Cooking rice.

[Pibplob]

Just cooked and eaten my dinner which included rice and it was clumps of mush again. How do you cook it so you can see the grains? Any advice? Followed the packets instructions but there must be a trick I’m missing. Thanks.

So not stirnit you wombat! A gentle poke is fine, a quick scrape see if water left on bottom is all good. When water is nearly all absorbed I run off heat and leave for 10 mins, absorbs last bit and ensures fluffy! Works for all rice types!

Basmati rice, same volume of water plus one centimetre depth, 10 mins. Not a huge pan of water. It's not pasta, you shouldn't have to drain it.

Rinse rice first. I part rice to 2 parts water. Simmer with lid on as low as you can without taking lid off until all the water is absorbed. It helps if you have a glass lid saucepan. Then take it off hob and without taking the lid off wrap in a towel for 10 minutes. Perfect rice

Oh and never stir it's fatal

I pour boiling water from the kettle into a pot with rice in it. I keep stirring it for a couple of minutes and then every now and then. Plain rice I'll boil for ten to fifteen minutes and wholegrain for twenty to 25 minutes. Finally I pour rice into a sieve and pour boiling water onto rice and then serve

Uncle Ben is my friend. Costs a bomb but worth it for perfect rice every time.

I do mine in the microwave.
Rinse the rice first then put in a large microwaveable bowl. Add boiling water to the rice. I don't measure it exactly, but generally add enough so it's about an inch above the level of the rice.
Microwave uncovered for 8 minutes. Stir with a fork and then microwave for a further 7 minutes. Works every time for me.

If you are having trouble use a rice cooker or microwave cooker giving the rice a rinse before cooking.

I've been cooking rice since I was a teen so tried many methods and they are all much of a muchness once you know the method.

Oh and if you have to use a pan make sure it is a non-stick one making sure don't stir it while cooking as the others have said.

Also be aware some types of rice are suppose to go mushy even though the label doesn't indicate that. Unfortunately the only way you know is if you are use to cooking rice and so look at the grains of what you buy...

One part rice, two parts boiling water, into the microwave in a lidded bowl for 12-15 minutes. No stirring ever. Perfect every time.

Rinse rice, place in pan. Cold water so it's at the first knuckle joint of your thumb, with thumb tip just touching the top of the rice. Bring to the boil, lid on, 10 minutes. Leather it stand for another 5 minutes to absorb the steam. Fluff gently with a fork.

I always thoroughly rinse the rice, till the water runs clear. Cook, rinse again in cold water and then heat in microwave when needed. Lovely fluffy rice

^ryWhiteToast

let me give you my totally foolproof method for lovely dry rice.

Boil a kettle and heat some oil in a pan.

Fry a cup ful of rice in the oil stirring until it is transparent and nice and hot.

Pour on exactly just under twice the amount of boiling water to the rice.
Add salt stir once, put a lid on and crank down the heat to minimum. Leave for 20 mins,

No more mushy lumps i promise.^^

Exactly what I do. Although I had a layer of foil under the lid. Don’t know what it does, my Indian grandma taught me to do that

Put as much rice as you need in a glass bowl. Rinse the rice with water, mixing it around with your hand, and then drain. Repeat 3 times. Cover rice with water, 1 inch above the rice. Cover with wrap and microwave for 12 minutes. Perfect rice every time. I've been doing this for years.

Don’t do the steam the water off method! www.google.co.uk/amp/s/www.independent.co.uk/life-style/health-and-families/health-news/rice-cooking-arsenic-traces-poisonous-boil-water-away-drain-excess-danger-food-a7568436.html%3famp

I just chuck mine in a big pan of salted boiling water for 10-15 minutes stir immediately after putting it in just to separate grains, after that don't stir it, drain it, done. Never had any issues... This works for basmati, long grain and Jasmine (I use the 2 to 1 and low heat lid on for sticky rice), brown rice or wild rice needs a bit longer, method is the same. Really didn't know it caused people issues!

Put basmati rice in a bowl, rinse several times until the water runs clear. Then cover the rice with cold water and soak for 30 mins. Tip out most of the cold water, and tip the rice Into a pan of boiling water - boil for 6 minutes. Drain, and then put the colander back in the pan and put the lid on top until you are ready to serve. Fluffy and light!

Also I don't bother rinsing

There are so many methods of cooking rice!

This is my foolproof way, which my DM taught me.

I always use basmati rice & I rinse it after cooking, not before.

• bring a large pan full of water to the boil.
• chuck in the rice, stir gently with a fork to separate the grains until you can see them moving around in the water. Then leave it alone.
• simmer for exactly 12 minutes.
• drain the rice through a colander and pour a kettleful of just boiled water through it.
• the result will be lovely, fluffy rice with perfectly separated grains.

Uncle Ben + microwave 😉

Pour on exactly just under twice the amount of boiling water to the rice.

Sorry what does this mean?

I can’t believe you’re not supposed to stir rice or put it straight into boiling water

I struggle with getting it cooked in time, (always use 1 part rice 2 parts water) the water always evaporates when it’s still hard. I then have to add more water, but I’m never sure how much and it ends up creamy.

I’m almost certain the packet says to add to boiling water and stir occasionally though..

I rinse once and put in a rice cooker on the daily if I’m having rice in the side - rice cookers are great!
For an actual rise dish with fruit in and stuff I rinse it til the water runs clear (ages), cover the rice by about a centimetre then stick butter in the water like someone up thread said then wrap a tea towel round the lid of the pan and stick the lid on and leave it. The tea towel achieves some magic that I don’t understand but does really seem to make a difference!

Have to chuck my version in as well :)

Boil kettle. Chuck basmati rice in pan and pour over boiling water - stir immediately so the grains don't stick and bring to a nice simmering boil. Get on with cooking whatever else you are having with the rice. Keep and eye on rice and stir if you feel like it. Taste a grain every so often, until it's how you like it (10 to 12 mins probably). Pour rice into sieve and pour over boiling water to rince. serve.

And if you can do all that without all the spelling mistakes I just made, all the better ;)

high five Derlei!