How do you cook rice and not have it turn clumpy or mushy?

[ARCHIVED THREAD] - How do you cook rice and not have it turn clumpy or mushy? (Page 1 of 2)

Posted: 4/17/2017 8:14:34 PM EDT

Plain long grain white that is.
I've never gotten it to where it is done, and has retained its shape and looseness.
Always ends up a clumped together and sort of mushy.
Now that Hinode black rice works great.
Oh, I use the boil method.
So, how do I get my rice cooked like a Chinese or other Asian place does?

Posted: 4/17/2017 8:16:21 PM EDT

[#1]

Get a rice cooker and follow the directions. Perfect every time.

Posted: 4/17/2017 8:16:37 PM EDT

[#2]

boil 10 min
let sit 10 min

Posted: 4/17/2017 8:16:46 PM EDT

[#3]

Buy a rice steamer...

Posted: 4/17/2017 8:17:50 PM EDT

[#4]

Zojirushi

Posted: 4/17/2017 8:18:22 PM EDT

[#5]

Pressure cooker. Also doubles as ordnance in a pinch.

Posted: 4/17/2017 8:18:54 PM EDT

[#6]

Quote History

Quoted:
Get a rice cooker and follow the directions. Perfect every time.

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Posted: 4/17/2017 8:19:13 PM EDT

[#7]

Wash the uncooked rice in cold water before you cook it

Posted: 4/17/2017 8:19:26 PM EDT

[#8]

Boil 10 minutes, cover, turn off heat, don't fuck with it til your ready to serve...

Posted: 4/17/2017 8:22:00 PM EDT

[#9]

Quote History

Quoted:
Wash the uncooked rice in cold water before you cook it

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Bingo. Wash the rice. Then use less water or better yet use a steamer.

Posted: 4/17/2017 8:22:06 PM EDT

[#10]

Aton Brown: Perfect Rice in a Rush

You will never cook rice any other way again.

ETA: OP, ignore everyone who talks about a rice cooker. You don't need one. Follow Alton Brown and you will always make good rice.

Posted: 4/17/2017 8:23:35 PM EDT

[#11]

Sticky Rice Steamer Pot and Basket

Authentic way to make Thai sticky rice
A premium quality aluminum sticky rice steaming pot, imported from Thailand, made by the very best manufacturer
The pot is just the right size for American stovetops, allowing you to make a generous portion suitable for large parties or just a few handful

Posted: 4/17/2017 8:25:51 PM EDT

[#12]

I married an Asian chick.

Posted: 4/17/2017 8:25:52 PM EDT

[#13]

Basmati always turns out perfect. Regular rice I mess up often.

I was told, the trick is to not lift the lid. No matter how much you want to, leave it alone.

Posted: 4/17/2017 8:27:51 PM EDT

[#14]

I make it like this video.
And DON'T skip the step that rinses the starch off the rice.

HOW TO COOK PERFECT RICE - Make Perfect Rice every time

https://www.youtube.com/watch?v=KyMT2DRBqTo

Posted: 4/17/2017 8:28:05 PM EDT

[#15]

Quote History

Quoted:
Buy a rice steamer...

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Posted: 4/17/2017 8:28:28 PM EDT

[#16]

Use a better grade of rice e.g. Jasmine or Basmati.

Rinse the dry rice to get rid of any dust or talcum powder.

Don't use too much water. The right amount is around 2:1 water to rice.

Have the water fully boiling when you add the rice.

Reduce heat gradually so it doesn't boil over or scorch.

Don't overcook it. Turning the heat off will not make it stop cooking immediately.

Posted: 4/17/2017 8:28:46 PM EDT

[#17]

rinse it well, use less water (around 1.6 cups water for 1 cup rice), boil for about 16-17 minutes, turn off the heat, let it sit for 10.

or just boil it like pasta in large amounts of water and take out when it's absorbed enough, strain, dump the water, and let the rice sit in the hot pan for a bit. also works really well.

Posted: 4/17/2017 8:28:48 PM EDT

[#18]

Wash the basmati rice in a strainer under cold water and shake it afterward to get the extra water out.

water to rice 2 cups : 1cup

cook 20 minutes

remove from heat, stir with fork, leave uncovered so excess water evaporates off.

Posted: 4/17/2017 8:29:41 PM EDT

[#19]

FPNI. Learn from the Asians

Posted: 4/17/2017 8:30:14 PM EDT

[#20]

Wash, rinse & dump the cleaning water add fresh water to cover it plus add extra water enough to reach the first joint on your finger then cook it.
DONT STIR or mess with it once you start cooking (otherwise it will turn mushy if you F with it).

Posted: 4/17/2017 8:30:36 PM EDT

[#21]

Tell my phillipino wife I want rice and she fires up the zojirushi cooker and cook it.

Posted: 4/17/2017 8:30:57 PM EDT

[#22]

I don't understand why people think rice is difficult to cook as I think it is the simplest thing in the world to cook. Maybe it's because I use a heavy gauge pan with a tight fitting lid. I use a 2 to 1 ratio of water to rice, bring it to a boil, cover, and simmer for 20 minutes. Perfect every time.

By the way, "wild rice" isn't rice.

Posted: 4/17/2017 8:31:41 PM EDT

[#23]

Stop stirring your rice!

Posted: 4/17/2017 8:31:44 PM EDT

[#24]

Quote History

Quoted:
FPNI. Learn from the Asians

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I learned from a chinese malaysian friend. Dude didn't measure water. Just put well rinced rice in a pot, put his finger on top of the rice, and poured in water until it hit his knuckle above the rice.

