RICE - total absorption or excess water?

[SlightlyMadSpider]

Which do you prefer and why?

I have always gone for excess water cos thats what I have always done..

Total absorption. It comes out less gloopy.

Everyone I've known from rice-eating cultures cooks this way, too.

in a risotto type thing? then a little liquid is good

if boiled then i always rinse it anyway.

are you thinking of changing the habit of a lifetime?

Total absorption - much less sticky.

I just worry it will all go wrong cos I have always done the other way. Is it 2 volumes of water, 1 volume rice?

Hmm,do you like it sloppy or do you want foolproof directions for getting it perfect???

Excess water. I always over cook otherwise and it ends up a soggy mess.

NOt exactly a lifetime as I was only ever introduced to rice in my diet a couple of years ago

Microwaving it for 6 mins 40 seconds makes perfect rice - inch of boiling water over level of teh rice

Moondog - I just wonderd whether there was a difference in end result as much as anything

used to do total absorption, but now i have a microwave rice steamer i get perfect fluffy rice every time

total absorption with no mucking around stirring it inbetween time

Total absorbtion. Maddhur Jaffrey style:

15 fl oz basmati,
350 ml water,
bring to boil,
cover pan with a tight lid,
turn heat very low,
leave for exactly 25 mins

Works every time.

All you need to do is add water to the pan so that,when you rest your finger vertically on the rice,the water comes up to your first knuckle (a little past if brown rice.If white,only use basmati rice as divine).Put it on boil (not too ferocious) until water has nearly bubbled away but not quite.You want to see holes in the surface of the rice as it splutters.

Put a lid on tightly,turn it off and leave for 15 mins.

After this,stir through with a chopstick (stops rice breaking up)and serve.If you stir while it cooks,again,only ever use a chopstick.

I grew up with Asians and this is what an old Chinese woman taught my mother in 1972.

moongdog, i used to do mine like that...from Ken Hom quick and easy chinese cookery. it works a treat.

But my fingers are really short will that still work?

I'll send my Korean bil over from Seven Dials Spider,if it doesn't!

too aggressive boiling breaks down the starch - see i did learn something in Home Ec

moondog I shall C&P that into my recipe book!

Yes,good point Lucius.
Gnetle bubble like porridge on a lowish heat as also possibility of bottom burning..

Will also keep warm like that for an hour or more so worth knowing.

This works with me too - only I've got HUGE fingers so I do just slightly under the first knuckle. Works a treat - in a rice cooker or pan!

OK - how dep shall I do my rice? Is there a measure for that. I normally do a mug and a little bit. I guess there is somewhere beween 1-2cm in pan (and I guess it depends which pan I use )

Sorry if I seem sceptical I am a scientist and work with precise grams and ml's....

Do as much as you need.
I always cook far too much rice anyway.
Rule applies no matter how much rice you have (within reason) For six like your family,I'd do 500g.

6, 6? DO you know something I don't?

I have 4 plus a 15m old who has little more than a desert spoon full of rice so I don't really count her.