Foo - How to cook rice

This seems like it should be one of the easiest foods possible to prepare. But for some reason, it always turns out badly for me. Most of the time it's mushy; sometimes it also sticks to the bottom of the pan.

I think I need to get a better brand of rice (whatever that is). But beyond that, what's the best method to cook rice?

Prepare for loads of different answers.

I add EVOO to the water and bring the pan to a boil then add the rice and simmer for 20 mins.

I cooked some last night. Just follow the package. 1 cup rice, 2 cups water, maybe a little butter and salt. Boil the water, then turn the heat on low and cover it. Cook it until it absorbs all the water and then taste test it. I like mine a little hard, which is maybe 20 minutes.

Stir it some and keep the heat low and it won't stick.

For brown rice I use 2 1/2 cups of water to one cup of rice. Bring the water to a boil. Add one cup of rice and reduce to very lowest heat and cover. When all water has been absorbed rice is done. You just have to pay a little attention towards the end so the rice doesn't start to dry out and stick to the pot.

Sounds like your rice is overcooked. With white rice stay strict with the 20 min. Stay on the clock and watch it.

If brown rice which usually takes 50 minutes if you leave the pot uncovered the rice will be slightly crunchy. If you leave the pot covered it will be sticky. I normally leave the pot covered until about 15 minutes left, then uncover it partially for the remainder of the time to get a nice texture.

Of course, add salt and oil to your on preference.

Buy a rice cooker! It makes life so much easier when you can just follow lines on the side of a cooker as to how much rice and water you need to add. Then close the top, press a button, wait until the button pos up and you are done!

My Asian ancestors have been using these for years! hehe!

hmm too many different ways...
asian rice or jasmin rice in a rice cooker?? rinse out the rice an place in the cooker an lay ur plam flat over the rice an fill the water too the low sides of the plam.. this varies to the types of rice .. some my need more water or less water.. trial an error..
henri

I'm talking white rice.

I know the general method is to start with a boil, turn down the heat, and let it simmer.

Interestingly, the package I have now says to cook on "high" for ten minutes, turn it down and cook on very low for another 20 minutes. Suffice it to say, that didn't turn out very well.

http://img367.imageshack.us/img367/1096/img1082xt9.jpg

I wash the hell out of my rice before cooking. Tastes a lot better and isn't as filmy and sticky since you wash off a lot of the loose starch.

If you're cooking on a gas range, use a heat diffuser. Spreads the heat out across the bottom of the bot instead of localizing it on the flame circle. Same instructions as above.

I now use a rice cooker that sounds similar to what Gee3 uses. Supposed to be automatic, but I've found that if I leave it to its own devices, it overcooks my rice. So I keep a good eye on it. It's nice since it spreads the heat evenly and has a vented lid so I don't have to worry about boil-over like when I cooked on my gas range.

calrose is the best white rice. i've been using a rice cooker. those things do one thing, but they do it well.

how to cook it? i've been taught to wash the rice, but i don't you have to do it anymore. however, it does take some of the starches off and won't boil over as much.

then i strain it and add some fresh water two fingers above the "rice" line.

stick the pot in the cooker and plug it in. it swithes to "warm" automatically when it's done cooking.

it is very trial and error on the rice:water ratio.

Buy a rice cooker! It makes life so much easier when you can just follow lines on the side of a cooker as to how much rice and water you need to add. Then close the top, press a button, wait until the button pos up and you are done!

My Asian ancestors have been using these for years! hehe!
+1
Plus it doubles as a veggie steamer. If you're into those sorts of things. (I'm actually a big fan of mixed veggies plus potato wedges in it. MMmm wedges.)

Rinse rice.
Use 2:1 ratio water to rice (or substitute chicken or veggie stock).
Add a little bit of high quality cooking oil (or not).
Bring to a boil, then turn down to simmer.
Simmer covered and DO NOT STIR, EVER, during cooking.
When the water's almost gone, turn off the heat, and let sit, covered, for ~five minutes to absorb the last of the water.
Serve.

Why not stir? Serious question.

This seems like it should be one of the easiest foods possible to prepare. But for some reason, it always turns out badly for me. Most of the time it's mushy; sometimes it also sticks to the bottom of the pan.

I think I need to get a better brand of rice (whatever that is). But beyond that, what's the best method to cook rice?

