As long as you get the cup to water ratio right it’s really easy to cook rice properly in a pan.
Bring it up to boil then turn it down as low as it will go and put a lid on it – when all the water has evaporated it will be perfectly cooked (if you got the ratio right) and you don’t even have to drain it.
I normally do roughly one cupfull of rice with a little less than 1.5 cupfulls of water.
It’s nice if you fry a few spices in a little oil briefly then chuck in the rice for a minute or two before adding the water.Posted 4 years agodeadlydarcyMember
I use same quantity of rice to water. Usually about a cup/nearly a mug full for two people. Use a wide, pan. Pour over boiling water. Pinch of salt. Bring to boil, the turn down to bare simmer. Cover. Simmer for seven minutes. Turn off heat. Leave covered for another seven minutes. Bosh.
I have tried rinsing before cooking, and not rinsing at all. I’m not sure it makes a difference (or maybe it depends on what rice you buy.)Posted 4 years agowobbliscottMember
We’ve got one of these and its great….
Fill rinsed rice to the level. Fill with water to the water level. Blast in the microwave for 7 mins, leave to stand for 10 mins. Perfect rice every time. Replace water with stock for flavoured rice or add spices to the water for pilau rice.Posted 4 years agodannybgoodeSubscriber
As per the method know as the Cambodian Steamed Rice method put one part rice and two parts water (doesn’t harm to put in an extra dash of water) into a pan with a pinch of salt.
Full heat until the water *just* starts boiling over. Turn the heat right down to minimum (gas cooker really helps here) for 10 minutes and then off for 5 minutes.
Perfect rice every time…
Danny BPosted 4 years agoneilnevillMember
water to rice ratio, and cooking time both depend on the type of rice, and personal preference.
+1 for a microwave steamer.
A Bangladeshi colleague tells me his mum does amazing rice. apparently she boils in loads of water, drains the water off once the rice is cooked but returns the rice (still in the pan) to the heat briefly, stiring and fluffing. Not tried it myself.Posted 4 years agoluffy105Subscriber
We’ve got a 40 year old National that has alays made perfect rice. The cable is knackered though,, will be sad to see it go.
Spent a happy afternoon looking at new rice cookers in a supermarket in Xian. Those Chinese have some very funky looking rice cookers but couldn’t even figure out how to switch them on.Posted 4 years agoDracSubscriber
2 water to 1 part rice.
Put the water in then the rice I’ve found little difference in rinsing it first, bring to the boil and then as mentioned turn down to a gentle simmer, never stir it or disturb it. After around 10 minutes or so you should see small holes appearing in parts of the rices at this point it’s ready.
It’s one of those things I can cook though, the wife can’t but she can make perfect poached eggs without any effort.
Rice cookers are just a gimmick.Posted 4 years ago
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