Is it just me with rice? that is rubbish?

[Fio2]

it is in a pan with enough water, turn my back for a second and it is stuck to the bottom. Sometimes I feel like screaming

I use boil-in-the-bag - very idiot proof!!!!

I'm with the Cod on this one. Just put it in LOADS of water and boil for 12 mins. American easy cook rice is really very good and never sticks. I can't cook basmati rice as teh smell makes me heave.

Bundle, yes of course, (just a slower version)!

Cannot stress the importance of a rice cooker - chuck the stuff in and leave till cooked. Some even keep it warm for you! RICE COOKER, RICE COOKER, RICE COOKER...and I'm oriental!!!

Always rinse the rice well to wash away the starch.
Use rice steamer
Will never stick!!

I do perfect rice now that i use uncle bens boil in the bag

Sorry Demented, it's been awhile since I checked this thread! It depends what kind of rice cooker you have, mine is a Japanese fuzzy logic one with digital readout and a "congee" (rice porridge) function (Japanese & Chinese people eat rice porridge for breakfast, and when they're sick...)I do have a good rice cooker cookbook so I'll see if there's a way to make it with the on/off kind.

I'm a boil-in-the-bag fan too. Rice is just impossible for me to cook properly. When I am cooking the bags I chuck a stock cube in the water to flavour the rice if I want, chicken or veg depending on what we are having.

boil in the bag or microwave it perfect everytime

do we all like talking about food or something? this must be one of the longest running threads I have ever started

i'm with you florenceuk, i alwyas do my rice like this (except i don't wash it anymore, my dad is vietnamese and always insists that you need to wash it, but i can't be arsed and it tastes the same to me )

as a chinese mumsnetter!!! and having rice virtually every night as a youngster! ... i feel well qualified to answer this query!!!... and the answer is a Rice Cooker... rice has to be steamed not boiled!!! a rice cooker is excellent and you got brilliant results all the time... if you eat a lot of it, it maybe worth going down to a chinese supermarket and buying a big bag of it... basmati is good although the thai fragrant ones are preferable in our household!! when we want a nice quiet dinner without too much fuss we have rice as dd will eat it until it's coming out of her ears.. dh says it's her chinese genes!!!

Sophable, maybe the washing is a hangover from when rice might have had stones in it? Actually it does get rid of a lot of floury starch, so it might just make it more "separate". Rice cookers are just an automated version of the stove-top absorption method, but slower - 30min vs 15min - so possibly less risk of sticking.

I wish DS would eat rice - no sign of Chinese genes there. Then again, I met a half-Nepalese boy on holiday who only ate French toast and chicken nuggets for tea!

Buy the micro stuff in the bag myself - far less hassle and it comes out perfect everytime - bloody expensive though!!

florenceuk, i use ricecooker when at home, but other method is the same (if a bit more hassle as you ahve to turn down the heat when the rice boils. i love rice. if i don't have it i crave it. would take it over most other foodstuffs anyday...rice with something saucey (quite strong tasting) is my thing

lid on, lid off.. that is the question

this is my rice version - lid on
if you want dry rice (white) then I fry abit of garlic lightly in oil.. then add rice and water... equal amount of both - 2 cups rice / 2 cups water. Lid on... bring to boil - if you leave the room be sure to come back in 5 minutes!! turn RIGHT down. Leave for 10 - 15 minutes... the longer you leave it the drier it gets...et viola.. beautiful white rice

dh likes to take the lid off...

lid on lid on lid on...it needs to steam!

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Delia's foolproof delish basmati rice - serves 2.

Measure rice as fluid ounces. Measure out 8 fl. oz.

Heat a tablespoon of olive oil in a frying pan. Add the rice and a large dash of salt. Fry without water for a couple of minutes. Keep the heat high.

Add 16 fl. oz. of boiling water. Turn the heat down to as low as possible. Cover and leave for 15mins exactly.

Fluffy and perfect, it's foolproof - my rice used to be 'soupy' now it's just right.

I don't get why everyone uses oil.. We just put same amount of basmati (don't use quick cook it's woeful) and water in a pan. Put lid on, turn up until it boils, turn heat to as low as possible. Don't take lid of and time 10 mins. Turn off heat and leave for a few minutes more. No need to sieve, rice is ready to spoon on plates. Always works and is dead easy.