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? :)

2cm water above rice level. Stir constantly while bringing to the boil, simmer until it is porridge consistency, stirring occasionally, then foil over the top, lid on, heat off. Leave for 20 mins. Ready!

I'm an accomplished cook. Boil in the bag here though! Weirdly I have no problem with sushi rice. But normal rice? Uncle Bens finest boil in the bag.

Cup of rice to a cup of water in the rice cooker, perfect every time

Best thing i bought is a rice cooker. You can leave it after it cooks. Dont have to watch it. 1 cup of rice/2 cups of water.

Cut 2cm corner of microwave pouch, pop in microwave
2 mins later - lovely fluffy rice

Drop of oil in an oven proof casserole, measure rice in a jug (about 100ml for each person) tip rice in and stir to cover with oil. Add double the amount of hot water (with or without stock) stir, put lid on and bung in the oven for half hour - comes out perfect every time!

Can't cook rice on the hob to save my life - always comes out either watery or stodgy.

Microwave rice. No crappy gluten covered pans to clean, no gloppy rice. No leftovers which you worry about reheating.

It's a game changer and I won't bother ever cooking rice again

One glass of rice - size of glass depends on how many I am feeding. Shit loads of water. Sprinkle of salt. Bring to just boiling then turn down and slow simmer for about 10=15 mins, stirring occasionally. Drain, serve.

I used to do the "measure rice, measure water" absorption technique but cannot be bothered to measure it anymore! So now I go for the "drown it" technique instead.

In the microwave, works perfectly everytime!!
Wash it 3 times!!
Put in bowl
Put in boiling water to about a finger depth over the rice
12-13 mins in microwave!
Never fails me!!

Double water to rice. Add boiling water and salt to rice. Stir. Put lid on very tightly into Aga 10 minutes exactly. Remove and let stand for five minutes.
Lid off and fluff then serve.

I seem to use more water than others.

Rinse rice etc. Put into pan with 3x cold water. Bring to boil, put lid on, reduce heat for 10 mins. Remove from heat (don't lift lid) and leave for another 10mins. Fluff.

1.5 cups of water to one cup of rice. Add a tsp of butter or coconut oil to it. Bring to boil, give its quick stir and add lid for 17 minutes to simmer. After that remove from heat and let sit with lid still on for 5 minutes. Your rice will be amazing.

As pp Uncle Bens boil in the bag unless I'm making kedgeree

@Clymene I’m not sure what you’re cooking, rice doesn’t contain gluten!

• Rinse rice a few times under cold water until the water runs clear
• Boil until almost done (so a tiny bit of bite left)
• Rinse under cold water
• Put about 2mm of water in the bottom of the pan with a tbsp of oil and heat on high
• Throw drained rice in, make a pyramid shape and pop on the lid
• Wait a couple of minutes and take lid off
• Drizzle oil around the sides of the land and add about 1/4 cup of water to the middle of the rice
• Put a tea towel over the top of the pan, put on the lid and tie the corners of the tea towel over the top of the pan (to stop it dangling into the flames/heat)
• Turn heat down almost as low as it can go and cook for about 20 mins.

Double water to rice, cold water, bring up to a boil in the hob, scrape starch off top, then down to a low simmer, lid on, for 15-20 mins. Heat off, fluff and lid back on for 10 mins.

Or, £25 rice cooker

I learnt from a Turkish lady to also use butter. A small knob in the cooking water along with salt makes all the difference. Rice should also simmer slowly and have some time to stand with the lid on after it's cooked.

For basmati rice:

Rinse off the starch.

1 cup of rice to 2 cups of water.

Bring water to boil.

Add rice.

Put on lid.

Lower heat.

Cook for 10 minutes.

Perfect rice.

I had the same problem as you so I bought a multi cooker!

Which one @Imoan123?.

You're all wrong 😂

1.5 cups water to 1 cup rice.

Bring to the boil, put the lid on and turn down to the lowest heat for 15mins.

Leave it with no heat for another 15mins.

Perfection.

Instant Pot. Game changer. I am a decent cook but I have never been able to get rice done the way I like it (firm but not chewy individual plump grains of rice that separate easily when stirred with a fork) on the hob. I did a sushi class years ago and the couple who gave it spent some of the class telling us exactly how to use a rice cooker. They told us that everyone in Japan uses a rice cooker for rice which made me feel a bit better about my ineptitude

I use the oven method from the Spruce Eats website.
It's amazing!!!

This is the way I was taught by my dad. Rinse several times until water is almost clear. Use large heavy bottomed pan and fill with cold water and the rice. Add salt. Being to the boil with a lid on, stir and turn down as low as it will go for 10-12 minutes still covered. Drain into a colander and immediately run through with cold water until completely cold. When ready to serve pour a kettle of just boiled water through.