Someone needs to tell me what's so wrong with draining water from rice!

[MonsteraCheeseplant]

I just saw and feel personally attacked . But seriously, what's wrong with how she's cooked the rice? I've heard vaguely before that you're supposed to cook rice in a certain amount of water but a completely clueless about the rules and why. So if you know, please educate me. I am clearly offending millions of people if only they knew my dirty secret...

He maybe uses a rice cooker or uses the absorption method of cooking rice so there is no water to drain. I use a larger amount of water and drain off the excess after cooking

She didn't wash the rice so it could have grit in it and also it'll be starchy which will make it gloopy (hence having to rinse the gloop off afterwards).

She cooked the rice in too much water. You should use just enough so it's absorbed, perfectly cooked and fluffy with no draining required.

A rice cooker makes this a lot easier, but the rule is to add the rice to the pot and add water until it comes up to the top of the first joint of your finger.

that's not the only way to cook it though. I dont wash rice either but use a large quantity of water and drain off the excess. For egg fried rice I'd cook rice in advance/drain and rinse with cold water to stop it cooking and leave it in the fridge for a few hours.

Using the absorption method does produce better texture of rice but on the other hand it does leave much more arsenic in your food, so it’s swings and roundabouts really.

less arsenic left if you cook in more water and drain off excess too

It's a very strange method to drain then wash cooked rice!

I wash before and do the same water ration he mentioned (a colleague told me that trick years ago)

My rice is great and fluffy. I use quick cook basmati, i add the rice to a pan of boiling water and cook for 7 min. Drain.

I always have mushy rice when I cook it like that. I do 1 cup of rice and 3 cups of water and it turns out perfectly every time now.

If there's water to drain from rice, you've cooked it wrong. 1 cup of rice needs 1 and a quarter cup of water (in a rice cooker anyway, possibly slightly more in a pan). If cooking in a pan, put the lid on and don't take it off or stir it, wait until there are little holes in the rice, then it's done.

Really do not get why people can’t cook rice! Just use one cup (ie a normal coffee mug) rice and one cup water. Bring to boil, small pan, lid on. One boiling, stir and turn down heat. Keep an eye on it and take off heat when water absorbed. Done. I cook standard basmati and brown like this all the time. Works perfectly.

Or make a biriyani so rice cooks in cooking juices.

It's not wrong to cook it in more water and drain it.

It's just not the same way others do it.

I've always found it harder to get the rice the way I like it, if I don't use the more water and drain method.

It only takes a moment of inattention and it's ruined.

I rinse it with some hot or cold water after. Rinsing it in a bit of cold from the tap makes it cooler to eat straight away.

I like it the way I like it so there can't be anything wrong about that :)

I don't wash rice before I cook it. I cook and then when done I drain, rinse with boiling water and fluff with a fork. Lovely every time and no gloop.

I use Ken Hom's method and it always works.

Lots of water reduces the arsenic levels

www.bbc.co.uk/news/health-38910848

It is not wrong to cook it using a different method. Our method works so we'll continue using it

The video of the woman draining her rice is the equivalent of the one which went viral recently of the American woman making a cup of ‘hot tea’ in the microwave, having dunked the bag into a mug of cold water.

We are the authorities on how to make tea properly, so we should defer to the Chinese on the proper method of cooking rice...

Dude is spot on about induction hobs (bad) & MSG (good) as well.

Chinese people aren’t the only ones who eat rice.

I was taught a method by a friend from uni.
One and a half cups of water to one cup of rice (a mug is two portions).
Bring water to the boil, throw in rice.
Put a lid on it. When it comes back to the boil, turn it down to simmer and don't touch it for 15 minutes.
Works for me every time.

We are the authorities on how to make tea properly, so we should defer to the Chinese on the proper method of cooking rice..

Er, surely the Chinese have a little bit of expertise in tea too ? What with having discovered it and all ?

@DGRossetti

We are the authorities on how to make tea properly, so we should defer to the Chinese on the proper method of cooking rice..

Er, surely the Chinese have a little bit of expertise in tea too ? What with having discovered it and all ?

We perfected it, though.

We perfected it, though.

perfected ? Bit of a big claim isn't it ? Presumably that was after we perfected modesty too ?

Jesus wept!

There are 2 distinct stove top cooking methods. Why are people getting hung up on one of them?

Ludicrous!

Measure out 1 cup of rice
Rinse twice and drain
Add 2 cups of water.
Put on stove on smallest ring
Add tight fitting lid
Bring to boil
Turn down to lowest heat
Set timer for 12 minutes
Come back and take a look - if evidence of water still in rice give it another couple of minutes. Repeat until water absorbed.
Turn off heat.
Serve 5 minutes later.

Never fails

@FUBARFlossie

I don't wash rice before I cook it. I cook and then when done I drain, rinse with boiling water and fluff with a fork. Lovely every time and no gloop.

I do exactly this. It's perfect every time.