New saucepans = inability to cook rice...what am I doing wrong please?!

[SlinkyB]

I used to have Tefal non-stick pans. They were cheap from Argos about 7yrs ago, and the non-stick had been scratched and they were looking old and sad, so I splashed out on some stainless steel ProCook ones recently (£90 for four).

Since then, every time I try to cook rice, either long-grain or basmati, it just sticks to the bottom and ends up like rice pudding I never used to have this problem! I always rinse rice, add to gently boiling water and stir frequently. Cook for time stated on packet. Pop in sieve and run boiling water from kettle over to get rid of any remaining starch. Fluff with fork.

Anyone got any cures please?

Thanks for the tips everyone I've been using those microwave packets lately, but they're quite expensive, and I'd like to get back to making a nice pan of plain rice.

Will try absorption method I think, just hope it doesn't stick to the bottom.

This is how I cook rice for two people. It would doesn't matter what pan I cook it in as works every time.

Boil the kettle.
Put approx a teaspoonful of oil in a saucepan and wait until it heats up.
Put one mug of rice in and stir.
Add two mugs of boiling water.
Turn the heat down to a medium setting.
Partially cover with lid and wait until all the water has been absorbed (approx 15/20 mins) and then it's cooked and ready to eat.

I do the following, in a stainless steel pan, using gas hob.

Measure out rice in measuring jug. Heat a very small amount of olive oil in the pan. Add the rice and stir, so the grains get coated in oil. Then add boiling water, twice the volume of the rice. Stir once gently, put lid on pan and turn heat down to minimum. Cook for 15 mins, then turn heat off completely and allow rice to absorb steam for another 10 mins.

I soak my rice, basmati or thai for about 30 mins. rinse really well until water runs clear, Add a drop of oil to pot add fry until rice is turning opaque. cover with a thumbnail of water, bring to the boil and cover for about 10 mins or until it looks like the craters of the moon. Turn off the heat and place a clean tea towel over the pot and replace he lid. Leave for 15 mins at least. Fluff the rice with a fork and serve.
Never ever use " easy cook". It is nasty polished rice with no flavour and is very tough.

We have an electric rice cooker, which produces perfect rice, every time.

I use easy cook long grain rice generally. Use a cup per person and then double the amount of cold water to the pan. Eg 1 cup rice is 2 cups water. The important thing is to double the volume of water to rice. Bring to the boil then simmer gently. DO NOT TOUCH OR STIR! It will be cooked 15 - 20 minutes later. Boil kettle and rinse over the cooked rice in a colander. We have stainless steel pans and no sticking problems. I had this method from an Indian restaurant as I was fed up of plates of stodge and I asked their advice!

You could also try cauliflower rice as a healthy alternative!

I haven't had non stick pans for years and only use cast iron or stainless steel. Rice cooks fine although I have tried the absorption method recently and am converted. Rice cooks perfectly every time.

I don't think you can ruin stainless steel or at least it's difficult to do.

If stuff is seriously stuck to the bottom you can boil biological washing powder and water in the pan and it should clean up a treat. You can also use those wire scourers. That's the beauty of stainless steel pans, they are very forgiving and I've had the same ones for donkeys years now.

My mother is Brazilian and rice is the staple diet. We do it differently!

1. boil kettle
2. fry some diced onion and chopped garlic in olive oil while kettle is boiling (using the pan the rice will go in)
3. add the rice to the onion/garlic/oil and stir for a couple of mins
4. add the boiling water, add some salt, turn it down to a simmer, lid on, leave for 10 mins! No touching!
5. move the pan off the heat but leave lid on for another 5-10 mins. It's really yummy. Rinsing/soaking rice is totally unnecessary.

here's how I cook rice - open the packet 2cm, put in microwave, on high for 2 minutes.

Seriously, I'm never going back to actually cooking rice!!

I use double the amount of water to basmati rice, put a lid on the saucepan and bring up to the boil. Once boiling I turn off the heat completely and leave it for ten minutes then fluff up with a fork and serve. It always comes out perfectly.

This is a fantastic cure! I love it, and it keeps the rice warm if the main dish isn't ready at the same time as the rice. For the first time in 20 years I can dine on nice rice that I have cooked at home.

I changed to stainless steel about fifteen years ago and I've never looked back.
I always use what I call 'proper' rice - never any sort of easy cook (they are usually harder to cook than proper rice) I've never managed to get a good result with stuff like Uncle Bens or any other processed rice.
I always put rice into the cold pan and cover with cold water when I am cooking plain rice. Sometimes I add spices and herbs but I never add salt and sometimes I add a little oil - it depends what I am going to use the rice for and what i will team it with.
I use basmati or jasmine rice. But mostly I use basmati.
I let the water get to the boil and then let it boil for ten minutes or until the grains have emongated and softened. Then I put a lid on it and turn the heat off and leave it until I am ready to serve it when the other items I am cooking are done.
I can't remember the last time rice stuck to the pan.

That should have said 'elongated' sorry.

Ok, herr goes nothing...am trying itsallgoing's method as it seems the quickest and easiest! Some of the methods on here sound like the rice would take about 30 mins to do and I cba

I'm using normal long-grain rice. Will let you know how I get on. Thanks for all the tips!

P.s the pack even says to put in sieve and pour boiling water over at the end, which is what I've always done. Hopefully absorption method will be fine though.

Hope you get it right.

I use St Delia's method

Boil kettle
Measure rice in jug - I use 1/2pt of rice for family usually
Pour rice into saucepan
measure boiling water in jug - twice the amount of rice so 1pt for us
Pour water over rice and switch on gas hob to bring to the boil, put lid on once boiling and turn down to the lowest heat.
Cook for 15 minutes, then remove from heat, remove lid and cover with a clean tea towel to remove any excess moisture.

My rice turns out perfectly every time.

Waaaaaah! It was sticky over-cooked stodge I tried it after 12 mins and it wasn't cooked, so left it for another couple of mins. Then left lid on for a few mins whilst I dished the rest of the food up.

Didn't stick to the bottom of the pan too badly tho. Think I might get a rice cooker.

I buy boil in the bag rice as can never get the regular stuff right - this has idiot (or me) proof instructions and never fails, in a pan or microwave. And served in the right size portions. Win!

Definitely use the absorption method. Put rice in pan, add boiling water - use 2 cups of water for every cup of rice.
Bring back to the boil.

Stir once.
Simmer for about 8-9 mins with lid on until almost all the water is absorbed.

Turn off heat and leave for 5 mins. Perfect every time.

yet another method :)

put 1 measure rice in the pan.

add 1.5 measures cold water, a little tomato puree, stock powder, tablespoon of water.

bring to boil, switch to lowest setting and leave for 10 min. switch off for another 5 min or so.
add another 10 min for whole grain rice.

*table spoon of butter

I don't get why it would stick to the bottom of the pan! I use a microwave rice cooker these days but have never ever had rice stick to the pan when I used a pan. Yy to the not stirring though - stir once when you put the rice in, then NOT AT ALL after that! I think stirring breaks down the rice and releases the starches into the water, making the whole lot all pulpy and stodgy.

I have used Curry Club's Pat Chapman's method for the last 20 years. It produces fluffy rice every time.
Large pan of boiling water ( no need for salt)
Rinse some basmati rice in a sieve
Add to the boiling water
Reduce to a simmer and cook without stirring for 8-9 minutes
Drain and cover the sieve with a saucepan kid to allow the rice grains to fluff and separate
Rice can be kept in a warm oven whilst other food is being prepared
I don't worry about proportions of rice to water - just make sure there is enough to water to cover the rice
Quick and no rice sticking to the bottom of the pan.