*Jazzing* up rice?

[beeboo]

Another thumbs up for 2:1 water-rice ratio.

Wash the rice WELL first (best way is to pop the rice in a bowl or the pan, get loads of water in there and swish it round with your hand. Drain and repeat until the water no longer goes very cloudy (2 or 3 times is enough).

A bit of oil in the pan seems to help keep the grains separate. Either fry the rice briefly in a dab of oil of butter, or stick a knob of butter in with the water.

Don't mess with the rice once it's cooking - absolutely NO stirring. Once it's cooked and all the water is absorbed, rake it over with a fork to separate the grains.

All this talk of rinsing the rice after it is cooked is just trying to repair damage that you've already done by cooking it wrong

 

[Idaho]

Lime juice and chilli flakes is quick.

 

[Madusa]

I can't stand it when the rice has to be rinsed afterwards to be honest - you're just adding more water to something which wants to be dry and fluffy.

I reckon the good old absorption technique produces the most consistent, fluffy results. It's just under a 2:1 ratio generally - bring the water up to boil as fast as possible, then reduce to the lowest simmer your hob can manage and cover. Cook for about 15 mins, then leave (do not uncover) for another 10 mins. You should have perfectly fluffy rice, dry and ready for use.

definately my method too.

 

[Ozric]

If you have problems with cooking rice I heartly recommend a rice cooker.

I wouldn't have thought of getting one myself but got one for xmas and now swear by it for consistant hassle free rice.

A selection here

 

[tarannau]

Well, I should admit that it used to be my method. I now use a rice cooker almost without fail - one of the best bits of kit any kitchen can have.

The only real problem with the absorption technique, which undoubtedly produces better, less soggy rice than the other methods, is that you need to have a hob that's easy to control, or the rice can burn as the water runs out too quickly. With the rice cooker there's no more careful checking to see if the gas ring hasn't blown out underneath the rice.

 

[gaijingirl]

another rice cooker fan here. If you eat a lot of rice it's worth it. keeps it in perfect condition for up to 12 hours. Has a timer so you can set it before you go to work for dinner, or at night for brekkie the next morning. Also if you like flavoured rice you can buy various additions in Japanese supermarkets to make some interesting combinations. Or if you want to make Indian rice - fry it up in a saucepan first with the various spices etc before dumping it all in the rice cooker with black tea.

 

[zenie]

you need to have a hob that's easy to control,

I'm cooking on electric

 

[tarannau]

I'm cooking on electric

it's possible to cope with electric with a little forethought. Put the rice to boil on the hottest setting. Once it's up to the boil slam the lid back on and place on another electric ring that you've cunningly brought up to the most gentle heat your cooker will allow.

On gas it's actually a little more dangerous. On my last couple of ovens I've had to turn the hob down so much that it tends to blow the gas out.

 

[Crispy]

(((zenie)))

I have to cook on electric too, it's a real pain

 

[wtfftw]

I've never had a gas hob.

My bloke cooks the rice we always end up with it stuck to the bottom of the pan. What's that about?


Just do pasta innit.

 

[EastEnder]

I've got gas.

Too many baked beans.

<boom tish>

 

[Xanadu]

:vom: @ sultanas in rice

 

[sleaterkinney]

It's all about the Uncle Ben's microwave rice imo

Can't go wrong

That stuff is f**king disgusting.

 

[RaverDrew]

I bet you cant tell the difference in a blind taste test.

 

[acfj]

Rice Cookers - can you recommend a really good model?
I want one!

I cook rice and peas a lot so need something that I can actually leave on for a while. Rice and peas is a couple of hours