Perfect Rice?

[flashy]

I cook rice at least 3 times a week but can never seem to get the rice fluffy, i always strain it with boiling water(as per instructions) when its done but it still ends up really stodgy

anyone any advice on the matter? i'm fed up of eating gloop

[Bonnyboy]

I can’t get it right either so just get the boil in the bag stuff…would like to know how to make it right too. I’m not even sure which particular type of rice I should be buying.

Look forward to learning something with this thread.

[flashy]

i buy long grain rice, i strain it with cold water before i put it in boiling water and then strain it with boiling water when its done

just as it says on the packet

[Bonnyboy]

So what gets used if you make rice pudding. That’s different stuff isn’t it ???

[flashy]

pass

[MargaretR]

I always use basmati rice.
The knack is to measure the volume of rice and add double that volume of cold water.

When it just begins to simmer slap a tight fitting lid on and turn the heat down to the minimum possible heat your hob allows. Don't lift the lid for 15 minutes. When you do the rice will have absorbed all the water and is ready to be hot rinsed, strained and ready to serve.

[flashy]

ahhhhhhh cold water, i'll try that, thanx Margaret

[Royboy39]

Originally Posted by flashytart

I cook rice at least 3 times a week but can never seem to get the rice fluffy, i always strain it with boiling water(as per instructions) when its done but it still ends up really stodgy

anyone any advice on the matter? i'm fed up of eating gloop

The Asian cash and carry on Bennington street carry all kinds of different rice (By the ton).
He speaks very good English and will tell you the best rice to use.
They also have curry's from the mild Korma to 'Hell fire, what was that'
Sold in bags without the usual trimmings.....good value for money.

[Bonnyboy]

I have always kept it boiling, never turned the heat down low. Knew I'd learn something

[flashy]

Originally Posted by Royboy39

The Asian cash and carry on Bennington street carry all kinds of different rice (By the ton).
He speaks very good English and will tell you the best rice to use.
They also have curry's from the mild Korma to 'Hell fire, what was that'
Sold in bags without the usual trimmings.....good value for money.

lol, been to that place with my dad, they do a nice selection of sauces too, i may have to drag his lordship down there this week to have a nosey

cheers Roy

[MargaretR]

Originally Posted by Bonnyboy

I have always kept it boiling, never turned the heat down low. Knew I'd learn something

Don't forget the lid - it cooks in the steam -, don't let it boil off

[Caz]

Ever thought of a rice cooker? I invested in a very large size one. I just empty a kilo of rinsed rice into it, & fill up with cold water to the top level. Takes 20 mins or so. What we don't use that day gets frozen in 2 or 3 portions for other meals.

[flashy]

Originally Posted by cazzer

Ever thought of a rice cooker? I invested in a very large size one. I just empty a kilo of rinsed rice into it, & fill up with cold water to the top level. Takes 20 mins or so. What we don't use that day gets frozen in 2 or 3 portions for other meals.

ah, i saw some of those last week in't th'asda

[MargaretR]

They sound ideal for large families, but when you are cooking for just two are they really worth the expense? and storage space?

[West Ender]

I have a Tupperware rice cooker that I bought over 20 years ago. You boil the rice in a pan for 5 minutes then transfer it all to the rice-cooker, put the lid on and leave for 20 minutes. Rice comes out fluffy and non-stodgy.

I've never had a problem with cooking it on the stove. It's important to use a lot of water, as rice absorbs an awful lot, but as long as you don't leave it boiling too long it shouldn't be stodgy. Never use round grain, though, as it's the wrong consistency for anything but rice pudding.