Why doesnt my rice come out properly ??

Question

Can you please tell me how you do your rice - becuase mine always comes out wrong - soggy and sticky etc..

Ive never been able to do it !

Answer 1

i had the same problem and then i talked to my husband about it. he saifd that if you cook 1 cup of rice then put two cups of water in it and turn it on high until it starts boiling really good then turn it on medium to low and put a lid on it. be sure to keep an eye on it though or it will turn out bad. when the water runs out of it then add your butter and seasonings.

Answer 2

You should do it at the ratio of 1. 5 cups of water to 1 cup rice.
- or if you do not measure, put the rice in the saucepan and shake until an even layer, then stick your finger in the middle on the top layer of rice, pour in cold water up to your first knuckle. Add a splash of oil if desired and then bring to the boil. Reduce the heat to a simmer and cover. Practically all the water will be absorbed. Do Not Stir! That does break things down a bit.

Also do not over cook. After say 20 mins of steaming check a few grains. Drain and then leave to stand over a pot for a while so it gets a chance to evaporate the steam!

Answer 3

It is soggy because it has been over cooked. The ideal way is to bring a pan of water to boiling point, add a drop of cooking oil to the water to stop the rice clogging then tip in your rice. Keep stirring occasionally and after about 12 minutes start tasting the rice, this is important as all chef's always taste the food they cook. If you want boiled rice you need to take out the rice just when it starts to soften, if you want fried rice you need to remove the rice just as the hardness goes off. When the rice is cooked, drain, the refill the saucepan with cold water and tip back in the rice to wash it and remove any starch. Re drain again and pour some boiling hot water over the boiled rice to heat through. If you want fried rice, leave it in the colander over the saucepan with lid on top and leave for a few hours. The rice will be ready for frying then as it needs to be of a drier consistency. I have been cooking rice for years, I had problems at first but now I achieve perfect results every time. Practice make perfect.

Answer 4

If you are using medium grain, like Calrose or Hinode rice, that is sticky rice: First, wash the rice three times, and after the third time add enough water, that when you put your index finger into the water just touching the top of the rice, you come up to your first joint on the finger.
Next, turn on the stove to high, and put your pot uncovered at first on the stove. When it starts to rapidly boil, cover leaving the lid slightly ajar. Turn down your heat to medium for about 8 minutes, as soon as the boil simmers, cover all the way. Then turn down to low for about 10 minutes to finish up. Check so you don't over cook or burn the rice, and once done remove from the heat.

Uncle Ben's is not rice, sorry. And do not add oil, what are you thinking, yuk. Yes a rice cooker is you friend.

Answer 5

Be sure to thoroughly strain rinsed or soaked rice. Excess water can make your rice mushy.
Combine the rice and water and bring to a boil. Use 1-1/2 to 2 cups of water per cup of rice. If adding salt or fat, swirl the pan to mix them; rough stirring could break the rice.
Lower the heat to a simmer—bubbles gently bursting on the surface—and cover. Let white rice cook for 12 minutes. Then let the rice rest off the burner, covered, for at least 5 minutes and as long as half an hour.
Fluff the rice gently with a fork or chopstick. Gentle handling will keep the individual grains from breaking up into mush.

Answer 6

Well My Mum Has A Proper Rice Cooker As We Have Rice About 3 Times Every Week! We Thought It'd Be A Good Investment!

There Easy To Use && There Forveer & Ever!

Yu Just Wash The Rice And Place It Into The Cooker, Turn It On && Just Wait!
Simple As. It Also Shows Yu How Much Rice To Put In According To How Many People Yu Have!
It's Great. =)


Hope Yu Had A Good Xmas && Best Wishes For 2008.xX

Answer 7

I've eaten rice all my life and have been making it for years. I learned to make it from a Puerto Rican G.I. when i 1st went to Italy in 1980.
First I need to tell you that cooking in general is a matter of practice... and rice is certainly one of those foods that take timing & memory & patience. Memory - so that you can recall your adding too much water, too little water, not enough salt, cooking too long and so forth and so on. Patience - you know the saying, "A watched pot never boils"? Rice cooks on its own time - there is no trick to rush it.
I know I'm not telling you anything new... you knew all of this anyway. It's just always best, at least it is for me, to cover the basics time and time again.

Finally - rice isn't all that difficult to make. It really isn't. Don't futz with the par-boiled crapola. Get your self of Carolina long grain rice, read the instructions and make a couple pots of rice. If it comes out too soggy then use it to make rice pudding.

PS - I use the one inch of water above the rice rule of thumb like some of the folks above. A bit of salt and some (olive) oil.

Answer 8

The type of rice you're using can be the problem. Like another person said, use Basmati. Comes out perfect every time. Even if you buy it under a "cheap" brand. Be sure to keep the lid on so the steam cannot escape and when it's done....fluff with a fork.

Restaurants (at least every one of them my husband ever cooked in...which was a lot) use converted long grain rice, like you see in the bulk section. They make it like pasta, way too much water and drain it when done adding flavor and butter in the end.

Answer 9

its the steam that cooks rice. Don't keep taking the lid off the saucepan, you let all the steam out. Just cover the rice with an inch of water, bring it to a boil, then turn it down to low. After 15 -20 minutes. Turn off heat and let pan sit there another 5 or 10 minutes.

Answer 10

You can buy a special boiler for making your rice. It looks similar to a Deep Fat Fryer. My girlfriend is Chinese and she has one from China. Most Chinese people have one and it's what they use to cook the rice in the Take-Aways. You just put some rice in the bottom, put some water in, then leave it to heat the rice and boil for about 20 minutes. When it's cooked you can leave it on a different setting to keep the rice warm if you want and it can last a few days. You can buy them in Argos or maybe a similar place to Argos.

Answer 11

you are using too much water, firstly wash the excess water out of the rice and get rid of the starch.
When you cook it make sure that the water only covers the rice. Then when it is done, put it in a rice siv, and push the rice down, this will remove all the excess water from the rice.
Alternativley, use a steamer-works better.