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...

We have rice at least 3 times a week. Use easy cook rice and add 1 1/2 cups of water to 1 cup of rice. Simmer on a very low heat until the rice has absorbed all the water (about 15 to 20 minutes) and DO NOT STIR! Beautiful fluffy rice every time.

Fill kettle, weigh rice into pan (2 oz per adult), light gas. Put lots of boiling water in pan with rice. Stick on cooker stir once, bring back to boil, (allow self to be distracted by children, relight gas put out by boiling over pan - I have a crap all or nothing cooker), simmer for 10-11 minutes. Drain into sieve and serve immediately shaking it straight from sieve onto warm plates.
The trick is timing, rice must not be over cooked and at no time must drained rice be allowed to sit in sieve or pan (you cannot oil it you can pasta). It will turn into an sieve shaped blob. You must have the curry, stir-fry or whatever ready before the rice and then a deft flick of the wrist as you shake the rice from the sieve on to the plates is all you need.

My rice used to always be stodgy and glued together until I stopped following the instructions on the packets. I now fill a pan with water, add some seasoning etc and then add my rice, usually a handful per person plus one extra and let it boil with no lid, taste it for softness after what I guess is about 8 mins and then drain .... it works for me every time

rice in pan
boiling water
what IS THE DEAL

ive rnever simmerd, strained washed or anything
i just cook it liek pasta

I don't get it either. Alll this faff about cooking "perfect rice". Just boil it, then drain off the water. Haven't noticed that my rice is less perfect than anyone else's.

Does it go claggy cos it's overcooked?

I too am wondering how hard rice can be.

Put rice in pan of water on a rolling boil. Stir one to make sure it's not sicking together (or to the bottom of pan) Leave for 11 minutes exactly. Sieve. Wash with boiling water. Serve immediately.

Perfect rice every time.

Rinse rice. Throw in my Tefal wonder-cauldron nicey-ricey.

When I cook it in the microwave the starchy water goes everywhere.

This is how you do it. (basmati);

-Boil kettle whilst gently frying rice in a little oil.

-When kettle boiled pour over enough water to cover.

-Put tea towel over then lid on.

-Turn off heat.

-Leave for 10 minutes or so. Until everything else is done.

-Stir. Serve.

-Done.

What did hrry say that was so inflammatory? About rice ffs.

Congrats storminabuttercup

Delia works for me. 1 mug of rice, 2 mugs of cold water. Put the lid on and don't lift it until you are ready to eat it. Bring to a rapid boil for 1 min. Turn it off, chuck a towel over the pan and leave it for 25 mins. Steams itself fluffy.

I ignore all the packet instructions and for 2 x people, put 8ozs of rice in the pan (use ozs as smaller numbers to work in than g's), then I zero the scales, rinse rice thoroughly, put back on scales (which registers the amount of water still left on the rice) and then top up the cold water to 1.5 x the amount of rice eg 12 fl ozs. Bring it to the boil, bang the lid on then bung it on the floor of the bottom oven of my AGA (sorry to sound Delia-ish) for 14/15 mins (depends how long you've left it viciously boiling for before you remember it!) Unbelievably this fail safe method leaves you with perfect crumbly rice every time - I think its cos I don't put as much water as they recommend. If you don't have an Aga or similar, I think one of the other threads recommended turning the hob down low and leaving for a similar time.

I can cook basamati and any other white rice - brown rice seems to take 3x longer than it says on the packet and it drives me insane.

Can you believe it - to date 39 posts about cooking a pan of rice! We are truly ....... Mums!

Even easier rice is always cooked through the tried and tested methods of Uncle Ben

:o

Bung in some rice, bumg in some water. Simmer for ten mins. Never weighed or measured anything. Never stir. Put into sieve and run cold water over rice. Serve, its fab.

Get a rice cooker. You will never look back!

basmati rice
fry gently in a little oil
1 cup rice to 1.5 cups water
add salt
when it boils, clamp lid on, turn heat down to min
leave for about 12 mins (check after 10)

Bingo it is easy

surely the timing of how long to leave the rice in depends on which packet of rice you've bought?? I've bought packets that range from 10 minutes to 25 minutes............

wow this thread has made me feel good.

You people can't cook rice! Really?

Or gravy? Really?

Get a rice cooker!! Practically every Chinese household has one, and surely we can't ALL be wrong!! There are even markings on the inside of the rice cooker bowl to show how much water should be used. Never been able to do rice on the hob , but perfect results with the rice cooker .

I could never cook rice but one day it came out perfect, really not sure how and I've managed to cook it well ever since

Been doing it the Ken Hom way for years and never had any problems.

1. Rinse rice in a sieve until it runs clear.
2. Place rice in a saucepan and cover with cold water an inch above rice.
3. Boil until rice becomes pitted (small holes) then cover with lid for 5-10 minutes.

Perfection, every time.