CAN SOMEONE HELP? BEST WAY TO MAKE WHITE RICE?

@toots44 (247)
United States
November 13, 2006 1:18pm CST
YES I CAN COOK AND BOIL WATER, BUT WHEN IT COMES TO MAKING RICE, NEVER FAILS. ALWAYS TOO STICKY AND LUMPY. ANY SUGGESTIONS??
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7 responses
• United States
19 Nov 06
I never use a rice cooker. Had one hated it. I take a saucepan bring two cups of water with some butter to a boil. Add a cup of white rice (don't stir) cover and reduce heat to simmer. Simmer for 20 mins........el perfecto !!! For spanish rice.I brown some onion in a little oil, then add a cup of rice and brown it too, while, in another pot 2 cups of water with a chicken bullion cube boiling...back to the rice add half a small can of tomatoe sauce,a bit of oregano ground in your palm, add the boiling water reduce to a simmer for 20 mins......El perfecto.......it may take a little practice don't give up.
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@toots44 (247)
• United States
19 Nov 06
WOW UNCLEBILL.... SOUNDS LIKE YOU GOT SOME TIPS FROM UNCLE BEN....SOUNDS GOOD...
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• United States
19 Nov 06
Uncle Ben..That's funny thanks. I laughed out loud. and Laughter is the best Medicine!
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@sedel1027 (17870)
• United States
15 Nov 06
I don't have problems cooking rice, but my fiance does - even with a rice cooker. Since he loves making black beans and rice, I keep a box of 5 minute rice in the house just for him. This is the only type of rice he can cook.
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@toots44 (247)
• United States
15 Nov 06
haha awesome..........
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• United States
15 Nov 06
I cook rice all the time.. granted in a rice cooker so I can't say how long you want to cook it for but the trick is to have just the right amount of water. How I do it is once it's in the pot with some water level out the rice so it's nice and even. then take one of your index finger and push it down to the bottom of the pot. Now take your middle finger and slide it down your index finger until it meets the rice (that way you are measuring the depth of the rice with your finger) then not moving your middle finger lift your index finger up to the top of the rice -the depth of the water from the top of the rice to the top of the water should be the same as the depth of the rice. If that makes sense. good luck.
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@toots44 (247)
• United States
15 Nov 06
ive thought of investing in a cooker. i think its about time.
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• India
13 Nov 06
1)take a cooker and put around 3 tsp oil and cumin seed and salt. 2)put 1 1/2 glass water for making 1 glass rice. put into the cooker water and wait till start boiling. 3)then put washed rice into cooker and immediately close the cooker. 4)slow down the gas and wait for 15 min. then stop gas and wait for 5 min then open the cooker. rice is ready.
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@toots44 (247)
• United States
15 Nov 06
thanks for the advise....
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@owlwings (36691)
• Cambridge, England
19 Nov 06
I make long grain or basmati rice this way: Bring a pan of water to the boil. Use plenty of water not a limited amount as in some methods. Add a little salt and any other flavouring you want (I often use half a dozen cardamom pods). You can also add about a tablespoon of oil, which helps to stop the rice from boiling over. Once the water is boiling well, add the rice and stir once. Allow to boil for 10 minutes, then drain through a sieve or colander of a suitable size to fit over the pan. Rinse the rice with cold water. Meanwhile have a kettle of boiling water ready and pour this into the pan. Put the sieve or colander into the pan and cover with a lid. Allow to steam for 10 minutes. Whatever way you cook rice, it needs about 20 minutes. I always have problems with the 'just enough water' technique. Either the rice burns or it sticks together. The 10 minutes boiling and 10 minutes steaming leaves the rice in separate grains and just 'al dente'. You can use the same technique with brown rice or wild rice but both need slightly longer cooking, so I boil for maybe 12 or 15 minutes.
• United States
19 Nov 06
i never use a cooker either. all i do is put half a sauce pan of water and put some rice..u don't need that much rice for one person put about 1/2 cup of rice. just make sure u keep stirring it while it's cooking. its okay if its still water in the pot when its finish, that's when your colander/strainer comes in handy.When its' good and formed toss it into colander. run a little hot water over it..toss back in pot and u're ready to eat...
@rakinitin (686)
• Canada
19 Nov 06
No matter how you cook white rice, it will always come out the same-gross. That is due to the fact that it is not good for you in the first place. It's blanched and has no nutritional value, etc. Try switching to brown or wild rice.