How do you cook rice perfectly?

[Zewp]

I can make rice, meaning I can cook it, eat it and not die. But I haven't gotten the art of it down yet. My rice always comes out in an undesirable state. Last night's batch came out a bit unfirm and those in the bottom of the pot became a solid mass.

My method is to rinse the rice, then throw it in a pot, add two parts water for every part rice, add a bit of salt and boil it on a high heat. Once the rice starts forming craters I lower the heat to low and wait for the water to boil away then remove it from the heat.

So what am I doing wrong? It seems pretty straightforward to me. If I leave it on any longer it will just start to burn.

 

[Lycanthrope]

This:

I've never boiled rice in a pot before in my life and I doubt I ever will.

 

[cerebus]

The best way on earth to cook rice is with a proper rice cooker (as with lycanthrope ).

But barring that... just looking at your method, I think you may want to stop boiling it on a high heat first. It's not a necessary step. I use a medium heat throughout. And I chuck in a pat of butter towards the end.

 

[SinghDude]

What type of rice do you use ?

Have you tried Basmati ?



Basmati has a cooking time of around 10-12 minutes. Other rice varies between 20-25 min.


Tip. 1.add a drop or two of olive oil/ cooking oil whilst boiling.


2. Add a dash of turmeric for colour and some coriander as garnish.

 

[ScottulusMaximus]

Fill pot with water, get it boiling, chuck rice in, swish pot every 10 min or so so none sticks to bottom, cook for as long as it says on the packet, drain excess water, job done...

Add a blob of butter while in strainer and mix it in for extra yummyness.

 

[TheGrove]

I personally like brown rice cooked in chicken stock, 1 cup brown rice, 3 cups water, 2 tsp chicken stock. bring to a boil, cook till done.

Still looking for a cheap rice cooker, but no luck yet.

 

[cerebus]

Fill pot with water, get it boiling, chuck rice in, swish pot every 10 min or so so none sticks to bottom, cook for as long as it says on the packet, drain excess water, job done...

Add a blob of butter while in strainer and mix it in for extra yummyness.

You need to be a bit more precise with your water/rice ratios than that. Filling the pot can result in mushy rice. A rule of thumb I learned is 1 finger knuckle length of water above the height of the rice.

 

[AstroTurf]

I can make rice, meaning I can cook it, eat it and not die. But I haven't gotten the art of it down yet. My rice always comes out in an undesirable state. Last night's batch came out a bit unfirm and those in the bottom of the pot became a solid mass.

My method is to rinse the rice, then throw it in a pot, add two parts water for every part rice, add a bit of salt and boil it on a high heat. Once the rice starts forming craters I lower the heat to low and wait for the water to boil away then remove it from the heat.

So what am I doing wrong? It seems pretty straightforward to me. If I leave it on any longer it will just start to burn.

if you want to boil down do so but as soon as the water goes below rice level put the lid on the pot and put it on low.

 

[KSINGH]

With regular tastic I just follow the instructions and it comes out perfectly everytime

 

[bwana]

Foolproof method.

1 cup Basmati rice
1 1/2 cups water
salt

soak rice in salted water for 30 minutes
turn on heat and bring to a boil
cover the pot and turn heat to simmer
simmer 10 minutes (do not remove lid during cooking and resting time)
turn off heat
let rice sit for 20 minutes
fluff rice with a fork and serve

 

[ScottulusMaximus]

SNIP

No you don't, just don't cook it until all the water is gone, only as long as the packet says... The rice will only absorb a set amount of water in that time, doesn't matter how much water is in the pot. Never made mushy rice in my life.

 

[StellenboschStudent]

Ask your wife/girlfriend/mother

 

[HapticSimian]

We've standardised on basmati rice: 1 3/4 cups water to one cup uncooked rice. Rinse the rice thoroughly, as in lots, as in 4 or 5 times until water starts running nearly clear through it. Then let it soak for 30 minutes. Bring the 1 3/4 cups of water to the boil on high heat. Once you have a rolling boil chuck the previously rinsed, soaked and drained rice in with a pinch of salt, swish around once, drop the heat to its lowest setting and cover. Leave untouched for 15 minutes, then switch off the heat and stand - still covered - for another 5.

Hasn't failed yet.

 

[themba990]

You need to be a bit more precise with your water/rice ratios than that. Filling the pot can result in mushy rice. A rule of thumb I learned is 1 finger knuckle length of water above the height of the rice.

No. Filling the pot is actually the easiest way. It will only get mushy if you cook it too long...

 

[Ms_S]

I first boil the water, before putting the rice in. Once the rice is in, I let the water boil for a few minutes, and then lower the temperature to a medium heat.

To prevent the mass of rice forming at the bottom, you need to stir the rice every so often.

I prefer to use Basmati, its quicker to cook and just tastes better.

 

[Chevron]

This: View attachment 97949

I've never boiled rice in a pot before in my life and I doubt I ever will.

This.

/Thread.

 

[Zewp]

I was always under the impression you're not supposed to stir rice while it's boiling. Maybe that's my problem then.

The rice-cooker is a no-go because I have to work on a student budget.

 

[AstroTurf]

Agg just put rice and water in pot, boil till rice is above water line, put on low and let it cool for a bit then stick the lid on.

Perfect every time.

 

[RustyPrincess]

Microwave - no burnt bits, works every single time.

 

[Batista]

Here is a tip for you'll that dont like to watch rice cook. Put a wooden spoon across the pot and leave it, it wont boil over