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making rice... |
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#1 |
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Inactive Member
Join Date: Feb 2007
Posts: 10,877
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making rice...
Would be greatful if anyone could help me get nice fluffy rice. All attempts have met with, if not disaster, a great bloody mess where the water has boiled over. Does anyone use one of those rice cookers or steamers? Are they worth investing in?
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#2 |
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Forum Member
Join Date: Jan 2004
Location: Scotland
Posts: 1,010
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#3 |
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Forum Member
Join Date: Aug 2006
Location: livingston, scotland
Posts: 2,500
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Quote:
Would be greatful if anyone could help me get nice fluffy rice. All attempts have met with, if not disaster, a great bloody mess where the water has boiled over. Does anyone use one of those rice cookers or steamers? Are they worth investing in?
![]() rince one and a half cups of rice with cold water. easiest to do in a flour sifter! put rinced rice into pan with four and a half cups of cold water. bring to the boil and stir once. turn to lowest possible setting and cover for 20 mins. its important not to stir the rice, as this releases the starch which causes it to go sticky. if you are adding salt or stock to the water, wait until you've got a nice rolling boil going first, but still only stir once. if at the end of the cooking time there is still water left, simply recover and leave for a further 3-5 mins, or until water is absorbed. this method had never failed me yet!
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#4 |
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Forum Member
Join Date: Apr 2008
Posts: 894
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measure 1 quantity of rice (small cup, ramekin e.t.c) put in pan, put twice as much cold water in, turn heat right up with pan lid on, as soon as water is boiling turn the heat off and just leave it with the lid on and let it do it's thing.
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#5 |
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Forum Member
Join Date: Dec 2006
Posts: 1,400
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[]measure 1 quantity of rice (small cup, ramekin e.t.c) put in pan, put twice as much cold water in, turn heat right up with pan lid on, as soon as water is boiling turn the heat off and just leave it with the lid on and let it do it's thing.[]
I agree with this - but add just slightly LESS than double the cold water and add a little salt -it ensures that the rice doesn't overcook and become soft and bloated. Once the rice has absorbed the water - usually about 20 minutes - use a timer - drain the rice in a colander and then pour over a kettle full of boiled water. It lifts and separates the grains giving you lovely 'al dente' rice. I've been doing this for many years and its never failed even though i don't rinse the rice beforehand as some people reccomend |
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#6 |
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Guest
Join Date: Apr 2007
Posts: 14,710
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Was taught a way of making perfect basmati rice by a professional chef. Its called the "absorbtion method"
* Measure 1 cup of basmati raice into a pan. * Rinse the rice several times until the water stays clear - agitate the rice with a spoon or your fingers during each change of water to help take the loose starch of the surface of the rice (this is important as it will prevent the rice from sticking - it can take a bit of time so be patient). * Drain the rice * Add 1 cup of water to the rice and bring to a rapid boil - do not stir. Do not add salt. * As soon as the rice is boiling - take off the heat and put a tight fitting lid on the pan (if your lid doesnt fit tightly - drape a wetted tea towel over the pan - then push the lid down on top to make the seal). * Leave to stand for 5-10 minutes. * Fluff up with a fork before serving. Add a light sprinkling of salt at this stage if that is to your taste. |
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#7 |
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Forum Member
Join Date: Jan 2007
Location: In Your Wheelibin. Help!!
Posts: 2,395
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Use the microwave !!!
250g rice (Basmati is good). 1 pt hot water, not boiling. a knob of butter. Rinse the rice and then soak for around 30 mins. put the rice and butter into a covered microwavable dish (Pyrex with cover is good), add the water. 8 mins full power, 6 mins medium power and then leave for about ten mins, without taking the cover off. For a bit of extra flavour add some split cardammon pods, curry leaves, chillies at the beginning, whatever you want basically. |
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#8 |
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Forum Member
Join Date: Jan 2008
Location: The Enchanted Wood
Posts: 878
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This is a method used in many Chinese households, including my own which I relied on through my student days when I was minus a rice cooker.
Put the required amount of rice in it's pan, rinse it with cold water and stir it around and drain the water. Repeat a few times until the water isn't so murky when you stir it. Next, add water to the pan and shake it to make sure the rice is level under the water. Put your little finger in and touch the top of the rice with the very tip of your little finger. The water needs to come to the first crease of your finger. Put it on the heat with a tight fitting lid on and as soon as it comes to the boil, turn the heat down to a bit more than a simmer and just leave it for about 20 minutes. Perfect! Sounds strange but the finger method never fails and weirdly doesn't matter from little finger to little finger!
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#9 |
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Forum Member
Join Date: Jul 2006
Posts: 341
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If its long grain rice, i boil the water pop in the rice turn it down a bit to simmer then pop on my oven timer for 12 minutes. I take it off the heat drain, then pour over boiled water from the kettle to seperate it. Works everytime for me!
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#10 |
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Posts: n/a
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I use delia's method and it always comes out perfect. I think other posters have suggested the same volume method of 2:1 water to rice - but don't stir.
http://www.deliaonline.com/recipes/p...e,1132,RC.html Can't believe it took me until my 40s to be able to cook rice well
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