Carver
Well-Known Member
Just tried it once and it works, dries off quicker after. Salt adds to taste and it makes water boil at higher temperature.
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How to boil rice so it isn't soggy
- Thread starter Mad Eyed Screamer
- Start date
Have the water in the pan 5mm above the rise use cold water sprinkle of salt and a drop of veg oil bring to boil keep it boiling for 5 mins turn of the heat put foil over the pan tightly put lid back on leave for minimum of 30mins.
Len Rum
Well-Known Member
Rinse it with cold water.
Add it to water that is already boiling.
Simmer gently ten minutes.
Sieve it, ideally give it a second rinse with boiling water.
Allow excess water to evaporate, agitate it a bit in the sieve to allow drainage of water.
Job's a good 'un.
Add it to water that is already boiling.
Simmer gently ten minutes.
Sieve it, ideally give it a second rinse with boiling water.
Allow excess water to evaporate, agitate it a bit in the sieve to allow drainage of water.
Job's a good 'un.
Have the water in the pan 5mm above the rise use cold water sprinkle of salt and a drop of veg oil bring to boil keep it boiling for 5 mins turn of the heat put foil over the pan tightly put lid back on leave for minimum of 30mins.
Waspish. This is Fallowfield rice not lobsters.
The Light Was Yellow Sir
Well-Known Member
Wash and rinse the rice really well, until the water is clear. Shove it into a saucepan with double the amount of water and stir once. DO NOT STIR IT AGAIN. Bring to the boil, then turn the heat all the way down and cover the pan tightly with a lid. Cook on the very low heat for 15 minutes. Do not take lid off until 15 minutes are up. Remove lid and put a tea towel over the top of the pan for 5 minutes. It will be perfect, the best rice you'll ever get.
Didsbury Dave
Well-Known Member
- Joined
- 1 Feb 2007
- Messages
- 38,082
Loads of rubbish in this thread. Use basmati rice. Don't bother washing it. Use a big pan. Lots of boiling water and plenty of salt. Stir at the beginning but then Cook for 10 minutes, drain in a seive and rinse with boiling water. Fluff with a fork before stirring.
That's it. Totally simple.
It comes out stodgy if you overcook it , stir it too much and/or have too small a pan. The salt is for taste and the rinse at the end gets rid of the starch.
That's it. Totally simple.
It comes out stodgy if you overcook it , stir it too much and/or have too small a pan. The salt is for taste and the rinse at the end gets rid of the starch.
supa-dapa-dan
Well-Known Member
- Joined
- 8 Oct 2010
- Messages
- 906
Soak it in water for half an hour first and you get better results,apart from that you're correct.Loads of rubbish in this thread. Use basmati rice. Don't bother washing it. Use a big pan. Lots of boiling water and plenty of salt. Stir at the beginning but then Cook for 10 minutes, drain in a seive and rinse with boiling water. Fluff with a fork before stirring.
That's it. Totally simple.
It comes out stodgy if you overcook it , stir it too much and/or have too small a pan. The salt is for taste and the rinse at the end gets rid of the starch.
Mad Eyed Screamer
Moderator
Some good tips thanks everyone, especially Oakie ;)
Blue Haze
Well-Known Member
Rice cookers are your friends.
Measure your water, rice, throw it all in, press the button, and the rice comes out perfectly.
Measure your water, rice, throw it all in, press the button, and the rice comes out perfectly.
Soak it in water for half an hour first and you get better results,apart from that you're correct.
stir it occasionally rince in a sieve get the water boiling drop the rice in simmer on a low heat with the lid on . Because it has been soaking you need to reduce cooking time by 2 minutes . The reason for soaking is to get rid of the starch which is why it is better to soak your chips for 10 minutes before cooking them