Boiled rice!!! please help..?!
Answers: i need help..i can cook anything but when it comes to boiling rice i stuff up..for some reason it always comes out 'gluggy'..i have tried draining it and leaving it in fridge overnight but when i come to cook with it,i stuff it up Everytime...any suggestions for me??? thanks
Hee hee! I am a very good cook with the same problem!
I have tried many "foolproof" methods over the years.
I finally found frozen pre cooked rice but there obviously wasn't a market for it as I can no longer find the product.
My solution now is to purchase the packaged rices available in most supermarkets. Most are microwave in 90 sec. There are heaps of choices of rices such as Basmati, jasmine, risotto, etc plus flavours such as Plain or Cheesy, Mexican, Herb & Garlic (yum!) and more
Not only is the rice perfect everytime, but I no longer have rice bits all over the sink from draining cleaning etc!
They are more expensive of course and I guess not suitable if you need a bulk quantity - but soooo cool for us non rice officiandos!
Secondly if this no help check your rice aisle and read the rice packets carefully there are a couple of rices (I think they are the Sun Rice range) that state you cant muck it up or overcook and go mushy etc. I used these too, they were better than normal rices, but still no comparison to the microwave ones. Good luck!
PS sometimes the microwave ones are not actually in the rice aisle of supermarket - I guess they classify it as a side dish - if they are not there ask the staff - thy will be somwhere!e
55g/2oz rice per person (long grain rice or basmati rice)
water
salt to taste
Boil a saucepan of salted water and add the rice. Bring back to the boil and then simmer gently until the rice grains are tender.
Drain in a sieve and pour through boiling water to rinse out any starch.
Allow to stand for a couple of minutes and serve at once
Here's what I do for good rice:
*Make sure the water is boiling before adding the rice.
*Bring the rice-water mixture back up to a boil before covering and lowering the heat.
*And despite what the package instructions say, I add less than the suggested amount of water. So instead of one cup of rice to two cups of water, I use one cup of rice and about 1 3/4 cups of water. If it's too dry when you check it after 20 minutes, sprinkle just a little water on top, cover again, and cook a little more.
Try 5 minute rice. Equal parts rice/water. 1 cup rice to 1 cup water. Failproof.
Equal water to rice.
Minute rice you can never go wrong.
I hope this helps............measure out say 2 cups of water , stock etc. bring to boil add 2 cups rice turn of burner and cover let sit 20-30 minuets fluff with fork and serve i hopes this works for you
This is foolproof, I swear.
1 cup rice
2 cups water
put in pan and bring to boil. When it is boiling, cover and turn to lowest hear for 20 minutes. After 20 minutes, turn off heat and wait for another 20 minutes. Rice will be perfect and fluffy everytime.
I love Basmati rice, but any rice will work..long grain, jasmine, parboiled whatever... I rinse the rice about 3 times to get some of the starchiness out. Then I put the rice in the pot and add enough water to cover the rice and a little extra, maybe about a quarter inch to 1/3 of an inch above the rice, add salt and a little canola oil (any oil will do just not olive oil or flavored oil). Cover the pot and bring it to a boil then reduce the fire to medium low. Let it cook about 18 minutes +/- a couple of minutes (depending on how much rice you're making). Fluff the rice with a fork before serving it. From there just improve your technique each time you make it.
well the way i make rice is 2 to 1. if you use one cup of rice you wanna use two cups of water. just add to a pot with a little butter and salt then bring to a boil cover and reduce heat to simmer. once all water is gone let sit off heat for 5-10 min then enjoy. just remember if there is one cup of rice there is two cups of water
Wash the rice 4 or 5 times with cold water. Put the rice in a pan with one inch of cold water above the surface. Bring to a boil on "high", uncovered, till dimples form on the surface of the rice. Turn down to the lowest heat you can sustain, cover the pan and leave to simmer for 15 - 20 minutes.
Uncover, fluff with a fork and leave to cool.