If you cook rice the 'Asian' way, how do you stop it boiling over?

[sladtheinkaler]

(If you boil unwashed Uncle Bens in too much water and then drain and fluff it, this thread is not for you).

I rinse the rice a few times. I put water to my first knuckle. I put it on a lowish heat with the lid on and leave it alone. When I see pits / mini-craters in the rice I turn off the heat and leave it, lid on, for 10 mins and then it's perfect.

The only problem is that it does boil over when it first reaches the boil and I have to lift the lid to let out some steam a few times until it settles down.

Too high heat?
Pan too small?

Just pop a lit bit of cooking oil, coconut oil or butter in the rice before boiling. I use coconut oil and cook in a pressure cooker; it never overflows.

@sladtheinkaler

I was taught this way by my Asian parent. Rice in stainless steel saucepan seems to work better. I use a pot big enough that I fill only half (probably fine up to 3/4 full) ie lots of space between the top of water and pan.

Like you I rinse the rice in the pan 6/7 times until water is fairly clear. I measure water up to first knuckle from top of rice. Is that an inch?

Where I differ ..

I put the lid on ( same as a rice cooker) and have high heat until the water starts to boil. You can hear the water starting to boil and also smell the rice. The water never boils over as the pan should be big enough. I will have a peak under the lid and then I turn the heat to very low. I don’t touch the lid after that. About 20mins (not sure don’t time ) the water should be gone - I will test one small piece of rice. I usually then turn off heat and cover the pan with clean tea towel ( I don’t think it’s necessary as wasn’t taught this but seems to work). I’ve had perfect rice each time.

Would anyone mind please detailing this foolproof on the hob method? My ability to fuck rice up is legendary.

Sounds like you need a bigger pan

This is what I do.

I don’t put the lid on for the boiling water stage.

Twice the volume of water to rice plus a little extra splash.
Boil until the water is absorbed
Put on a tight fitting lid with a tea towel on top
Turn off heat

It will boil over if you boil it with the lid on as there is nowhere for the steam to go.

I have never had a rice cooking failure, and can’t be arsed with the expense or kitchen clutter of a rice cooker.

I use Tilda basmati and rarely bother to rinse it.

We use a microwave rice cooker. Its great. I agree. Most Asian families I know have a rice cooker. I have to plan meals so we don't have rice too many time a week though!
My mum does rice on the stove sometimes. She puts a spoon through the lid handle and it doesn't boil over. I'm not sure if that works though!

Once the water reaches the boil you immediately turn the heat down as low as possible. I even use a sort of diffuser under the pan, which prevents the rice sticking to the bottom.

https://www.deliaonline.com/recipes/collections/easy-entertaining/how-to-cook-perfect-rice

Queen Delia suggests using a wider pan and adding boiling water that is immediately turned down low with a lid for 15 mins. Then 15mins with a tea towel.
That's the method I follow when I can be bothered.

You need a bigger pot, op

Also, I measure my rice

1 cup rice and then 2 cups of water

I always wash the rice after measuring, then add my water and salt

Cook on the hob on no. 5 for about 9 mins (or until it starts visibly bubbling)

Then I reduce to no. 3 until the water has gone, usually about another 9 mins

Then I take off the hob to rest ❤️

Wow, start with boiling water...? Delia that is controversial!

This is how I do it:

Rinse the rice. Put it in a relatively large pan for the amount; the rice should be no more than about an inch thick in the bottom of the pan. Add cold water (I do double water to rice but if your rice is an inch thick then that works to the knuckle!). Bring it to the boil, then turn the heat RIGHT down. Cook for ten mins with lid on, then turn the heat off and leave for ten mins to steam.

1 cup of rice, 1.5 cups of water tiny knob of butter, bring to the boil then put down to lowest heat and stick lid on for 12 minutes, turn off, take it off the hob, leave the lid on for ten minutes then fluff.

This really shouldn’t be boiling over if it’s on the correct heat.

This, but I use less water as I wash the rice first so there’s already some water in. Agree with bring to boil, lid on and lowest heat for 10 mins.

I cook mine in a steamer, in a stainless steel bowl. Rinse rice, add 2 parts water to 1 part rice, switch timer to 30 minutes. No need to cover the bowl as the steamer has a lid. I do use my steamer for vegetables too, just pop them alongside at the appropriate times. Mine's a Magimix and I wouldn't be without it. I imagine you could do similar with a non electric steamer?

I am not Asian but an "Auntie" taught me to do it this way

I match the amount of water to the amount of rice - so two cups of rice means I cook with two cups of water. Once the boiling water has evaporated to just below the level of the rice, so that you only see bubbles coming through, that’s when I turn the heat down low and put the lid on. Never had an issue of boiling over.

I only put the lid on once it's properly boiling then turn the heating down low. Works for me

Do you have an IP “recipe” for rice please?

So many methods!

here’s mine, passed on to me from a friend who lived in Iran.

1 part rice : 2 parts water
bring to the boil without lid and boil until the water is gone (little air holes appear) and the rice just begins to crackle.
cover with a cloth, them clamp the lid on top and reduce heat to minimum with a diffuser. Or wrap in towel and remove from heat.

I also use this method but mine never boils over. My guess is that you have too much water in the pan.

I do a ratio of 1 rice to 2 water. I turn the heat to high to bring rice and water to a boil, then cover and turn the heat down to a very gentle simmer. I use a tall pot for rice, so boiling over really only happens if I have the heat a bit on the high side.. I set a timer for 16 minutes and it's usually done. I normally use basmati rice, so this might not work for other types.

I wash the rice, fill water to my index finger first ridge/bend. Put water to boil with lid. Off when it starts to boil, I reduce heat to simmer and put lid on. Then leave it until water is gone and rice is cooked.

Sounds like you're using too much water.

I’m not sure I understand what you mean by first knuckle? I do a cup of rice , heat the rice a little with about a tablespoon of olive oil bit of salt a pepper, then I throw in two cups of boiling water, let it boil for a bit turn it down and leave it for about 10 mins then turn off the heat out a lid on and come back a few mins later and fluff it up. Practically perfect each time, I only use basmati.

You watch it like a hawk until the water goes frothy up to the top and then immediately turn it down to its lowest setting.