Cooking Rice

I saw an article the other day giving a method of cooking rice which said:

1)Wash the rice
Place the basmati rice in a heavy based saucepan and wash well with your fingertips under cold running water to remove excess starch. Ideally rinse the rice 2-3 times.

2) Use the right amount of water
Now place the tip of your middle finger on the top of the rice. Fill the pan with enough water to reach just above the second joint of your finger (the joint closest your palm). Add salt to taste.

3) Bring to boil, then simmer
Place the saucepan over a high heat; bring to the boil and then simmer on low, covered, for about 15 minutes or until all the water has evaporated and you have fluffy, dry grains. Serve straight away

There were immediate howls of protest from other about too much water left, not enough water, etc etc.

The CU article on rice has a similar method.

Me - I always use the Fanny Craddock method, weigh out the rice and put into a very large pan of boiling salted water for 12 minutes for polished rice, 25 for Brown rice, drain, rinse with boiling water and serve.

How about you?

A.

There's a big difference between polished rice cooking or basmati/Indian rice cooking!

The parboiled/polished rice can just be cooked in salted water... but it also tastes like nothing....


Basmati rice is different, it has a distinguished taste and it can be cooked using different methods.

First of all you have to wash out the starch that's why the article said: 1)Wash the rice. Place the basmati rice in a heavy based saucepan and wash well with your fingertips under cold running water to remove excess starch. Ideally rinse the rice 2-3 times. We then soak the rice in water for an additional 30 minutes; then rinse.

It really is important to use the right amount of water, that's why: 2) Use the right amount of water. Now place the tip of your middle finger on the top of the rice. Fill the pan with enough water to reach just above the second joint of your finger (the joint closest your palm). Add salt to taste. Basmati rice (also Chinese rice) needs lots of water.

This point: 3) Bring to boil, then simmer. Place the saucepan over a high heat; bring to the boil and then simmer on low, covered, for about 15 minutes or until all the water has evaporated and you have fluffy, dry grains. Serve straight away Normally the rice is not being served straight away. Here you add cumin seeds or whatever flavor you want and you let it rest for 10 minutes. Then you separate the grains with a fork, not with the spoon and serve.


Try it; you will love the rice!

greets Dia

Thanks Dia!

In fact I cook Basmati rice by the FC method as well.... and Wild rice....

A.

Hello,

my Basmati rice (Tilda) doesn't need to be washed. I combine 1 cup of rice and 1 and 1/2 cups of water, add a pinch of salt and bring to the boil. Cook over low heat for 5 minutes then switch off the heat and let soak the rice for approx. 15 minutes on the hotplate. The rice is always perfect!

But i have to admit, this method doesn't work as perfectly with every type of Basmati.

Best regards
Heidi

I don't wash Basmati rice but I soak it for a few minutes before boiling. I cover it with water 1inch above the rice. When it is about half done I turn of the heat and let it rest for a further 10-15 minutes. I use Sunrice Basmati.

i think we need to wash rice before we cook
some microbe can contaminant when Basmati rice packaged

rice casserole

I saw an article the other day giving a method of cooking rice which said:

1 Wash the rice

2 Keep rice into water for 20 minute in salted water (It will save time to boil)


3 Use the right amount of water .what amount of water should be taken ,depends upon type of rice


4 Bring to boil.

Hi,
I use the following method, it seems a little easier than the method you describe and makes tasty, fluffy rice every time. I can vouch for it working with basmati and jasmine rice. (Although some types of rice will NEVER be tasty). This is the method a few chefs I know seem to agree on.

1. Use a pan with a close fitting lid.
2. Put whatever salt you desire in the empty pan. (I understand some salt is required in the cooking process)
3. Measure out whatever quantity of rice you require (half a cup per person is quite generous) and put it in the pan.
4. Using the same measure as step three, add twice the amount of boiling water from the kettle, plus a splash for good measure. (The ratio you're after is 2-1, water to rice, by volume).
5. Give it a stir to separate the grains and bring it to the boil.
6. As soon as it reaches the boil, turn the heat down to a simmer and replace the lid. Cooking time is about 8-10 mins.
7. Fill the kettle completely and boil.
8. After about 8 minutes you can take the lid off the rice, tip the pan and if you can see no excess liquid, the rice is done.
9. Tip the rice into a sieve or colander and pour the kettle of hot water over it to wash it, taking care to make sure it all gets a dousing by swishing the kettle to and fro, back and forth - no need to fork the rice or shake it etc. This removes excess starch, preventing the rice from sticking together and hence making it fluffy. The washing process does not remove flavour.
10. Give the rice a shake to remove any excess water.
11. Just serve by spooning out. No need to fluff it up. The water from the kettle did that.

I hope I did okay; this is my first post,

Simon

OK, just signed up on this site and saw this thread --cooking rice -- my obsession!

There are some secrets to cooking rice, these are my tips for perfect "Basmati Rice" to go with Indian food -- sticky rice (thai) and other dishes would be a whole different ball game.

Note: You'll need a good pan with a tight fitting lid (this is a must).

1. Wash rice in clean, cold running water until it runs relatively clear (reduces the starch) -- measure the dry rice in a standard coooking "cup" size.

2. Drain thoroughly and add a pinch of salt (or to taste -- I avoid too much salt during cooking as it alters the chemistry of the food.

3. Add twice the volume of water (1 cup of rice needs 2 cups of water) and half a teaspoon of oil -- I use Olive Oil, but a tiny bit of butter is just as good.

4. Heat the pan on a high flame until the water begins to boil and the rice graing begin to get very excited -- place the lid on the pan, and turn the heat down as low as it will go. Leave it for 13 minutes exactly.

5. After 13 minutes, turn the heat off and leve the pan covered -- DO NOT be tempted to lift the lid. Wait for 5 minutes, serve and enjoy PERFECT rice. If it's not perfect I will gladly pop over and show you in person. If you like yellow rice, just add a quarter of a teaspoon of ground turmeric after washing the rice, or (for a unique aromatic flavour) a teaspoon of lemon juice with a pinch of saffron soaked in it.

I've tried many methods which tend to be hit or miss, but I've never had anything other than perfect rice for 20 years using this method.

A lot of ways to cook rice are available these days. In some countries, they even use or re-cook rice and saute it or fry it.
Some even use rice mixed with other recipes, making like a mix rice recipe at all.