So how do you all cook your rice?
I rinse the rice
Bring to boil for 10 mins
Turn off and put lid on to steam for 15 mins
Drain then add to frying pan with garlic and onion that's already been frying in spices |
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By (user no longer on site) 15 weeks ago
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Rinse the rice
Add the appropriate amount of water and bring to the boil
Realise the water is gone and the rice isn’t cooked
Add more water
Rice is all mushy and stuck to the bottom of the pan
Bin the rice
Uncle Ben’s to the rescue… |
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By *IXEN200Woman 15 weeks ago
newcastle upon tyne |
"Rinse thoroughly with sieve, put in rice cooker with correct amount of water and a tablespoon of olive oil and a teaspoon each of salt and garlic powder "
This but just with water no additives lol 😆 😂 |
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I bought a 15 quid rice cooker from Asda 3 months ago on a whim.
Can't belive I didn't buy one years ago.
Keep making extra rice so I can make egg fried rice the next day now....
Great...now im hungry.
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"So how do you all cook your rice?
I rinse the rice
Bring to boil for 10 mins
Turn off and put lid on to steam for 15 mins
Drain then add to frying pan with garlic and onion that's already been frying in spices "
Get a rice cooker, it's easier and cooks it perfectly every time.
Add in rice by the cup. Add in a load of water, swirl it around aggressively then drain the water out by covering the bottom with your hand. Then put in twice as much cups of water than rice. Turn the cooker on and leave it until it says it's done!
 |
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By *929Man 15 weeks ago
bedlington |
"Rinse thoroughly with sieve, put in rice cooker with correct amount of water and a tablespoon of olive oil and a teaspoon each of salt and garlic powder
This but just with water no additives lol 😆 😂 "
I can’t do plain rice haha those few additives make so much easier to get down |
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By (user no longer on site) 15 weeks ago
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Drain the water?! I’ve never heard of this.
I use the same amount of rice and water. If I’m honest, I don’t measure as I do it all by eye.
Rinse the rice until the water runs clear.
Bring water to boil with oil, and salt. Add the rice. Once it starts boiling, I bring the flame down to the lowest and cover it. I let it cook until the water has been complete absorbed. Maybe 10-15 minutes. Do not open, or stir at all until it’s fully cooked.
It’s not mushy. It’s not burned. It’s not watery. It’s perfectly steamed, and fluffy.
I also only use medium grain rice. |
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"So how do you all cook your rice?
I rinse the rice
Bring to boil for 10 mins
Turn off and put lid on to steam for 15 mins
Drain then add to frying pan with garlic and onion that's already been frying in spices
Get a rice cooker, it's easier and cooks it perfectly every time.
Add in rice by the cup. Add in a load of water, swirl it around aggressively then drain the water out by covering the bottom with your hand. Then put in twice as much cups of water than rice. Turn the cooker on and leave it until it says it's done!
"
I go by 1 cup rice 3 1/2 cups water comes out great |
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By *ady LickWoman 15 weeks ago
Northampton Somewhere |
Soak rice for a bit then rinse in a sieve. Boil water, add rice, cook for 5 mins, tip rice back in sieve saving the water to put back in the saucepan, cover rice with tinfoil, bring water back to boil, lower heat and cook rice over steam for 8 mins.
Also known as the Jamie Oliver method, perfect every time  |
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"Soak rice for a bit then rinse in a sieve. Boil water, add rice, cook for 5 mins, tip rice back in sieve saving the water to put back in the saucepan, cover rice with tinfoil, bring water back to boil, lower heat and cook rice over steam for 8 mins.
Also known as the Jamie Oliver method, perfect every time "
That's a made way to do it haha😂 I'll have to give it a try |
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"When I used to cook rice from scratch it was one cup of rice, two cups of water. Bring to the boil, turn down to simmer, lid on until water absorbed. Took around ten to fifteen minutes"
Yeah I've now gone to 1 cup of rice to 3 1/2 cups of water but depends on what rice x |
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I can’t give detailed instructions because I know how to do it by eye and I don’t do timers I just know when it’s ready.
But you need to wash your rice first. Then you need to add it to a pan with already boiled water. Add bay leaves and a small amount of butter. Cook on a very low heat. When it’s done it’s perfect. I just know when it’s done. Maybe 10 minutes? Like I say I don’t do timers or measurements. I know it all by eye. |
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"I can’t give detailed instructions because I know how to do it by eye and I don’t do timers I just know when it’s ready.
