Please how do I cook rice properly?
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Vintage Paw
dead stare and computer glare
Brown basmati ftw, btw, fwiw, jsyk.
Y_I_Otter
Dangerous Terroirist
A rice cooker and three rinses in a fine sieve makes predictably good rice for me. Forget the markings on the inside of the rice cooker. For Thai rice or Indian Patna rice, use 1 1/2: 1, ratio of water: rice. For basmati, cut back on the water a bit if you want individual grains.
Frankly, I find that "single grain" thing annoying if you're going to be using chopsticks. You want it just a bit sticky so it'll pick up easily and hold sauces.
And speaking of basmati, I'm really particular about it. I used to buy only the premium "Lal Qilla" brand, but just recently my regular Indian grocer was out of it and suiggested an alternative that cost a whopping $5.00 more per 10 lb. bag; but man, what a difference! It's called "Double Elephant Flag Brand" and it's exported by B. Natha Singh Karan Singh of Amritsar. I can't sing the praises of this stuff enough. No wonder my Indian grocer limits you to one bag per customer. Cool zippered bag too.
Frankly, I find that "single grain" thing annoying if you're going to be using chopsticks. You want it just a bit sticky so it'll pick up easily and hold sauces.
And speaking of basmati, I'm really particular about it. I used to buy only the premium "Lal Qilla" brand, but just recently my regular Indian grocer was out of it and suiggested an alternative that cost a whopping $5.00 more per 10 lb. bag; but man, what a difference! It's called "Double Elephant Flag Brand" and it's exported by B. Natha Singh Karan Singh of Amritsar. I can't sing the praises of this stuff enough. No wonder my Indian grocer limits you to one bag per customer. Cool zippered bag too.
rogue_lettuce
Well-Known Member
I likes it all modgy. Sometimes (in fact, let's be honest - all the time) I put a big fuck-off wad of butter in it and mix it all up to make it as modgy as possible, and then I eats it all up with a spoon like this, nom nom nom nom nom nom nom.
A man (I'm guessing?) after my own heart.
Ms T
Honey-coloured ramparts
A rice cooker and three rinses in a fine sieve makes predictably good rice for me. Forget the markings on the inside of the rice cooker. For Thai rice or Indian Patna rice, use 1 1/2: 1, ratio of water: rice. For basmati, cut back on the water a bit if you want individual grains.
Frankly, I find that "single grain" thing annoying if you're going to be using chopsticks. You want it just a bit sticky so it'll pick up easily and hold sauces.
And speaking of basmati, I'm really particular about it. I used to buy only the premium "Lal Qilla" brand, but just recently my regular Indian grocer was out of it and suiggested an alternative that cost a whopping $5.00 more per 10 lb. bag; but man, what a difference! It's called "Double Elephant Flag Brand" and it's exported by B. Natha Singh Karan Singh of Amritsar. I can't sing the praises of this stuff enough. No wonder my Indian grocer limits you to one bag per customer. Cool zippered bag too.
I have a rice cooker, and used to get really annoyed because my Jasmine rice always came out slightly sticky. Then I spent time in Asia and realised that it's meant to be like that!
Guineveretoo
Mostly bewildered
For perfect rice, use basmati, put it with double the quantity of water in a pan with a tightly fitting lid (so the rice absorbs all the water, and none evaporates), bring to boil. Once boiling, reduce the heat to the lowest possible (really, really low), and leave to cook for exactly 10 minutes. Do not lift the lid until ready to serve.
Done.
Done.
Orang Utan
Maybe I like the misery
Why bother?
purves grundy
ambient clown remix
I never pay attention to the amount of water I put in. I just make sure to:
a)give it a damn good rinse through with cold water before cooking
b)pour a kettle full of boiled water through the cooked rice (in a sieve) when it's done
a)give it a damn good rinse through with cold water before cooking
b)pour a kettle full of boiled water through the cooked rice (in a sieve) when it's done
Orang Utan
Maybe I like the misery
I've never rinsed it beforehand
purves grundy
ambient clown remix
You mad bastard!!!
