Im useless! Frozen rice is abit too expensive and you dont get much so im back to using dried rice. No matter what technique I use I never get it right. Its either too hard or too sludgy and wet Im thinking of getting a slow cooker as I want to get into making stews and things again, is it an idiot proof way to cook rice(in a slow cooker)? Also any tips on cooking rice on the hob easily?
I have no idea about using a slow cooker to cook rice... I have a rice cooker. Got it from Argos I think. Wasn't expensive and I highly recommend them!
On the hob, you put two and a half times the amount of cold water into the pan. So.. one mug of rice + two and a half mugs of rice. Then stir occassionally while its simmering. Be sure to use a non stick pan though. Its so easy to burn it all to the bottom of the pan. Don't stir too often though otherwise it turns to mush.
Long grain rice from anywhere like, asda tesco etc..not the easy cook stuff, just standard long grain rice. Boil a pan of water till its bubbling away...i have small like coffee cups, not mugs i use to measure mine and a level small cup does 2 people easily. measure that out, then once your waters bubblin away chuck in the rice and stir it round straight away especially accross the bottom of the pan cos it sticks fast cos of the heat so if you do that straight away it wont stick. Turn the gas slightly down to a simmer, 12 mins on a timer, whip the pan off tip it back out over the colounder and then boil a kettle and pour it over the rice to rinse it, give it a stir and your good to go! Too long and it will go like pudding rice, too soon and youll be crunching it! i find 12 mins is perfect!
I warm a drop of oil in a pan. Add a cup of rice to it (small cup for 2 people) stir to coat in the oil. Add 2 cups of boiled water to every cup of rice. Add a pinch of salt give it a stir and put a lid on, turn the heat down to the lowest it can go and leave it until all the waters soaked up, usually about 10 minutes. Fork it into a bowl and cover with clean tea towel for a few minutes.
Makes perfect fluffy rice every time! I got this from the Delia smith site.
Although I say so myself I make the best rice. The main trick is rinse, rinse, rinse. It's the starch that makes it go gloopy so:
1: stick it in the sieve and rinse it under fast running cold water until the water comes out clear rather than white.
2: put it in the pan with some water, it doesn't really matter how much but about 1 part rice, 2 parts water should do
3: you can just boil until it's cooked from here but I like to steam it (instructions below)
4: when it's cooked rinse it again - boil a whole kettle of water and pour it over the rice after you've drained it. Done!
If you want to steam it just take it off the boil after about 5 minutes at step 3 - just as the grains start dancing round the pan. Then do step 4 and put it on to steam for a further 15mins or so. I don't even bother with a steamer - just plonk the sieve back onto the pan (still on the hob) with a couple of inches of water boiling underneath it.
Seriously, this makes the most perfect rice! For such a simple thing it is so hard to get right.
Rinse or soak rice, and then to cook you usually need double the amount of water, e.g. 1 cup of rice = 2 cups of water
This! Make sure that when rinsing the rice, rinse til the water runs clean, if it's still cloudy it needs more rinsing. Turn the tap on to full blast if you need to, as long as it won't splash all over the show.
Also, make sure not to stir it when it's cooking (one or two times is okay, but other than that can make it starchy and sloppy).
We have a rice cooker now because I'm lazy though, they're not too expensive and very easy
I use the same method as nikkip75, but wanted to add that the 2:1 rule for H2O to rice can vary depending on the rice you use. It can vary between brown and white, long and short grain, etc. Not by a lot, but enough that you might get mushier or crunchier if you don't look it up first. I learned this through trial and error, so thought I would share that tip to help!
Also, if you are making a risotto, you should stir it frequently, but if it's just plain rice, you should leave it, etc - several factors to consider!
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