Cooking question

[theconrodkid]

wash rice first,equal amounts rice and water,pinch of salt,lid on boil for 5 ,mins or so and rinse under hot water,job done

[silversun]

Boil in the bag rice usually does the trick.

[KingRichard]

Gazboy said:

Forget the irony that I'm a Ricer: I'm crap at cooking rice, how do you cook it so it's fluffy but not starchy and not rock hard?

Uncle bens microwavable mate... 2 minutes job done

Unless you want egg fried rice or something, but if your after some fluffy rice to soak up your bindhi, can't go far wrong

[pearl nicholas]

leave it in the pan when drained with a lid on for 5 minutes,ken hom will be proud of you

[gtr-gaz]

How about buying a rice cooker?

Nigella swears by them.

[mxdi]

I make perfect rice, wash rice in hot water until starch goes, then cover with hot water in pan to over 3 quarter of an inch above the rice, add salt and boil 20 mins ish, water should soak up, dont wash rice after, or the flavour will go.

[Lord Elmo]

KingRichard said:

Gazboy said: Forget the irony that I'm a Ricer: I'm crap at cooking rice, how do you cook it so it's fluffy but not starchy and not rock hard? Uncle bens microwavable mate... 2 minutes job done Unless you want egg fried rice or something, but if your after some fluffy rice to soak up your bindhi, can't go far wrong

Fantastic stuff. I use most days, and it is quick and enough for one.
Better than struggling with the real stuff.

[KingRichard]

Lord Elmo said:

KingRichard said: Gazboy said: Forget the irony that I'm a Ricer: I'm crap at cooking rice, how do you cook it so it's fluffy but not starchy and not rock hard? Uncle bens microwavable mate... 2 minutes job done Unless you want egg fried rice or something, but if your after some fluffy rice to soak up your bindhi, can't go far wrong Fantastic stuff. I use most days, and it is quick and enough for one. Better than struggling with the real stuff.

I was genuinely amazed at how good this stuff is... 10/10 Uncle Ben

[seafarer]

Washing the rice is a great tip. It removes some of the starch, so it's less glutinous. My mom uses a rice cooker, which you can get at Asian markets. However, I've always been taught twice the volume water to rice (1 cup rice to 2 cups water in the cooker). I've also heard one and a half times the water as rice, which would make it fluffier. I've found that you can make it in a 4 quart casserole dish in the microwave.

So, put the rice and water (I use 2 cups water, 1 cup rice) in a large microwaveable container, leave uncovered, microwave on high for about 15 minutes. Depends on the microwave wattage. Test for doneness, and microwave until the water has boiled off. I end up cooking it for about 20 minutes or so. I used to put the glass lid partway on, like we would do with the rice cooker, but it would boil over, so I ended up leaving it off. I prefer doing it in the microwave because it doesn't burn to the bottom of the pan. Also, it turns out less glutinous when cooked with the lid off.

The microwave method took several tries before I got the right size container so that it wouldn't boil over and make a mess. But other than that, I could cook it a lot faster and it turns out less glutinous, even if I use the 2:1 water:rice ratio.

[ErnestM]

Gaz...

My method. Never Fails:

Hello, China 1 takeout? I'll have some shrimp fried rice and...

(The beauty behind my method is twofold: First, you can have any type of rice that you want - and it takes the same amount of time. Second, you get to flirt with the cute Chinese girl at the counter when you pick it up. "I give you very best duck" )


ErnestM