Why does my rice always suck!?

Question

What is the most fool proof method to cook two cups of basmati or jasmine rice?

It can't be that hard, can it! You should see the stodgy mess I end up with every time.

Thanks guys

Answer 1

the trick (according to the asians ive known) is to always put enough water. It should be no more than the first "bend line" of your finger...touching the rice, that is. So if you put in your rice, add water, put your finger in and lightly touch the rice below... the water above should not go above the first bend in your finger.

Answer 2

Well, you could always invest in an electric rice cooker. They have all kinds these days in all price ranges. They work great and they are almost always foolproof. I swear by them.

Or if you cook the rice in a saucepan, here is a good rule...make sure that the waterline (the top of the water above the rice) is no more than an inch. Once you bring the rice & the water to a boil, just wait until most of the water evaporates...set the lid aside and then when there is a thin layer of water left above the rice, turn the burner on the lowest setting. Leave the lid on and don't stir it for at least 7 - 10 min. to steam. It should be fine.

Answer 3

Although rice cookers and good, I don't have one. But my rice is always right. I usually cook for two so here is the method.
- I boil a lot of water in a pot or in a kettle
- I take 1 mug of rice and put it in another pot while heating it on low.
- I put four tablespoons of sunflower or vegetable oil with the rice
- I put in 1/2 tablespoon of salt or any flavouring you wish.
- I stir the rice in the oil and salt so that all the rice grains are coated (approximately 1 min)
- I pour 4 mugs of the boiling water on the rice (it just about reaches the top of my pot)
- I reduce the heat and cover the rice and wait.
- I will not give you how many minutes to wait because it varies acccording to how much rice is cooking and how strong is your stove flame.
- I check on my rice grains after 5 minutes or 6 and see if it is softer when I taste or feel it.
- I don't worry about a soggy mess because I have a draining colander or bowl with little holes in it like a sieve waiting for me in my sink. A soon as I taste that my rice is ready I immediately lift the pot and drain all the liquid in the sink.

- I don't wash the rice in cold water because in one occasion I might be cooking a fragrant rice or mexican rice or something where I need the flavour to coat the grains.

- I just gently fluff the grains and leave the rice sitting in my colander for a minute or two then transfer it on my serving plate.
- I taste a bit of the finished rice and adjust the salt or pepper to taste.

- I cook fresh food everyday and my rice works everytime!

- I hope this helps you.

- I think this takes me 25 minutes to do so if this is too long a process for you then buy a rice cooker!

Answer 4

Put as much rice as you think you need in a pan, cover with water and let soak for at least 6 hrs. Then rinse and rinse and rinse until the water runs clear from the pan. This removes of the sticky startch that causes rice to be sticky. Now, add only enough water to your rice to cover your hand. Put lid on. Bring water to a boil then reduse heat to a simmer. Do not remove the lid. You should be able to tell when rice is ready by listening to the sound of the cooking. If you do these things your rice will be light and fluffy. Can't give you cooking times because I don;t amount you will be cooking or the type of rice. This works well for me with white and brrown rice. Experiment, Takes a little learning time.My ex mother-in-law taught me this method 35 yrs. ago.

Answer 5

Here's how you can do it on the stove. For every cup of raw rice you add to the pot, add two cups of water. Put a lid on the pot and turn on the heat to maximum.

When it starts to boil, turn it to low heat. Let it cook for twenty minutes. Don't take the lid off for any reason except if you smell it scorching because you didn't add enough water, if you did then you'll have to start all over. It works every time. Remember that cooked rice will be three times the volume of raw rice once it's absorbed all the water.

Or you can go buy a rice cooker with all the instructions and make it even easier.

Answer 6

Being married to a puerto rican I have to cook rice with every meal it took me a couple of tries but here is a fool proof way to prepare ANY kind of rice... For 2 cups of rice use 2 cups of water (the recipes will always say different but please trust me) put a bit of salt and a dab of oil start the rice off on HIGH flame until you "burn off the water" which means you let the water totally evaporate it will start to develope dimples (lil holes) at that point it is safe to lower the flame and cover the rice, give it 15 minutes and turn the rice gently and leave covered for about another 5-10 minutes depending on how tender you like it. Good Luck !!

FYI if your making your rice correctly you will NEVER need a strainer save it for your pasta!

Answer 7

Get a rice cooker. Measure out the rice and water accordingly, add about 1 TBSP of olive oil (or another type of oil), and salt to taste.
The rice cooker makes it so easy, because all you do is add the ingredients and push the button. You don't have to worry about it spilling over, stirring it constantly, or burning it. The only type of rice I cook is brown basmati rice and it comes out perfect every time. I used to cook rice on the stove, but it was always so tedious. If you get a rice cooker, the instructions may include guidelines for the rice and water measurements.

Answer 8

Some Tips:

A rule of thumb is to use twice as much water as rice. Add a dash of salt.

Let the water boil rapidly before you put the rice in the pot.

Turn down the heat to low and cover the pot.

Do NOT remove the cover until the rice is supposed to be done cooking. (The cooking time varies according to the type of rice. Check the package.)

Good luck!

Answer 9

Most fool proof is to get a rice cooker. Or, boil two cups rice in 3 and a half cups water, turn burner to low and cover. Wait until the rice is soft and fluffy.

Answer 10

1 cup rice to exactly 2 cups water. Bring to a near boil, cover it and keep it on the lowest setting on the stove top for ~15 minutes or until water is gone. Don't stir, and don't overcook!

I just made some tonight. After it was done cooking, I added chopped tomatoes and olive oil and mixed, then let sit for 15 minutes. spanish rice. It was delicious :)

Answer 11

2 cups of water, per cup of rice. Then stick the end of the spoon in the water till you touch the top of the rice. If its at least the width of 2 fingers put together, then it will come out nice and perfect. That's the secret to good rice.