Perfect rice

[jeremyjuicewah]

Easy peasy every time.

Big pan of water, plenty of water, more than enough.
Salt if you like.
Bring to boil.
Put oven on at about 150.
Put measured rice in water.
Boil for ten minutes*
Butter a bowl.
Strain rice.
Put rice in bowl and put in oven for 5-10 minutes.

*10 minutes was how I started. Its whatever you like. I cook mostly basmati and I boil for 8 minutes. If you like it al dente a little less because it carries on cooking in the oven. I make a well in the rice in the bowl and spread it around the sides a bit, dries better.

You may need a little trial and error but rice cooked this way is fluffy and dry. Its very nearly foolproof.

Bye bye to boarding school gooey rice soup muck.

 

[TomMapfumo]

I'm a dehydrated vegan - can I just leave out the rice..........

 

[Andrew Sanders]

Or just buy a rice cooker from Argos for £9.99. Works for me. Very foolproof.

 

[jeremyjuicewah]

Yes Tom, as long as you do not salt the water.

I would not by anything at all from Argos.

 

[Andrew Sanders]

I would not by anything at all from Argos.

Ooo there's posh

 

[kevgermany]

Ooo there's posh

And there's a cue for spiced rice

 

[Andrew Sanders]

Fry onion,cumin seeds, cardomon seeds, cinnamon stick for a couple of minutes. Stick it in the old Argos rice cooker with twice the volume of water to rice and forget about it until you need it. Simples.
Sorry JJW but life's too short to mess with the grains.

 

[BigMartin]

My method (which requires less gas and less washing-up):

One parts rice to two of water (by volume, measured reasonably carefully). Chuck them in a pan which has a well-fitting lid with no steam hole. Bit of salt if you like. bring to the boil and stir once to prevent sticking. Put lid on and turn heat very low. Leave alone for about 14mins. If you're not in a hurry, let it stand for 2-3 mins with lid still on.

 

[sushidushi]

If you're not in a hurry, let it stand for 2-3 mins with lid still on.

It's not a bad idea to put a tea towel between the saucepan and the lid whilst it's standing, to absorb any moisture that might otherwise condense on the lid and drop on to the rice. It will keep pretty hot for half an hour or so if the pan is of reasonable quality.

The amount of water used will vary according to the type of rice, of course. If I cook Japanese rice, I rinse it thoroughly, drain it, and use just a tiny bit more water by volume than rice.

And you thought this thread was dead...

 

[BigMartin]

The amount of water used will vary according to the type of rice, of course.

Good point. I was talking about long grain (inc Basmati).

 

[sushidushi]

Good point. I was talking about long grain (inc Basmati).

Yes, it works pretty well for Thai jasmine rice.

I need rice now