Take advantage
of my archives!

Visit my hangouts in:

Brands I've
Loved Forever

Cooking rice properly

December 15th, 2011 5 Comments

I’m getting a little tired of quinoa so recently I’ve been making rice to supply the starch in my meals.  The problem is, I’m terrible at cooking it.  The 1:2 rice to water ratio then boil procedure seems easy, but I have found a way to mess it up and create a sticky mess.

One of the first articles recommended to me on my new ZITE iphone app (the super smart news reader app launched the iphone version last week) was “The 6 Most Common Mistakes You’re Making With Rice” from Bon Appetit.  Now that’s one intuitive app!

Here’s what it had to say:

  • Don’t follow the directions on the package.  Start with a tester pot on new packages with 1/2 cup rice, 1 cup water and then adjust from there in later batches.
  • Add 1/4-1/2 cup more  water when cooking brown rice.
  • Let rice steam with the lid on for 10 minutes after you’re done cooking it.
  • NEVER stir the rice.  Stirring makes it creamy like risotto.
  • Start by bringing the rice to a boil then lower the heat to a simmer.

I like to use coconut milk when cooking Basmati rice or broth for brown rice, using 1/2 milk/broth and 1/2 water.  The outcome, whether or not the texture is right, just tastes so much better. I’m still working on perfecting those ratios :)

Tweet this!Tweet this!
Tags:
  • Christine

    I’ve been using this technique for years. Never fails. You can thank me later. http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html

    Enjoy

  • dallas

    Don’t over complicate it. The best thing I cook is perfect rice ever time. Boil lots of water, don’t measure it, just fill a large saucepan with water, bring it to the boil. Some asian rices need to be rinsed but most don’t. If in doubt, put it in a sieve and run cold water over it. Dump it in the boiling water. You can absolutely stir it when you put in in, but not after that. Check the package instructions. If it’s white, it should say anything between 9 and 12 minutes, brown, anywhere between 25 and 40 minutes. Whatever is on the packet for rapid boil set your iphone alarm for 3 minutes sooner than whatever it says, have a glass of wine. test a few grains. It will be perfect and fluffy within the next 2 minutes. Drain, don’t rinse. Eat. It will be perfect. Do not add oil, salt. If you want to add cocunut milk, this still works but you will need to turn down the heat. It’s that simple. I cook rice twice a week and it’s simple and perfect every time.

    • Omgoodness y’all are so sweet to share. Thank you!

  • Stephanie

    Or, you can get a rice cooker for consistent results every time. Growing up, I had no idea you could cook rice over the stove. My cheapie little $15 Aroma rice cooker gets the job done but if you really want a nice one go for a Zojirushi.

  • Buy a $20 rice cooker and neva look back! Seriously, I love these little thing — we make rice all the time and it’s perfect. Added bonus, they come with a little steaming insert so you can throw your broccoli or whatever up top and steam to desired doneness. I’ve even made a complete meal — steamed fish, veggies, and rice — all in a rice cooker in 20 mins with no work.