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How to cook rice?
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Mootil
28-02-2008
I put it in oven but it popped and started smoking, then i put it in oven and it caught fire.
Hern
28-02-2008
Simple way here:

http://www.mercantilium.com/cooking/.../BrownRice.htm
Mootil
28-02-2008
Thanks
Hern
28-02-2008
I have to confess though, I just googled this, so I hope it's what you are looking for! Good luck.
Tess-g
28-02-2008
Courtesy of Brian Turner........
For plain boiled rice. Use the easy cook rice or 'American' easy cook rice as it is sometimes known.
Half fill the largest pan you have with water plus some salt....put on to boil.
Using a measuring jug, measure out 1/2 pt of rice (plenty for two or three people). When water is boiling......
pour in the rice..stir round once or twice (to seperate the grains)..put the lid on the saucepan..turn down the heat to low and put 14 mins on a timer.......then leave it alone until the timer goes off.....
Remove from heat and leave alone for 3 or 4 mins...strain in a colander...leave to drain and then serve........perfect rice every time!!!
orangebird
29-02-2008
Good tip - if you have time, soak your uncooked rice in cold water for at least half an hour before cooking. It makes the rice really long, light and fluffy.
glowbug
29-02-2008
Originally Posted by orangebird:
“Good tip - if you have time, soak your uncooked rice in cold water for at least half an hour before cooking. It makes the rice really long, light and fluffy. ”


Agreed!

I do that and what a difference to my rice. It takes the starch from it. Also put a little butter in the pan before you add water and coat the rice in melted butter then add the water. YUM.

OP I can't believe you tried to cook your rice in the oven! That really made me chuckle
Frood
29-02-2008
With ordinary rice (never buy 'easy cook' and doesn't work with basmati) I follow the Ken Hom way.

Having washed the rice put in n the pan and cover with water to the depth of half the size of your thumb.

Boil the water and wait until it reduces and is soaked up. the rice will develop 'pits'. keep a close eye as it can burn here.

Drain the rice off (there shouldn't be much water left) and return the rice to the pan. Set the pan on the lowest possible heat, cover and leave for 20 minutes (don't peep). You get beautifully fluffy and tasty rice.
indianwells
29-02-2008
Originally Posted by glowbug:
“Agreed!

I do that and what a difference to my rice. It takes the starch from it. Also put a little butter in the pan before you add water and coat the rice in melted butter then add the water. YUM.

OP I can't believe you tried to cook your rice in the oven! That really made me chuckle”

I cook my rice in the oven.
I measure 1 part rice to 2 parts hot vegetable stock. Put in a casserole dish, stir in some salt and a knob of butter and cover with a cartouche( a round of greaseproof paper). Then lid on casserole and into a moderate oven for 25 minutes. Then take out and leave on side without taking off the lid for 10 minutes. After 10 minutes, remove the lid and greaseproof and fluff up with a fork.
Orangebathwater
29-02-2008
Originally Posted by glowbug:
“Agreed!

I do that and what a difference to my rice. It takes the starch from it. Also put a little butter in the pan before you add water and coat the rice in melted butter then add the water. YUM.

OP I can't believe you tried to cook your rice in the oven! That really made me chuckle”


Why? That is how you make a pilau - I do it all the time.

Fry onions in butter - chopped finely - pain I know but has to be. fry rice for a moment - pour proper stock (cubes taste awful at best of times, but would destroy this) on top, add sprig of fresh parsley and fresh thyme
Knob of butter - cover your le Crussiet and oven for 15 minutes.
orangebird
29-02-2008
Originally Posted by Orangebathwater:
“Why? That is how you make a pilau - I do it all the time.

Fry onions in butter - chopped finely - pain I know but has to be. fry rice for a moment - pour proper stock (cubes taste awful at best of times, but would destroy this) on top, add sprig of fresh parsley and fresh thyme
Knob of butter - cover your le Crussiet and oven for 15 minutes.”

