cant cook rice where am i going wrong?

Question

I put half a cup of rice into large sauce pan and fill with water i simmer till the rice is done, i drain it in a siv then pour boiling water over it and drain again it always comes out wet and mushy HELP

Answer 1

1 cup of rice to 2 cups of water. You don't drain, Cover and Simmer for 15-20 mins then shut the heat off, let it sit on the stove for another 5-10 mins. Do not take off the lid until afte the 25 mins total time has passed. Steam cooks rice not the water.

Answer 2

First of all, you are using too much water. A half cup of rice should only need 1 to 1 1/3 c water. Bring the water to a boil first then put in the rice. Give a quick stir and then leave it alone on very low heat. 7-10 minutes is all it should take. Don't stir it while it doing its thing. All of the water will soak into the rice. There is no draining or rinsing involved. When it's done, fluff it with a fork.

Answer 3

1 cup basmati rice. Soak in warm water for 30min to 4 hrs. Drain and rinse . Mix in a cooking pan little butter rice and 1 &1/2 cup water. Cover pan tight and bring to boil. After thar simmer with lid close on slow or medium. Rice will be cooked in 15 to 25 min. Enjoy Texmati and other rice from USA need not be soaked but increase quantity of water to 1 3/4 to 2 cups

Answer 4

You are using to much water. Depending on the rice you need 1 1/2 to 2 times the volume or the rice. If you use 1/2 of rice try 1 cup of water. Turn the stove on low. Cover the pan. Wait until the rice has absorbed all the water. It if it to mushy next time try less water.

Some will say wash the rice first. I never do and never have a problem. But each to his own.

Answer 5

Sounds like you are over cooking it. Also, I prefer to add the rice to water already boiling, bring back to boil then simmer. Some people prefer to wash the rice before hand to remove excess starch esp if using long grain. Another thing to remember with rice is not to stir other than when first adding the rice. An idea, if you still dont succeed, is to try using basmati rice. It doesnt seem to be as starchy and produces fluffy results a little easier.

Answer 6

Basic White Rice
Makes 8 servings

½ cup canola oil
4 cups long grain white rice
Water or broth to cover the rice (about 5 cups)
3 tablespoons salt

Heat the oil in a Dutch oven, or a smaller vessel with a heavy bottom, over medium-high heat.
Add the rice and salt, stirring to coat the rice with oil. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of two fingers (about one inch).
Bring to a rapid boil, and boil—without stirring!—until the water level reaches the level of the rice.
Stir the rice once and reduce the heat to low.
Cover the pot and cook until the rice is tender and all the liquid is absorbed, 20 minutes.
Stir the rice gently from bottom to top to fluff it up and serve.

The Latino way comes out perfect everytime.
hope this helps. good luck.

Answer 7

You are using too much water. For half a cup full of rice use 2-3 cups of water and watch it while it cooks-which should be simmering not boiling.

Stir it whilst it cooks to keep the grains separate. You can add boiling water from a kettle to stop it drying out.

Don't rinse the rice. Just the amount of water in the pan to run out just as it's ready.

BEFORE YOU START put the dry rice in a sieve and rinse it thoroughly under the tap.

Answer 8

Ya, you are cooking it wrong. For white fluffy rice you: Measure 1/2 cup rice 2/3 cup water. Add dash of salt bring to a boil on high heat. Then Immed lower to a simmer. Cover pot and let simmer till all water is soaked-up by rice. Done. No straining involved -S

Answer 9

I had the same problem. I now cook rice in the oven, or if I am pressed for time, in the microwave. In the oven: preheat to 350. Put desired amount of rice in an oven proof dish. Add 2 cups of boiling water for every cup of rice and 1/2 tsp salt.and a bit of butter or oil if you like. Cover with aluminum foil and bake for 45 minutes. Remove from oven and leave covered for an additional 10-15 minutes. Fluff with a fork before serving.. Microwave: Use a deep dish or bowl so the following fills it half full or less 1 cup rice -> add 1 3/4 cups water 2 cups rice -> add 3 1/2 cups water 3 cups rice -> add 5 1/4 cups water plus salt and oil or butter if desired Cover the dish loosely so steam can escape and microwave on high for 15 minutes. Leave the cover on the dish and let it rest for about 30 minutes while the rice finishes absorbing the water, fluff and serve.

Answer 10

You're not doing it right.

You use 1 part rice to 2 pats water, or maybe 1 7/8 parts water (scant 2 parts). So if you are using 2 cups rice, use a tad less than 4 cups water.

Bring water to a boil in a pot w/ tight-fitting lid. Stir in rice. Do the following in this order: Bring back to a boil, stir, top w/ lid, then reduce heat to low. DO NOT OPEN LID for 20 minutes, 25 if you are in a dry climate. You should have perfect rice when the timer goes off (yes, set a timer).