|
||||||||
Boiled rice, i just cant get it right................... |
![]() |
|
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Jun 2006
Location: Lincolnshire
Posts: 3,239
|
Boiled rice, i just cant get it right...................
The local Chinese does a great boiled rice, nice and fluffy. Mine however is always too stickey, soggy, or hard.
Anyone got a fail safe way of doing it. As with all cooking, its in the detail. I normally use Uncle Bens, 180ml rice to 240 ml water, 7 mins in the microwave, 7 mins rest. No washing before or after, but its too sticky compared to the local Chinese. |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Feb 2009
Posts: 1,412
|
Boil in the bag rice, perfect everytime.
|
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Jun 2007
Posts: 2,943
|
Exactly twice as much water to rice.
Get water boiling, add salt or half a stock cube, add rice, stir, put lid on, turn hob to lowest setting and cook for one minute less than packet instructions. At this point, turn off heat and leave with lid on for remaining cooking time. See how that works. |
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Jun 2006
Location: Lincolnshire
Posts: 3,239
|
Quote:
Exactly twice as much water to rice.
Get water boiling, add salt or half a stock cube, add rice, stir, put lid on, turn hob to lowest setting and cook for one minute less than packet instructions. At this point, turn off heat and leave with lid on for remaining cooking time. See how that works. as i say, its in the detail. |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Aug 2010
Posts: 7,333
|
one thing i always do is rinse it after wards with fresh boiled water to get the starch out.
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Jul 2005
Posts: 17,127
|
I use basmati rice. Put two volumes* of it in a pan with enough water to cover it and leave it for half an hour. Drain that water off and put the rice back in the pan with three volumes of new water on it.
Put it on the heat and let it boil. Once it boils, turn the heat off and put a lid on it. Leave it for ten minutes then take the lid off. All the water will be soaked up and there will be little holes across the top of the rice. Throw in a spoon of butter and stire it in. Done. And perfect every time. * A volume can be a teaspoonful, a cupful, a bucketful or a wellyful. As long as you've got two measures of rice to three of cooking water, it'll work. |
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
Plenty of methods/tips to boil rice.
Personally I add a little oil to a non stick pan, add prewashed rice and fry gently for 30 secs then add double the amount of water to rice, bring back to boil, stir once, turn pan down to low, put lid on and then leave to cook until water has been absorbed. |
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Nov 2008
Posts: 9,433
|
Just get standard supermarket Basmati. 1 small cup per portion. Give it a good wash in a sieve until the water is clear and then let it soak in water for about 30 mins.
Drain and add about 1 1/3 small cups water per portion and bring to the boil and simmer gently for about 15 mins with the lid on. Then leave for another 5 mins and serve. |
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Oct 2010
Posts: 1,616
|
I use a good quality basmati rice, and a good stainless steel pan.
For 1 portion, use 1/2 a cup of rice and put in a small pan with a pinch of salt. Add 3/4 of a cup of boiling water to the rice and bring back to the boil. Put on a lid and turn the heat down as low as possible. Leave for 15 minutes and it's done. Do not rinse at any stage, there's no need. |
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Jun 2006
Location: Lincolnshire
Posts: 3,239
|
Quote:
I use basmati rice. Put two volumes* of it in a pan with enough water to cover it and leave it for half an hour. Drain that water off and put the rice back in the pan with three volumes of new water on it.
Put it on the heat and let it boil. Once it boils, turn the heat off and put a lid on it. Leave it for ten minutes then take the lid off. All the water will be soaked up and there will be little holes across the top of the rice. Throw in a spoon of butter and stire it in. Done. And perfect every time. * A volume can be a teaspoonful, a cupful, a bucketful or a wellyful. As long as you've got two measures of rice to three of cooking water, it'll work. |
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Jul 2005
Posts: 17,127
|
Quote:
Is the first bit to rinse the rice, and secondly, what make of Basmati.
Secondly - Don't know, I'm afraid. I buy it by the 10 kg sack from my local Asian supermarket and all the writing on the sack is not in the same alphabet that we use. I only know it's basmati because where they stack it in the shop, there is a handwritten sign which says so. |
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Nov 2008
Posts: 9,433
|
Quote:
Is the first bit to rinse the rice, and secondly, what make of Basmati.
Rinse the rice first for about 5 mins. Then let it soak for about 30 mins. |
|
|
|
|
|
#13 |
|
Forum Member
Join Date: Mar 2006
Posts: 30,072
|
I cook basmati all the time too, as my long grain.
|
|
|
|
|
|
#14 |
|
Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
|
Quote:
Plenty of methods/tips to boil rice.
Personally I add a little oil to a non stick pan, add prewashed rice and fry gently for 30 secs then add double the amount of water to rice, bring back to boil, stir once, turn pan down to low, put lid on and then leave to cook until water has been absorbed. |
|
|
|
|
#15 |
|
Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
|
Quote:
I use a good quality basmati rice, and a good stainless steel pan.