Some will stick to the pan. Just fill with water to clean. You need to know what you want the rice for to get it right. Japaneese dishes often requite it to be sticky, otherwise most Americans like nice seperated grains. I wash the rice brielfly (dump in a strainer and run water over it). Then mix rice and water at about 1 3/4 parts water to 1 part rice. Anywhere from 1 1/2 to 2 parts works just fine. Bring to boil and then turn heat down as far as possible. About 20 minutes. My preference is Basmatti rice. You are correct quality does make a difference.

Why not stir? Serious question.
I believe it's because it breaks the grains and releases too much starch and that's what makes the rice gooey/gluey and unappetizing.

Mahatma. One cup rice, two cups water. Stainless steel pot with copper bottom for even heat distribution (like RevereWare). Boil the water, add the rice evenly around the bottom. Return to simmer. Cover. Time for 20 minutes. Don't uncover. Part of what helps cook it is the steam that builds up inside the pot. And, if a little sticks on the bottom, put COLD water in the pot and leave it in the sink while you eat. The rice will come right out when you're done. That's the advantage of stainless steel. :)

I never add salt or butter to rice while cooking it, so as to give those eating their choice of salt and butter or not.

What's your elevation there, by the way, MountainMan?

Rinse the rice. Rinse it again. And again. Then let it sit in cold water for about 10 minutes, & change the water before you cook it. You'll never have sticky rice again!

BTW, to rinse rice, put your rice in a pot & run cold water into it. Swish it around, and pour the water off (no collander or strainer required). The water will be cloudy with the excess starch that has always gummed up your rice.

Did you hear about the guy that went ice fishing?

He caught 10,000 pounds of ice, took it home, cooked it, and drowned.

Buy a rice cooker! It makes life so much easier when you can just follow lines on the side of a cooker as to how much rice and water you need to add. Then close the top, press a button, wait until the button pos up and you are done!

My Asian ancestors have been using these for years! hehe!

+1 definitely worth it. Get one that has the little reservoir to catch any excess water that boils off. This is the voice of 22+ years personal experience. :)

We mix Jasmine with Nishiki in equal parts.

Buy a rice cooker! It makes life so much easier when you can just follow lines on the side of a cooker as to how much rice and water you need to add. Then close the top, press a button, wait until the button pos up and you are done!

My Asian ancestors have been using these for years! hehe!

+1

Here's my trusted Tiger...


http://i31.photobucket.com/albums/c362/jojisan/P1010100Medium.jpg

+1 definitely worth it. Get one that has the little reservoir to catch any excess water that boils off. This is the voice of 22+ years personal experience. :)

We mix Jasmine with Nishiki in equal parts.

You've convinced me!

For long grain white rice, use one-and-a-half cups of water for every one cup of rice. Place on high heat uncovered, bring to a full boil, stir, cover, reduce heat to low, cook 30 minutes.

hmm too many different ways...
asian rice or jasmin rice in a rice cooker?? rinse out the rice an place in the cooker an lay ur plam flat over the rice an fill the water too the low sides of the plam.. this varies to the types of rice .. some my need more water or less water.. trial an error..
henri

Heh, I was looking for a method like this. Here's how I do it: throw in rice, add water. To make sure you have the right amount of water, stick your index finger in til it just touches the rice. The water should be right at the first fold on your fingertip. Bring to a boil over high heat, then lower to a simmer and cover. Cook for 20 mins.

I'll admit it i'm a barbarian Minute Rice every time no mess ups and it's damn quick.

2 cups of water for every cup of rice. I like to add a little bit of oil or butter to the boiling water before i drop the rice in. This way, it doesn't come out sticky.

Steam cooking rice. ooooooomg i so want to get a steam cooker so that i can have steamed rice.

rice cooker for this guy....

I remember the days before I owned a rice cooker when I had to figure out how long to cook each different type of rice. Those days are over. Perfect rice EVERY time.

my girlfriend is also japanese, so she know how to make rice perfect every time :D

rice cooker for this guy....
And this gal. I've got one that also steams veggies. It's very nice.

1. buy a rice cooker
2. use jasmine rice - most fragrant and flavorful kind
3. rice and water - no bay leaves no butter no nothing
4. forget ratios. put enough water so that it rises 1 "knuckle" over the rice.

whablamo. perfect rice.