Posted: 4/17/2017 8:32:36 PM EDT

[#25]

less water.

Posted: 4/17/2017 8:32:40 PM EDT

[#26]

How much are rice cookers ??
Am I responsible for their passports.................

Oh, never mind.............

Posted: 4/17/2017 8:34:21 PM EDT

[#27]

I don't get it--rice is the easiest thing in the world to cook. I don't need a fancy rice cooker to do it, either, no single taskers for me; all you need is a saucepan with a tight fitting lid. Put two cups of water in the pan, plus a half teaspoon or so of salt, and a pat of butter. Bring to a boil. Add one cup rice, stir it in, leave the lid off and return to a boil. Stir it again, put the lid on and turn the heat to low. Give it twenty minutes, leave it alone. Turn off the heat, let it sit for five minutes. Remove the lid and fluff with a fork, perfect every time.

Now then, I live at 6,000 ft or so elevation in Colorado. I give it two or three additional minutes, and use just a touch more liquid. Use a timer, it helps. Pay attention, don't wander off.

Posted: 4/17/2017 8:34:58 PM EDT

[#28]

I have a $15 black&decker rice cooker and it has made me pounds of delicious rice over the years. Don't buy cheap rice. I buy some shit that comes in a yellow bag. I think its jasmine. Rinse rice before cooking. I add salt and a little EVOO to the mix. Stir once or twice during 10min cook time, cut power, let rest another 10min, stir again. done.

Posted: 4/17/2017 8:35:12 PM EDT

[#29]

Microwave rice cooker. All I've used for the last 10-15 years. If it's good enough for a Thai gal, it's good enough for a white boy.

Posted: 4/17/2017 8:35:53 PM EDT

[#30]

Rice cooker. Two cups of rice plus equal number of cups of water.

Posted: 4/17/2017 8:36:19 PM EDT

[#31]

1 cup of rice to 1.5 cup of water. Bring to boil and the turn to low for 20 mins. Done.

Posted: 4/17/2017 8:36:36 PM EDT

[#32]

Just add a small amount of olive oil or coconut oil to the water as you start to heat it.

Don't overcook it.

Don't lift the lid.

Posted: 4/17/2017 8:36:53 PM EDT

[#33]

Quote History

Quoted:
Tell my phillipino wife I want rice and she fires up the zojirushi cooker and cook it.

View Quote

Is that Tagalog for fix me a sammich?

Posted: 4/17/2017 8:37:08 PM EDT

[#34]

Rice is shit food. Don't eat it. It will kill you.

Posted: 4/17/2017 8:38:07 PM EDT

[#35]

Practice, practice, practice.

Posted: 4/17/2017 8:38:22 PM EDT

[#36]

Quote History

Quoted:

I learned from a chinese malaysian friend. Dude didn't measure water. Just put well rinced rice in a pot, put his finger on top of the rice, and poured in water until it hit his knuckle above the rice.

View Quote

I use the knuckle method as well.

But, I small dice a white onion. Saute it in butter. Add the rice, sauté it a little bit (adds a little nutty flavor) deglaze with a little white wine. Add chicken stock using the knuckle method. Throw in a bay leaf. Bring it to a boil. Cover, and simmer for about 15 minutes. At the end throw in a small chunk of whole butter, fluff with a fork and done.

Posted: 4/17/2017 8:38:22 PM EDT

[#37]

Zojirushi NS-RNC10. Worth it.

Posted: 4/17/2017 8:38:26 PM EDT

[#38]

Quote History

Quoted:
Get a rice cooker and follow the directions. Perfect every time.

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This, fancy ones do white, brown, pasta, etc. Use chicken stock for additional flavor.

Posted: 4/17/2017 8:39:01 PM EDT

[#39]

Fluff and don't over cook or use too much water

Posted: 4/17/2017 8:39:35 PM EDT

[#40]

Quote History

Quoted:
FPNI. Learn from the Asians

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Exactly. I hate that it is another gadget that takes up space, but it makes perfect rice every time. No washing the rice or anything else. Dump it in and press a button.

Posted: 4/17/2017 8:40:01 PM EDT

[#41]

I always just measure 2 to 1 water to rice. Water in a pot, set to high. Salt the water, add some butter. As soon as the water is boiling, add the rice, stir it in with a fork. Cover the pot and only let it boil for about 30 seconds, then set the burner as low as it will go. 20 minutes later, perfect rice.

Posted: 4/17/2017 8:41:04 PM EDT

[#42]

Buy correct rice.
Rinse in cold water 3 times.
Drain water.
Add 1.25 cups water to 1 cup of rice.
Put on stove.
Bring to boil.
Add a pinch (1/2 tsp) of salt.
Cover and turn down heat to simmer.
Wait 20 minutes.
Fluff with wooden spatula and feather in seasoned rice vinegar if desired.

Perfect sushi rice.

Attached File

Posted: 4/17/2017 8:42:25 PM EDT

[#43]

Quote History

Quoted:
Rice is shit food. Don't eat it. It will kill you.

View Quote

This is why I love GD.

Posted: 4/17/2017 8:43:13 PM EDT

[#44]

OP, if you eat a lot of rice; buy a rice cooker. Trust me, just do it.

Posted: 4/17/2017 8:46:05 PM EDT

[#45]

Cold rice and a little rat meat...That was Charlie's idea of R&R

Posted: 4/17/2017 8:46:08 PM EDT

[#46]

My wife used jasmin rice. Washes it.

I have always used minute rice cause i never really cared.

Since this jasmin rice, wash, cook procedure she uses i will never go back to minute rice.