How to be an un-chef
Discussion
Simpo Two said:
Mark Benson said:
Ah, but the joy of Delia's method is that he can still go and watch 'How Do They Do It' safe in the knowledge he isn't returning to a soggy mess....
Good idea! But I don't think '1' would be enough to do anything. 2.5 simmers rice once it's going but it's the careful wind-down from 9 to 2.5 that's like landing Apollo XI on the moon.Surprised nobody makes an alarm that clips on the side of the pan and squawks when the rising foam/bubbles get to it. Brett, you're a clever bloke - get weaving!
Try it.
Mark Benson said:
You'd be surprised, it doesn't actually need to simmer. '1' doesn't look like it's doing anything on our cooker, but leave it for 15 mins with the lid on and I can guarantee to come back to perfect rice. Any higher and it's all stuck to the bottom of the pan.
Try it.
I think it needs to be '1' on a medium ring. I tried minimum on a small ring and it wasn't warm enough, the rice was still 'free' but just a little water left behind. Try it.
I will use that method again so thanks.
Drying out partly cooked rice then re-cooking it? Nice - glad you didn't catch anything awful, Simpo. 
Easiest way to cook rice:
Boil water in kettle.
Take a mug. Fill with rice. Empty rice into saucepan. Fill mug with boiling water from kettle. Empty into saucepan. Fill the mug again up to ONE FIFTH of it's full volume (estimate by sight). Empty into pan.
Pan on heat. Hob to 11. (Doesn't yours go up to 11? Oh dear...)
The moment that the liquid bubbles turn heat to 1. Put lid on. Wait exactly 10 minutes.
The rice will be perfect. Every time. Guaranteed. Assuming you have a GAS hob or other immediate effect technology.
You can rinse the rice before cooking in cold water if you prefer it less sticky and starchy. Don't rinse afterwards as this will just make your cooked rice wet and nasty.
You can steam rice, you can nuke rice you can do all sorts...but the simple boil in 1.2 units of water to 1 of rice by volume, lid, heat to 1, wait ten minutes works consistently and produces rice that goes well with most asian food.
Easiest way to cook rice:
Boil water in kettle.
Take a mug. Fill with rice. Empty rice into saucepan. Fill mug with boiling water from kettle. Empty into saucepan. Fill the mug again up to ONE FIFTH of it's full volume (estimate by sight). Empty into pan.
Pan on heat. Hob to 11. (Doesn't yours go up to 11? Oh dear...)
The moment that the liquid bubbles turn heat to 1. Put lid on. Wait exactly 10 minutes.
The rice will be perfect. Every time. Guaranteed. Assuming you have a GAS hob or other immediate effect technology.
You can rinse the rice before cooking in cold water if you prefer it less sticky and starchy. Don't rinse afterwards as this will just make your cooked rice wet and nasty.
You can steam rice, you can nuke rice you can do all sorts...but the simple boil in 1.2 units of water to 1 of rice by volume, lid, heat to 1, wait ten minutes works consistently and produces rice that goes well with most asian food.
Simpo Two said:
Cotty said:
Idiot proof, If I can use one then anyone can.
Ooh, now that seems like an idea! The biggest problem with rice is that it boils over so fast - something to do with the starch I guess. Ta! (although it seems to crack a lot)
Edited by Simpo Two on Monday 22 February 21:53
Rice is a piece of piss:
Rinse it in cold water until the rinse water is clear.
Add to heavy based pan with 2 x the volume of cold water as you have rice.
Add salt and bring to boil.
Stir once and once only.
Add a tight-fitting lid and turn the heat down to the lowest setting.
Cook until the water has evaporated. About 20 minutes or so. You can prod the rice to see how it's getting on, but don't stir it.
Rinse it in cold water until the rinse water is clear.
Add to heavy based pan with 2 x the volume of cold water as you have rice.
Add salt and bring to boil.
Stir once and once only.
Add a tight-fitting lid and turn the heat down to the lowest setting.
Cook until the water has evaporated. About 20 minutes or so. You can prod the rice to see how it's getting on, but don't stir it.
Don said:
Drying out partly cooked rice then re-cooking it? Nice - glad you didn't catch anything awful, Simpo.
Easiest way to cook rice:
Boil water in kettle.
Take a mug. Fill with rice. Empty rice into saucepan. Fill mug with boiling water from kettle. Empty into saucepan. Fill the mug again up to ONE FIFTH of it's full volume (estimate by sight). Empty into pan.
Pan on heat. Hob to 11. (Doesn't yours go up to 11? Oh dear...)
The moment that the liquid bubbles turn heat to 1. Put lid on. Wait exactly 10 minutes.
The rice will be perfect. Every time. Guaranteed. Assuming you have a GAS hob or other immediate effect technology.
You can rinse the rice before cooking in cold water if you prefer it less sticky and starchy. Don't rinse afterwards as this will just make your cooked rice wet and nasty.
You can steam rice, you can nuke rice you can do all sorts...but the simple boil in 1.2 units of water to 1 of rice by volume, lid, heat to 1, wait ten minutes works consistently and produces rice that goes well with most asian food.
I'm just about to try this for the first time. I'm relying on you, Don!Easiest way to cook rice:
Boil water in kettle.
Take a mug. Fill with rice. Empty rice into saucepan. Fill mug with boiling water from kettle. Empty into saucepan. Fill the mug again up to ONE FIFTH of it's full volume (estimate by sight). Empty into pan.
Pan on heat. Hob to 11. (Doesn't yours go up to 11? Oh dear...)
The moment that the liquid bubbles turn heat to 1. Put lid on. Wait exactly 10 minutes.
The rice will be perfect. Every time. Guaranteed. Assuming you have a GAS hob or other immediate effect technology.
You can rinse the rice before cooking in cold water if you prefer it less sticky and starchy. Don't rinse afterwards as this will just make your cooked rice wet and nasty.
You can steam rice, you can nuke rice you can do all sorts...but the simple boil in 1.2 units of water to 1 of rice by volume, lid, heat to 1, wait ten minutes works consistently and produces rice that goes well with most asian food.
I fall down on this '1.5 times' lark. I have no measuring device.
I made poridge (f
king hell how do you spell 'porrage'?) with a sherry glass once, but I broke the sherry glass when the stopper fell out of the decanter and landed on it. Ergo I can no longer make poriage (fking hell how do you spell 'porradge'?) or cook rice. But the red wine and Stilton mean that it doesn't really matter. In fact nothing really matters... 'nothing really matters... and sing... 
I made poridge (f
king hell how do you spell 'porrage'?) with a sherry glass once, but I broke the sherry glass when the stopper fell out of the decanter and landed on it. Ergo I can no longer make poriage (fking hell how do you spell 'porradge'?) or cook rice. But the red wine and Stilton mean that it doesn't really matter. In fact nothing really matters... 'nothing really matters... and sing... Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff