Cooking Rice

[barrythurgood]

Yes I Know - it's been discussed many times before......

How do you cook rice perfectly. Tonight I rinced the rice, measured the rice and water, stireed once, and once again ended up with rice pudding....

Why, oh why oh why?

What am I doing wrong?

Very frustrated (and really goinf off rice in a big fashion!)

Barry

[barrythurgood]

You can see I'm frustrated - even my typos seem to multiply!

[Alix]

2 cups of cold water, bring to a boil. Add one cup (rinsed if you like) rice and turn element to LOW. Cover and time for 15 minutes. Remove from heat and let stand for 5. Fluff with a fork and serve.

General rice formula is 2:1 water to rice. The trick is to boil water first, then put in the rice and turn to low. Then you must leave the lid on. Do not be tempted to lift the lid to "check" the rice. Set the timer and walk away.

[mish]

What kind of rice are you using/preparing? I go by the directions on the box/package. Re rinsing the rice -- need more info as to what kind of rice etc.

[barrythurgood]

Wholemeal rice is what I was preparing - it's in the bin now!

[barrythurgood]

So Alix,

Don't add the rice until the water is boiling?

Barry

[Alix]

You got it Barry. And DON'T lift the lid after you cover the rice.

[barrythurgood]

Oh and I boiled it on the smallest gas ring I have - on the lowest setting!
Ans mish I'm sure I followed the packet instructions. Maybe Alix's idea of not adding until the water is boiling might help

[barrythurgood]

Oh go on Alix - lifting the lid makes it all go puddingy? Wow!
It was only a small peak - alright, I might have peaked more than once...

The problem is once you've failed at cooking rice, the need to look at it cooking is amplified.

Why does not raising the lid make such a difference?

Barry

[Alix]

I am not terribly technical, but my understanding is that the rice needs to absorb the liquid and if you keep peeking at it then the temp drops in there and it doesn't absorb all the liquid and you get gummy rice.