Jobs & Education0 min ago
Idiot Proof Rice
32 Answers
Rice eludes me, I never get it right, it always turns out sludgy. My youngest gets excited when I cook it as she thinks it's authentic Thai Sticky Rice!
Please, please can someone give me a fool proof method to make nice fluffy rice that separates.
Many thanks for any replies.
Please, please can someone give me a fool proof method to make nice fluffy rice that separates.
Many thanks for any replies.
Answers
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Measure out the amount of rice you want by volume.
Put it in a pan with a tiny amount of oil (just a drop) and some salt (to taste).
Meanwhile, boil the kettle..
Warm up the rice a bit and swirl it round to get it coated with the oil.
Measure exactly double the amount of boiling water from the kettle as you measured rice and pour it into the pan. Bring the rice and water back to the boil, give it one stir round then reduce the heat , put a lid on the pan and simmer it for exactly 15 minutes.
Works for me.
Alternatively, buy a rice steamer.
Put it in a pan with a tiny amount of oil (just a drop) and some salt (to taste).
Meanwhile, boil the kettle..
Warm up the rice a bit and swirl it round to get it coated with the oil.
Measure exactly double the amount of boiling water from the kettle as you measured rice and pour it into the pan. Bring the rice and water back to the boil, give it one stir round then reduce the heat , put a lid on the pan and simmer it for exactly 15 minutes.
Works for me.
Alternatively, buy a rice steamer.
-- answer removed --
I use a rice cooker, bought from Iran by MrS's dad and always get delicious rice.
I rinse it before cooking; just measure out into a sieve then rinse with medium speed tap running until washing up bowl is full. Then put in rice cooker with same amount of water (e.g. 2 little cups of rice=2 cups of water) plus a bit extra so it's about an inch above the rice, tiny bit of salt then just turn rice cooker on to how dark I want the crust (using this type of rice cooker does give a sort of crust to the rice which some people might not like but it is fluffy underneath) and when it's stopped bubbling away I add a bit of butter. When it's finished you just turn it out onto a plate. It ends up looking like this- http://tinyurl.com/bsz4264
I rinse it before cooking; just measure out into a sieve then rinse with medium speed tap running until washing up bowl is full. Then put in rice cooker with same amount of water (e.g. 2 little cups of rice=2 cups of water) plus a bit extra so it's about an inch above the rice, tiny bit of salt then just turn rice cooker on to how dark I want the crust (using this type of rice cooker does give a sort of crust to the rice which some people might not like but it is fluffy underneath) and when it's stopped bubbling away I add a bit of butter. When it's finished you just turn it out onto a plate. It ends up looking like this- http://tinyurl.com/bsz4264
Hit submit before I should have.
So reheating won't make any difference, if the bacteria is there you would have been ill from the first time you ate it, not the second. Commonsense dictates that you'd put it in a fridge blah blah if it's leftovers. I sometimes get extra rice from the take away to have for lunch the next day.
So reheating won't make any difference, if the bacteria is there you would have been ill from the first time you ate it, not the second. Commonsense dictates that you'd put it in a fridge blah blah if it's leftovers. I sometimes get extra rice from the take away to have for lunch the next day.
