Cooking Rice?

Question

What is the best way to cook rice (sounds silly I KNOW)
Everytime I cook rice it is either too mushy or chewy I can NEVER get it right...What is the best way...
Thanks

Answer 1

You should really invest in a Thai rice steamer. I have one and it is the best. The rice stays firm but not chewy and sticks together well. You can get them at Asian markets or on line. Do a search for Thai grocers or imports. I love rice and can't live without mine now.

Answer 2

If you want "steamed" rice. assuming you don't have the rice cooker that cathcoug recommended.
Use this method for "any amount of rice", and it will turn out everytime. A vietnamese friend taught me this.
He said do not wash the rice, but I always do, less starch that way.
Now no matter how much rice you use when you add water use your finger to measure the depth of the water above the rice.
It should be one section (thats the length from the tip of your finger to the first joint) deep. Of Course make sure you wash your hands before cooking.
The rice should be cooked, covered at med/high temp watch it closely for about 15 -20 minutes, until all the water is gone.

No do not put rice in boiling water unless you are cooking "minute rice" otherwise it will not cook properly.

If you have a rice cooker/steamer that cathcoug recommended it will make your job a lot easier as they turn off automaticaly when the water is gone.
And if your going to fry it do so only after it's steamed and cools down.

If you want a simple fried rice recipe ask me.

The best rices come from Asia. I prefer Thai jasmine and scented rices.
Hope this helps and happy cooking

and rice should not be sticky if it is cooked properly.

I'm still reading your answers here

No salt or margarine either although it's ok too add after cooking for flavor enhancement.

Uncle Bens rice sucks It's partialy cooked already thus the name parboiled

You should never fluff your rice once it's done dig in no need to fluff midwife Jane is right though no peeking once that lid is on. Unless you have a rice cooker though just keep an eye on it so it does not burn.

Thats all I'm going to say about that.

Sorry had to come back one more time

unfortunately that website never gave you any measuring ratios
which is very important when it comes to cooking rice

Answer 3

Make sure you're using a 2:1 ratio. In other words, for every cup of white rice you have, use TWO cups of water. Then, bring the water in the pan to a boil, dump in the rice, stir and cover. Turn the burner down to the lowest possible so you can simmer the rice. Check on it after about 10 minutes, stirring it. Cover and check again in another 10 minutes or so. Take the rice off the burner when the liquid is gone.

Or, you could always get a rice cooker if you eat a lot of rice like my family. Keep the 2:1 ratio, but it's more of a combine, plug and heat. The cooker does all the work ;)

Answer 4

Try Gary M's recipe. This is the way I do it and he's right .... comes out perfect every time. The only thing I can add to his advice is I've had better luck using a skillet rather than a deep pot (the shallower, the better) and I use 2 cups of rice and 4 cups of water. I've been cooking my rice this way for 20 years and everyone thinks I make the perfect rice. Way to go Gary!

Answer 5

Most of the information is great but it depends on if your making instant rice or a long grain rice.

instant rice is 1:1 one cup or rice to one cup of water.

add water, bring to a boil. add rice. stir. turn off burner. place lid on pan. remove from burner and let stand atleast 5 min. fluff with a fork

long grain rice varies by what it is.

with long grain rice above all DON'T REMOVE THE LID!

with California rice you add the water and rice at the same time. bring to a boil. i think you boil for like 5 mins then turn down heat to low and cover for about 25-30 minutes.

I don't add salt to any water it takes the water longer to come to a boil
this includes Spaghetti. I add a little cooking oil to the water to help the spaghetti from sticking together.

Answer 6

Use 2 cups of water for every cup of rice. Get the water so it is boiling then add the rice. Then simmer and cover and only remove the lid about 5-8 minutes before the rice is ready.

Answer 7

the ratio is always 2:1. For every 1 cup of rice yyou need 2 cups of water. Let it come to a boil then turn it down a little. Be sure to keep a lid on it, that should help too. Don't stir it, that makes it sticky, just let it cook by itself.

Answer 8

This is how I do it.

1 cup of dry white rice.

First I Frye the dry rice just a little with a tbs veg oil. Until all of the rice gets a little whiter or tan (some people like it toasted).

Then I add to that 2 cups of water.
Bring to a boil. Reduce heat to simmer.
Cover pot and don't disturb.
Set timer for ten minutes.
When timer goes off shut heat off.
reset timer for about 15 minutes.
when timer goes off fluff rice with fork and serve


It sounds different but works every time.
you don't check it or stir it.

just watch your time


Have a nice day

Answer 9

Midwife Jane has it right. 2:1 ration, water to rice. Bring to boil, cover and simmer on low for 20 minutes, remove cover and fluff with fork. I let it sit another five minutes off the burner and uncovered after fluffing.

For a nice variation try using Chicken or Beef Broth instead of water.

Answer 10

The only way I can make edible rice is in a rice cooker...perfect every time, so worth the expense in my opinion. Traditionally it is twice as much water as rice, bring to a boil, then reduce heat to simmer for 20 mins with lid on, no peeking. Fluff with fork and enjoy.

Answer 11

Buy a rice cooker. The pot inside has markings on the side. E.g. if you cook 2 cups of rice, put your water until the 2 marking.