What's the magic rice cooking trick?

[DancingHouse]

I've perfected the amount I need (half a Dennis the Mennis mug) just need the special formula so the rice cooks without needing to stir and doesn't even need to be drained. I can't be faffing about with scales and measuring jugs I just need to eyeball it and know it'll be done.

Anyone know how it's done and no I wont get a rice cooker

It's not something I've heard of in the ME where you eat stacks of rice. But you'd still really made it to get the starch out. And sift it for little stones.

I rinse my rice, then cook it in loads of water (for 10 mins). Then I drain it and leave it alone in the pot with the lid on to steam for 5-10 minutes. Lovely rice and less arsenic than the absorption method.

We tend to have jasmine rice (DS2 hates long grain and basmati rice).

Rinse four times, bring to the boil, I can't tell you exact ratio of water as I do it by sight. Turn off hob, lid stays on the saucepan. Leave for approx 45 mins. My Dad taught me how to cook rice, he was Chinese. I suppose that is a by the by but that's how his family had cooked it for forever and a day.

We are a steamed basmati family!

Put the washed rice in a pot. Put your middle finger on the bottom of the pot (if cooking only a little rice) or on the surface of the rice (if cooking more). Add cold water until it reaches your first knuckle. Bring to the boil, stir once, turn the heat right down and put the lid on. After 10 minutes (time may vary) fluff the rice up, turn the heat off, put the lid back on and let it steam for a while.

I second MsHippos method. Only difference is that I just eyeball the water now to be a few cm higher than the level of the rice. Plus you may need to experiment with the heat level for the second part of your cooking depending on your pan/hob. Sometimes if the heat is too high the rice can end up stuck to the bottom of your pan, you may need to cover it and then remove it from the heat completely rather than leave it at simmer level.

I'm making some now. With tadhig (that will get some people salivating...)

Wash rice, add enough water to come up to the first joint on your thumb, with thumb tip touching the rice and then bring to boil, cover and cook until all water absorbed.