perfect rice...how do you do yours?

[cherrychoo]

having a bit of a do tonight and am making boiled rice.

how do you do yours....oh and baby steps please im a fuckwit int kitchen

1)Weigh rice or measure with a cup (one mug = two people)
2)Put rice in seive
3)Run under cold water till water runs clear, just minute or two usually. This removes the starch that makes rice sticky. You will see the texture of the grains change.
4)Soak for thirty minutes before cooking. Do not over soak as it may be too wet. You can put it in a bowl still in the seive, covered with water, or in the pan with measured water as below.
5) Measure and add water. The rule is twice the water to rice, so one mug of rice = two mugs water.
6)Bring to the boil, covered.
7) When boiling, turn down and cook gently for ten minutes.
8) When the surface is pitted, the water gone, taste a bit. It should be ready.

9)Fluff with a fork, never a spoon or you will just have mush.

If all else fails, Uncle Ben's sachets are good!

ah see now that is easy and lush...do i add salt at all?

also does the water need to be boiling when i put the rice in or do i jsut put it in the pan with cold water and heat up??

1. Dump rice in saucepan. I use a ramekin to measure because I have no other use for the 100 or so that have accumulated in the cupboard 2 1.5 ramekins = 2 people

1. Pour in plenty of boiling water until the rice is covered by a couple of inches of water.

1. Boil for 8 minutes. Set a timer if you're absent minded, like me necessary

1. Remove from boil and drain through a sieve. Put rice back in saucepan, put the lid on and leave (off the heat) for about 10 minutes.

measure by volume (eg use a mug - feeds 3 I reckon)

1.5x water to rice (eg 1 mug rice, 1.5 of the same mug water)

bring to boil

stir, put lid on saucepan

turn heat right down and simmer for about 10 mins

ta dah perfect rice, no rinsing

dr seuss you've got to be kidding!! rinsing and soaking... who has the time?

I forgot to say add a pinch of salt.

I was taught to cook rice by my chinese next door neighbour (who, I might add, always used a rice cooker... but still!)

I use cold water to start with. A bit of salt if you like but we don't eat salt really so I never do. If it does o sticky despite your best efforts, stick it in a seive and pour a kettle full of boiling water through it.

Depends, Chinese rice is meant to be sticky, Indian style isn't. OP, which are you going for?

use easy cook rice.

1. pour one large mug of rice (serves 3-4) into large glass bowl.
2. add 2 large mugs of cold water and pince salt)
3. cover with clingfilm. put in micro for 20mins on half power.
4. fluff and serve.

Start with basmati rice. American long-grain is digusting starchy rubbish and a waste of money. Boil plenty of water with a little salt in a saucepan.... throw in all the rice, bring back to the boil, reduce to a simmer, pop on the lid and set your timer for 10 mins. When timer goes off, drain and serve. Never sticks together.

ps water should be totally absorbed, if you still have water left give it another couple of minutes or just let it stand for a few mins.

thanks girls, need the easiest method possible...

75g per person.

Rice in mircowavalbe bowl.

Add enough water to cover rice by about an inch. Add pinch of salt.

Mircowave full power for 6 mins.
Stand for 1 min.

Check rice most of the water will be absorbed
and the rice still a little nutty.

Add enough water but dont cover the rice.

Mircowave for another 3 mins.

Leave to stand, drain any excess and serve

No measuring or rinsing.

Basmati. Just boiled water about an inch over level of rice. Microwave 6 mins 40 secs. Perfect

Boil it and drain it in a sieve and rinse it with hot water from the tap to get the starch out.

Then pop in a serving dish in a low oven to dry for 20 minutes while getting the rest of the meal ready.

Use really good quality rice - Thai scented rice generally very nice indeed.

You should always start with cold water, bring the water and rice to the boil and then simmer.

I always use basmati

Cold water to begin with

It is NEVER sticky!!

Mine is the best method. Teaonesugar has the same idea. Bonsoir - rinse it and dry it? Crikey. Sounds horrid

I love how everyone has a different method but they all think theirs is the best

I cook it like pasta. Easy, quick and always tastes very good.

I don't understand why people faff about with soaks and rinses and measuring water and mucking about with lids.

And I use basmati. Agree the taste and texture is better than american

American rice is awful - basmati is king: unless you want Thai or Jasmine or something for a specific reason.

I use a microwave rice cooker - rice in, cover with boiling water, medium for ten minutes, perfect.

This is the easiest possible method:

Basmati - portion size as per printed on pack

Add to big pan of boiling water

Boil for 8 minutes without lid

Drain

Back in pan (not on heat, with lid on) for 10 minutes

Serve

Light, fluffy and never sticky.

Oh, and stir the rice when you add it to the and after 2 minutes.

I do the lazy method:

1 cup of rice (basmati is nice)
2 cups of water
teeny tiny bit of salt or stock granules
bring to the boil in a pot with lid, switch stove off just before it boils and let sit for about 20 mins. done. don*t open the lid until finished.

I dont wash the rice before and I dont drain water off, the rice absorbs it all.