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The Perfect Rice! |
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#1 |
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Forum Member
Join Date: Mar 2000
Location: The Black Country, Bostin!
Posts: 3,366
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The Perfect Rice!
I wonder why its taken me 27 years to find out how to cook perfect rice? I heard a recipe a few weeks ago (I think it was Jamie Olivers) on how to do rice, so I tried it last night, and FM its the best way!
So, how I did it... Get your rice (I tested with Tesco Basmati), appropriately portioned, and wash it out until most of the cloudiness has gone. Whilst you're doing this, boil the kettle. Stick the rice in a saucepan, add the boiled water from the kettle and a pinch of salt. Boil the rice for about 5 minutes or so. Put your collinder/sieve over a large bowl and tip the contents of the saucepan into it. Put the collinder to one side just for a moment. Tip a couple of inches of water from the bowl back into the saucepan, then stick the collinder ontop of the saucepan, with a lid on top. Return to the heat and STEAM for about 20 mins or until the rice has gone soft. Serve! ![]() You may find the rice needs a bit of a refresh after the steam - I just ran it under the hot tap for a minute then allowed it to drain. And of course, rather than a collinder, you could almost certainly use a steamer machine. I always find with rice thats just 'boiled' is that it goes all stodgy - steaming it seems to cook it through perfectly, but without the problem of mushiness. |
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#2 |
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Forum Member
Join Date: May 2006
Posts: 1,060
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Must try it this way although I find boiling rice in plenty of salted water works for me.
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#3 |
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Forum Member
Join Date: Sep 2007
Location: lala land
Posts: 2,203
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I use a rice cooker.
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#4 |
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Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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I've used a similar method for years, it is fairly foolproof.
My difficulty is making sticky rice, which I sometimes want. I can rarely get it a sticky as I like.
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#5 |
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Forum Member
Join Date: Dec 2003
Posts: 5,488
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I only ever use a rice cooker myself.
All this palaver of sifting, collander use, steaming is far too long winded & very time consuming. You want a guaranteed perfect rice then you can't go wrong with a decent rice cooker - it's all you need! Basmati or Jasmine rice will come out as you want it with a rice cooker, trust me! And to the poster who wants a sticky rice I suggest you use Jasmine rice... with a right proportion of water you'll get your perfect sticky rice. I've also used my rice cooker to make a Persian rice dish with crust & saffron & butter (it's actually my Iranian friend who taught me how to make this & she also uses rice cooker). |
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#6 |
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Inactive Member
Join Date: Jan 2006
Posts: 12,882
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Simple.
Having washed the rice two or three times add it to the pan. Put in enough water to come half way up your thumb - to the knuckle (thumb upright in the pan idiot). Cook until the rice starts to absorb the water and become pitted. It normally takes about 20 minutes - you have to be a little alert as it can burn a little. You'll notice when the time approaches there will be a nice smell. At this point drain the rice (maybe move it around a little). Return the pan, with the rice still in, to the heat. Cook on the lowest possible heat, covered, for 20 minutes. DO NOT remove the lid before this time. You will have excellent, fluffy, rice. |
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#7 |
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Forum Member
Join Date: Aug 2008
Posts: 98
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should try this, a lot of the time I do rice it comes out wrong, either comes out wet or burned and stuck to the pan
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#8 |
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Forum Member
Join Date: Nov 2007
Location: The Big Smoke
Posts: 2,747
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Quote:
Simple.
Having washed the rice two or three times add it to the pan. Put in enough water to come half way up your thumb - to the knuckle (thumb upright in the pan idiot). Cook until the rice starts to absorb the water and become pitted. It normally takes about 20 minutes - you have to be a little alert as it can burn a little. You'll notice when the time approaches there will be a nice smell. At this point drain the rice (maybe move it around a little). Return the pan, with the rice still in, to the heat. Cook on the lowest possible heat, covered, for 20 minutes. DO NOT remove the lid before this time. You will have excellent, fluffy, rice. Someone put that technique up on here before, and it makes super-duper rice ![]()
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#9 |
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Forum Member
Join Date: Jun 2004
Posts: 19,660
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I sometimes forget that rice is not a staple dish in this country. I find it odd when I come across people that can't cook rice.
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#10 |
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Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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I just boil it in water. But as i cook rice about 3 times a week - I have never had a problem with it. It comes out perfect every time.
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#11 |
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Forum Member
Join Date: Mar 2006
Location: South East London
Posts: 1,050
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Quote:
Simple.
Having washed the rice two or three times add it to the pan. Put in enough water to come half way up your thumb - to the knuckle (thumb upright in the pan idiot). Cook until the rice starts to absorb the water and become pitted. It normally takes about 20 minutes - you have to be a little alert as it can burn a little. You'll notice when the time approaches there will be a nice smell. At this point drain the rice (maybe move it around a little). Return the pan, with the rice still in, to the heat. Cook on the lowest possible heat, covered, for 20 minutes. DO NOT remove the lid before this time. You will have excellent, fluffy, rice. Rinse it, cover the rice so there's about an inch of water and simmer it on a medium heat until the water is absorbed, then turn off the heat or put on as low as possible and leave it covered to finish it off. Quote:
I sometimes forget that rice is not a staple dish in this country. I find it odd when I come across people that can't cook rice.
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#12 |
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Forum Member
Join Date: Nov 2002
Location: Kent, UK
Posts: 4,252
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Washing it is the key.
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#13 |
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Forum Member
Join Date: Mar 2007
Posts: 1,823
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I had awful sticky rice last week, and i put it down to buying cheaper tesco rice, although it could have been that i'm not very good with rice! Might invest in a rice cooker as rice is free on slimming world!
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#14 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I had awful sticky rice last week, and i put it down to buying cheaper tesco rice, although it could have been that i'm not very good with rice! Might invest in a rice cooker as rice is free on slimming world!
I had lovely sticky rice the other night with thai crispy sticky beef. They complement each other beautifly. Obviously it's not the same method you would use for egg fried rice so their is a difference. |
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#15 |
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Forum Member
Join Date: Jan 2004
Location: Scotland
Posts: 1,010
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I rinse the rice til the water runs clear, then fry it in a hefty bit of butter (don't have rice often), add salt and a chicken stock cube, add enough boiling water to cover and a little more, turn the heat right down and cook it til the water is absorbed.
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