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Once you try it, you won’t go back. Perfect, fluffy rice.
Dump your rice into pot of boiling, salted water, and simmer until it reaches the desired tenderness. Drain with a strainer (I did not rinse it) and put it back into the pot, off the heat.
I used Jasmine rice, but I don’t suppose it matters.
Once you try it, you won’t go back. Perfect, fluffy rice.
Dump your rice into pot of boiling, salted water, and simmer until it reaches the desired tenderness. Drain with a strainer (I did not rinse it) and put it back into the pot, off the heat.
I used Jasmine rice, but I don’t suppose it matters.
Ballpark, do you remember how many minutes you cooked it? And how many servings would you say you were cooking?
That's how I cook my rice. Is that a revelation? How others cook their rice then? I don't drain it, though. The water is all absorbed.
Works if you have some cooking experience. All guesses are estimated, but seldom, if ever, wrong.
I also use other method:
Cover the rice with boiling, salted water, cook for a minute or two till the water is absorbed, add a spoon of butter, stir and then put the pot in bed and cover with a comforter. It will be done in 10 min or so, and fluffy every time. It's also a great method to keep it warm to serve later.
Ballpark, do you remember how many minutes you cooked it? And how many servings would you say you were cooking?
I think it was about 15-20 minutes. It makes no difference how much, or how little rice you make, the method is the same.....just like if you are cooking a box of spaghetti, or a half. I made a cup of rice in about a 3 qt pan of water. A cup of rice makes 2-4 servings.
When I saw the chef make it this way on tv, he made a big batch and said he kept it in the fridge to use all week.
I measure my rice & water. Two parts water to one part rice. Add seasoning. I dump it all in the saucepan, & bring to a boil. Once it has boiled, I turn off the heat & keep the lid on it. The water & steam will absorb into rice, making it perfect. Never need to strain, as the water is all used.
That's how I cook my rice. Is that a revelation? How others cook their rice then? I don't drain it, though. The water is all absorbed.
Works if you have some cooking experience. All guesses are estimated, but seldom, if ever, wrong.
I also use other method:
Cover the rice with boiling, salted water, cook for a minute or two till the water is absorbed, add a spoon of butter, stir and then put the pot in bed and cover with a comforter. It will be done in 10 min or so, and fluffy every time. It's also a great method to keep it warm to serve later.
That is not what I mean. I always cooked rice until the water was absorbed too, and it came out just ok. But this way, it came out much better, with no guesswork and no worry about the proportions of rice to water. No rice stuck to the pan, and no rice reduced to a starchy glob.
I measure my rice & water. Two parts water to one part rice. Add seasoning. I dump it all in the saucepan, & bring to a boil. Once it has boiled, I turn off the heat & keep the lid on it. The water & steam will absorb into rice, making it perfect. Never need to strain, as the water is all used.
I know that’s how we traditionally make rice. I suggest you try the other way to see if you like it better.
All rice is not the same, and different cooking methods are used. It isn’t as simple as pasta method or not.
Could be. I have only used Jasmine rice, so far.
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