Topic: Rice?

[Naga]

...What about the cooking?...

I soak my basmati rice in very hot water for around 20-30 minutes, rinse well under cold, running water and then plunge into a large pot of salted, boiling water. When the water returns to the boil, I remove the pot lid, swirl the rice to prevent it sticking to the bottom and keep it at a high, rolling boil for exactly 5 minutes. I drain it in a large sieve and it's ready to serve immediately. It also refrigerates and freezes well.

[chonk]

So the two of you don't simmer the rice, but keep it at a high boiling point for the rest of the time? Pretty interesting! Personally, I reduce the heat once the water is boiling, put the lid on and let it simmer (without stirring) (:

[Malc.]

So the two of you don't simmer the rice, but keep it at a high boiling point for the rest of the time? Pretty interesting! Personally, I reduce the heat once the water is boiling, put the lid on and let it simmer (without stirring) (:

I've tried cooking it all ways and to be honest, there is little to split it as long as you don't overcook it. The best results i've had are when I cook the rice in a steamer, but I opt for the fast boil because it is so much less of a bother.

[Stephen Lindsay]

Wow so many different ways of cooking rice!

Mines is a large pot of boiling water, rice added in - start the timer (8 minutes) when it comes back to the boil, reduce heat but maintain a rolling boil, leave uncovered. Check when timer goes off and if necessary cook for a further 1 to 2 minutes un til the rice is al dente. Then put pot under the tap and add cole water to stop the cooking, pouring into a colander as you do and continue to pour cold water over the colander. Drain then reheat in the micro.

[DalPuri]

Yes, Lots of different ways and mine is different again. 
Never understood when recipes say to rinse in a sieve?   
So for plain boiled rice i rinse mine in the same pot i cook it in with my hand in cold water. Empty that a few times then leave it to soak for 20-30 mins.
Drain that out and fill with cold water.
On to the boil with Loads of salt and lid on.
When boiling, lid off and turn down a notch and continue to blow across the top to stop it spilling over the top of the pan.
Not sure how long it takes as i keep checking grains with my teeth, but i would guess no more than 5 mins.
Empty into a colander, add some cold to the pan to swirl out whats left and tip over the colander to stop the rice cooking.
Colander back on the pan to drain, lid on, fork through after 10 mins. Done.

[Malc.]

...continue to blow across the top to stop it spilling over the top of the pan.

Here's a little tip for you, place a stainless steel tablespoon in the pot and it will prevent it from bubbling over.

[DalPuri]

...continue to blow across the top to stop it spilling over the top of the pan.

Here's a little tip for you, place a stainless steel tablespoon in the pot and it will prevent it from bubbling over.

Tried the cold spoon thing, only lasts a few secs before the metal gets upto temp, then it wants to rise again.
Always wanted to have a small pipe coming off a hairdryer though to blow across the rice and pasta pots. 

[Steambat]

I wash mine through cold water 5 - 6 times, rubbing it through my fingers until the water is clear, then leave to soak for about 30 mins. For cooking I steam it for about 30 mins and its perfect. If I want flavoured rice I add it to a frying pan and add the additionals there (wife loves lemon rice!)

[diverdil]

i could not agree more. i love rice. its such a great carb to mix with a curry. perfection. its very good for you and natural. i actually love brown rice.

beats pasta any day

[Peripatetic Phil]

i could not agree more. i love rice. its such a great carb to mix with a curry. perfection. its very good for you and natural. i actually love brown rice.   beats pasta any day

I can't handle brown rice (having been virtually force-fed it by a macrobiotic girlfriend), but I certainly prefer it to pasta, very little of which I enjoy apart from Chinese, Vietnamese, Japanese and Korean noodles ...

** Phil.