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cooking rice

post #1 of 44
7/23/08 at 2:55pm
Thread Starter 
Rice is one of those things that seems like it should be incredibly simple to prepare, but it turns out to be really complex. Even restaurants can't seem to get it right all the time.

Any hints or tricks to getting really fluffy rice? Right now I'm cooking it with less water and longer and slower. I'm still not totally satisfied, but it is pretty good.

Anyone have any favorite rice recipes?
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post #2 of 44
7/23/08 at 3:01pm
Just buy a nice Zojirushi rice cooker and be done with it.
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post #3 of 44
7/23/08 at 3:06pm
Rice is one of my favorite foods. I used to always cook it in a pressure cooker, but haven't since my cooker stopped working.
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post #4 of 44
7/23/08 at 3:08pm
Quote:
Originally Posted by robin View Post
Just buy a nice Zojirushi rice cooker and be done with it.

Agreed. Go to any Asian market and get a good rice cooker, or just order one of Amazon. I can't think of the brand, but my wife's rice cooker has to be 15 years old. It puts out good rice every time.
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post #5 of 44
7/23/08 at 3:10pm
Quote:
Originally Posted by robin View Post
Just buy a nice Zojirushi rice cooker and be done with it.
+1. There's no better way to make plain, simple, fluffy, white rice. Zojirushi is the brand for me. Tiger also makes a decent one, at a slightly cheaper price. Stay away from Panasonic Fuzzy Logic cookers, they don't keep rice for longer than 3-4 hours after cooking.
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post #6 of 44
7/23/08 at 3:17pm
+1 on rice cooker, couldn't be easier.
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post #7 of 44
7/23/08 at 3:40pm
Also,

Choose a good rice or the appropriate rice for what ever you are doing. Try several and vary your water level and see what you really like best.

Generally, You will get fluffy rice easier by using Longer Grain Rice (and even the longer ones among the long grain), this is usually what is prefered for Chinese fried rice.. by using cooled or overnight long grain rice.
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post #8 of 44
7/23/08 at 3:44pm
Also be sure to rinse the rice beforehand.
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post #9 of 44
7/23/08 at 4:37pm
Rice is actually very easy to prepare, and a rice cooker makes it even easier. I'd disagree with the statement that restaurants often don't know how to cook rice...they probably cook it just fine, but holding it can be very problematic. I rarely eat rice in restaurants for this reason. When I worked in restaurants, rice was probably the last starch we wanted to make because of this.
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post #10 of 44
7/23/08 at 5:50pm
Milhouse: 2 cups of water to one cup of rice. Boil water, add rice (don't add oil). Bring back to a boil, reduce to a simmer and cook for 20 minutes or until all the water has been absorbed, stirring occasionally. For brown rice, you'll need 30-40 minutes.
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post #11 of 44
7/23/08 at 6:27pm
Making rice is one of those simple pleasures that I enjoy, along with ironing my shirts, and hence do not use a rice maker.
For short grain rice, wash it about 4 times and then fill above the saucepan with water about an eighth of an inch above the level of the rice. Let it soak about 15-20 minutes. Cook (covered) on medium-high heat until the water boils away on top and you just have some small bubbles left, and then re-cover and reduce heat to low for another 5 minutes. Turn off and let sit for another 5 minutes.
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post #12 of 44
7/23/08 at 6:58pm
mmm i love rice. korean rice or japanese rice.

sometimes i do prefer the jasmine rice. what an aroma and texture alternative to the above.
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post #13 of 44
7/23/08 at 7:16pm
Quote:
Originally Posted by Thracozaag View Post
Making rice is one of those simple pleasures that I enjoy, along with ironing my shirts, and hence do not use a rice maker.
For short grain rice, wash it about 4 times and then fill above the saucepan with water about an eighth of an inch above the level of the rice. Let it soak about 15-20 minutes. Cook (covered) on medium-high heat until the water boils away on top and you just have some small bubbles left, and then re-cover and reduce heat to low for another 5 minutes. Turn off and let sit for another 5 minutes.

I used to be like this too, but if you forget to mind the stove and reduce heat, you have a huge smelly problem on your hands and maybe a ruined pot. I've since switched to rice cookers and haven't looked back. Rice cooker quality matters (to a point). The expensive models make demonstratively better rice, but they tend to take longer. From a purely observational standpoint, I think low and slow is the way to go.

As far as water/rice ratios, I always try to approximate, water:rice :: 1.1:1. In other words, enough water to barely cover the rice, plus 10%.
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post #14 of 44
7/23/08 at 7:17pm
I like a slightly charred bottom at times, and haven't been able to get that effect with a rice cooker, hence the pot.
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post #15 of 44
7/23/08 at 7:24pm
Quote:
Originally Posted by Thracozaag View Post
I like a slightly charred bottom at times, and haven't been able to get that effect with a rice cooker, hence the pot.
Really? Why?

I too ruined many pots with carelessness before I got my Zojirushi. I haven't looked back though, and it's the only "gadget" I use in my kitchen. I also use it to cook and prepare farro, soups, breads, and oatmeal.
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