What's the proper way to cook good, dry white rice?

Question

Whenever I make rice it either ends up uncooked or overcooked and mushy. What is the proper procedure and what sort of rice should I choose for something like the consistency I would get in a chinese restaurant?

Answer 1

The best way I found is to get a rice cooker from an Asian store. Works every time.

Answer 2

I'm Chinese, rice is my staple. If you say rice is uncooked - it could be that there'd been too little water - so increase the water content 30% If it turns out mushy - reduce the water content by 20% Not easy to come up with "proper" procedure because some rice are from the new crops (tends to get mushy so need less water) while the "older" rice would need about 10% more water. Was taught from very young by my mom (a tyrant) ! So, my rice cooking usually turns out almost perfect. Each new packet of rice you get, be more watchful with the first pot you cook - less water is better then, when the rice is about dry during cooking - observe if it's almost cooked. If it looks uncooked, quickly add say another 10% hot water and let it continue cooking.

Answer 3

I'm chinese, I eat rice almost everyday. Here's how it's done.

Different grades of rice have different water content, so the amount of water used to cook the rice will differ with the quality of the rice. Restaurant quality rice is usually graded AAA (the higher the grade the lower the water content) You can check the grade of the rice from the package. My family generally go for the Thai varieties, which are long and slender.

It is easier to cook rice if you cook in larger quantities. In this way, the amount of water you add in will not affect the outcome too much. My family generally cooks 2 cups each time (That's about 4 bowls full when cooked). Place them in a pot (~10 inches), even out the rice, place your hand palm down in the pot, and start adding the water. The ideal water level is when your fingers are submerged but your knuckles are above the water level. Then start cooking!

We've been using this method for as long as we can remember... passed down through the ages. =) Have fun!

Answer 4

I don't know if it's proper, but I'm pretty picky about my rice, and this works for me:

Measure the proper amount of water (read the package; different varieties use different amounts of water). Add 1/2 tsp. salt and the measured rice to the water. Bring it to a boil slowly. I bring it to the boil on medium-low heat, which takes longer, but the rice takes up the water better that way. Once it comes to a boil, I then simmer on the lowest setting, with pot tighly covered, until a fork drawn in from the edge leaves the bottom of the pot clean (not watery, not pasty). After you do it this way, you'll never go back to boil-in bags or instant!

The keys are proper measuring, slowly to the boil, and covered tightly to simmer until done.

Answer 5

Personally, I use a rice cooker. You can find them at places like Amazon, or your local oriental food stores may carry them. Takes the need to control the cooking out of your hands.

Washing rice and pre-soaking often helped me back before I acquired a rice cooker. The link is from my old favorites on rice.

Answer 6

I usually have had luck using store labeled rice and following the directions on package.
I have found that once the water and rice come to a boil you cover it with a lid and don't open it for about 18 minutes.
Then when done you fluff the rice with a fork, comes out every time!
Once it works, it will keep working. :-)
Once I made rice and it was pretty awful.