NOW CLOSED: Take a survey about cooking with rice and you could win £250 of John Lewis vouchers

[AnnMumsnet]

We've been asked by Tilda to find out how you feel about cooking with rice. Please take the survey linked to below - it's open to all Mumsnetters in the UK

Everyone who takes the survey and adds their details at the end will be entered into a prize draw where one lucky MNer will win £250 of John Lewis vouchers.

Here's the link

In addition, if you're interested in joining the Tilda Taste Panel please email [email protected] and we will pass on your email address and details to the team (no obligation but you will be sent information)

Thanks
MNHQ

Done cos the comments on here meant I couldn't not take a peek.

AnnMN Isn't the question about substituting about rice for pasta if nervous the wrong way round?

bizarre...

but done.

Done. That survey is bonkers as conkers! Amazingly, there was no question about whether you would store/reuse cooked rice which is the one area of rice-using that worries people.

Now, are you sure the date isn't April 1st? :o

Rather strange questions, but done.

Middle eastern rice cooking here.
1 cup rice to 1.5 cups water.

Soak rice in hot water for 15 mins, then rinse.
Splash of olive oil in non stick pan, fry rice for a min or so.
Add boiling water, return to boil.
1 chicken oxo cube, salt & pepper.

Lid on, turn heat to low and cook until water gone. Usually about 15-20 mins.
Even nicer if you fry some short vermicelli in the olive oil and cook along with the rice.

Needed a 'in the dog' option for the waste question.

VirgoG agreed

Done. Did a double take from Q5 onwards

Done, with a slight

I use the Jamie Oliver method. 1 cup rice, 2 cups boiling water. Lid on, on the heat for 7 minutes, switch off and leave to stand with the lid on for 7 minutes. Perfectly cooked everytime.

done

Done.

I dont rinse my rice but am rubbish at estimating amount. Had a rice cooker from japanese friends when they went back to Japan but haven't replaced since it broke, do miss it!

Odd but done

Rice, cooking rice to perfection is a work of art, best recipe i use is this.
Wash rice through 5 changes of water rubbing between hands.
Place rice into an extremely large pan of water, the more the merrier.
Bring to the boil and cook for 4 minutes only, drain.
Heat a bit of butter in a large nonstick pan, line with sliced potatoes.
Put the cooked rice over the potatoes.
Place a clean teatowel over the top of the pan then secure lid.
Cook on the lowest heat just a glimmer of heat for 8 minutes.
Not only do you have beautiful rice but a lovely potato crispy base.
This is a no fail receipe and works for people who prefer not to wash rice as I have tried it both ways.

at this survey.

Once I'd finished palpitating with absolute terror at the mere thought of cooking rice I was able to complete the survey but the questions are very odd. I don't boil rice, I use the absorption method (I know how much water to add by putting the tip of my finger on top of the rice and adding cold water up to the first joint) so I wasn't sure how to answer the question about how long it takes to boil rice? The absorption method obviously takes longer than boiling. And I'm also as to why you have to have a child to be able to take part (I don't remember avoiding cooking rice until I had a 6 month old )

Weird.

People come out in a rash from fear of cooking rice? Or are scared to cook tinned tomatoes? Where on earth do Tilda draw their focus groups from ?

And I am most surprised to see a survey by Tilda talk of 'draining' - there's your answer to horrible rice right there! It shouldn't need bloody draining!

I only ever cook Tilda Basmati, tbh. Long grain is tasteless and not fluffy, brown rice too...brown, but good with some things.

I don't wash it, either, but that may because Tilda IS good rice.

Measure rice
Add double the volume of boiling water plus a good splash
Bit of salt, knob of butter
Boil, till it looks like porridge
Turn off heat, put a tight lid on pan and cover with a folded teatowel
Wait til everything else is cooked, fluff about with a fork, test, and add a bit of water to the pan and boil it up again with lid on if too undercooked / dry.

Fluffy, and no sticking.

Tina - we had pre-traumatic stress counselling in school cookery lessons, which is why I don't palpitate like you do, perhaps?

I didn't cook rice at school blu, because I followed the rules, no cooking rice until you have a 6 month old child. So I didn't cook rice until I was 27

I don't mind cooking rice, srvey completed

Done - but very odd questioning. Also I cook rice the way my Filipina mother taught me: rinse very well, put in pan with 1.5 times cold water, lid on, bring to the boil, turn it down and let it steam. Cooks in about 15 minutes. Best way.

What we should be nervous about is safely reheating rice -- was surprised there wasn't any question directed at this.

Interesting how many different views on cooking rice...quite a hot topic!

I have taken off the bit about having at least one child (was thinking about cooking for a family but actually, as you say questions are not about that so much!) Sorry.

Thanks to everyone who has done it so far...!

I am terrified of pasta. Honest

Done. I always get perfect rice although it did take around 10 years of practice and chucking plenty of the stuff away . I now do it like digitalgirl and it works every single time. I will have got that question about how long it takes completely wrong - I never pour it into boiling water. Are Tilda saying that is how you are supposed to do it?

FWIW, I always buy Tilda basmati. Best rice ever.

have done the survey

i have never never drained rice so that question was a bit odd

also it really depends what type of rice you're cooking in terms of cooking times... I often have brown rice and that takes about twice as long as white rice