Rice

40 posts

Everytime I make rice I never know how much water to add and it always comes out too soft and all stuck together. How do I fix it?!

5 posts

Hi MindyG,



try the following (which I got from Delia and which has (almost) never failed:

1.Boil some water,

2.heat a little oil (+ salt to taste) on medium heat in the pan in which you are going to cook the rice

3.Measure out the rice by volume (I usually allow 5 fl oz per person)

4.Add the rice to the pan and give it a quick stir (1 min) to ensure all grains are coated (to stop them sticking)

5.Add double the volume of boiling water (so 10fl oz per person) to the pan

6.immediately, cover the pan and cook for exactly 15 minutes. Whatever you do, don't be tempted to lift the lid during this time.



Et Voila, you should now have perfect rice... ;o)



I find that this works every time with Basmati rice but I do not have much experience with other types. If anybody else has, please post here.



Hope this is helpful and Merry Christmas...

From USA (Aust Citizen), 1 post

Another great way to stop rice sticking is to rinse off the rice in cold water before you put it into the pot of boiling water the fine dust that layers the rice acts like a glue agent once you strain the rice which gives it that gluggy texture. Rinsing it after you strain it helps a little also but it cools the rice down.

If I remember rightly 1 cup of rice will absorb 3 cups of water.

Hope this helps

From Greater Manchester, 1 post

I only cook Organic Basmatic Rice, and the rule of thumb is two parts water to one part rice (basically double the amount of water to rice), it works every time.

Also, never ever put oil in with rice, this make the rice sticky, and you will lose its fluffiness.

Bring the correct amount of water to the boil with plenty of sea salt, make sure you rinse you rice with cold water before adding to the boiled water (this is to reduce the amount of starch of the rice and to remove any dust particals as previously mentioned), and boil for the correct amount of time stated on the packet, less if you like a slightly al dente texture.

Drain well in a large sieve, and leave to dry in the sieve for up to ten minutes to ensure all the water has drained away. Then put your rice into your serving bowl. Never ever stir rice with a spoon or wooden spoon, only ever work rice with a fork, therefore not losing your fluffiness and causing it to stick.

Stick to these rules, and you will have the perfect rice every time. Hope this helps.

From Amersham, 8 posts

Try this

1. Rinse rice well.

2. Heavy bottomed pan, cover rice with cold water the depth of your thumbnail (don't ask why but it seems to be a good gauge)

3. Bring to a boil then stir once and turn down heat as low as possible, cover with close fitting lid, seal with a tea towel if needed.

4. Leave on low simmer for 9-11 minutes with lid on the remove from heat

5. Rice should be perfect.

From Northern California, 4 posts

The "rule of thumb" with rice is, of course, two parts water to one part rice. But that's just a guideline. Furthermore, the ratio of rice to water will differ from one type of rice (e.g. long grain, short grain, medium grain, etc.) to another. Short grain rice tends to be "sticky", long grain rice does not. Cooking perfect rice is an art (if it were science there'd be a definitive ratio of rice to water for every variable) and you'll have to practice to achieve good results every time.

Here are a couple of links that might help you get started in your studies of "Rice Cooking 101"

Link #1

Link #2 Link #3

From WALES, 1 post

Just no boiling. Simmer with a lid.

5 posts

Visit this nice Indian restaurant http://ahaar.just-eat.co.uk. They have quite a few good dishes made out of rice.