How to properly cook rice?
BillyBatty
Posts: 7,004 Forum Member
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What is the best way of cooking white rice (basmati) so that it doesnt go too hard or sticky or end up sticking to the pan?
Frying pan or sauce pan, boil or simmer?
Cheers.
Frying pan or sauce pan, boil or simmer?
Cheers.
0
Comments
I use double the amount of water.
Heat the pan and add a little oil (optional). Add the rice and stir for a few seconds. Add boiling water and bring to back the boil then turn to lowest setting and cook until the water has evapourated.
This works great for 1 or 2 portions. For a big batch I would use a heavy based sauce pan.
That's my way too, the boiling water washes off all the starch that can turn it into a big gloopy mess!
If you rinse it thoroughly enough in cold water before you cook it, no need to rinse after
Mine still seems to need washing afterwards as well as before!
I use half a cup of rice per person, plus half a cup of water.
Microwave covered loosely for 3 mins high, then 8 mins low.
Perfect, non sticky rice.
Boil, then drain when cooked.
You may need to slightly vary the amount of water as different brands and age of rice require slight variances in ratio of water but 2:1 is a good starting point.
Otherwise it's glue.
I used to do that & it works fairly well but I find that the rinsing makes it lose some of the wonderful flavour that basmati rice has.
What I do now is soak the rice for at least 10 mins and then rinse till the water runs clear (I do this in the saucepan - just keep tipping out the excess).
Then, however much rice I've used, I put water in so it comes up to the first joint of my index finger. Add salt, bring the pan to the boil and immediately turn to the lowest simmer. Cover with a lid with a couple of layers of kitchen towel between the lid and pan.
Leave alone for 10 mins - if you have peek you should see the rice looking cooked and with holes all over the surface. Now just leave it still tightly covered for another 10-15 mins - perfection
For egg fried rice - leave it to go completely cold before frying.
For perfect pilau rice - fry some finely sliced onions and spices (crushed cardamon pods, cinnamon stick, cumin seeds etc) in a mix of oil & butter.
When the onion is nicely golden, add some turmeric to just one half of the pan and cook for a few mins. Tip in the cooked rice and gently fold it into the spices so that the turmeric doesn't colour it all - if that makes sense.
I've tried following recipes where the rice and spices are all cooked together and this method works so much better!