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...

@LaLaLandIsNoFun

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

Boil water in a pan Bung in some rice Boil for a bit Drain

Done

Basmati rice. Rinse in a sieve until the white starch runs out. One cup rice, 2 cups water. Bring to boil and keep boiling for about 4-5 minutes. Turn heat down, put lid on and simmer. When almost all of the water has been absorbed take it off the heat and leave to stand for a couple of minutes, still with the lid on.

I really really cba to wash the rice before I cook it. I'm a boil in loads of water person. My rice isn't floppy or starchy. The cooking water rinses it as it drains. I've been told so many times I'm doing it wrong, but why does it matter if I get perfectly cooked rice every time?

Life is too short. I prefer my rice with minimal arsenic. If you prefer yours with the extra, go for it.

It does depend on the type of rice you are cooking! E.g. basmati needs to be rinsed/washed. Parboiled doesn't.

I cook mine in the microwave, so easy!

Try it this way, you won’t look back:

Bit of oil in the pan, heat it
Add washed, salted rice (1 cup), stir
Add boiling water from kettle (1.5 cups), pan lid on
Bring to boil, then turn heat low
Cook 10 mins
Remove and leave to stand 10 mins (never removing lid)
Serve (and wonder how you ever ate rice any other way )

Enjoy!

I use a microwave 😱

Never rinse. Two parts water to one part rice bring to boil. Turn down heat. 15 minutes. Turn off heat. Leave with lid on for five. Fork through.

Perfect fluffy rice.

Or buy the pouches.

I never drain my rice, I always cook it in chicken stock and never plain water as it tastes better so I let it absorb all the stock. I thought that was normal as it’s how my mum and gran cook rice.

I rinse first then boil in excess water, and drain after. There's no need to rinse after. And it's always basmati, or occasionally jasmine, not cheap long grain.

So all those who claim to be experts in the absorption method have given at least four different amounts of water on this thread alone (1, 1.25, 2 cups of water to one cup of rice, plus the depth of your finger in a pan of unspecified width). They can't all be right.

I boil and drain after soaking for 5-10 minutes to get rid of some of the starch (and arsenic, possibly). I know it's 'wrong' but it works for me and produces rice that seems nicely cooked so I'll carry on doing it that way.

I did have a (cheap Aldi or Lidl special) rice cooker but it broke and I didn't replace it.

I’m happier to reduce the arsenic levels while I have small children (and for me) than have perfect rice.

"If your rice too wet, you've fucked up"

😂😂😂

Hang on, arsenic??!! I didn’t know this. Ugh.

I am gluten intolerant so eat a lot of rice and use the absorption method. I’m going to die of arsenic poisoning

I don't think people in the UK who have rice as part of a meal once or twice a week need to worry about arsenic levels.

People in countries where it makes up a staple part of their diet and consumption is several kilos per person per week probably do.

I don't rinse and don't drain either, measure double the water to rice, plus a tiny bit more, and cook, don't take the lid off to check or poke and prod, comes out perfect each time nice and fluffy.
Unless you are Dh who leaves it on a little bit long and gets some of it stuck to the bottom of the pan he doesn't listen

I do the finger depth method but then I bring to the boil from cold with the lid off, boil water down to top of rice. Remove from heat and put lid on and leave for 15 mins. My Australian friend taught me this as my rice was terrible before that. It's minimal effort but takes longer.

One word: arsenic.

I rinse rice under running water for about a minute before cooking it in plenty of water. Drain. And then steam the drained rice in a sieve over some boiling water for a few minutes to separate out the grains.

Her rice looks gloopy and horrible.

1 cup of water 1 cup of rice and rinse three times before cooking.

Are there rice cooking rules? Surely there are not rice police who have determined the ONLY way to cook rice is the one with no extra water. The way to cook rice is however you desire providing it ends up tasting nice and the pan is not burnt to shit each time?

the rice arsenic thing is nonsense.

Oh just bloody cook it and drain it and get over yourselves. It's only bloody rice. Unless you work in a swanky restaurant, no one gives a shit how you cook it.

Well I never knew that rice contained arsenic? Every day is a school day. Anyway I use boil in a bag. Chuck in boiling water and set timer for ten minutes.
I am famous for either cooking too much or too little...

It’s going to depend on the type of rice. For basmati, wash it then add 1 cup of rice to a scant 1.5 cups of water. Add salt. Bring it to the boil. Lid on and wait til no more steam is coming out. Turn the heat off and leave the lid off for a few minutes and the grains separate a bit in the last bit of steam.

More water and I get mush. Too much less and it has a crunch. I think it’s more for brown rice which needs longer cooking, but I very rarely cook it.