Cooking rice... impossible to screw up
Discussion
http://www.jamieoliver.com/recipes/rice-recipes/li...
Thats the only way I have ever cooked rice that has never failed. It good becuase you dont have to weight/measure any quantities at all.
Try it.
Rich
Thats the only way I have ever cooked rice that has never failed. It good becuase you dont have to weight/measure any quantities at all.
Try it.
Rich
thebraketester said:
Ha......
You can get a massive array of different types of microwave rice now and they are usually on offer so they work out at about a £1 each (or less for the supermarket own brands).
Yes I know you can buy a massive bag of rice which works out far cheaper but for me it really isn't worth the hassle.
NordicCrankShaft said:
Jamie's a Pratt.
Water, salt, stock cube and add rice. Cook.
I really don't understand how someone could screw it up.
Never added anything but water to mine. Brown/wholemeal rice, test for texture after about 15 mins, it's generally ready 15-20 mins after boiling starts.Water, salt, stock cube and add rice. Cook.
I really don't understand how someone could screw it up.
Rinse in boiling water after, that's about all it takes. Even the wife can do it
Mastered a fairly decent Pilau a while back.
Rinse basmati rice in cold water until the water runs clear then let it soak in cold water for at least half an hour (or more).
When ready to cook the rice melt a good lump of butter in a pan, add some finely chopped onion and garlic to soften followed by whole spices, I use cardamom, cinnamon, cloves, peppercorns, and saffron. Fry it all for a while to flavour the butter then lob the rice in (after you've drained it) and coat the rice in the butter. Fry for a bit longer then add boiling water - twice as much water as rice i.e. 1 cup of rice = 2 cups water.
Cover the pan with a tight fitting lid, use some foil if steam is escaping, and drop the hob down low so it is barely simmering. After about 12-14 minutes the rice should have absorbed all the water and the rice is cooked. Fluff it up with a fork and serve. Either remove the whole spices at this point or warn whoever is eating it to watch out for them
Rinse basmati rice in cold water until the water runs clear then let it soak in cold water for at least half an hour (or more).
When ready to cook the rice melt a good lump of butter in a pan, add some finely chopped onion and garlic to soften followed by whole spices, I use cardamom, cinnamon, cloves, peppercorns, and saffron. Fry it all for a while to flavour the butter then lob the rice in (after you've drained it) and coat the rice in the butter. Fry for a bit longer then add boiling water - twice as much water as rice i.e. 1 cup of rice = 2 cups water.
Cover the pan with a tight fitting lid, use some foil if steam is escaping, and drop the hob down low so it is barely simmering. After about 12-14 minutes the rice should have absorbed all the water and the rice is cooked. Fluff it up with a fork and serve. Either remove the whole spices at this point or warn whoever is eating it to watch out for them
^^
That is my method for both Pilau & plain Basmati.
One coffee cup of rice will feed 2 hungry lads, or 3 "normal" portions. Rinse it in a sieve until it runs clear.
Add 2 coffee cups of cold water & boil (double water to rice).
When boiling, turn it down for 12 mins on the lowest setting & then turn heat off altogether. It actually gets better after about 5 mins of resting. If done like that, no draining, no stuck rice to the pan, no burnt bits & no wet rice.
Job Done.
That is my method for both Pilau & plain Basmati.
One coffee cup of rice will feed 2 hungry lads, or 3 "normal" portions. Rinse it in a sieve until it runs clear.
Add 2 coffee cups of cold water & boil (double water to rice).
When boiling, turn it down for 12 mins on the lowest setting & then turn heat off altogether. It actually gets better after about 5 mins of resting. If done like that, no draining, no stuck rice to the pan, no burnt bits & no wet rice.
Job Done.
I always use the same technique - no colander or excess water - just perfect sticky basmati rice.
Add salt and boiling water to a pot. Cover and bring to a boil.
Add as much rice as required - top up the water so that there is a thumbnails depth of water above the top of the rise.
Cover pot and bring back to the boil - do not bugger off at this time ..... the moment you can see steam escaping from the lid - put pot on lowest hob at lowest heat (I normally only have a 1/4 of the pot near the heat source).
Set timer for 18 minutes - do not touch the rice - and never removed lid.
At 18 minutes - turn the heat off and leave for a further 10 minutes to fluff up.
After that time it will be ready to be served - no water left in the pot - just sticky rice :-)
Add salt and boiling water to a pot. Cover and bring to a boil.
Add as much rice as required - top up the water so that there is a thumbnails depth of water above the top of the rise.
Cover pot and bring back to the boil - do not bugger off at this time ..... the moment you can see steam escaping from the lid - put pot on lowest hob at lowest heat (I normally only have a 1/4 of the pot near the heat source).
Set timer for 18 minutes - do not touch the rice - and never removed lid.
At 18 minutes - turn the heat off and leave for a further 10 minutes to fluff up.
After that time it will be ready to be served - no water left in the pot - just sticky rice :-)
Davey S2 said:
Only half in jest.
You can get a massive array of different types of microwave rice now and they are usually on offer so they work out at about a £1 each (or less for the supermarket own brands).
Yes I know you can buy a massive bag of rice which works out far cheaper but for me it really isn't worth the hassle.
I sometimes use the Aldi or Lidl pouch rice when I want a convenient quick dish of rice - they're about 50p. You can get a massive array of different types of microwave rice now and they are usually on offer so they work out at about a £1 each (or less for the supermarket own brands).
Yes I know you can buy a massive bag of rice which works out far cheaper but for me it really isn't worth the hassle.
I think they're very good and there are the usual Basmati, long grain, pilau and egg fried rice.
Not so impressed with the veetee ones, although their piri rice is good to go with chilli con carne
There is no need to boil rice like pasta!
Add one cup of rice (rinsed preferably, till the water running through runs clear, but not essential as a lot of modern rice is pre-washed) and two cups of cold water to a saucepan. Heat on medium until it just starts to boil, then turn down to the lowest heat for 10-15 minutes.
Life the lid and check it. The water should have all steamed into the rice and the rice will be ready. Just remove from heat, fluff with a fork, and serve?
Add one cup of rice (rinsed preferably, till the water running through runs clear, but not essential as a lot of modern rice is pre-washed) and two cups of cold water to a saucepan. Heat on medium until it just starts to boil, then turn down to the lowest heat for 10-15 minutes.
Life the lid and check it. The water should have all steamed into the rice and the rice will be ready. Just remove from heat, fluff with a fork, and serve?
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