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.

In India there are almost as many ways of cooking rice as households so many of these methods may work. For Indian basmati rice - I rinse rice twice and drain (because I'm useless at estimating how much water is left in the pan.) I use one and a half cups of cold water to one cup of rice. I add salt at this point. Bring to the boil then turn down to lowest heat and cover. . Check after about 10 mins. If there are holes appearing i re-cover turn of the heat and let the rice steam through as that helps avoid it burning.

This doesn't work well with small quantities of rice - the microwave stuff if good.

I think a more expensive basmati such as Tilda, there really makes a difference to flavour.

Don’t keep stirring it, leave it alone.

I'm with FASH84, I get a panful of water boiling (plenty more than double the volume of rice), add some salt if you like, tip in the rice, stir once so it doesn't stuck too much to the bottom of the pan, leave the lid off and boil for the amount of time it says on the packet. Drain in a colander or sieve and rinse through with some hot water.

You can also simmer in water that is double the volume of the rice with the lid on, but again do not stir!

I think if you just leave it alone the job will be a good'un, stirring just breaks the grains of rice, releases starch into the water and clumps it all up.

None of methods here but years of cooking and just knowing by eye (disclaimer:do not stick eye in boiling rice) and testing. Wash rice. Place in large pan of cold water and put oh med to high. Five minutes after boil test a kernel between thumb and finger, if squidgy with hint of chalkiness, ready. Drain. Return to pan (heat off) fluff gently with fork. Leave five minutes, ready. I reckon white basmati takes less than 15 min start to finish. Brown basmati little longer. No salt no stirring during cooking. Also, have you tried Tilda microwave rice? Excellent!

1 part rice to 2.5 parts water. Boil until it puckers. Turn heat right down, lid on, for ten minutes. Heat off fluff with a fork. Lid back on. Leave for min 5 mins up to an hour with a tea towel on top.

Oh and never stir and never rinse!

I boil rice in a big pan of water. DH boils rice using the absorption method. DH always has soggy rice.

Anyone tried a microwave rice steamer?

Haven't read the full thread but already lots of refs to microwave rice - my mum taught me to cook dried rice in the microwave and it's the only way i know how! Measure a mug full of rice, rinse, add 2 mug fills of boiling water from kettle, pinch of salt, lid on, microwave for 14 mins on high. (may have to experiment with timings for different microwaves and different volumes of rice).

Don’t stir (unless you are making risotto!)
I believe that the MN expression for the likes of you is a “spooky fucker”, particularly if you also stir other people’s cooking

The best way to remove the temptation is to buy a rice cooker. I lived in Hong Kong for 6 years, no Chinese household is without one.

I expect PP will have said this, but our technique is 2 parts water to 1 part rice - simmer for 10 minutes with lid on, then remove from heat and leave to steam for 10 mins (lid still on).

You will panic it's going to boil dry but it doesn't! Fluff up with a fork and you're done!

Stirring the rice releases the starch that's why it isn't encouraged unless you want sticky rice.
Definitely always basmati, long grain rice just doesn't have the taste or texture.

Buy the frozen stuff. Works perfectly 100% of the time and no mess.

Microwave rice cooker. Never fails.

I use cold water (double rice volume for basmati, 1.5 times for easy-cook long grain)

Bring to boil, lid on, low heat for 12 mins, heat off for 12 mins.

Then & only then lift lid & fluff up.