Rice problems

debodun

debodun

SF VIP
Location
way upstate in New York, USA
I'm becoming a fan if instant rice - at least it always comes out right for me. When I try to cook regular long grain white rice, it either turns out as hard crunchy nuggets or agelatinous mush. The package directions say that to make 2 servings, add 1/2 cup of rice to 1 1/3 cups boiling water, then reduce the heat to low and cook 20 minutes. So what am I doing wrong?

BTW - boil in the bag rice always comes out soupy for me.

I was thinking "rice cooker", but why get another appliance when it should be easy to cook in a regular saucepan?
 

These days I eat cauliflower rice to cut down on the carbs.

When I do make rice this is how I do it. I bring two cups of water to a boil, add a teaspoon of salt, stir in one cup of long grain white rice, cover the pan, bring it back to a boil, reduce the heat to low and let it cook for 13 minutes, turn off the heat, let it sit for 10 minutes or so, remove the lid from the pan and fluff the rice with a fork. I never have good results cooking less than one cup of rice at a time.

I reheat the leftover plain rice for breakfast with cinnamon, butter and a splash of milk or use it to make a version of fried rice or dirty rice with whatever leftovers I find in the refrigerator.

Good luck!
 
I've never figured out why you get 'Easy cook' rice. Rice isn't difficult to cook - just depends what type. I either use long grain brown rice or Basmati rice. For brown rice, I bring salted water water to the boil and then add the rice. When the rice is ready, I strain it through a colander .
For Basmati, I add 2 1/2 times the volume of water to the rice, bring it to the boil and then turn it down to simmer for 15-20 mins. Nearly forgot - soak the rice in cold water for 30 mins first and then rince before starting to cook it.
 
I never thought I'd want a rice cooker either until I got one for a gift. Mine makes three cups of rice. Typically I make organic brown rice which comes out great. I always like leftover rice for reheating either with cinnamon, brown sugar and raisins or butter and seasoning.
 
Having celiac disease, I cook tons of rice. Whenever the family has pasta I eat rice. I simply bring some salted or unsalted water to a boil,stir in the rice and simmer until it is of the consistency that I like, If the water is being absorbed before it is done to my liking I just add more water. In other words I cook it like spaghetti.Plenty of water. When done I dump it in a colander, give it a quick rinse to stop the cooking. I always make extra and freeze it in baggies. To use the frozen rice I found it works best if I boil some water, add the cold rice until it gets hot. Separating it with a fork makes the process go quicker. This only takes a minute or two. Drain again,and it is ready to use. Heating the frozen rice in the microwave gives it a different texture that I don't care for. I think my method,works well but I'm sure I do lose some nutrients in the process. The fact that I can just reach in the freezer and have my rice ready while preparing regular wheat pasta for the family far out weighs the nutrient issue for me.
 
Rice isn't difficult, yes get a rice cooker but get a good one and use the cup that come with it . There will be marks on the side for number of cups too. The thing is the cup that comes with the cooker is smaller than the cup we use for baking so if you use the side measurement for say 4 cups it is for that smaller measure. If you use a full baking cup of rice then add water to the 4 cup line you will have too much dry rice in your machine and it will be too dry.

If you use a stove top, use a heavy bottom pan, put your rice in and turn on, have your measured water ready in a container, heat the pan and the dry rice till it is hot, do not let it color, then dunk all the water in real quick . be careful it will spit, put the lid on immediately and turn the stove down to it's lowest setting. I have a second burner on ready so it isn't too hot. and switch the pan to that one .Do not peep, let the pan stay on the burner till the time s done then take the lid off. I am not giving times to cook it as it varies with the rice and it will usually say on the box or bag.

The Oriental way of gauging water to rice is baffling but it works. Dry rice in rice cooker, then start to put water in , put your thumb in on top of the rice, when the water level is equal to exactly where your thumb bends it is right. It always works and it doesn't;t seem to matter how much you are cooking.

We could argue the ages away as to whether or not to pre wash your rice, some cultures swear by it, others swear against it.

I use several different rices but my go to regular one is Basmati and it improves with age.
 
Follow the directions on the box of Uncle Ben's rice.
You can add 1/2 tsp. salt if desired.
Keep the lid on.

Works every time.
 

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