"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 02-21-2002, 09:06 AM   #1
Sous Chef
 
Andy R's Avatar
Site Administrator
 
Join Date: Feb 2002
Location: Dallas, Tx
Posts: 922
Send a message via ICQ to Andy R Send a message via AIM to Andy R Send a message via MSN to Andy R Send a message via Yahoo to Andy R Send a message via Skype™ to Andy R
Perfect rice every time!

If you are having problems cooking rice then here is an easy way to get fluffy rice that shouldn't stick to the bottom of the pan!

INGREDIENTS
1 tablespoon sunflower or vegetable oil
Rice - Use around 3-4 ounces of rice per person, you don't have to weigh it - use a mug (1 mug = 2 people).
Cold water - 2 parts cold water for one part rice e.g. 2 mugs of water if you use one of rice

Put the oil into a large saucepan and heat (level 5 on electric hob). It's ready to put the rice in when you throw in a grain and it sizzles. Put in the rice and stir to get it covered in the oil. Gently stir until the rice is translucent. Then add the cold water. Stir quickly and keep the heat up until the water boils. Give it all one last stir the PUT THE SPOON DOWN!

Put a lid on the pan and turn the heat to very low (around 1-2). You should keep an eye on the pan as it might start to boil over a bit, but just lift the lid from time to time to release the pressure. Don't stir it at all once it has boiled, if you do it will stick more! Leave for the water to evaporate, this takes about 20 mins for enough for 2 people, a little longer for more.

To check for doneness tilt the pan very gently to one side and look for water at the side. If there isn't any and it looks done then it is!

I usually put the rice on and then chop my meat and vegetables whilst it is cooking. By the time they have cooked the rice is done!
It is best if you can soak the rice overnight and change the water in the day or soak it for an hour or so before you start, as this removes some of the starch and makes it even less sticky. Don't worry if you don't have time or forget as I don't usually bother and mine turns out ok!

__________________

__________________
Andy R is offline   Reply With Quote
Old 02-21-2002, 12:20 PM   #2
Assistant Cook
 
Join Date: Feb 2002
Posts: 46
Well, this was just in time. I struggle with cooking rice all the time and I guess I just have to stir it. I wish I had a really good recipe for fried rice - hate to always depend on the same old white rice, though I've started using wild rice more often! It doesn't stick so much Maybe it'll work tonight......LOL, Carol
__________________

__________________
Carol7368 is offline   Reply With Quote
Old 02-21-2002, 12:53 PM   #3
Sous Chef
 
Andy R's Avatar
Site Administrator
 
Join Date: Feb 2002
Location: Dallas, Tx
Posts: 922
Send a message via ICQ to Andy R Send a message via AIM to Andy R Send a message via MSN to Andy R Send a message via Yahoo to Andy R Send a message via Skype™ to Andy R
I hope you didn't misunderstand my instructions - you should not stir it once it starts to boil. If you stir it after it's boiling or when it's simmering then it will stick.

Good luck and let me know if you need any other help. BTW, I tend to always use Basmati rice because it is more tasty. Try it :)
__________________
Andy R is offline   Reply With Quote
Old 02-21-2002, 03:33 PM   #4
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
good rice tip

I'm one of those people who "listen" to my rice. Instead of tilting the pan to the side, I put my ear to it. If it is still making a crackling sound there is still water in the pot. When the crackling stops - no water. Trust me!!! - your ear can get too close!!!! LOL
__________________
kitchenelf is offline   Reply With Quote
Old 02-21-2002, 05:02 PM   #5
Assistant Cook
 
Join Date: Feb 2002
Posts: 1
When I got married 22 years ago, I got a Rice Cooker from a sister in law,and I tell you I LOVE that thing! It makes the rice each time without a problem,and I have used it to make other rice dishes too.I tried to make rice on the stove many times,and it wasn't too eatable when it was done,,,Some things don't come easy I guess LOL
__________________
busdriver is offline   Reply With Quote
Old 02-21-2002, 11:27 PM   #6
Sous Chef
 
Andy R's Avatar
Site Administrator
 
Join Date: Feb 2002
Location: Dallas, Tx
Posts: 922
Send a message via ICQ to Andy R Send a message via AIM to Andy R Send a message via MSN to Andy R Send a message via Yahoo to Andy R Send a message via Skype™ to Andy R
Welcome to the forums BusDriver and KitchenElf!!

As for the rice cooker - I've never had any luck using them. I had a really cheap one and it always messed up my rice. I guess that you get what you pay for!

Thanks for posting.

Choo.
__________________
Andy R is offline   Reply With Quote
Old 03-01-2002, 12:39 PM   #7
Assistant Cook
 
Join Date: Feb 2002
Posts: 48
My first huaband was Hawaiian/Chinese from Hilo, Hawaii and we cooked a lot of rice. He taught me what I think is the easiest and most dependable way to cook rice to be what I think is the perfect consistancy. It is just stickey enough to clump to gether when pressed, so that it can be eaten with chopsticks, yet is fluffy enough that if you drop the clump is will fall apart. It's not sticky at all, just will clump together if you want it to.

Put rice in a heavy pot with a tight fitting lid. Add enough cold water to stand one thumbs nuckel, (about 1 inch) above the level of the rice. Bring to a boil, uncovered, and boil until the water has evaporated to be just even with the level of the rice. Immediatelly cover with the lid and take off the heat. Leave sit for 34 to 40 minutes. Remove lid and fluff with a fork. Cover again and leave sit for another 5 minutes.

This works for any amout from about 1 cup of raw rice to about 3 cups of raw rice. If you cook more rice than that by any method, it's own weight will be so heavy that the bottom will be sticky.

Good luck.
__________________
gduncann is offline   Reply With Quote
Old 09-26-2002, 11:36 AM   #8
Assistant Cook
 
Dan's Avatar
 
Join Date: Sep 2002
Location: Virginia
Posts: 25
Ok, I will give it a try tonight..My stir-fry turns out great but the rice is lacking.
Dan
__________________
Dan is offline   Reply With Quote
Old 09-27-2002, 11:52 AM   #9
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
OK Dan, I need an update. Did you cook the rice? How did you cook the rice? And did it turn out?

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-07-2002, 08:55 AM   #10
Assistant Cook
 
Dan's Avatar
 
Join Date: Sep 2002
Location: Virginia
Posts: 25
Hey,
I was in class for a week.......sorry about the late relpy
I stired the rice in some hot oil for a bit then added the water and simmered for 20min. came out really well, I did a veggie stir-fry and it was pretty good. I got back to work this morn and had 64 e-mails waiting on me ( God I hate computers)
Later
__________________

__________________
Dan is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fried Rice Claire International Cuisines and Ethnic Cookery 12 07-19-2005 03:19 AM
Rice + Water + Time mudbug Pasta, Rice, Beans, Grains... 33 01-26-2005 05:36 PM
Curry Chicken with Coconut Milk served with Spiced Rice kitchenelf International Cuisines and Ethnic Cookery 4 01-02-2005 09:01 AM
Rice with flavor? carnivore Pasta, Rice, Beans, Grains... 24 11-23-2004 12:00 PM
Vegan: Wild Rice with Apricots...LF + Exc Filus59602 Vegetarian/Vegan 0 11-19-2003 04:40 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:12 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.