But you need to wash your rice first. Then you need to add it to a pan with already boiled water. Add bay leaves and a small amount of butter. Cook on a very low heat. When it’s done it’s perfect. I just know when it’s done. Maybe 10 minutes? Like I say I don’t do timers or measurements. I know it all by eye. "
Lost me at bay leaves sorry |
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By *ucka39Man 15 weeks ago
Newcastle |
Soak half cup to fill cup of water, about an hour to get the starch out
Drain, place in pan with a cup of water
Full gas, until are able to see very little water on the rice, stir with a fork, then turn gas off and place lid on few minutes... Fluffy rice |
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By *lan157Man 15 weeks ago
a village near Haywards Heath in East Sussex |
Boiling for 10 minutes seems to long .I take out a tea spoonfull and taste it and squeeze some on my fingers . If it's soft enough then turn out into a sieve , throw away the water ,rince with clean boiled water over the original saucepan and prop the sieve on the saucepan. Cover and let the rice stay hot . Finish your other cooking and serve . |
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The absorption method, one cup of rice to two exact cups of cold water, bring to the boil and stick a lid on and reduce the heat right down to minimal. Leave it on a slow simmer for 12 minutes then take it off the heat and leave it for another 12! |
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By *ucka39Man 15 weeks ago
Newcastle |
"The absorption method, one cup of rice to two exact cups of cold water, bring to the boil and stick a lid on and reduce the heat right down to minimal. Leave it on a slow simmer for 12 minutes then take it off the heat and leave it for another 12! "
How many people you feeding |
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By (user no longer on site) 15 weeks ago
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"I can’t give detailed instructions because I know how to do it by eye and I don’t do timers I just know when it’s ready.
But you need to wash your rice first. Then you need to add it to a pan with already boiled water. Add bay leaves and a small amount of butter. Cook on a very low heat. When it’s done it’s perfect. I just know when it’s done. Maybe 10 minutes? Like I say I don’t do timers or measurements. I know it all by eye. "
Thank goodness! I was starting to panic as I read more and more weird stories of cooking rice. Like you, I just know how to do it by eye. If we can't agree on plantains thank goodness we can come together about rice. There is hope! 🤣 |
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"The absorption method, one cup of rice to two exact cups of cold water, bring to the boil and stick a lid on and reduce the heat right down to minimal. Leave it on a slow simmer for 12 minutes then take it off the heat and leave it for another 12!
How many people you feeding "
Haha if I’m at work, several hundred  |
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Cook raw rice (2 cups) in 2tbsp of vegetable oil until it changes colour to a lighter white.
Add about 1/3 cup tomato passata, stir well and add 4 cups of chicken/vegetable stock. Bring to boil, season to taste with salt, cover and cook in medium heat for 25 min until water has evaporated. Congratulations, you’ve just made Mexican red rice. 😋 For white, omit the passata and add 1/3 cup of frozen peas and 1/3 cup frozen or fresh diced carrots with the stock.
I never eat plain boiled rice. I adore rice, but it makes my blood sugar spike in such a way that I get very ill so I choose very carefully when to eat it, very occasionally, so it has to be Mexican rice or Chinese fried rice haha. |
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By *dfabMan 15 weeks ago
Dunboyne |
"The absorption method, one cup of rice to two exact cups of cold water, bring to the boil and stick a lid on and reduce the heat right down to minimal. Leave it on a slow simmer for 12 minutes then take it off the heat and leave it for another 12! "
This
Same as Jamie Oliver does.
Perfect every time |
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By *dfabMan 15 weeks ago
Dunboyne |
Unless I'm doing indian.
Then it's frying onions until soft, adding chicken stock cube and water, mixing and then adding rice..into oven for 20mins and it's lush pilau rice.
Pinch of saffron for us kinky folks  |
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By *vaRose43Woman 15 weeks ago
Forest of Dean |
Rinse thoroughly (keep the second rinse water in a bowl for other uses) until the water runs clear.
Into a pan with 1.5 knuckles of water above the top of the rice (I have little hands, digit measurement is variable).
Boil until water is evaporated
Fluff with a fork
Done |
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I wash it then cook it in the right amount of water, a couple of minutes before it’s finished I turn the heat off, fork it, leave the lid on for 10 mins then fork it again. I sometimes add a bit of salt / oil depending on the rice , will Sella AAA it’s already been done. |
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No idea what all this rinsing is about 
I heat a tablespoon of oil in a pan, add a cup of rice and swirl it around until it’s all coated.
Add just under 2 cups of just boiled water and simmer for 15 minutes. Turn off the heat, cover and leave for 15 minutes. Important thing is not to stir it. Voila, perfect fluffy rice.
Occasionally I make it with coconut milk, spices and kidney beans, but I tend to cook that in a frying pan and stir so it’s sticky (intentionally!) |
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