How do I cook rice?

amother

Mon, Nov 18 2019, 3:54 pm

In a pot it always comes out sticky and I don’t always have enough time to make it in the oven, which actually gives me nice fluffy rice (most of the time!).

How do I do it correctly in a pot?

PinkFridge

Mon, Nov 18 2019, 3:55 pm

amother [ OP ] wrote:

In a pot it always comes out sticky and I don’t always have enough time to make it in the oven, which actually gives me nice fluffy rice (most of the time!).

How do I do it correctly in a pot?

FTR, it takes 30 minutes in the oven. Brown rice probably longer, but stovetop is longer too.

Mon, Nov 18 2019, 4:00 pm

ra_mom wrote:

If you use boiling water the rice only needs 35 min in the oven

Op I feel you!

Rice is literally the only thing I can never get right.

Can someone post oven instructions?

amother

Mon, Nov 18 2019, 4:00 pm

Yep so in the oven I’m fine with it, 35-40 mins and it’s perfect- only a small amount of rice each time.

But on the stove I just can’t get it to work.

amother

Mon, Nov 18 2019, 4:01 pm

r1 wrote:

Op I feel you!

Rice is literally the only thing I can never get right.

Can someone post oven instructions?

Aw thanks!

In the oven I do 2:1 water:rice baked at 180’c for 35 mins or so.

amother

Apricot

Mon, Nov 18 2019, 4:05 pm

I make jasmine rice in a pot all the time (still not as good as in the rice cooker but for shabbos I like being able to put the pot to warm in the oven before dinner)

For each cup of jasmine rice I add 1 tablespoon olive oil and 1 tsp salt. Add the water amount in package (I think it’s a 1:1.5 rice to water ratio) set to high then turn to low when it comes to small boil. Let simmer till done (covered the entire time)

mha3484

Mon, Nov 18 2019, 4:05 pm

I use an instant pot and it comes out perfect every time. Brown basmati rice takes 22 minutes of cooking not including coming to pressure but I can walk way and do other things.

Gulabi

Mon, Nov 18 2019, 4:09 pm

Always use top quality rice...put the rice in a bowl and cover with hot water, swish around to gently to remove starch, leave there for 5-10 mins. Meanwhile put a little drop of oil in the bottom of your pot, and heat. If you like you can sauté a small amount of onion in the oil. Drain the rice (the hot water will have started to cook it already). Add the rice to the pot, stirring so that the little oil has coated it. Add water, cold or boiling it doesn't matter so much. For 1 cup of rice use 1 and almost half cup of water. Stir occasionally as it comes to the boil, gently so as not to break the rice. When there is a tiny bit of water left in the pot, turn off the heat, put on a very tight fitting lid and leave it. Be patient and don't lift the lid. Leave for 10-15 mins. Take lid off, fluff up with fork. Foolproof

rowo

Mon, Nov 18 2019, 4:09 pm

With small amounts of rice the absorption method for rice works really well (I find)

Use the ratio of 1:1.5
Eg 1 cup rice to 1.5 cups water
Rinse the rice well in a strainer, till the water runs clear.
Put rice and water in a pot. You can add a sprinkle of salt if you want.
Cook covered for 13 mins.
Perfect, fluffy rice

(When I’ve tried to make large quantities, like 10+cups of rice it didn’t work, needed longer cooking time, but for regular amounts, a few cups at a time, it works every time)

ra_mom

Mon, Nov 18 2019, 4:13 pm

1 cup Uncle Ben's long grain white rice
2 cups water

In a 3 quart pot, bring the water and rice to a boil. Then, reduce the heat to a *teeny tiny flame*, cover and simmer for 20 minutes. Do not peek! Don't worry if the flame doesn't seem high enough to simmer.
After 20 minutes, close the flame and remove the pot from the stove. Let stand, still covered without peeking, for 5 minutes until all the water is absorbed.

mom2mysouls

Mon, Nov 18 2019, 4:14 pm

There are a many different types of rice!
Sushi rice tends to be stickier
5 min rice cooks real fast.
Brown rice much longer.
Tips are to use exact amount liquid as recommended on box. Salt and oil may also be added.
Preboil water. Once rice has been added, turn down flame. When all liquid is absorbed, remove from flame. Mix with fork while warm. Remix to allow the heat to escape between the grains so they don't clump together. Rewarm in oven as needed.

ra_mom

Mon, Nov 18 2019, 4:25 pm

r1 wrote:

Op I feel you!

Rice is literally the only thing I can never get right.

Can someone post oven instructions?

1 cup Uncle Ben's long grain white rice
2 cups boiling water
1 1/4 tsp table salt

Place ingredients in a 7x10 deep pan (called 5 lb oblong). Cover tightly and bake in oven preheated to 375 for 35 min.

If using non boiling water, bake about 55 min.

Mon, Nov 18 2019, 5:03 pm

ra_mom wrote:

Thank you! U should be a balabusta coach lol! I’m constantly screenshoting your advice and instructions.

amother

Mon, Nov 18 2019, 6:15 pm

Thank you all for your help! I see I must have been using too much water- besides for other things wrong!

I will try again and see how it goes!

ra_mom

Mon, Nov 18 2019, 6:24 pm

amother [ OP ] wrote:

Thank you all for your help! I see I must have been using too much water- besides for other things wrong!

I will try again and see how it goes!

Good luck and keep us posted!

Hashem_Yaazor

Mon, Nov 18 2019, 9:20 pm

White rice ratio is 1 C to 2 C water (and 1 tsp salt I think but I never measure)
Basmati is 1 C t o 1.5 C water, I like to toast a little in olive oil first before adding water though....

amother

Bisque

Mon, Nov 18 2019, 10:41 pm

I use long grain rice.
1:2 rice : Water
Oil and salt to taste
Mix and taste water
Adjust salt
Put pot to boil for 3 minutes.
Cover tightly and lower flames to #2, electric stovetop
Cook for 18 minutes
DO NOT OPEN POT
DO NOT OPEN POT
DO NOT OPEN POT
Shut the fire off and let the pot rest for 18 minutes
Open pot and fluff with fork

My kids like a crunchy top on the rice for Shabbat
Take a round disposable pan
Generously coat the bottom and sides with oil
Put rice into pan and smooth down the top
Put rice in the center (hottest part) of electric blech for about 30 min.
Then move to one side to keep warm
When ready to serve flip over onto a plate and there will be a crusty golden top