I think, and I believe glowbug thinks too, that that OP didn't put any liquid with the rice....
Justabloke
29-02-2008
Originally Posted by Frood:
“With ordinary rice (never buy 'easy cook' and doesn't work with basmati) I follow the Ken Hom way.

Having washed the rice put in n the pan and cover with water to the depth of half the size of your thumb.

Boil the water and wait until it reduces and is soaked up. the rice will develop 'pits'. keep a close eye as it can burn here.

Drain the rice off (there shouldn't be much water left) and return the rice to the pan. Set the pan on the lowest possible heat, cover and leave for 20 minutes (don't peep). You get beautifully fluffy and tasty rice.”

Yep.. I use this method and it works perfect rice every time. I increase the liquid for Basmati, just a little and that does the trick for Basmati / Fragrent thai ect
orangebird
29-02-2008
Originally Posted by Justabloke:
“Yep.. I use this method and it works perfect rice every time. I increase the liquid for Basmati, just a little and that does the trick for Basmati / Fragrent thai ect”

Just soak it for longer before hand (last time I cooked rice, I soaked it for over two hours in cold water, cooked it until the pits appeared, and it was done, beautifully too), and you haven't got to fanny around draining and setting it on a low heat again etc...
Orangebathwater
29-02-2008
Originally Posted by orangebird:
“I think, and I believe glowbug thinks too, that that OP didn't put any liquid with the rice.... ”

Okay.
Justabloke
29-02-2008
Originally Posted by orangebird:
“Just soak it for longer before hand (last time I cooked rice, I soaked it for over two hours in cold water, cooked it until the pits appeared, and it was done, beautifully too), and you haven't got to fanny around draining and setting it on a low heat again etc...”

Actually I never bother with the draining part of it, I just leave it in the pan with the lid on until I'm ready to serve it.
DaisyBumbleroot
29-02-2008
i follow the instructions on the pack...

-1 cup rice to 2 cups water
-rinse it through
- bring to boil
- cover and simmer for 12-13 mins without removing the lid
- voila! doesnt even need draining!
RAINBOWGIRL22
29-02-2008
Uncle Ben's microwave rice - Yum Yum!
Bluenile
29-02-2008
I just give it a good rinse first in a sieve, then cook in a large pan of water until it's done, drain and rinse with clean boiling water.
John Carter
29-02-2008
Originally Posted by Bluenile:
“I just give it a good rinse first in a sieve, then cook in a large pan of water until it's done, drain and rinse with clean boiling water.”


You rinse it after you've cooked it? do you mind me asking why?
glowbug
29-02-2008
Originally Posted by orangebird:
“I think, and I believe glowbug thinks too, that that OP didn't put any liquid with the rice.... ”

Yes I did actually! Did he not?

Now I feel like a cooking spaz.
cordunkni
29-02-2008
In a microwave steamer. e.g. https://www.heritage-homeandgarden.c...roducts_id=810

10 minutes on 'simmer' power is enough for the wholegrain rice I use.
Jay23Sx
29-02-2008
You can steam rice on the hob (using a veg steamer but with the addition of a rice basket) or actually buy a rice cooker (a glorified steamer)
urbanmiffed
01-03-2008
(4 people)

250 grams rice, soaked for about 20 mintutes.
16 fl oz hot water.
Nob of butter.
Throw the whole lot into a microwavable container and cover. (Pirex dish etc)
8 Minutes full power, 6 minutes 1/2 power. leave to stand for 10 minutes covered to steam. At no point uncover from starting cooking.

Great way of cooking Basmatti.
timboy
01-03-2008
Originally Posted by John Carter:
“You rinse it after you've cooked it? do you mind me asking why?”

I do that as well.

Perhaps I am preparing it wrong but I find that if I don;t rinse it through my boiled rice sticks together.
indianwells
01-03-2008
Originally Posted by timboy:
“I do that as well.

Perhaps I am preparing it wrong but I find that if I don;t rinse it through my boiled rice sticks together.”

You're right, rinsing with boiling water stops it clumping together as it gets rid of excess starch. I don't bother as I get the same effect by thoroughly washing the rice before I cook it.
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