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Old 08-29-2009, 09:50 PM   #1
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Help with rice. Beside myself :(

I keep messing up an otherwise awesome Persian dish because of my rice. I have authentic Persian basmati rice, and I live at about a mile elevation (if that changes things).

Here is the recipe that I use:

The problem is my rice is still soggy and clumpy at the end of the 30 minutes. I know this sounds stupid, but does that mean it is being overcooked or undercooked? Technically if it is undercooked it should be hard and not cooked I would think, but I guess it seems "watery" despite using none or all of the suggested water for the second part, so we thought maybe it had to be cooked longer to get the water out.

Should I reduce the time the rice boils or the time it's cooked in the pot?

EDIT: Darn it, I can't use URLs. Just google "persian rice recipe" and click the first one, it's the one I tried to post.

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Old 08-29-2009, 09:58 PM   #2
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Is this the recipe you mean? I've never made rice this way. I'm oldfashioned and stick to the 2:1 ratio of water:rice. Boil water, pour in rice, turn the pot to low for 15 minutes then turn it off and serve 5 minutes after that. Perfect rice every time.

Edit: Sorry, gooey and clumpy means your rice is overcooked or the ratio of water to rice is wrong.
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Old 08-29-2009, 10:06 PM   #3
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Rice is generally cooked 1-to-1 Water to rice for Sushi. For fluffy rice, 1 1/2 cup water to 1 cup of rice will work.

In cooking pot, add water and rice, cover with lid. Cook at medium heat until water boils. Heat on high for one minute after reaching boiling. Do NOT lift lid! Turn heat to medium low for 4-5 minutes, then reduce heat to lowest for 10 min. Turn off and let stand for 10 min. For high altitude, you should probably add 1 min. to each step beginning when you turn it down from high to medium low, for a total of an extra 3 minutes cooking.
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Old 08-29-2009, 10:20 PM   #4
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Quote:
Originally Posted by Alix View Post
...I'm oldfashioned and stick to the 2:1 ratio of water:rice...

I also use a 2:1 water to rice ratio. that seems pretty standard. As yo have seen, there are other methods.
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Old 08-29-2009, 10:28 PM   #5
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Yes, 2:1 for long grain, but medium or short grain is different, and we are talking about Basmati. According to USA Rice Council & Calrose:

How to Cook Diamond G Calrose Rice
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Old 08-29-2009, 10:32 PM   #6
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Quote:
Originally Posted by Selkie View Post
Yes, 2:1 for long grain, but medium or short grain is different, and we are talking about Basmati. According to USA Rice Council & Calrose:

How to Cook Diamond G Calrose Rice
Basmati is a long grain rice.
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Old 08-29-2009, 10:40 PM   #7
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Duh!! For some reason I had it in my head that Basmati was medium grain, for some reason! But the cooking method still applies as one option.
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Old 08-30-2009, 05:43 AM   #8
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I never had consistent luck with rice until i got a rice steamer, and now a microwave rice steamer. Works perfect for me every time, every grain type ..
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Old 08-30-2009, 06:06 AM   #9
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I use the 2:1-Method with the microwave, but no extra steamer.
Just a pot with a lid, rica and water & some herbs and salt, full power for about 8-10min (depends on how much full power is..), then another 10min at about 400-500 Watt - do your micros work with Watt?
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Old 08-30-2009, 07:21 AM   #10
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2:1 ratio, and mine cooks for 30 minutes, then sometimes I take the lid off, if the rice is the texture I want and there is still a bit of water. But, 30 min is only an approximation. I rarely cook to a timer. Yes, you should keep the lid on l, but looking at it at 30 minutes isn't going to hurt.
I find that living at a mile (actually, I'm just over 5000 ft), cooking times for rice and especially potatoes, are longer.
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