Tips on perfect rice?

Question

I always make perfect rice until the last minute it burns or it comes out too wet any tips?

Answer 1

I am a Pampered Chef consultant, and we've got a great rice cooker available called the Rice Cooker Plus. Here is a recipe from our main website. Enjoy!

For more info on products or consulting, visit
www.pamperedchef.biz/ candiceskitchen

Savory Vegetable Rice Pilaf

Ingredients:
1 package (8 ounces) mushrooms, sliced (about 2 cups)
1 cup chopped onion
1 tablespoon butter or margarine
2 1/4 cups chicken broth
1 cup uncooked converted white rice
1 cup frozen petite peas, thawed
2 tablespoons snipped fresh parsley
Salt and coarsely ground black pepper to taste
1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions:
1. Combine mushrooms, onion and butter in Rice Cooker Plus. Microwave, uncovered, on HIGH 4-5 minutes or until onions are translucent and mushrooms are tender.

2. Add chicken broth and rice to cooker. Cover and microwave according to package directions, carefully following recommended power levels and cooking times.

3. Remove cooker from microwave. Carefully remove lids, lifting away from you. Gently stir in peas and parsley; season to taste with salt and black pepper, if desired. Spoon rice into serving bowl; sprinkle with Parmesan cheese.

Yield: 6 servings

Nutrients per serving: (1 cup): Calories 200, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 33 g, Protein 8 g, Sodium 540 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2003

Answer 2

Bring the water to a boil first, Then start the timer and add the rice. Most varieties take 15 min. But you may need to adjust 1 or 2 min. either direction depending on the elevation you are at. or other factors. Practice makes perfect. Keep a log of each time you make it and see if you can figure out what the problem is.

Some people add butter to the water so it doen't stick. This could be why it sometimes burns. The water absorbs or evaporates and at the end only the butter is left which burns easier. add it at the end.

Answer 3

What kind of rice?? Well it's 2 cups of water/chicken broth per cup of rice. Then heat to boil, then lower the heat and cover, stir very occasionally. If it seems too soggy but the rice is tender then continue to cook uncovered to evaporate some water, or if the water is running out and the rice is still hard. Lower the heat even more, and keep covered so the moisture will cook the rest of the rice without the heat.

Answer 4

You need a pot with a good, tight-fitting lid.
You also need exactly 1 part rice and two parts water.

My husband loves this rice:
1 Cup rice
2 Cups water
1 Clove Garlic, crushed
1 Cube chicken-flavored boullien
Tablespoon of butter
Dash of Salt

Combine all in a saucepan. Bring to boiling. Cover, Reduce heat to simmer for 15 minutes.

Voila! Perfect rice!

Answer 5

Japanese rice: Wash the rice until the water runs clear. Put desired amount of white rice in pot. Add water, (take your index finger and stick it in the pot to where your fingertip touches the rice. Add enough water to the first knuckle.)
Then boil it, uncovered, until water is mostly dissolved -- your will see little holes where the bubbles come out.
Then, put a lid on it, take it off the heat, and let it sit for about 10 minutes.
Works every time. This rice is a sticky rice, eaten with chopsticks.
No, I'm not Japanese. But, I was married to one for 10 years, and his mom taught me.
I also make delicious sushi!

Answer 6

Make sure you are using a heavy bottomed pot (like cast iron/enamel or copper over stainless steel) make sure you have your heat medium low, and for too wet, have you measured the rice to water ratio correctly? 2 to 1 usually. For white rice it usually takes 20 minutes, for brown 50 minutes. Watch it in the last 5 minutes.

Answer 7

Are you making Minute Rice or "real" rice? For Minute Rice, I find that I always have to put in at least 1/3 cup more rice than you're supposed to so it doesn't come out watery.

Answer 8

Simmer it for a while on low. I suggest 20 mins until rice is not so watery. Start using about a tablespoon less of water.

Usually rice (white) measures 2 cups water, 1 cup rice.

You have to measure the art of rice, it's tricky at first.

Answer 9

heres a simple answer, get boil in the bag rice 10 mintute rice, and you can't go wrong.....or if you want to cook long grain, follow package directions, and watch it close to the end.... the end is where most folks screw up rice, add water according to directions but watch the heat, adjust until rice steams with lid on....and take it off the heat near the end of sched. cooking time, and add a teaspoon of water, and stir good, the pan is usally a problem to, steel bottom burns fast, aluminum slower, and non stick pan the best, but take it off the heat and just keep tabs on it, no problem then......just stir it to keep from sticking, sticking is where it burns...... good luck

Answer 10

once you add the rice, keep the temperature on low. forget about the time they recommend. When it starts to get soft, turn off the heat and let the rice absorb any remaining water or moisture