Perfect Rice?

West Ender said:
I have a Tupperware rice cooker that I bought over 20 years ago. You boil the rice in a pan for 5 minutes then transfer it all to the rice-cooker, put the lid on and leave for 20 minutes. Rice comes out fluffy and non-stodgy.

I've never had a problem with cooking it on the stove. It's important to use a lot of water, as rice absorbs an awful lot, but as long as you don't leave it boiling too long it shouldn't be stodgy. Never use round grain, though, as it's the wrong consistency for anything but rice pudding.
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Never heard of round grain before, certainly never spotted any marked up as that, does it go by another name :confused:
 
paris always uses basmati, but she apparently lets it cool before frying it, dunno what she puts in it, but it sure goes down well, fer me its as good as any chinky.:)
 
Make sure you wash it well before cooking , get rid of all the loose starch particles , was once told by an old Mama-San it should be washed/rinsed 7 times (once for each sea) before cooking . ;)
Basmati for Chinese/Indian food and Arborio for Spanish (Paella) /Italian food, forget the long grain enriched processed stuff only good use for that is wallpaper paste :eek: :eek:
 
MargaretR said:
I always use basmati rice.
The knack is to measure the volume of rice and add double that volume of cold water.

When it just begins to simmer slap a tight fitting lid on and turn the heat down to the minimum possible heat your hob allows. Don't lift the lid for 15 minutes. When you do the rice will have absorbed all the water and is ready to be hot rinsed, strained and ready to serve.
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Almost the same as you but I use 1 1/4 more water by volume.add a drop of oil and use a layer of tinfoil before fitting the lid on the pan - this ensures a tight fit and stops the steam escaping.
Never be tempted to lift the lid for 20 mins:cook38:
 
i have seen these rice cookers in the smaller variety...Richard makes lovely rice, i reckon i should just get him to make it for me in the future :D
 
Think I might stick to boil in the bag, this all sounds too confusing for me :D
 
I only buy easy cook rice from aldi, i put boiling water in cook it then strain it then pour boiling water over, its always perfect unlike other rice i have used before that goes all gloopy dont know why but the easy cook rice is what it says
 
jackyalex said:
I only buy easy cook rice from aldi, i put boiling water in cook it then strain it then pour boiling water over, its always perfect unlike other rice i have used before that goes all gloopy dont know why but the easy cook rice is what it says
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Yes but It's full of Mono sodium Glutamate and a lot of people are allergic to It.:cook38: Including me.:D
 
steeljack said:
Make sure you wash it well before cooking , get rid of all the loose starch particles , was once told by an old Mama-San it should be washed/rinsed 7 times (once for each sea) before cooking . ;)
Basmati for Chinese/Indian food and Arborio for Spanish (Paella) /Italian food, forget the long grain enriched processed stuff only good use for that is wallpaper paste :eek: :eek:
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I'm with you on washing rice well before cooking. The amount of crud that can come off into water is truly scary. I dont want that murky, murky solution anywhere near my delicate intestines.
 
yep the above post is similar to what i do - i let the rice soak for half an hour before cooking and then rinse really well - the startch makes it gloopy

also i found it such a trial to make egg fried rice because you have to cook it and let it cool and even then it never turned out right
so now i buy the packets of uncle bens microwave rice (plain not the egg fried type its naff)
and instead of microwaving it i fry it up with some eggs and a bit of soy sauce and you get perfect egg fried rice so theres another tip for you x
 
I was once told by a chef that putting a drop of cooking oil in stops it going all stodgy/sticking together.
 
Rice cookers are the way to go, just rinse your rice, put it in cooker and forget about it. this comes from a person that burns water.
 
I always put a knob of butter in my packet rice whilst cooking .. gives it a more moist taste. Then, LOL, I like to cover it in Worcester Sauce and Soy Sauce. Ah well, everyone to their own taste ... :D
 
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