Orang Utan
Maybe I like the misery
Well if it ain't broke...
I never rinse fruit, veg or mushrooms either
I never rinse fruit, veg or mushrooms either
Guineveretoo
Mostly bewildered
If you do this, there is not much left!
The only rice I have ever washed is brown rice, and then only if it is from a hippy shop. I also pick it over for stones and other detritus, too.
Basmati rice does not need rinsing, either before or after cooking.
IMHO, as ever
Orang Utan
Maybe I like the misery
What do you mean?If you do this, there is not much left!
purves grundy
ambient clown remix
I don't throw it in the air when washing it - it goes in a sieveIf you do this, there is not much left!
Leaving the sieving method to one side, if you put the rice in a bowl of cold water and swish it about with your hand and fingers, it's amazing how white the water goes. Have to do it about 5 times before the water is somewhat clearish. This was my aged cook's method *ahem* in Burma and she made the fluffiest rice every time.
Orang Utan
Maybe I like the misery
Maybe G uses a collander!
Guineveretoo
Mostly bewildered
I meant, white rice is basically starch. If you rinse away the starch before and after cooking, there is not a lot left
danny la rouge
Ninja swords for all disabled people
How strong are your taps?I meant, white rice is basically starch. If you rinse away the starch before and after cooking, there is not a lot left
danny la rouge
Ninja swords for all disabled people
Because you had too much money.
snadge
metal alchemist
fuck me everyone makes cooking rice so difficult.
put loads of water in kettle and boil.
whilst this is boiling wash rice in pan several times with cold water.
drain of washed rice.
pour in PLENTY of boiling water
cover bring to boil stir and cook vigourously for 4/6 mins.
drain off water and stand in covered pan for 6-10 mins depending on taste.
voila perfect cooked rice
put loads of water in kettle and boil.
whilst this is boiling wash rice in pan several times with cold water.
drain of washed rice.
pour in PLENTY of boiling water
cover bring to boil stir and cook vigourously for 4/6 mins.
drain off water and stand in covered pan for 6-10 mins depending on taste.
voila perfect cooked rice
Orang Utan
Maybe I like the misery
I've just discovered Persian steamed rice (courtesy of Claudia Roden) - it's now my favourite way to cook it:
soak rice in water with two tablespoons of salt for at least an hour, all day even (or don't if you ain't got time)
rinse rice with lukewarm water, then bring pan of water to boil, add rice and two tablespoons of salt, boil for 4 minutes til it's not quite cooked.
Drain, and rinse again with lukewarm water. Melt a big slice of butter in the bottom of the pan, add rice, stir, then add another fat slice of butter.
Put folded teatowel over the top and put lid on. Gather teatowel on top of the lid, so it doesn't get burnt. Cook on lowest heat for 30 minutes.
At the end, up end the pan onto a warm serving dish and lovely fluffy rices comes out - scrape the golden brown crust that has formed and plonk on top of the rice. In Iran, this crust is called dig and is served to honoured guests. It tastes lovely.
soak rice in water with two tablespoons of salt for at least an hour, all day even (or don't if you ain't got time)
rinse rice with lukewarm water, then bring pan of water to boil, add rice and two tablespoons of salt, boil for 4 minutes til it's not quite cooked.
Drain, and rinse again with lukewarm water. Melt a big slice of butter in the bottom of the pan, add rice, stir, then add another fat slice of butter.
Put folded teatowel over the top and put lid on. Gather teatowel on top of the lid, so it doesn't get burnt. Cook on lowest heat for 30 minutes.
At the end, up end the pan onto a warm serving dish and lovely fluffy rices comes out - scrape the golden brown crust that has formed and plonk on top of the rice. In Iran, this crust is called dig and is served to honoured guests. It tastes lovely.
Orang Utan
Maybe I like the misery
I tried looking the Roden recipe up online and the recipes I found said to start the steaming on a high heat to form the crust and then to turn it down, but I didn't bothe and it was fine. I think it would have burnt if I'd blasted it.
Anyway, it's called tah dig.
Anyway, it's called tah dig.
