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"Proper" way to cook rice?
1/9/2012 12:24:00 PM
Oh Chefs of ARFCOM.....
Looking to see if there is a consensus on how to "properly" cook rice on the stove-top, or if
there are as many varied (and argued) ways to do so....
Mom taught me that it was a basic formula, using 1½ times the amount of water to the amount
of rice you wanted to cook. 2 cups of rice, you used three cups of water. Boil the water, mix in
the rice, bring it back to a boil, cover the pot and let simmer for 20 minutes.
Good and edible, but I've also noticed when out at various restaurants that there is a texture
difference. Acknowledging, of course, that I'm not a connoisseur of rice, and our stock generally
is what we pick up at the grocery store (Sams/Martins/etc. - wherever we're shopping, if not
using the bulk bag bought at Sams Club), which of course can make a big difference in itself.
So am I preaching blasphemy, or what?
(And yes, there is always the rice-cooker, but Mrs. Tanker threw away part of it when we moved,
not knowing what she was looking at, and I've just never gotten around to buying another.)
Looking to see if there is a consensus on how to "properly" cook rice on the stove-top, or if
there are as many varied (and argued) ways to do so....
Mom taught me that it was a basic formula, using 1½ times the amount of water to the amount
of rice you wanted to cook. 2 cups of rice, you used three cups of water. Boil the water, mix in
the rice, bring it back to a boil, cover the pot and let simmer for 20 minutes.
Good and edible, but I've also noticed when out at various restaurants that there is a texture
difference. Acknowledging, of course, that I'm not a connoisseur of rice, and our stock generally
is what we pick up at the grocery store (Sams/Martins/etc. - wherever we're shopping, if not
using the bulk bag bought at Sams Club), which of course can make a big difference in itself.
So am I preaching blasphemy, or what?
(And yes, there is always the rice-cooker, but Mrs. Tanker threw away part of it when we moved,
not knowing what she was looking at, and I've just never gotten around to buying another.)
1/9/2012 12:46:35 PM
That's close enough.
I add a little salt to mine. I put the rice in from the start.
I add a little salt to mine. I put the rice in from the start.
1/9/2012 1:05:30 PM
Your texture differences come from the variety of rice.
Go to a local asian market and see they entire aisle of just rice. There is much to learn and try even with something as simple as rice.
Go to a local asian market and see they entire aisle of just rice. There is much to learn and try even with something as simple as rice.
1/9/2012 2:49:37 PM
Originally Posted By packnru:
That's close enough.
I add a little salt to mine. I put the rice in from the start.
That's close enough.
I add a little salt to mine. I put the rice in from the start.
What's the salt supposed to do? Not trying to be a smart-ass, I just don't know.
I tried it once or twice, as someone else suggested it, but I didn't notice any difference in taste, texture, etc.
So the next time I made some, and forgot to do it, and not noticing any noticeable difference, I wasn't worried
about it.
1/9/2012 5:38:30 PM
I'm not sure. Since I like salt, I do it.
I believe it helps get the water boiling quicker. I could be wrong on that.
Just the way I learned to make it years ago.
I believe it helps get the water boiling quicker. I could be wrong on that.
Just the way I learned to make it years ago.
1/9/2012 6:34:00 PM
Originally Posted By packnru:
I'm not sure. Since I like salt, I do it.
I believe it helps get the water boiling quicker. I could be wrong on that.
Just the way I learned to make it years ago.
I'm not sure. Since I like salt, I do it.
I believe it helps get the water boiling quicker. I could be wrong on that.
Just the way I learned to make it years ago.
Okay - makes sense to me...
1/9/2012 10:19:11 PM
For white rice I rinse it for a couple of minutes in cold water until the water is no longer cloudy and not starch bubbles appear. Boil 1.5 cups water for every cup of rice, cook 20 minutes, take off heat and let it stand for 5 minutes.
For brown rice I rinse it, and boil 2 cups of water, plus a little extra for every cup of rice separately in an electric kettle. In a saucepan with a cover, I pour in about a couple of teaspoons of olive oil and set the heat to medium. When it starts shimmering, I add the rice and whatever seasonings I want, and sautee the rice until I hear a few grains snapping and it smells nutty. Then I turn up the heat to high and add the boiling water from the kettle. Once the froth of boiling bubbles subsides but it's boiling violently, I turn down to simmer and cover. Let it cook for 40 minutes, then remove from heat and let it sit for 10 minutes.
In both methods, once you put the lid on and set to simmer, never take the lid off.
1/9/2012 10:36:49 PM
On the stove I was taught
1. Pot
2. Add however much rice
3. Fill pot with water so that you have about 3/4" water above the rice. Easy measure is to use your index finger to the first joint.
1. Pot
2. Add however much rice
3. Fill pot with water so that you have about 3/4" water above the rice. Easy measure is to use your index finger to the first joint.
1/9/2012 10:50:26 PM
Easy stove top white rice:
2 cups water
1 cup rice
1 tablespoon butter
Bring water and butter to a boil.
Add rice and bring back to a boil.
Turn down to simmer (covered) for 20 minutes
The most important step
After rice is cooked, take off heat and leave covered for 20 minutes before serving.
2 cups water
1 cup rice
1 tablespoon butter
Bring water and butter to a boil.
Add rice and bring back to a boil.
Turn down to simmer (covered) for 20 minutes
The most important step
After rice is cooked, take off heat and leave covered for 20 minutes before serving.
1/9/2012 11:43:52 PM
Okay, sounds like I just need to try a few different brands of rice, and see what I can come up with.
Everybody pretty much sounds like they're doing it the same basic way as I do.
Raven - I've had somebody else suggest rinsing it as you did, so I'll give that a shot too.
Thanks all..
Everybody pretty much sounds like they're doing it the same basic way as I do.
Raven - I've had somebody else suggest rinsing it as you did, so I'll give that a shot too.
Thanks all..
1/9/2012 11:47:47 PM
Just toss it cold and uncooked into the trash.
It's purely empty calories.
It's purely empty calories.
1/10/2012 3:39:53 AM
Originally Posted By forker:
Just toss it cold and uncooked into the trash.
It's purely empty calories.
Just toss it cold and uncooked into the trash.
It's purely empty calories.
Swing and a miss.
1/10/2012 4:02:15 AM
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Worth every $, perfect rice every time.
1/11/2012 12:36:08 AM
I use 50/50 water and chicken stock for some added flavor
1/11/2012 1:28:11 AM
We use 100% chicken stock.
