Why is it whenever I cook basmati rice, it always ends up a sloppy mush?

I always rinse under cold water for a long time to remove as much starch as possible.
I then bring a pan of water to the boil.
Put the rice into the pan of boiling water.
When boiling again, simmer for around 10 minutes.

Result = sloppy mush!

There is plenty of water left in the pan when finished so it's not down to a lack of water.

There shouldn't be ANY water left in the pan - it should all have been absorbed by the rice. Are there no instructions on the bag? It's important to use the exact amount of water specified. Hope that helps!

I usually cook it by the 'covered pan' method and it's never a sticky mess
http://www.tilda.com/our-rice/cooking-basmati-rice
http://www.deliaonline.com/how-to-co...fect-rice.html

Mac's links above should sort you out, OP!
Something else you may like to consider is using brown basmati - it takes longer to cook, and benefits from pre-soaking, but it's never gone mushy for me

Perhaps I am using too much water.

I shall use much less next time.

Thanks for the links.

I never wash it first........I cook it straight from the pack in lots of water

when the grains are soft I empty into a colander, wash thoroughly under cold running water..........meanwhile boiling another pan of water........when that's at the boil put the rice back in the pan to warm up again

I know it's thinking out of the box, but it's worth a try....

I use two methods.

The absorption 2 to 1 method or the microwave method.


It took me a few tries the get the miscowave method down but once you do it works fine.
Also means you don't have to worry about it. Start it of and just leave it to do it's thing.

I always wash the rice before cooking.

Then I put cold water, about 1 cup of rice to 3-4 cups of water with some salt and let it boil. If I feel the water is evaporating before the the rice is cooked, I top it up with more water, so it doesn't get gloopy.

When you think the rice is nearly cooked, drain in a colander, rice straight back in pan with a lid. Let it sit there for about 10 mins before serving.

Perfect rice every time.

I just chuck mine in a pan with loads of water and boil it until it's tender. Doesn't seem that difficult.

The main thing is to control the water to rice portion by using a single measure - like a cup or mug - for both rice and water.

So, pour your rice into a cup or mug. Wash it thoroughly and leave to soak for a few hours. Dump into a sieve and let it drain thoroughly.

Boil up some water in a kettle, while you heat your pan with a just enough water on the bottom to stop it burning. Once the water boils, use the same measure you used for the rice, and measure out two cupfuls (don't fill to the brim, no point scalding yourself!) for every cup of rice. Pour that into the pan and as soon as it starts boiling again, put in the rice and salt and cover the pan with the lid.

Turn the heat down to simmer and leave for 10 mins. Don't lift the lid! Remove from the heat and stand for another 20 mins without lifting the lid.

Once that's done, the rice should have absorbed all the water, and be perfectly separated into grains. Add some lemon juice, or whatever other flavourings you need.

The same technique applies to fried pilau rice - although with that leave the rice longer to drain and dry after washing. Fry up your spices and flavourings first, add the rice, let it brown for a couple of minutes, then add the water and cover.

My method for basmati rice:

Put the rice in the pan (just seen grassmarket's post, use a cup or mug)
Add twice the volume of cold water to the pan
Put on medium heat and bring to the boil
When boiling, turn the gas to the lowest light and put a lid on
After 23 minutes, turn the gas off and pop a clean teat towel between the pot and the lid
10 minutes later you have lovely rice

33+ minutes for rice

10 minutes for me.

23 minutes to cook, the other 10 for any remaining steam to be absorbed into the tea towel. It's lovely!

I am going to have to try your 10 minutes though, but not right now as I'm cutting down on the amount of carbs i eat!

I put the rice in a pan to soak in cold water while I am cooking the rest of the curry. Then I boil the kettle and tip the water out that the rice was soaking in and pour on the boiling water and a pinch salt. I then bring to boil and cook for 6 MINUTES only. Drain, return to pan and put lid on for a few more minutes.

This is pretty much what I do
I do rinse it first - putting the rice in a sieve & running water through it jiggling it about
till the water stops being cloudy
no matter what amount of rice or pot you use
Start the cooking with cold water

Once put into a pan - I add enough cold water so that the water comes up about 1 thumb joint/ or approx 1" above the rice level
and Wiithout a lid

Once this water has just begun to boil rapidly
I turn the gas to its lowest setting
and then add a tight fitting pot lid
I will not lift the lid until it has been cooking on low for about 20-25mins
All the water will be absorbed and the rice will be fluffy and tender
Leave on the stove and Turn the heat off and leave it with the lid ON
Pul l a fork through the rice before ready to serve - to fluff it up
It will stay good till ready to eat

I have invested in one of those microwave rice cookers. Best £6 I spent!

Rice is easy to cook, just add the right amount of water and don't cook it too fast. Leaving it to stand for a while after you switch off the hob also improves it.

However, if you want a proper electric rice cooker, Lidl were doing them for just £10 last week. I don't know if there are any left, but it may be worth having a look around your local branch.

I know people who can't cook to save their lives, but swear by a rice cooker. The only problem I find with them is that the measuring cups don't take into account how different rices need different amounts of water or need different amounts of time.

If you use a normal saucepan, you can weigh the rice and water rather than use measures. Stick a cold pan on some scales, pour in the rice and then double the weight in cold water from a kettle. If you stick to the same few types of rice, you'll learn from practice which ones need less than twice the water and which can do with a splash more.

My god, some of you go to great lengths to cook your rice!

1) Fill a large pan with lots of water
2) Boil water
3) Add rice
4) Simmer, tasting occasionally until it's ready
5) Optional: if you can be bothered, after straining rinse with hot water from the kettle [edit: this refers to the rice, not to oneself. Just thought I'd better mention that for the avoidance of doubt, mess and general unpleasantness]

I don't measure or time anything and it hasn't gone wrong in twenty years or so.

Me too - great every time.

2 portions of rice:

Put 225ml of water in a pot
Add 160g of basmati rice
Bring to the boil and stir
Put lid on pot and turn gas down to minimum for 10 minutes
After 10 minutes turn gas off and leave rice in pot for a further 6 minutes

Perfect rice every time

This is exactly what I do and I have to say I've never had an issue with rice. I regularly screw up many things in the kitchen but rice has never been one.

Yes!! I've got one of those, they're brilliant aren't they?

Same here. I don't understand why some people have so much trouble cooking rice. Even on cooking shows people struggle. Chalky, mushy...

I buy Lidl Golden Sun Basmati. Aprox. ten minutes gentle boiling in water, drain in colander. Back in the pan or a serving bowl. Always nice and fluffy.