How do you cook your rice?

[DrNortherner]

We have a Chinese exchange student staying with us which has opened a huge discussion how we cook rice.

She uses a rice cooker at home for perfect rice that requires no draining.

Dh is a chef and at work his rice is rinced twice during the cooking process.

I always use Basmati and boil it in water for 11 mins then drain.

How about you?

Badly

steam

Bring pan of water to the boil, with salt. Plenty of water.

Add basmati rice, and stir. Bring back to the boil, turn down and cook for 10 minutes. Drain in a sieve, then put sieve back on the pan and put a lid on top of the sieve and leave for up to 10 minutes.

I use twice the volume of water to rice, boil til you can't see any water, cover and turn the heat off for 5 mins or so. Perfect. No rinsing, stirring or clumps.

Exactly the same as BIWI except with salt.

I've tried all the fancy methods and mine works better.

without salt.

Same as you DrN!

In bags.

1 cup rice to 2 cups water.

Rinse rice, put rice, water and pinch of salt in a pan and bring to the boil with lid on, boil for 5 mins turn off the heat and leave to steam with the lid on for 15 minutes - perfect yummy rice.

Use basmati
double quantity cold water to dry rice- eg- one cup rice to two cups water.
I also dissolve a veg stock cube in a bit of boiled water and include in water amount above.
Put all in pan and put on v low heat but not smallest ring/hob.
Put lid on and LEAVE.
I never time it but about 20-30 mins later I lift lid, use a fork to check all water has gone.
If it has I turn off heat, replace lid and leave.
Its always fluffy and tasty.
Trick is not to damage husks of rice- this releases starch(?) and makes it sticky. Excessive rinsing, boiling, stiring etc can do this.
Works for me anyway.

In a bag here too. I don't know why that's sort of frowned upon really when this comes up, but I get the impression that it is. Oh well, it always turns out perfectly.

I use basmati, soak it for half hour or so in lots of water, drain, then bring to boil with 1 and 1/3 times volume of water, cover tightly and turn down very very low. Cook for about 25 mins.

like flisspaps - badly, too hard or soggy.

replace lid and leave it till I need it- sorry.

twice as much water as rice. Boil, then simmer until water is at same level as rice, or just below, i.e. til you can see the top of the rice. turn heat off. keep lid on. stand for 10 mins or until you need to eat rice. easy peasy.

In a pan with about twice the volume of water to rice, simmer for maybe 15 mins (longer for brown rice) with the lid on, drain any excess water and 'fluff' with a fork.

Rice cookers are a nice idea, but unless you eat rice very often I don't think the cost and the space it would take up are justified.

i also cut the corner of the packet and stand in microwave for 2 mins - its perfect every time and there is no washing up and it uses less gas/ electric so environmentally friendly too

Exactly Bendybob
you know where you are with a bag of TIlda.

Just made some...

1 cup of rice in pan
2 cups boiling water added
timer set for 12 minutes
hob set on no.5 (so middle setting ish)
lid on.
lid then propped open a little once it starts making too much noise.

I also do itssnotfunny method on occasion.

put rice in steamer. cover with boiling water. microwave 5 mins. stir. microwave 3 mins.

we use basmati and it's perfect every time

£5 steamer from asda

I've never used the microwave-the-bag stuff, is it good? Always thought it must be cheaper to just buy a packet of ordinary rice, and that it's not much effort to put it in a pan with some water! Like the idea of no faff or washing up though...

It gives me the trots