For 1 portion, use 1/2 a cup of rice and put in a small pan with a pinch of salt. Add 3/4 of a cup of boiling water to the rice and bring back to the boil. Put on a lid and turn the heat down as low as possible. Leave for 15 minutes and it's done. Do not rinse at any stage, there's no need. I find that rinsing at any stage takes away most of the taste - and, importantly with Basmati - the nutty smell.
|
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Sep 2003
Location: West London
Posts: 14,776
|
wash thoroughly
boil for about 5 mins tip it into a steamer of the sort that fits on top of the pan, keep the hot water from boiling the rice in the pan below, put a lid on top of the steamer can turn off the heat and just let it steam on top of the pan for about 5 mins Think I got this method from Jamie Oliver but it works perfectly every time. All the Chinese takeaways I know seem to use those dedicated rice cookers with a massive pot of the stuff cooking away for ages. |
|
|
|
|
#17 |
|
Forum Member
Join Date: Nov 2008
Posts: 9,433
|
Quote:
wash thoroughly
boil for about 5 mins tip it into a steamer of the sort that fits on top of the pan, keep the hot water from boiling the rice in the pan below, put a lid on top of the steamer can turn off the heat and just let it steam on top of the pan for about 5 mins Think I got this method from Jamie Oliver but it works perfectly every time. All the Chinese takeaways I know seem to use those dedicated rice cookers with a massive pot of the stuff cooking away for ages. |
|
|
|
|
|
#18 |
|
Forum Member
Join Date: Sep 2003
Location: West London
Posts: 14,776
|
Quote:
A total cooking time of 10 minutes seems far too short.
edit: OK I looked it up, he says 5 mins boil followed by 8-10 mins steam http://www.jamieoliver.com/recipes/r...ht-fluffy-rice Maybe I get away with 5 mins steam because I only do a medium pan full |
|
|
|
|
#19 |
|
Forum Member
Join Date: Oct 2010
Posts: 1,616
|
Quote:
That's near enough how I do mine.
I find that rinsing at any stage takes away most of the taste - and, importantly with Basmati - the nutty smell.
|
|
|
|
|
|
#20 |
|
Guest
Join Date: Aug 2011
Posts: 4,125
|
I always wash my rice well first, as it removes the starch, then put in a rice cooker (This one).
Before I had one, I used to do in my microwave with great results. Add just enough water for the rice to cook, and absorb. Comes out perfect everytime. |
|
|
|
|
|
#21 |
|
Guest
Join Date: Jul 2011
Posts: 4,190
|
Yes my tip would also be to invest in a rice cooker - if you eat rice every week then I think they're worth it. As the previous poster has pointed out they can be bought for as little as under £15.00 in Argos and IMO you get better results from them - before I bought my rice cooker I was quite good at making rice on the stove but not always perfect but with my rice cooker it near enough always comes out perfect........they're also easier to clean. Another advantage is most models have a keep warm function. I became interested in rice cookers as I found out many Asian households have them....now I wouldn't be without one. I keep mine out on my worktop and use it 2-3 times a week.
I've got a fancy rice cooker which has white and brown rice cooking programmes and also have a shallow fry feature on my rice cooker which I wanted because I make pilau rice often but if it's for plain simple rice then the one in the Argos link seems like a good option. I personally do wash and soak the rice - I don't find I lose the flavour by washing - it's the method advocated by Asian cooks because it removes excess starch which can cause stickiness......by washing and soaking it also means you can use less water to cook the rice in. |
|
|
|
|
|
#22 |
|
Inactive Member
Join Date: Jan 2006
Posts: 12,882
|
Ken Hom method (as his mum used to make):
Wash rice (esy and removes starch). Put in saucepan - cver with water to the depth of half your thumb. Bring to boil and let cook uncovered. panv . Boil until it becomes pitted - you know what he means once you see it. A few minutes before this youll get a nice cooking smell - start watching the pan then and look for the pits', it can go from perfect to slightly burnrd (still fine - just not as good) quickly. Drain and fluff then return to pan on lowest possible heat. Cover and DO NOT LIFT LID for 20 minutes. There will be a crust on the bottom of the rice (Ken said this was a treat when he was a kid) but is easy to brush off. The rice is beautifully fluffy and plump. It inly needs your atention/work for about 5 minutes. |
|
|
|
|
|
#23 |
|
Forum Member
Join Date: Aug 2009
Posts: 5,111
|
Quote:
one thing i always do is rinse it after wards with fresh boiled water to get the starch out.
|
|
|
|
|
|
#24 |
|
Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
|
I boil it and do what it says on the bag..then when finished pour hot water right from kettle on it in sieve ( to drain it ) then serve on plate..does it nice every time
|
|
|
|
|
|
#25 |
|
Forum Member
Join Date: Aug 2006
Posts: 7,170
|
Quote:
I boil it and do what it says on the bag..then when finished pour hot water right from kettle on it in sieve ( to drain it ) then serve on plate..does it nice every time
![]() |
|
|
|
![]() |
|
|
All times are GMT. The time now is 17:44.




I find that rinsing at any stage takes away most of the taste - and, importantly with Basmati - the nutty smell.