Whats the best way to cook rice? ?

Question

When ever i follow directions and BOIL/SIMMER it never comes out right.

it comes soggy and hard at the same time.

Answer 1

First, get a rice pot!!! I live in Louisiana and we eat rice almost everyday, I don't know how we would make it with out a rice pot!, then put your rice in your pot and they have measurements on the inside of the pot and put however many cups of rice (say 2 cups of rice in the pot and fill the water up to the 2 line) then add salt and don't be stingy ( the water should taste salty) and about 2 tablespoons vinegar, you don't have to do the vinegar if you don't want but some do it and it makes your rice have more flavor and more fluffy. By the way a "cup of rice " should be a 3/4 measuring cup full not a whole cup. Oh yeah and you can get a rice pot on line at walmart or any store that sell appliances ! It is so easy and come out perfect every time!! NO burning on the stove that's the old way before technology, trust me it is perfect rice and you dont have to do anything except put it in the pot and press cook! and it takes like 15 min

Answer 2

Ok, to make it really simple, follow the directions for servings and everthing, and when it comes to the point that you simmer it, if you have an electric stove, simmer is Med-Low.  Its that simple. And cook for 20 min and take off the heat right away.

Answer 3

Combine one cup rice and two cups of water in a saucepot and bring to a boil. Clap a lid on it and turn the heat down to Low. If you’re using a gas stove, that’s a little wispy flame. If you’re using an electric stove, that’s like 2 clicks from Off. Here’s the hardest part: resist the urge to lift the lid for 15 minutes. Taste a forkful; it should be tender and there should be a wee bit of water remaining in the bottom of the pot. Replace the lid and continue cooking for another 5 minutes. Turn off the heat and allow the rice to sit on the burner until ready to serve.  

Answer 4

Buy a "microwave" steamer & your rice will always be moist & tasty.

Answer 5

ok i make rice all the time ,perfect every time. first u boil 2 even cups of water then add ur 1 cup of rice to boiling water then you lower the fire to almost the lowest it will go without going out then u let it simmer with lid on and do not take the lid off otherwise the steam will escape and cook for exactly 20min then turn off fire and should be cooked perfectly. good luck.

Answer 6

What's wrong with following the instructions on the box? You really can't go wrong with that method. I've been doing it for many years and I have fluffy rice every time. I've become so good I don't need to use the instructions any longer.  

Answer 7

Prefer brown/ground(dark coloured)rice,if impossible,use long(not round bellied)rice.Wash the rice several times till the water is seen clear.Put rice into clean water.It is to remain there for 30 minutes to several hours,water covering the rice.Now take this water with rice,put it into a pot,cover the pot with a tight(but not hermetically)lid,then on fire.The water over the rice is to be as high as about 3 or so heights of the rice over the pot bottom(this one was better flat and not circular).After it begins to boil,check the time(count from it),put the fire as low as the rice is just visibly boiling,and turn the fire off after some about 20 minutes.Now it stays covered with a cloth(no opening at all between the turn off and eating) for several more minutes,then it is ready for eating.You can add there something else like butter,oil,sugar etc;but parsley and/or dill,well cut, are the best additions,but add such stuff after the rice is cooked,not beforehand.Eat as soon as You can after the lid is opened(it should not be since the pot is covered right before cooking itself

Answer 8

I use a rice steamer, which makes perfect rice every time.

I also have a great recipe for baked brown rice by Alton Brown from The Food Network.  It's delicious and foolproof!

1 1/2 cups brown rice, medium or short grain

2 1/2 cups water

1 tablespoon unsalted butter

1 teaspoon kosher salt

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Answer 9

Rice:- Boiled

Thoroughly rinse your rice.

Bring a pot with a lot of water to the boil and add rice.

When the water is back at the boiling point reduce heat to a gentle simmer, just enough to keep the rice moving.

Set timer for 15 minutes and then turn off heat.

Taste test.

Drain thoroughly and return to pot, and put on the element for a minute or two.

Residual heat will help dry the rice.

Fluff up with a fork and serve.

Answer 10

First, you need to wash off the excess starch from the rice. This will prevent it from making a sticky mess. Put the rice in a deep bowl, and in your sink, run cold tap water over it. Once the bowl is full of water, use your fingers to swish the rice around. The water will start getting murky. Now gently pour this water out. Repeat this process till the water is mostly clear. This will take at least 4-5 washes.

Now fill it up one last time. Don't wash the rice again. Just leave it in there, covered with water, for about 30 minutes or so. Why am I doing this? I freely admit I'm still trying to figure out the science behind it, but it results in a much fuller, softer grain. After the soaking, you will notice that the rice grains have turned a nice milky white.

OK, let's drain the water out carefully again. Try and get as much water out of the bowl as you can without pouring out the rice grains as well. This takes patience.

(All this isn't as complicated as it's beginning to sound. I just like to ensure I've covered everything.)

On to cooking the rice...

Put the rice in a heavy-gauge pan that has a flat bottom. This bit is important. If your pan is made out of some thin flimsy metal, your rice will get nicely burnt at the bottom while the grains at the top may not cook properly. You also need one with a tight lid, or else the precious steam will leak and your rice won't cook right. Many Indian homes have vessels that have a concave bottom. These will just not work. The flat bottom is required.

Now put in the water. Normally, a long-grain rice recipe calls for twice the amount of water as rice. Why then are we using only 1.5 cups of water? Because our rice has already been sitting in some water for a while, and has absorbed a bit of it. Moreoever, there is still some leftover water after you drained it, because no one can drain it absolutely dry.

I like to add 1/2 teaspoon salt to the rice, but most Asian recipes don't salt the rice. This is your choice.

Put the pan on medium high heat. Wait till the water boils and starts bubbling. Now turn the heat down as low as you can, cover with the tight lid, and let it just sit there for about 15-20 minutes. Resist the urge to lift the lid and peek at the rice. No, I'm sorry, you can't have even one peek! If you do that, I will rap you on the knuckles with a cane, you hear?

After the 15-20 minutes is up, turn off the heat. No, you still can't lift the lid. Now you have to let it "stand" for another 10 minutes or so. This will help the rice to "settle" so you don't have dry grains on top and wet grains at the bottom.

After 10 minutes, lift the lid, admire the rice (yes, it will look that good), take a fork and fluff the rice. You will have nice separate grains without having used any oil, butter, or other fat in the cooking process.

Your rice is ready to serve with whatever you choose. I recommend a nice Thai red curry with chicken and some stir-fried veggies.

This method of cooking rice is known as the "absorption method".  

Answer 11

I usually use 2 cups of water per 1 cup of rice and add the rice to the water before I start heating it.  I also add a chicken/beef bullion cube to it for flavor.  I get it to a rolling boil and then put it on low until I don't see any liquid.  (Pot stays covered throughout the entire process).

Good luck!

Answer 12

Firstly rinse thoroughly the quantity of rice you want to cook. For 1 part rice take almost twice water, add pinch of salt and sock for about 15 min.

Now boil it on low flame until all water evaporate. Better cover with a utensil contain water in it.

http://indian-veg-food.blogspot.com

Answer 13

2 cups water TO 1 cup rice. Low heat and cover the pot/steam.

Proven!