Yes, baby! I'm the rice king!

[karohemd]

or something.

This evening, I managed to cook rice properly (i.e. not in a bag and with the right amount of water), on the stovetop without anything bad happening to it, no burning, no sticking, no sogginess, perfect rice!

Rar!

Comments

[whiskeylover.livejournal.com]

...in a bag ?

[echo-echo.livejournal.com]

Boil in the bag! Uncle Bens.

[karohemd.livejournal.com]

Or Tesco's. ;o)

[karohemd.livejournal.com]

Yes, it's my biggest dirty secret. I never learnt how to cook rice properly so I used to buy boil-in-a-bag rice like my mum.
I finally thought I had to change it and tried a few times and failed but I seem to have it down now. My stove is OK for most things but not really ideal when you need to control temperature very accurately.

[scy11a.livejournal.com]

But BITB goes all gooey and wet..... (see below for Perfect Pyro Rice)

[karohemd.livejournal.com]

Yeah, that's why I was tired of it.

I think I've destroyed half a bag of rice in the last month or so until I finally got it. My hob retains too much heat so I need to switch it off earlier.

[scy11a.livejournal.com]

*sighs* yes, the perils of cooking electric : (

[karohemd.livejournal.com]

I actually like electric. I guess it's what you grow up with. Apart from cooking rice, the heat retention is a good thing.
Gas hobs give off too much heat for my liking, pans aren't really stable on it and I haven't used one I really liked. On the other hand, it doesn't matter if the bottom of the pan is warped a bit (like my wok's) as it doesn't have to sit flush on the heated surface.

[scy11a.livejournal.com]

You need to use proper pans then, my man, like Le Creuset or Stellar : P

[karohemd.livejournal.com]

Heh. If I had a proper kitchen, I would spend a small fortune on pots/pans/other gadgets but I don't.
Besides, my carbon steel wok is lovely and works despite wobbling a bit. It's also perfectly non-stick without being teflon coated.

[fithefaerie.livejournal.com]

i still cant do that :(

[omentide.livejournal.com]

You should have asked me how to cook rice.

Now I can't say 'I told you so'.

Mind you, I only really cook pilau.

[karohemd.livejournal.com]

So how do you do it?

[echo-echo.livejournal.com]

My recipie:

Good quality rice, 3 handfuls per person and one for the pot.

Wash well under the cold tap until you have cleaned the outer starch off, about 2-3 min.

Place in a good quality non stick saucepan.

Add water until just covered.

Bring to the boil and reduce to a simmer until the water is at the level of the rice, give it a stir, then reduce the heat to low and put the lid on the saucepan.

Check the rice occassionally. If it is too dry add a little boiling water from the kettle. It should take 10 mins or so.

One the rice is cooked, turn off the heat and fluff the rice up. Forget about the bottom layer of rice...it is a non stick pan right? And remember you added a handful of rice which you sacrifice to the pot? Well, that is the crusty bit at the bottom. The rest of the rice is going to be great. After you have fluffed it all up, leave it on the hob with the lid on for 10 mins.

Perfect rice. :)

[karohemd.livejournal.com]

I used the two parts water to one part rice method and had no crusty bit at the bottom. :o)
The problem is my stove on which I can't regulate the heat very well. I turned the heat completely off half way through and the residual heat from the hob finished the job.

[scy11a.livejournal.com]

I find that for Tilda Basmati etc, 2:1 is too wet, so use 1³/₄ to one. But 2:1 is good for Thai Sticky Broken Rice.

[morgenstern23.livejournal.com]

Wow! Well done!! :D The question is ... will it happen again next time??

OT: I bought The Sparrow and American Gods. I don't know which one to read first! ;)

[karohemd.livejournal.com]

I hope so...

They are very different books. The Sparrow is the deeper/more depressing one, American Gods is the easier read.

[rivetmike.livejournal.com]

Me and bezerkangel have not mastered rice yet. Might have to print out echo_echo instructions.

[karohemd.livejournal.com]

I'm glad I haven't been alone.
The trick seems to be to turn the heat down to almost nothing (on gas) or off entirely half way through (on electric where the hob retains heat), then the two parts water to one part rice method works.

[scy11a.livejournal.com]

I have to say that it was drpyrojames who showed me Perfect Rice^TM. Put 1³/₄ parts water into covered saucepan. Bring to vigourous boil. Add 1 part rice. Turn down to absolute simmer covered (DO NOT LIFT LID!) for 7 to 10 minutes (not critical) then turn off heat and wait another 10 minutes (or more if you're not ready!). Perfect rice, no stickiness (unless you buy cheap nasty rice) and no burnt pans : )

[karohemd.livejournal.com]

"Put ... water into covered saucepan."
That's an interesting challenge but I know what you mean. ;o)

[scy11a.livejournal.com]

Bah! Damn you pedant!