Rescuing Rice’s Reputation

Rice has a rep for being a bit tricky to cook – hence the abundance of rice cookers on the market. (Or is that just business playing to rampant consumerism?) I have learnt the rule for basmati: one volume of rice to two of water. However, each rice variety seems to have its own idiosyncrasies. (Read ‘reasons for turning into an inedible glug or concrete slab’.)

I love this simple idea where the volume of water doesn’t matter.

Terrible photos but you get the idea.

Throw the bag into a saucepan of boiling water for 18 minutes. (This straightforward action does, nevertheless, retain some possibility of human error and hence the ‘sport’ or ‘wild card’ aspect of cooking is also retained). When the time has elapsed, pull out the bag, allow it to drain and voila. (Almost) foolproof perfect rice.

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4 responses to “Rescuing Rice’s Reputation

  1. I would like to know the quantity per person – I either cook only half the amount needed or alternatively we are eating it for days afterwards.
    RH

  2. Well that sounds easy.Thanks for the tip.
    I’m intrigued that it works every time. Different diameter saucepans would mean differing amounts of water above the same quantity of rice. Presumably that’s offset by the different amount of water between the rice grains.
    The amount of water would differ from person to person too. For instance the distance to my knuckle is less than the distance to The BB’s. Experiment time.

  3. I had an Asian client tell me how to cook any quantity of rice in any sized pan (even rice cooker) without measuring rice OR water and get perfect rice every time! You rinse your rice carefully, put it in the bottom of the dry pan, then put in enough cold water than when you gently rest your index finger on the surface of the rice, there is enough water to come to the first knuckle (the one just past the fingernail).

    Now, before having received this advice, I always ended up with either “rice al dente” or “rice glue”. Since following this advice, I have always ALWAYS had restaurant quality rice! Amazing! Works for any type of rice too! (although wild rice takes longer to cook, as it isn’t really rice anyway!)

    I also use this method for cooking quinoa (which you are supposed to cook like rice anyway), and it works for that too! 🙂

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