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How to cook rice

UglyCasanova

UglyCasanova

Lifer
It seems like one of the simplest things to do, and in theory it really is, but for some reason I just can't seem to make it work right. I normally will use a long grain rice and cook it on the stove, but I can't seem to make it not come out gummy. I want individual rice grains, but they just all stick together.

I do wash my rice before cooking until the water turns clear (more or less), but that doesn't really seem to help it any. I've also tried different ratios, from the standard 1 rice:2 water, to 1 rice:1water, but without much luck.

I did try a different technique the other day which did have good results, but it seemed to strip away some of the flavor of the rice. I just got a big pot of boiling water and dumped some rice in. No ratios, just boiled rice. When it was done I strained the water out and rinsed it with a little cool water to stop the cooking. The rice were in fact in the individual grains and not sticking together, but the taste seemed to be off (might have just been in my head).

Is anybody good at this and have some suggestions? Thanks.
 
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if you fuck this shit up... shoot yourself.
 
I don't know that I'm good, but my rice /usually/ turns out well. I use 2 parts water to 1 part rice. Bring the water to a boil, add the rice, cover, and reduce heat slightly. The important part is listening. When the sound changes, turn the heat off, and let it sit for 5 minutes. When you turn the heat off, you want it to be a little wet in the bottom of the pot. Letting it sit gets rid of the extra moisture.
 
rice in pot
fill water to about 1 inch above rice
set temp to high , 10, til u see boiling
lower temp to 2 or 3 and let sit for 30m

or buy rice cooker

or have wife make it

or just order pizza
 
Last edited:
Use a rice cooker--it's idiot proof.

How do I know? Because I can cook perfect rice in it every time.
 
sandorski said:
Basmati or Jasmin rice almost never gets sticky. The rice you're using is a sticky rice to begin with.
Click to expand...

This is what I use. 2 parts water to 1 part rice, boil water, add rice, cover, reduce heat and simmer for 20 minutes or until water has been absorbed. Perfect rice every time and I don't have to have to find room to store another useless kitchen appliance I'll never use.
 
Last edited:
Sona Massori is generally cheaper than Basmati.. And equally non sticky. You can find that variety at Indian groceries.
 
I think the ratio I use is 2 cups water to 1 cup rice, will serve 3-4.

Put cold water and rice in a pot, add a bit of salt, butter or bouillon cube if desired for flavor. Cover and bring to a boil. Once boiling, turn down to a low simmer, about one notch about the lowest setting on your burner. Let simmer 20 min. DO NOT TAKE THE LID OFF!!! After 20 min, use a fork and stir it up well. There will still be some liquid in it. Put the lid back on and let it sit 5-10 min (no heat) before serving.

If you plan to stir fry the rice, ideally make it the day before and refrigerate overnight before frying. Alternatively if you forgot to make your rice the day before, make it at least an hour or more ahead so it has time to cool, then about 30 min before you're going to fry it spread it in a thin layer on a pan and pop it in the freezer until you start frying. Not quite as good, but it works.
 
ponyo said:
Long grain rice is not sticky. It's the same crap you get at the Chinese restaurant.

Short grain/medium grain rice is sticky.
Click to expand...


Thai Sweet Rice says hi. Thai Sweet Rice is a long grain rice is extremely sticky. More so then normal short grain and medium grain rices.
 
One alternative, and this probably works best with basmati rice, is to do the 1:2 ratio, add some salt, then stick it on the stove on high. When it boils turn it down to medium (you want it to simmer but not boil over) until you have fairly well defined 'pockets' in the rice. The water level will be just below the top grains, then cover and put on low for another 10-12 mins.
 
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