And yes - I do know how to boil rice. However, people seem to have.. different methods, apparently. I always just boil, drain and eat. But some people fluff it up afterwards and do other strange things. And is it always best to wash the rice before cooking?
What's the best way to cook rice?
- Thread starter Lysander
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Soldato
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- Hell!! \m/
What I do is place it into a saucepan with water (2 waters for 1 rice)
On full, wait for boil.
Simmer for 10-15 minutes (whenever) with lid-thingy on.
Sometime I add garlic, onoins, chillis in. Mainly if I eat it on it's own or did pasta.
Drain + consume.
On full, wait for boil.
Simmer for 10-15 minutes (whenever) with lid-thingy on.
Sometime I add garlic, onoins, chillis in. Mainly if I eat it on it's own or did pasta.
Drain + consume.
bring a big big pan of water to the boil, add 1 tsp salt once boiling then add the rice, when it comes back to the boil turn the heat down so you get a very slow simmer - cook for 10 minutes - try a few grains, if the outside is soft but the middle has a little bite (al dente) then its ready , unless of course you want very soft rice
put through a sieve to drain the water
for fried then let cool , cover with cling film and put in the fridge for 24 hrs before frying
put through a sieve to drain the water
for fried then let cool , cover with cling film and put in the fridge for 24 hrs before frying
Caporegime
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Personally:
- wash thoroughly and then soak for an hour
- 1:1 rice:water in pan (leave lid off for the moment) with water, salt, and a bit of soy sauce
- heat full blast until the level of the water has gone below the rice
- lid VERY tightly on with tin foil to seal
- steam on the lowest heat you can possibly use for 15 minutes
Lovely steamed separate rice.
- wash thoroughly and then soak for an hour
- 1:1 rice:water in pan (leave lid off for the moment) with water, salt, and a bit of soy sauce
- heat full blast until the level of the water has gone below the rice
- lid VERY tightly on with tin foil to seal
- steam on the lowest heat you can possibly use for 15 minutes
Lovely steamed separate rice.
I never ever drain rice and it seems to be a thing Ive only ever seen done by Europens. I use a small pan for one or the next size one for two people. A small tea cup of rice for each person, wash and put enough water so that if you use your middle finger and just touch the rice, the water comes up to the first joint of your middle finger.
Boil the water so that it reduces down to the level of the rice and you can see little holes all over the top where the water bubbles up then turn the heat down as low as possible and put the lid on and steam for about 10 to 15 mins. The rice should then be nice and fluffy and a little bit sticky. No draining, or rinsing.
Look at how a rice cooker cooks rice, no need for draining or rinsing.
Boil the water so that it reduces down to the level of the rice and you can see little holes all over the top where the water bubbles up then turn the heat down as low as possible and put the lid on and steam for about 10 to 15 mins. The rice should then be nice and fluffy and a little bit sticky. No draining, or rinsing.
Look at how a rice cooker cooks rice, no need for draining or rinsing.
Consigliere
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What are people's opinions about rice you place in a microwave?
Associate
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I cook the rice in the microwave most of the time. 1 rice, 2 water. 7 mins - stir, 7 mins. Eat. The water should all be gone (or just a little at the bottom)
Wash 1 cup of rice (Put rice in sieve and run water from the tap over it) and put in a pan.
Add 2 cups cold of water to pan and bring to boil
Put on lid (must be tight fitting) and simmer for 8 mins
Take off heat and leave with lid on for 8-10 min
Do not remove the lid until the rice is ready or it won't come out right. If you use a heavy pan with a tight fitting lid it comes out best. If not - use a tea towel between the pan and the lid (make sure the tea towel is folded up so it doesn't get burned).
Washing rice these days does not make a great deal of difference. I have done it with and without can't really say I have noticed.
Add 2 cups cold of water to pan and bring to boil
Put on lid (must be tight fitting) and simmer for 8 mins
Take off heat and leave with lid on for 8-10 min
Do not remove the lid until the rice is ready or it won't come out right. If you use a heavy pan with a tight fitting lid it comes out best. If not - use a tea towel between the pan and the lid (make sure the tea towel is folded up so it doesn't get burned).
Washing rice these days does not make a great deal of difference. I have done it with and without can't really say I have noticed.
over expensive rubbish. They all taste chemically.
If you haven't got 20mins then I suppose they are ok. but really who hasn't got 20mins.
That takes practically just as long as cooking it normally in a pan or in a rice cooker (I think it's even faster in a rice cooker) :\
Consigliere
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My father owns an indian restaurant and I'd say this is your best bet.
Like omg, don't want your ENTIRE life story, just shhh for once, all you ever do is post and post.
Associate
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Yeah, but I don't have to watch the timer (stirring it isn't entirely important). One less pot to wash aswell, just stick the bowl in the dishwasher. Whats more annoying is that I don't have a strainer right now so I can't wash my rice, need to buy one...Poundland here I come.