Do you have a preferred method for cooking rice? I always use the rice cooker and follow the measurements by using the little cup it came with and lines on the side of the bowl, however have been known to guess when the cup has gone missing – most likely in the bath with my kids playing cooking!
Believe it or not, most of the time I have estimated, it’s turns out ok, so that tells me that cooking rice is pretty flexible. Its a matter of more water or more time cooking if it’s not soft. The four methods below are ones I would use. I especially like the idea of the oven method. The risotto one is great if you are adding other bits and pieces however does require frequent checking. If you have any easy no fail methods – please share. Vanessa
Absorption method in a pot on the stove
Put 1 cup rice and 1 1/2 cups water plus salt into a pot.
Place the pot over a moderately high heat.
When the rice is rapidly boiling turn down the heat to the minimum possible.
Turn off the heat after 5 minutes and place a paper towel between the lid and the pot to avoid moisture build up.
Let the rice rest, it will be fully cooked in 10 minutes.
Using the frying pan (risotto style)
Add butter or olive oil to the frying pan.
Add 1 cup rice and gently fry until rice is transparent but not browned.
Add liquid (water or stock 1-2 cups) little by little stirring frequently until the rice is tender.
In a large bowl add 450g rice and 600mls water (1 lb rice/1 pint water)
(You can add a touch of butter or oil to the water as this can prevent the water from boiling over)
Cover the bowl
Attention – don’t stir when heating.
Heat for 5 minutes on full power.
Heat for 15 minutes on half power.
Stand for up to 10 minutes then serve.
Oven baking method
Pre-heat the oven to 375F/190C
In an oven proof pot boil 1 2/3 cups liquid on the stove top, add a salt and butter.
Add 1 cup rice, cover tightly and transfer to the oven. (you can use another oven proof dish, just transfer and seal – even with tinfoil.)
Bake for 25minutes – if the liquid hasn’t been absorbed, bake for a few minutes longer.
When cooked fluff with a fork to release the steam and stop the cooking.