...and however you actually COOK your rice - boiled, stemaed, or ricer cooker - RINSE THE STUFF FIRST!!

Redfooj - your knuckle or my knuckle...

Okay - you all are making it way to complicated. Here is my recipe.

Tell cook you want rice.

It magically appears in nice serving bowl too. Always is perfect.

Any questions? :D

And this gal. I've got one that also steams veggies. It's very nice.

I <3 my rice cooker. It is teh meal awesome.

Sounds like the rice cooker is the way to go. Alas, I don't expect to have one in the immediate future. Once upon a time I worked in a kitchen where we cooked rice in the steamer. Yes, that was easy.

I hadn't tried rinsing the rice before cooking. Perhaps that will help. Otherwise, the water:rice ratio is the main variable left to work with.

Does the brand of rice make a significant difference? Or are the mostly the same?

I cook rice like this.

I accidently forget the rice and mistakenly put in a sweet potatoe.

I am scorned by my work. I have had access to white rice every day for 5 years as the primary starch in my lunch. I have, for the last 1.5 years, outright refused to eat it (probably good for my figure anyways)

Now risotto...yehaw.

my girlfriend is also japanese, so she know how to make rice perfect every time :D

I have no problems cooking rice, but my fiancée is an expert. Maybe I will lose my touch when I get married next month.

The Pilipino way:

1) Go to the rice dispenser and make sure the bin is empty.
2) Press press the button 3 times (this is about 3 cups) (Gotta have extra rice for fried rice the next day.)
3) Empty the bin into the rice cooking pot.
4) Rince the rice 3x in cold water.

This is the important part!
5) Fill up the rice pot with cold water so that the water reaches your first knucle on your middle finger - the markings on the side of the pot are never right. <Grin>

6) Place pot in the rice cooker and depress the button (make sure its plugged in!)

20 minutes and your ready for your Spam and Eggs!

Heh, I was looking for a method like this. Here's how I do it: throw in rice, add water. To make sure you have the right amount of water, stick your index finger in til it just touches the rice. The water should be right at the first fold on your fingertip. Bring to a boil over high heat, then lower to a simmer and cover. Cook for 20 mins.

+1

Any other way will be just wrong. Or un-asian.

Buy a rice cooker! It makes life so much easier when you can just follow lines on the side of a cooker as to how much rice and water you need to add. Then close the top, press a button, wait until the button pos up and you are done!

My Asian ancestors have been using these for years! hehe!

Hell yea, I got one for work and eat rice all the time.

I also through in some frozen veggies in with the rice at the same time and get a nice side or main dish.

The Pilipino way:

1) Go to the rice dispenser and make sure the bin is empty.
2) Press press the button 3 times (this is about 3 cups) (Gotta have extra rice for fried rice the next day.)
3) Empty the bin into the rice cooking pot.
4) Rince the rice 3x in cold water.

This is the important part!
5) Fill up the rice pot with cold water so that the water reaches your first knucle on your middle finger - the markings on the side of the pot are never right. <Grin>

6) Place pot in the rice cooker and depress the button (make sure its plugged in!)

20 minutes and your ready for your Spam and Eggs!

Which gets us to the important question.

How do you make fried rice?

The Pilipino way:

1) Go to the rice dispenser and make sure the bin is empty.
2) Press press the button 3 times (this is about 3 cups) (Gotta have extra rice for fried rice the next day.)
3) Empty the bin into the rice cooking pot.
4) Rince the rice 3x in cold water.

This is the important part!
5) Fill up the rice pot with cold water so that the water reaches your first knucle on your middle finger - the markings on the side of the pot are never right. <Grin>

6) Place pot in the rice cooker and depress the button (make sure its plugged in!)

20 minutes and your ready for your Spam and Eggs!
I was with you up til the end. At our 1/2 P.I. house, it's more likely adobo or mung beans and pork. :D

...and however you actually COOK your rice - boiled, stemaed, or ricer cooker - RINSE THE STUFF FIRST!!For heaven's sake, why?

Which gets us to the important question.

How do you make fried rice?

ROLFMAO!

After it's done cooking/steaming, then you throw it on the wok, add the seasonings.

Tip for fried rice: use day old steamed/cooked rice.