Foolproof rice cooking!

[wanye]

Originally Posted by Bondy007

To be honest, my method is simply use enough water to cover the rice, boil/simmer for about 10 minutes then turn the heat off and leave for 10 minutes. Pretty much perfect rice every time. Generally only have basmati in.

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see dans bit in the video about covering the rice plus one knuckle deep. thats also a good method for most cases

[wanye]

Originally Posted by Scottishmum24

Which rice cooker do you use? I've been thinking of buying one but there is so many to choose from.

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i got a smallish one from john lewis (its a JL branded one) - its perfect for up to 3 cups or rice. had it about 15 years now!

[wanye]

Originally Posted by Louisa Jane

We’ve got a rice cooker but I always find I get a ‘skin’ on the surface that touches the metal. I don’t know if I’m doing something wrong but I prefer my ‘saucepan’ method!

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i always give mine a stir halfway through to stop the bottom layer becoming all crusty

[MinniMouse]

When I'm doing just plain boiled rice, I add the rice to rolling boiling water, time for 10 mins exactly from when it starts to boil, then remove from the heat, throw in a colander or sieve and pour clean boiling water from kettle and hang sieve/colander over the pot I've just used to boil the rice in, cover immediately with tin foil tightly and and then a towel or couple of tea towels and leave it whilst cooking whatever I'm making to go along with it. Perfect rice every time. Doesn't clog or overcook. I can't recall where I read to do this, online somewhere probably.

As for a good rice recipe, we love Leek, goat’s cheese and crispy bacon risotto. It's from delicious magazine and works every time. Any leftover I make arranchini for following night, yum yum. https://www.deliciousmagazine.co.uk/...bacon-risotto/

[Briggy]

Originally Posted by MinniMouse

When I'm doing just plain boiled rice, I add the rice to rolling boiling water, time for 10 mins exactly from when it starts to boil, then remove from the heat, throw in a colander or sieve and pour clean boiling water from kettle and hang sieve/colander over the pot I've just used to boil the rice in, cover immediately with tin foil tightly and and then a towel or couple of tea towels and leave it whilst cooking whatever I'm making to go along with it. Perfect rice every time. Doesn't clog or overcook. I can't recall where I read to do this, online somewhere probably.

As for a good rice recipe, we love Leek, goat’s cheese and crispy bacon risotto. It's from delicious magazine and works every time. Any leftover I make arranchini for following night, yum yum. https://www.deliciousmagazine.co.uk/...bacon-risotto/

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Agreed, just the thought of buying a rice cooker has me in stitches.

[sam7]

Ive never had an issue cooking rice - and trust me I am an awful cook, burn baked beans every single time. I just throw rice in a pan plus water, making sure the rice is well covered, bring to the boil and regularly fish a grain out to test.

[wanye]

Originally Posted by MinniMouse

When I'm doing just plain boiled rice, I add the rice to rolling boiling water, time for 10 mins exactly from when it starts to boil, then remove from the heat, throw in a colander or sieve and pour clean boiling water from kettle and hang sieve/colander over the pot I've just used to boil the rice in, cover immediately with tin foil tightly and and then a towel or couple of tea towels and leave it whilst cooking whatever I'm making to go along with it. Perfect rice every time. Doesn't clog or overcook. I can't recall where I read to do this, online somewhere probably.

As for a good rice recipe, we love Leek, goat’s cheese and crispy bacon risotto. It's from delicious magazine and works every time. Any leftover I make arranchini for following night, yum yum. https://www.deliciousmagazine.co.uk/...bacon-risotto/

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I never had success with the boiling and straining methods, I much prefer the total absorption methods as I've easier and I'm lazy

You should give one of the recent methods I mentioned in the first post, and compare how much easier and better it is in your opinion, (of it isn't, you've used of half an hour of your life, and can go back to yours

I regularly make twice as much as I need that day, as day-old rice is infinitely better for fried rice dishes than freshly cooked!

(Bit still decent of you lay flat on a baking tray and cook on the fridge/freezer for half an hour of you're in a hurry for special fried rice

(Plenty of recipes on my normal cooking thread for many many other rice dishes and sides)

[wanye]

Originally Posted by Briggy

Agreed, just the thought of buying a rice cooker has me in stitches.

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Honestly? I guess it depends how much you cook rice regularly (or not), but mine is about 10yrs old, small to hide in a cupboard when not in use, but probably comes out at least once a week or more, and you won't be able to prise it from my cold dead hands!

Especially if you also use it to make flavoured rice, like Thai coconut sticky rice, or jambalaya.

Tell me what you want to try and make and I'll do similar with my rice (or pressure) cooker and we'll compare notes! Iay convince one more just yet over to the dark and ultra tasty side!

(At the absolute minimum, stick some ham stock cubes and MSG into your rice! It's just rude not to! Ask uncle Nigel!)

[CarolynU]

I chuck a load of water in a saucepan and add salt. I boil it and throw in some rice.
I periodically taste it and drain it when it’s soft and plonk it on a plate. Then I eat it! Has worked fine for me unless once in the saucepan I fall asleep.😂😂😂

[sky13]

I honestly believe that a rice cooker cooks much better rice than the saucepan method. Though I think whether you can appreciate this depends on your taste buds and what you are used to...

For example - back in university the cheapest rice I would buy was Sainsbury's Thai Jasmine Rice, because anything cheaper tasted terrible to me. However I'd happily buy Sainsbury's basics eggs, because I couldn't tell the difference between this and more expensive eggs. In contrast one of my housemates would buy the cheapest rice in Sainsbury's but buy Happy Eggs, because she couldn't taste the different (haha) between cheaper and more expensive rice, but she could between cheaper and more expensive eggs.

I would guess a rice cooker wouldn't have made much difference to her, whereas it does for me...

(These days I have pushed the boat out on rice and now buy Japanese rice...)