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4 WAYS TO COOK PERFECT RICE

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.

Microwave method

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.

Comments (3)

 

3 Responses

  1. Genie says:

    Against my parents’ wishes, I moved out of home when I was still studying. They were really adamant that they wouldn’t help me out since they didn’t want me to go. But in the end they relented and bought me a rice cooker because they couldn’t bear to think that any child of theirs would be living in a house without rice. I still have that cooker!

  2. Vanessa Pritchard says:

    My preferred method is called “thousand-eyes.” Wash the amount of rice you’d like to cook three or four times until the water runs clear. Put it into a pot and add water. Place your finger in the water and touch the top of the rice. If the water reaches your first finger joint (you know, the one closest to the fingernail), that’s a sufficient amount. Place it on the stovetop and crank the flame. Bring it to a boil, reduce flame to medium-high, and let it rip until just about all of the water has cooked off. This is when you’ll see the “thousand eyes”, or the many wee holes where the heat has bubbled up through the rice grains. Reduce the heat as so not to burn the bottom of the rice, and when you hear that almost all the water is gone, close the flame and cover the pot. Let stand 15-20 minutes, then fluff. While I realise that this requires paying attention to the stove, it becomes easy after a few tries. I like this method because it is reliable, and doesn’t require storing a piece of equipment that truly serves only one purpose.

  3. Thanks for the comments – I love my rice cooker – it’s just so easy and I can forget about it. I dont know if it makes “perfect” rice but it passes the kid test all right!
    I love the idea of NOT having any more kitchen gadgets too and have heard of your method Vanessa however haven’t been game enough to give it ago – I could never remember the exact measurements! I totally get, that after a few times you get used to it and it becomes second nature and BIG bonus – more space in the cupboard!

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