Cooking fiasco part 2: Rice

I got my best method, but what is yours? want to learn. I will tell ya after. I really hate the parboiled style though. so many Germans seem to flail on this.
take care,
space

Crosslinks by admin: Cajun style spicy rice, Indian style rice

Dunno, I would really love to know a failsafe method. the one I use is 2 cups of water to 1 cup of rice, but this doesn't always work.

3 (cold) water to 2 rice. Use a small glass if you're only cooking for one or two. Add rice and wter to pot, put on stove. Low heat if gas, mark 3 if electric. Cover. Cook until water can't be seen bubbling (15-20 mins). Kill heat but leave on stove. Do not lift lid! Wait 15 minutes.

Perfect rice.

voff.

Hmm. I've read the water should be lukewarm. Something about not "shocking" the rice. But what do I know, I'm much more of a couscous girl anyways.

Use a pressure cooker. It's a bit more hassle, but well worth it. The best rice I've ever cooked was in a pressure cooker. It makes brown rice taste fantastic. Also, rinse the rice before doing anything with it, especially white rice. The grains are covered in various and sundry chemicals, possibly some dirt and bits of broken grains which form a fine dusty powder. Makes your rice gummy and gross.

1 part rice, 2 parts water, put everything in a pan, cover and bring to the boil, reduce heat and wait for 15 mins

hey presto

actually, what about this:

http://shop.plus.de/is-bin/INTERSHOP.enfin...QKP8qkTUaSipYo=

Assume you mean the reis kocher? The link is at the bottom of the page, under weitere angebote on the right hand side

zigagly!

I bought a rice-cooker/boiler in IKEA for around 20 Euros and have never regretted it. Fantastic every time.

If I'm im a hurry I resort to these little packets of pre-cooked stuff ... Put them in the frying pan or wok with some veggies and leftovers and soy sauce or some spicy stuff and hey presto.

Rinsing the rice a couple of times is a must! I learned in my sushi-making class that sushi chefs wash theirs 7 times (and swish it 7 times clockwise each time), but that seems excessive...

Tenglemann has a rice cooker for sale tomorrow!

I´ve been cooking rice for years and thought I had it down to an art. But the idea of bringing it to a boil on high (electric stove only), then simply switching the stove off while leaving the pot on the burner is IMO brilliant! Chalk one mark up for efficiency.

i never rinse my rice, but knew this brit who did. made a mess of things.
why rinse? if the japanese do it, it must be right. but why?

(i always do 2 cups water, 1 cup rice. put in water & pinch of salt, boil it, turn it down to simmer. put in rice. stir rice once or twice, put lid on then leave alone for 20 minutes.)

Rinsing the rice takes off any surplus starch dust which has got onto the rice during processing. So rinsing it makes it less likely to stick together in clumps.
You should not wash risotto (Arborio etc.) rice as the stickiness is what you want.
For sushi you can either do the 7 rinses or soak the rice, this gives the nice soft separate grain that you want (the marinade sticks it together, rather than the rice being gluey lumps).

Use rice cooker. You can't go wrong.

Sometimes I rinse, sometimes I dont. Depends how I am going to eat it, rinsed rice doesnt form lumps as easy and is therefore harder to pick up with chopsticks. Sure, for curry or sushi give it a good rinse, but for a bowl of rice to go as a side dish I prefer it unrinsed.

I have used a rice cooker, but prefer the saucepan. I put the rice in the saucepan, make sure the water covers 1 to 2 centimeters above the top of the rice. (1 centimeter for normal, 2 for basmati). Then I bring to boil on high temperature, once its boiling I turn it down to 0.5 and wait until all the water is absorbed by the rice, and it starts to stick to the bottom. Then its ready.

I quite fancy buying a rice cooker but don't think I'll use it enough (mind you when has potential uselessness ever stopped me from buying anything?). Are they really that good?

2.5 parts water to 1 part rice.

I like the German rice beutels though

It has set rice to water ratio. Throw rice in, pour water, turn it on and go for shopping or do whatever dirty things you wanna do. No need to check on it, no need to turn it off. How hard is that?

Roots, as for

Obviously you mean cleaning the bath or something.
Might have to have a look at these then. Do they have a minimum portion limit or can you buy smaller ones? Just that I don't often cook for 15.

They come in many sizes. You could cook as little as 2 cups of rice in a rice cooker.


We will save that for another thread

I have a rice cooker too, but I use it only if I have guests. Mostly I´m to lazy to get it from the basement.

Here´s my every-day-rice-cooking-ceremony – choose the right rice, Thai jasmine rice or basmati rice are the best in my opinion. First wash the rice 2 -3 times in cold water, put it in a micro-wave-proofed dish big enough to put a hand into it. Pour cold water on it, put one (washed!!!) hand plain on top of the rice. If the water reaches your second knuckle (from top of each finger ) then it´s enough. Put dish with lid into the micro wave, about 12 min on medium setting, let stand for another 5 min. The result will be a perfect boiled rice. Learned this method from a indonesian friend and it works every time, no matter how much rice you want to cook.

thanks. OG. didn't see that. i like my rice sticky though, but if i make sushi, i might try rinsing.

NIce thread, Rice thread.
2 water, one rice. bring the water (salted) to a boil, stir in rice, dimm it down to simmer (low as poss) for 12 min, turn off for another 12 unless you are living in a Higher alt (Bad Toelz) and voila, perfect rice!
Parboiled rice sux. It doesn't stick together. It is impossible to rinse the starch from the rice as that is mostly what rice is. Rice cookers seem very dumb to me when all ya gotta do is hang in there for 12 minutes. Nothing justifies a rice cooker IMHO, nothing personal.
take care,
space

I do the same as Lupo...

But usually I put the water in last and fill it just about an inch above the rice. You may have to add a little water later if its not enough...but its always worked for me. And that's after many a pot of soggy rice

I would just like to bring this to all y'all's attention.
2 pages dedicated to "how to cook rice!!" hmmmmmmmm, there must be some bored people out there

What, you dont think rice is exciting? Hows about this...if you add some fresh salsa (like the pico de gallo from the TwiBa) to your rice in the cooker you have instant mexican rice. Serve up with some seasoned black beans topped with melted cheese and there you have a healthy easy peasy meal.

@Timmeh Well in my case the alternative was "work" (which yesterday consisted of waiting on people to get back to me) so yeah, discussing the cooking of rice was slightly less boring than that.

Whats your excuse for not being as bored as us?

Just to clarify, I didn't say sticky, I said gummy. I also like my rice sticky. If you rinse before cooking, the rice will still stick together. However, instead of a gluey (I need my thesaurus) film binding everything together, it's more like individual grains sticking to one another. This is a subtle point, I'll admit, but I always rinse my rice (not that I've cooked a thing in ages, but I used to). Sushi rice sticks together because it's coated in vinegar that's been super saturated with sugar (or because you have one of those bags of powder that you can get in an Asian grocery that does the same thing).

Tchibo rice cooker available online or next week in stores.

Lidl are also doing a rice cooker for a bargainous (if you eat rice often) 12,99€! This week only while stocks last.