WHY CAN'T I COOK RICE??

[catinb0oots]

In the past few years I've tried to improve on basics.

Now I can cook omelettes, steak, basic cakes, roast pork with proper crackling.

BUT I CAN'T COOK RICE

I can cook fancy cakes, fancy dinners, sauces the lot but I too CAN’T COOK RICE!

Buy a rice cooker - game changer !

Half a mug of rice. Full mug of water. Cook from cold until all water is absorbed. Does about 2 portions depending how hungry you are

I second the rice cooker. Amazing!

Have you tried basmati? It's very forgiving. Just put in roughly twice as much water as rice, cover and cook on a low heat till absorbed. Then fluff a bit of butter through it.

Life’s too short to stress over rice. Get boil in the bag rice and move on with your life.

We have a microwave steamer from joseph joseph. Its brilliant - perfect every time and very easy

I cook rice like pasta - lots of boiling water and then drain it. It's not the traditional way but it works for me.

Fill a pan with water, throw in a cup of rice and boil it for 12 minutes. Always works. Never managed how it says on the box

Me neither, got a horrible soggy mess. I bought a very very cheap microwave cooker - now I get perfect rice every time, go buy one now

I can cook it but can never get the amount right. Usually way too much like 3 X too much.

Anyway I buy the microwave rice I know it's v expensive but it always comes out right and then I can focus on the things I can cook.

The absorbing all the water method never works for me. Put the rice in salted boiling water and vigorous simmer/gentle boil for around 10 minutes until done, then drain.

1 cup of rice to 2 cups of water. Cook with the lid on for 10 mins then turn it off and leave it for 10 minutes to sit. Then fluff with a fork.

Measure your rice in a jug. You'll want 3/4 rice to water. Eg 9 FL Oz rice to 12 FL Oz water.
Put the rice in a seive. Wash it thoroughly in cold water.
Put it in the saucepan.
Add the water, and salt.
Bring to boil. Cover and turn hob down as low as it will go. Cook for 20 mins.
Turn off heat and leave another 5 mins without lifting the lid.
Fluff up with a fork - it will be perfect!

Rice cookers are great for long grain rice either white or brown. You need more water for brown than white rice.

For basmati, you need to wash it first quite gently until the water runs clear, then it’s one cup of rice to one cup water, in a pan with a heavy base and a close fitting lid. Bring to the boil then turn down to simmer and cover it. Don’t stir it. Give it about 15 minutes or so, turn off heat and let it stand. Carefully fluff it up.

Micro rice cooker is the way forward

Rice cooker. It’s idiot proof.

@mynameiscalypso I do this and it has never ever failed.

Boil a lot of water in big pan, add salt. Put in rice and wait for it to come back to the boil (about 30 seconds).
Set timer for exactly 10 mins for longgrain and basmati, easy cook is 15.

Then drain and put lid on drained rice. Fluff just before serving.

Perfect rice every time. I've been cooking it like this for 35 years after many disastrous rice experiences.

One part rice two parts water.

Put in a pot, heat until it’s boiling and then cover and put on your lowest ring until all all the water is adsorbed (you can turn the heat off and let it steam for the last few mins).

Perfect rice and no faffing with draining.

Oh sorry Baroness cross post!

www.lakeland.co.uk/AllProductReviews.action?productId=18167&productName=Klip%20It%20Rice%20Steamer you need a microwave steamer. Put dry rice in. Cover with boiling water. Stick in microwave for 10 minutes. Stir if you feel like it. Or not.

I never wash the rice either (I only cook basmati), never had an issue cooking it that way.

I make it like billiejoearmstrong and fluffy rice every time no need to drain. For years I thought it was normal to have to sieve rice

I’m half chinese and I can’t cook rice either. I’m my mums least favourite child.

I never get the absorption method to work. Ends up underdone or claggy. Also not good from an arsenic point of view. I boil in plenty of water, season after 10 minutes (or sooner if it's exceptionally quick cooking) drain when it's almost there (taste it) , leave on a very low heat for another minute and leave to stand for another 5.