Sticky rice

[jimmy two times]

How do you cook rice so that it doesn't stick and clump together? It always does this when I cook rice. Is there a tip?

[SeanMacGabhann]

Many many tips

I have followed them all

sometimes they worked sometimes they didn't

Bought a rice cooker in dulwich diy. Sorted. Every time. Do it

[dulwichmum]

Apparently you rinse rice properly four times, then for every cup of rice, boil it in a cup and a half of water. When the rice comes to the boil, the water should be level with the rice and you remove it from the heat and leave the lid on, until the rice is soft and the water is all evaporated. I learned this from a lovely Indian friend when I was living in halls as a student.

I havent cooked myself for years (clearly), so I don't know if it still works...;-)

[HAL9000]

1 part Basmati (or Patna) rice.

2 parts water (by volume).

Salt to taste.

Add a dash of Turmeric powder for yellow rice (optional).

Bring to the boil in a covered saucepan and simmer on medium heat until the rice is slightly wet.

Remove from heat and stand on insulated surface (i.e. a folded tea towel) to steam for approx. 15 minutes or until dry.

While standing, use a fork to fluff the rice initially and occasionally thereafter.

Result: perfect fluffy rice every time.

[Narnia]

I always add a bit of olive oil. Hal, hope you don't blow a fuse but is there such a thing as perfect rice that's 'fluffy'? Is it not overdone if it gets to that?

[Peckhamgatecrasher]

When cooked, lightly drain in strainer. Put strainer back on pan, add lid put on gentle heat and let steam for two minutes.

[HAL9000]

Declan Wrote:

-------------------------------------------------------

> I always add a bit of olive oil.

It doesn't do any harm - most Pilau rice recipes start off by frying a little onion and garlic before adding the rice and water.

> Hal, hope you

> don't blow a fuse but is there such a thing as

> perfect rice that's 'fluffy'? Is it not overdone

> if it gets to that?

By "fluffy" I mean that the grains are dry and do not stick together. The grains themselves are al dente, i.e. they should have a 'bite'.

[*Bob*]

Rice cookers are for pansies.

Straining should be left for when you're sitting on the toilet. It has no place in the cooking of rice.

Similarly, the use of turmeric or oil is nonsense to be avoided.

[Goodliz]

Basmati Rice

Rinse well in cold water in a sieve first.

Bring a pan of water to the boil. Add in rice.

Cook for a few minutes - boil another kettle of water whilst this is happening

Put rice through sieve and rinse again with cold water.

Add rice to pan of boiling water you have just boiled in the kettle.

Cook for another few minutes until done.

Drain and rinse again in sieve with cold water and then rinse again with boiling water.

Method passed to me from my mother in law which never fails to give nice (non sticky) rice. She makes it even nicer by adding bits of very finely chopped onion and coriander to the cooking process - I am yet to master this part. It is the nicest basmati rice I have ever had.

[daizie]

What a load of fanny-ing around . Uncle bens microwave packet does the job - no one will know or care, will they ?

[*Bob*]

For the record: Here's the deal.

1. Boil fourteen pans of water.

2. Place rice in a sieve.

3. Sieve under tap for 9 minutes or until your arm starts to ache slightly - whichever comes first.

4. Place rice into first boiling pan. Boil for one minute. Then sieve and transfer to pan two,three, etc etc.

5. When the rice comes out of the fourteenth pan, sieve again - then transfer to a baking tray.

6. Bake for ten minutes, then sieve.

7. Sieve.

8. Add chopped coriander and one mugful of turmeric. Serve.

[SeanMacGabhann]

Well, yes - us pansies plus pretty much every chinese person I know

daizie: I suspect that wasn't a wind up but a genuine opinion. The difference is... well

here is uncle Ben:

and here is proper rice

[*Bob*]

Have you tried typing 'do Chinese people' into google and seeing what Google's most popular 'suggestions' are?

Well worth a try.

[RosieH]

Uncle Ben's rice is rubbish - if you want microwave rice, I recommend Veetee - can't remember what but some patented technology makes it more like proper rice.

[HAL9000]

Goodliz - some types of rice have a starchy coating and therefore benefit from an intermediate washing stage but Basmati is a polished, long grain rice with very little surface starch - otherwise my method above wouldn't work.

I suspect your mother-in-law's method was intended for another type of rice, of which there are many.

[*Bob*]

Anyway Sean,

I'm sure your rice cooker looks just fine next to your Juicer, 'Aerolatte' frother, electric tin opener, pestle and mortar and Pampered Chef onion mincer.

I expect the National Grid noticeably dips every time you knock-up a light supper.

[SeanMacGabhann]

You jest of course. But none of the above. Apart from pestle and mortar which requires no pluggage

[*Bob*]

A pestle and mortar.

I knew it.

[mockney piers]

We spaniards fry our rice prior to adding cold water to lock in the starch.

*Bob* all I can say is I'm hoping to god alan dale doesn't see this thread and the two of you start having another bake off!!! It was uncomfortable viewing last time :-/

don't you have a bread maker?

[*Bob*]

Don't mess with The 'Maker.

Anyway, if Sean's Chinese Friends suggested he smeared Oyster Sauce over his genitals and stood naked outside the Co-Op playing 'Chopsticks' on a Melodica, he'd probably do it.

[SeanMacGabhann]

Not a second time he wouldn't.

[daizie]

Laughoutloud oops

[brum]

This is my quick and easy way: Pop basmati rice in saucepan. Add cold water so the rice is just covered by the water. Add large knob of butter. Put lid on pan and bring to boil. Stir briefly to stop rice sticking to bottom, replace lid and simmer till the water is completely absorbed (keep an eye on it - it happens quickly). Take off heat and leave it for 5 minutes with lid on. Stir and serve with Lloyd Grossman balti sauce, some panfried chicken and a nan bread. This is my staple diet.

[*Bob*]

You're not in the Glasshouse or something are you, Brum?

[Horsebox]

Chinese proverb: He who stirs rice is destined for sticky ending.

You should *never* stir the rice.