WHY HAVE I ONLY JUST FOUND THIS OUT???

[storminabuttercup]

I'm shouting because i cant believe i've never done this.

I can not cook rice, at all. it sticks, it goes claggy, it never works. But i'm a trier! Just looked on the back of the bag of basmati and there are instructions for microwave cooking.... 250ml water for every 65g rice. Cover in cling film, pierce and cook for thirteen minutes! It was PERFECT i tell you, PERFECT!!

Jamie Oliver My Arse!

As you were...

Ooh, might try that - ta.

ooh you'll be flamed by the lentil-braisers for using a microwave.

I can do rice but I can't do gravy, it's never lumpy just really runny or so thick the spoon stands up. I'm not even very good at instant gravy

Thank you thank you thank you

But you need 75g rice for a grownup portion, not 65g.

aren't microwaves very eco friendly though?

Chess - You're welcome!

Bran - would love one but you can't move in this house for all the useless crap kitchen equiptment

Chaos - my hard hat is on. I may even start a new thread stating why i think my slow cooker is crap

ooh x-posts

Fruit - i do yummy gravy from the JO MOF book

Asinine - enjoy

Trill - i actually cooked 3 65g portions because we are pigs big eaters

Kew - no idea but i like your thinking!

Try 150g rice and 330ml boiling water. Put lid on, bring to the boil, put on smallest ring on lowest heat for 8 minutes et voila perfect rice.

I wasn't able to cook rice until I did it JO's way with a rice to water ratio of 1:2 It's been lovely ever since.

It has taken me 8 years to cook my rice. Honestly, I have been shit for years and then it all came together in fluffy perfection. 8 years is a long time.

bran what ratio of water to rice do you put in your cooker? I got one recently but it didn't tell you how much to use, so I generally guess - and sometimes it still goes a bit claggy. Sorry for post hijack, btw!

wasn't it a bit 'claggy' after 8 years ongagak?

The secret of rice is

1. use twice as much water as rice
2. don't touch it

fruit gravy is easy peasy. JO makes it harder than it has to be IMO.

Take juices from meat, allow to cool and skim off fat if you have time, if not it's less healthy but just as tasty. Pour into saucepan, add tiny crumb of gravy salt (hard to find these days but I use this stuff). Put a couple of teaspoons of flour of any description into a glass, add a few drops of cold water, make a paste, add a little more water slowly so the paste turns into a runny mixture then pour into the pan. Turn heat right up andkeep stirring constantly until gravy thickens. If it goes tits up just whisk it like buggery.

Failsafe every time :)

ba- rum dum!

yes - do it in a jug and put twice as much water as rice in it and cover with a kitchen towel

always perfect if long grain rice

Should also say I tend to add a good splash of boiling water too.

I actually don't understand how you can get rice wrong. Pan, rice, boiling water, 10 minutes. No?

The secret of perfect rice every time is to use easy cook rice.

Never, ever stir your rice with a spoon. Use a fork. That'll help make it lovely and fluffy unless you do what I usually do and forget about it until it's a claggy mess

I love the word claggy. Sums it up perfectly.

What do you call the bits that get burnt on to the pan when you don't turn the heat off in time?

i'm not sure Dawny but i also get a thin white 'plasticcy' layer too

my best way of cooking it is just to bring it up to the boil and then turn it down to the very lowest setting and leave it for ten minutes. and not stirring too much, just once or twice otherwise it goes all starchy. Seems to work with all rice.