How do you cook your rice?

cold1

cold1

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Ok, so I love rice but I've never been able to cook it the normal way. If I use a pot I always end up with burnt rice on the bottom, rice sticking to every surface of the pot, and clean up is always a bear. I've tried rinsing the rice until the water is clear and my rice is always sticky. I prefer the mahatma jasmine rice and thats what I cook almost every time I cook rice.

I use the microwave method of cooking my rice. It never gets burned, clean up is easy and its ready to eat in about 20 minutes.

I dont want to get a dedicated rice cooker. Thats just another item I have to store, pull out, clean up, and put back.


I know my ancestors are ashamed that I can't cook rice the normal way.
 
1.) Get a rice cooker. Make sure it's made in a country where 100% of the population eats rice every single day.

2.) Measure the rice with the rice cup included with the cooker.

3.) Rinse the rice a couple times by pouring in water (just enough to cover the rice), swirling it around and pouring out the water. This removes any bugs.

4.) Fill the cooker with water up to the line corresponding with how many cups of rice you used.

5.) Put the lid on, push the button.

6.) When it makes a beeping sound, your rice is ready.

Not all rice is the same. There are brands that will never make rice good enough for someone who is picky. Go to an Asian (not American) supermarket and watch what the well dressed (affluent) mamasans buy.

You can't make good rice on the stove top or in a microwave.
 
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I use a pot when I'm in a hurry. Never burnt it.

I like the microwave method but you have to keep an eye on it.

If I'm not in a rush I use the rice cooker. Measure the rice with their cup, add water to the line, press play and walk away. At an hour it's the slowest method, but if you have the hour it's the easiest method and provides consistent results.
 
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Rice cooker. Always. Just do it, its absolutely worth it. My only regret was that I didn't get one that makes more rice. Just get a dedicated rice cooker, not an instapot style. Cleanup isn't that bad. Scoop the rice in, fill the water up, press start and in 30 minutes you have perfect rice every single time.
 
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My rice cooker is closer to 20 min than it is to 60, and I can forget it until I hear the click.

It produces good rice, and I could do better with a dutch oven on the stove, but it’s only worth the effort 1% of the time.

I know that having a dedicated single use appliance is a drag, but it is what it is.

Some folks report success using an instapot pressure cooking thing.
 
Howland said:
1.) Get a rice cooker. Make sure it's made in a country where 100% of the population eats rice every single day.

2.) Measure the rice with the rice cup included with the cooker.

3.) Rinse the rice a couple times by pouring in water (just enough to cover the rice), swirling it around and pouring out the water. This removes any bugs.

4.) Fill the cooker with water up to the line corresponding with how many cups of rice you used.

5.) Put the lid on, push the button.

6.) When it makes a beeping sound, your rice is ready.

Not all rice is the same. There are brands that will never make rice good enough for someone who is picky. Go to an Asian (not American) supermarket and watch what the well dressed (affluent) mamasans buy.

You can't make good rice on the stove top or in a microwave.
Click to expand...
You can absolutely make good rice in a pot, I’ve been doing it that way for thirty years. Rice cookers are wasted money.
 
cold1 said:
I dont want to get a dedicated rice cooker. Thats just another item I have to store, pull out, clean up, and put back.


I know my ancestors are ashamed that I can't cook rice the normal way.
Click to expand...
You don't have to store it, pull it out or put it away if it has it's own designated space on the counter.

Plus, if the ghosts of your ancestors visit you, they will be comforted by the sight of your rice cooker and it will make them proud of you.
 
Here’s a method I use that has never burnt, or stuck to the pot.
theschmidtywife.com

Foolproof Method for Cooking Rice on the Stovetop

Cooking rice is easy, there is no need for fancy gadgets or pressure cookers, in just 15 minutes fluffy rice can be made perfectly on your stovetop with the magic foolproof ratio of rice to water.
theschmidtywife.com theschmidtywife.com
 
Had an Asian roommate for a while

big pot
1:1 rice and cold water ( or was it 1:1.5? Been awhile)
bring the pot to a boil
turn off the heat
put a lid on it
wait 20 minutes. Do not with it
eat rice.
 
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My method…ymmv…

1 cup rice
2.5 cups cold watah
2 tablespoons butter (melted)
pinch of salt
pinch of garlic
couple pinches of Italian seasoning

Toss all it a pot and stir it up. Lid. Bring to a boil, then immediately turn it down between 1 and 2. Leave it alone for 15 minutes.

Remove from heat, stir and chow down.
 
