saucer

Microwave for 10 minutes, starting on full until it boils rapidly and then turning to 30% for the rest of the time.

Fluff with a fork

I rinse Basmati thoroughly then soak it in cold water for 30 mins. Drain, pour in boiling water to about an inch above the rice, bring to boil and simmer for 8 mins. Since I started using this method, it's been perfect every time - no mush.

An absolute pan full of water, 2 tablespoons of rice pp, brisk boil for 12 mins, strain and rinse,
I cant get on with the water absorb method, always end up with half of it stuck to the pan. My way leaves a clean pan and the rice has tons of space to dance about and lose its extra starch

Wash it well. Soak for a couple hours in cold water first. This is critical.

Then add as much fresh water as rice to a saucepan and bring slowly to the boil. Simmer until there is little liquid left. Cover with lid and set aside for 10-20 mins until all liquid has been absorbed. Fluff with a fork.

I boil it for 8 to 10 minutes, then drain it, shake the pan to lossen it and let it sit 16-20 min. I end up with perfect rice no matter which type, at least for the ones they sell in my country. And I don't have to calculate how much water I need.

Sorry forgot the important detail: I let it sit after draining with the lid on.

I do half a mug of rice to 1 mug water per person.When water is evaporated place a tea towel over the pan and put the lid tightly on top on the towel for 5/10 mins. Then fork the rice to separate.

$20 rice cooker is the best thing I ever bought.

Before I had that I would use the Delia Smith method and it worked everytime. The beauty of the rice cooker is you simply add rice, double the volume of liquid turn it on and it will switch off when done and keep it warm.

www.deliaonline.com/how-to-cook/rice-and-pasta/how-to-cook-perfect-rice

OR
Bring pan of water to the boil, add basmati rice, time for 8mins and strain.

I rinse mine with cold water before cooking and then boiling water after cooking

Measure your rice in a small glass and double the amount of water. I add a bit of butter and salt to the water. Boil and cover, then immediately turn to a low heat for about 11 mins. Then turn off the heat but leave the lid on (don't remove it at all) for about another 10 mins. Then you can fluff it up with a fork, it should be perfect!

In a bowl in my steamer, wash rice first then 2 parts water to 1 part rice for basmati. I use my steamer most days for veg, fish, eggs etc, and it's so easy to pop the rice in too. I also have a small rice cooker but it gives erratic results.

Rinse rice
Equal parts rice to cold water
Heat until boiling
Put a lid on
Turn the heat down and simmer until the water has gone
Stir to release steam and stir until ready to serve

Take it from an asian!

I use witchcraft also, heat some oil in a pan, add some basmati rice, stir till every grain is covered, (a tiny amount of oil is needed) some turmeric for prettiness, a couple of chicken stock cubes (or vegetable), add boiling water to cover, stir once, put lid on, turn it down. Don't touch it for ten mins.

Boil for ten mins with a tiny bit of rapeseed oil in the water.

I literally just boil the amount I need in a pan of boiling water and never have issues- I just make sure to take it off just before it’s properly cook and leave it to steam in the sieve set over the hot pan after draining

Buy a rice cooker. Think mine was £15 from Argos and one of the best things we ever bought. Follow instructions and leave - perfect rice every time and keeps it warm.

Basmati rice.
Rinse first in sieve.
Twice the volume of water to rice.
Add salt.
Lid on, bring to boil. Then simmer until water is absorbed, and you get holes appearing in top - about 10 minutes.
Take off heat with lid still on to steam for another 5 minutes.

Perfect - every time.

Basmati, rinsed and then soaked in cold water for a couple of hours ideally, rinsed again until water clear, add enough water to cover and a fingertip or so more, bring to boil, couple of minutes simmering and it's nearly done, drain, back in pan with lid on for 15 minutes without heat to finish off. Perfect every time.

Rice cooker ( cost about £15)

Equal measures of rice and water into pot. Stir, lid on, flick switch.

15 mins later it's done and it keeps it perfectly until you need it.

I use a microwave pressure cooker, cost about £5 on Amazon. It still takes 20mins but can be left alone, never sticks and is the perfect Witchcraft consistency. I never measure but aim for 1/3 rice to 2/3 water. Always comes out fluffy and water fully absorbed. And in a dish perfect for serving straight from, then putting in the fridge to keep the leftovers.

Also it makes a great beef casserole!!

Just boil it and rinse it well after. If you are making vegetable/egg fried rice you need to let the rice go cold before you fry it, or it will clump together.

Microwave rice steamer. Took a couple of tries to get the water to rice ratio right, but now perfect every time