Why can't I make a simple pot of rice!?

Question

I follow the directions for white rice or brown rice on the bag and both either burns on the bottom of the pot or is too mushy or too hard. I just want to make a nice pot of fluffy rice. Does anyone have any suggestions?

Answer 1

Keep your heat on simmer and make sure you are using a heavy-bottomed pot for cooking. Thin metal will burn anything!

Plain white rice is simple: 1 Cup rice to 2 Cups water, add a bit of salt and bring to a boil. Reduce to simmer, cover. Cook for 15 minutes, checking for bubbles at 12 minutes (bubbles breaking through the rice shows there's still water left). No bubbles means all done! Remove immediately from heat and fluff with a fork.

Many cooks say you don't even need to cover the rice but I get better results covering the rice. Good luck!

Answer 2

I've had all these problems myself. Some suggestions that helped me include: Use a heavy-bottom pan to help prevent burnt bottoms. Turn the heat lower, only a very low heat is necessary after the pot boils. Try a glass lidded pot so you can see when the pot boils so you won't let it boil too long. All these helped a lot, but the following seems to turn out great rice for me every time:

If you can, try a pot that can go into the oven (no plastic handles), then warm the oven to something like 250, follow the package, but only simmer on low about 3/4 of the listed time, then stick in the oven. Be sure the lid is on tightly, and as soon as you shut the oven door, turn it off. Wait double the time remaining, then fluff rice and serve.

I've been told you can also just take pot off stove after 3/4 time, wrap it up well in a big fluffy bath sheet, and take it out after same double time, fluff, and serve, but I've never been brave enough to try it. A friend makes her rice that way and it's always perfect.

Answer 3

Just use a non-stick pot, can be heavy or light in weight.I usually use Minute Rice or Uncle Ben's 5Minute rice...not rice that you boil in a bag.
To the 'instant rice' I cook it in chicken broth, and add about 1/4 stick of real butter, add black pepper and a little salt.

I also cook regular rice...I don't measure the rice or water...I just pour enough rice in the pot that I think will be 3-4 servings, and add enough water...now this is the old fashioned trick...to come up to my third finger's first knuckle from the fingernail...sometimes a little more water. I add either butter or cooking oil to this mixture. I use tap water at whatever temperature that is, and bring it to a boil, stirring it now and then.
When it boils, I turn the heat down to simmer and cover the top of the pot, but leave a little opening for the steam to escape. While simmering, I'll look in on it now and then...if the water is gone, and a kernal is not quite cooked, I'll add a little more water.
Keep an eye on cooking rice!
I also make paella out of both kinds of rice, using mixed, frozen vegetables...just add the vegetables in with the water and rice and everything cooks together.

Elysabeth Faslund...Poemhunter.com

Answer 4

First, boil two cups of water for every one cup of rice. As soon as the water begins to boil add the rice and turn down the heat. Make the heat VERY LOW! (Lowest setting) Cover the pot. Set the timer for 15 minutes. Rice will usually take about 20 minutes but this way you can keep an eye on it at the end. In about 20 minutes you should have a decent pot of rice. Also, some people like to add a little salt and/or butter to the water.

Answer 5

Honestly, it's probably your pot. If the bottom is too thin the heat won't radiate evenly. My father is W. Indian so we had rice every night for dinner, even if we had potatoes. Generally I use par boiled rice. It's reduces the chances of sticky rice. Then add your liquid, salt and fat. Make sure you add some type of fat. Let this mixture come to a simmer then add the rice. Stir only a few times, put the cover on and don't touch it. Don't take the cover off. Then once the liquid is gone fluff the rice with a fork.

Answer 6

This is how I make rice. I always double the amount of water compared to the rice, so for my husband and me, I take one cup of white rice, two cups of cold water, a scant teaaspoon of salt and one teaspoon of butter and bring to a boil uncovered. Then I cover it and put it on the lowest heat I can get...low on my simmer burner or on a trivet on the woodstove. It will cook in about twenty minutes. I do not stir it but do check to make sure it is neither too dry or still too hard near the end and may add a couple tablespoons' more water. . I have not cooked brown rice, but I think it takes more time. Good Luck! Maggy

Answer 7

Another option is to cook basmati or long grain rice what I would call pasta-style. Boil a lot of water with a bit of salt, when it is boiling add your rice (I use about 1.5 cups for 4 people) and cook it until it is done but still a bit firm. This will require that you take a few grains out with a spoon now and then to taste test them. After you drain the water off it will continue to cook in the steam for a bit, so don't overcook it. This way you never burn the bottom of your pan.

Answer 8

If you are using regular rice (not instant) try this:

1 C Long grain white rice
1 - 1/2 Cup Water
1/2 Tsp Salt
1 Tbs. butter

Bring the water to a boil, add the salt and rice. Cover and turn heat to medium low (don't allow to boil over). Cook for about 5 minutes, and then turn heat off. Allow it to rest for about 20 minutes -- DO NOT Remove the lid at any time during the process.

After the 20 minutes, remove lid add butter and fluff with a fork.

Answer 9

Rice can be a bit touchy- especially considering how it can boil over.

The ratio of water to rice that you want is 2:1. You'll want to add a bit of salt and a pat of butter. It takes about 20 minutes to cook: Then you'll need to remove the pan from the heat immediately and stir it up to make sure nothing is sticking.

I can't promise that this is a magic cure- but it works for me most times.

Good luck!

Answer 10

Secret is heavy pot, enough water and patience. Rice needs to cook at low heat very slow. If you still have problems, invest in a rice cooker. They are not expensive and your rice always turns out perfect.