Speaking as an Asian here, there is but one way to cook rice. In a rice cooker. All other ways are wrong. ;)

Rinse rice 3 times. Fill the pot with water till it reaches your first knuckle on your pointer finger. Push button on cooker down. When it dings, fluff rice, and it's ready to eat.
 
Dale Gribble said:
My method…ymmv…

1 cup rice
2.5 cups cold watah
2 tablespoons butter (melted)
pinch of salt
pinch of garlic
couple pinches of Italian seasoning

Toss all it a pot and stir it up. Lid. Bring to a boil, then immediately turn it down between 1 and 2. Leave it alone for 15 minutes.

Remove from heat, stir and chow down.
Click to expand...
You use watah but don't use buttah?
 
We have a rice cooker. Rice in about 20-25 minutes.
 
Seriously a rice cooker is the way to go. You can get ones like the zojirushi that can make different kinds of rice. There are different settings for different types of rice. I personally like Korean style sort grain rice and then Thai Jasmine style rice. For some things brown jasmine is also excellent. Most of the rice even the Asian rice in an Asian grocery store is grown in CA.
 
TRaGiK said:
Speaking as an Asian here, there is but one way to cook rice. In a rice cooker. All other ways are wrong. ;)

Rinse rice 3 times. Fill the pot with water till it reaches your first knuckle on your pointer finger. Push button on cooker down. When it dings, fluff rice, and it's ready to eat.
Click to expand...

"CORRECT!" -Uncle Roger
 
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Me. said:
This will not fail.

Twice as much water as rice in a bowl.

Microwave in a bowl until it is boiling. Put a plate (right side up) on top of the bowl.

Set microwave on Power 4, cook for 10 more minutes. Done.



Something to know about microwaves is that they don’t have multiple “power” settings. They have one setting. Using the “power” option just turns on the heating that percentage of time. “Power 4” just means that the power comes on for like 12 seconds, then it’s off for 18.

This prevents boilover.


Rice in a real rice cooker is fluffier and has a better consistency. But my way only dirties up a bowl and a plate (used as a cover)
Click to expand...

INCORRECT.....
 
............whole grain rice, 2 cups of liquid per 1 cup of rice. Add a little salt to the liquid and get it boiling. Add the rice.....constantly stir and reduce the heat as needed. Within 5_6 minutes or so you should be down to low_medium heat. Too much heat will make it frothy and bil over, burn, stick, etc..... Once the heat is reduced, less stirring will be necessary, but every couple of minutes or so, stir and scoop from the bottom...this will give you a feel if the rice is burning and sticking. If it's all smooth and easy, you are god to go. It should take about 20 minutes or so.

An instantpot is super easy....add the ingredients push the button and walk away.
 
Pot.
2 tablespoons of butter.
Melt in pot. When melted add 1 cup of rice. Mix until rice is coated. Add either 2 cups of chicken stock or water. (whatever your taste preference)
Bring to a boil. Turn heat to lowest setting. Cover and simmer for 15 minutes. Do not stir. Leave covered. Remove from heat. Let stand for 10 minutes. Fluff with fork.
Perfect Rice.
 
Pick up phone, call China Palace.



Actually I'd like to find a small rice cooker.
 
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you'll pry my zoji out of my cold dead hands
I had a cheap $20 for years that made rice where most of it was not burned..
but my zoji is perfect every time
 
Cheap Chinese rice cooker. Works a treat ever for stuff like basmati
 
Tailhunter said:
Yeah, well every Polynesian person I know, wait, I don’t know any Polynesians, well than, just forget about it.
Click to expand...
You just have to get the amount of water right. Yes you will get a tiny layer of darker rice on the bottom of the pot, but I get worse using a pan.
 
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cold1 said:
Ok, so I love rice but I've never been able to cook it the normal way. If I use a pot I always end up with burnt rice on the bottom, rice sticking to every surface of the pot, and clean up is always a bear. I've tried rinsing the rice until the water is clear and my rice is always sticky. I prefer the mahatma jasmine rice and thats what I cook almost every time I cook rice.

I use the microwave method of cooking my rice. It never gets burned, clean up is easy and its ready to eat in about 20 minutes.

I dont want to get a dedicated rice cooker. Thats just another item I have to store, pull out, clean up, and put back.


I know my ancestors are ashamed that I can't cook rice the normal way.
Click to expand...
Rinse in cold water first,
drain,
salt like crazy
boil until good, drain and
rinse in cold water again, done
 
wvsig said:
zojirushi
Click to expand...

That's what I have. It does 9 different kinds of rice. You can also cook rice based meals in it. Just add the rice, meat, veggies, spices - and away you go. It also bakes cakes but I've never tried that feature.
 
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