baldrick
hmmmmm
i don't add milk to omelettes, only to scrambled eggs.
maybe that's where you're going wrong?
Best way to cook rice?
- Thread starter d.a.s.h
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maybe that's where you're going wrong?
girasol
Addicted to handstands!
my way is the best way!
1) crush some garlic and chop some onions, fry that in a little butter and some olive oil. add some salt and a crumble a stock cube in the pan.
2) rinse the rice and throw the drained rice in the pan. stir and then add 3x the amount of water in (i.e. 1 cup of rice to 3 cups of water)
3) Bring to the boil, then simmer for about 15 minutes (obviously brown rice will take longer, in which case use the times in the packet, about 30 minutes usually)
DON'T stir the rice!!! If it starts to dry and it's not yet cooked, just put a little more water in, put a lid on towards the end of the simmering (last 5 minutes or so). Keep checking the rice, if it dries up, top up with a little more water and cover.
1) crush some garlic and chop some onions, fry that in a little butter and some olive oil. add some salt and a crumble a stock cube in the pan.
2) rinse the rice and throw the drained rice in the pan. stir and then add 3x the amount of water in (i.e. 1 cup of rice to 3 cups of water)
3) Bring to the boil, then simmer for about 15 minutes (obviously brown rice will take longer, in which case use the times in the packet, about 30 minutes usually)
DON'T stir the rice!!! If it starts to dry and it's not yet cooked, just put a little more water in, put a lid on towards the end of the simmering (last 5 minutes or so). Keep checking the rice, if it dries up, top up with a little more water and cover.
Sunray
Its sunny somewhere.
This is the best way I have found for coooking rice.
For two people, three handfuls of rice
Wash rice with cold water and drain away water x3 this helps get rid of the starchy crud
Refill pan with cold water,
make sure rice is level in the pan
rest index finger gently on top of rice, do not push finger down to bottom of pan
water level should be at first line on inside of finger
Boil the rice up till most of the water is gone away, the rice will have little holes and water will bubble up through.
Turn the heat right down and cover with lid.... after five or so minutes your rice will be lovely light and fluffy!
This works for basmati, dont know about other kinds of rice.
Taught to me by Gujarati mother, who says my rice is better than hers
This is the proper way to cook rice for that light fluffy texture.
If you choose to do that method of boiling it in a lot of water and then washing it off, the resultant rice is just too water logged.
This isn't what you want really because in general you want the rice to absorb some of the flavours of what every you are going to eat with it. If its watery and shiny then its just not going to happen.
gentlegreen
I hummus, therefore I am ...
Secondhand pressure cooker.
Rice in plus water.
Put on heat till it bubbles.
Do washing up with the hot water.
Add more water (don't ask me how much), and a spoonful of oil.
Bring up to pressure, turn off gas and allow pressure to drop.
(If kitchen is near freezing, probably a good idea to wrap in a towel.)
Give the whole thing a shake at some point before it sets solid.
If you need it in a hurry I suppose you could cook at 10psi for 5 minutes then put it under the tap (do washing up with resultant hot water).
This works for me - I almost always mix millet with the rice - it can deal with a grain mixture (I'm sure I was up to 7 at one stage) without leaving some crunchy and turning the rest into mush.
Rice in plus water.
Put on heat till it bubbles.
Do washing up with the hot water.
Add more water (don't ask me how much), and a spoonful of oil.
Bring up to pressure, turn off gas and allow pressure to drop.
(If kitchen is near freezing, probably a good idea to wrap in a towel.)
Give the whole thing a shake at some point before it sets solid.
If you need it in a hurry I suppose you could cook at 10psi for 5 minutes then put it under the tap (do washing up with resultant hot water).
This works for me - I almost always mix millet with the rice - it can deal with a grain mixture (I'm sure I was up to 7 at one stage) without leaving some crunchy and turning the rest into mush.
why do you want to go thru all this bullshit when you can make it in teh microwave perfect every time with much less trouble and clean up?
gentlegreen
I hummus, therefore I am ...
Mine is one of the simpler methods mentioned here. To be honest I usually skip the rinsing bit.
I'll definitely give the microwave method a try - has to be better than Uncle Ben's.... and has the advantage of only making a sensible amount at a time.
(Though I used to freeze portions of rice in poly bags.)
I'll definitely give the microwave method a try - has to be better than Uncle Ben's.... and has the advantage of only making a sensible amount at a time.
(Though I used to freeze portions of rice in poly bags.)
Johnny Canuck3
Well-Known Member
Two cups water, one cup rice.
Bring water to a boil, put in rice. Leave on high until the water comes back to a boil, lifting the lid to let the steam out. Stir while the water is boiling. Then turn to low, leave the lid on, for about 20 minutes.
I agree with Orang Utan, tbh. I've never understood why some people insist on such complicated methods for cooking rice.
I just rinse it, stick it in a pan of boiling water, simmer until done, drain, rinse through with boiling water and serve. It's always worked fine for me.
TBH this is pretty much how the Chinese usually have it (except that they use a proper chinese rice steamer thingy, rather than boiling, but it's the same concept essentially). Except when they have special rice porridges, most of the time they just have dull, plain rice, and usually by itself at the end of the meal.
Fried rice is actually mostly an aimed-at-westerners thing.
Orang Utan
Maybe I like the misery
why do you want to go thru all this bullshit when you can make it in teh microwave perfect every time with much less trouble and clean up?
Not all of us have microwaves
girasol
Addicted to handstands!
why do you want to go thru all this bullshit when you can make it in teh microwave perfect every time with much less trouble and clean up?
cooking in a microwave?
fuck that!also the more elaborate methods result in great tasting rice. Just boiling it in water makes it completely tasteless and bland.
Cid
Proper break this time
Beat eggs together with herbs, salt and pepper until you have a uniform yellow. You use a fork and a bowl for this. Take a pan and put some butter in it (or oil). This may be where you're going wrong if you're using a non-stick pan, you need extra. Get it hot, a drop of egg should sizzle quickly. Pour egg in. The egg should flow to the edges of the pan. When the egg at the edges cooks, push it in (towards centre of pan) with a fork so that runny stuff replaces it. When most of the runny stuff is cooked slide the omlette onto a plate, flipping the second half over the first to form a semi-circle (this cooks remaining runny stuff)
Once you've worked this out feel free to add cheese etc.
And congrats to Roadie for finding the true way.
TrippyLondoner
Well-Known Member
Rice isn't as nice when done in the microwave imo..(didn't realize this had got to a 4th page..was on page 3!)
Orang Utan
Maybe I like the misery
I think you must need a non-stick pan, cos it never just slides out like that IME
Cid
Proper break this time
Yeah it is harder, used to use a er... 'stick' omlette pan though, just make sure the oil/butter is very hot, spread evenly and there's enough of it. Probably other tricks to it as well, but haven't used a 'stick' pan since left home (never bothered buying my own crockery as it just gets fucked up by housemates).
cooking in a microwave?
try it...it's by far the easiest and best method for perfect rice every time
Johnny Canuck3
Well-Known Member
Try warming a piece of pizza in a rice cooker.
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