- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Help with gummy rice
Posted on 3/29/15 at 7:52 am to oldcharlie8
Posted on 3/29/15 at 7:52 am to oldcharlie8
quote:
get a rice cooker and follow instructions
Way too hard!
0
Posted on 3/29/15 at 9:36 am to Layabout
quote:
2:1 water to rice. Bring water to a boil, add the rice, turn down the heat, and cover the pot. Don't lift the cover for 20 minutes. Fluff with a fork, no need to drain.
That's the classic.
I usually add a couple of drop of olive oil in the beginning, but it's not required. Brown rice takes a little more water and cooking time, but it's just as easy. I use a plain stove top boiling pot/pan. I used a rice cooker a couple of times but didn't really see the need. Posted on 3/29/15 at 10:19 am to AlmaDawg
quote:
I need to figure out how to make my rice less gummy. Sometimes it is worse than others. Do I need to wash my rice?
I cooked this in some pork stock per usual and it is gummy as hell.
What type of rice are you using? Also, I find it easier to cook rice on a gas stove. Back when I had electric, I had better results starting it on the stove and finishing it in the oven.
Posted on 3/29/15 at 10:22 am to Layabout
quote:
2:1 water to rice. Bring water to a boil, add the rice, turn down the heat, and cover the pot. Don't lift the cover for 20 minutes. Fluff with a fork, no need to drain.
No other way.
Only difference is one teaspoon of oil of I am using Jasmine rice (which has been the only thing I use for the past year)
Boiling and draining is nasty, rice is too wet.
Posted on 3/29/15 at 1:55 pm to shawnlsu
Fill pot 3/4 of water when it comes to boil pour in rice set timer 16-17 minutes let it continue to boil....no covering no nothing except a stir here and there...pour into colander... perfect everytime
Posted on 3/29/15 at 9:45 pm to nevilletiger79
Have you ever tried parboiled rice? It's the ticket if you don't like rice that sticks together. It's my favorite and you cook it just like longgrain. I work at a rice mill and I love the smell when the parboil unit is cooking.
Posted on 3/29/15 at 10:53 pm to bovine1
I love gummy rice haha.
Posted on 3/30/15 at 9:01 am to VOR
quote:
I swear to God I don't want to be an a-hole, but I cannot for the life of me understand why people have trouble cooking rice. It has to be one of the easiest things in the book.
This
I've been cooking rice since I was 12 or 113 years old at the camp. My dad taught me to dump your rice and put one knuckle of water above the rice on your index finger. Simmer to a boil then cover until ready.
Posted on 3/30/15 at 1:42 pm to oldcharlie8
quote:
get a rice cooker
Posted on 3/30/15 at 4:08 pm to AlmaDawg
I'd like to see the lid on the OP's pot. IMO, a heavy lid is crucial to a 15 minute boil. A lighter lid and it usually takes longer, which results in mushier rice
also, is the OP a a Wicken? there's a pentagram trivet on his/her stove.
also, is the OP a a Wicken? there's a pentagram trivet on his/her stove.
Posted on 3/30/15 at 5:05 pm to Motorboat
[/URL][/img] Lid on the dutch oven. It has a steam port which probably didn't help, but it is the pot I cooked the neck bones in so I used it. Normally use a heavy lid pot to make it, and I do need to wash my rice.
As far as the trivet, no, not wickan or anything. It was a hand-me-down from my devout Baptist grandmother.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News