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Started By
Message
Why can’t some people make rice?
Posted on 11/25/19 at 3:01 pm
Posted on 11/25/19 at 3:01 pm
I see people use all kinds of ways to try and make it, “two knuckles”, ton of water, strain after, etc.
I use the perfect method, I follow the directions on the bag.
For 1 lb of rice (entire small bag):
5 cups water, add salt and butter, bring to boil, add rice, stir, cover, and simmer 20 minutes. Do not lift cover to stir.
After 20 minutes, remove from heat, uncover, and fluff. Let stand for 3 minutes. Any moisture left will be gone in a minute or two.
I use the perfect method, I follow the directions on the bag.
For 1 lb of rice (entire small bag):
5 cups water, add salt and butter, bring to boil, add rice, stir, cover, and simmer 20 minutes. Do not lift cover to stir.
After 20 minutes, remove from heat, uncover, and fluff. Let stand for 3 minutes. Any moisture left will be gone in a minute or two.
17
Posted on 11/25/19 at 3:02 pm to theantiquetiger
Great thread and insight. Thanks
Posted on 11/25/19 at 3:02 pm to theantiquetiger
You can't tell me what to do.
Posted on 11/25/19 at 3:03 pm to theantiquetiger
We make rice in the microwave. It’s pretty much a rice and popcorn machine. My family loves rice.
Posted on 11/25/19 at 3:17 pm to theantiquetiger
<---- uses rice cooker
Posted on 11/25/19 at 3:25 pm to theantiquetiger
Jasmine and Basmati are the easiest to make. Always fluffy. Water, salt, heat, can’t mess it up.
Posted on 11/25/19 at 3:28 pm to theantiquetiger
Because we want it now! My dad would have chosen your method. He liked long grain rice cooked the old fashion way like you. (I actually like the way it comes out too.)
He tolerated microwaved rice at my house only.
He tolerated microwaved rice at my house only.
Posted on 11/25/19 at 3:29 pm to alajones
quote:
Jasmine and Basmati are the easiest to make. Always fluffy. Water, salt, heat, can’t mess it up.
I'm making Basmati this Thursday to go with my gumbo for T-Day and it is a hit every year since so many people in S.E. La. use either medium or long grain rice.
That said, I do know some folks that can't make rice to save their lives and one I know has it turn out like grits since they cook it until it turns to mush. Never understood that.
Posted on 11/25/19 at 3:32 pm to theantiquetiger
quote:
Why can’t some people make rice?
1) Only buy Jasmine Rice
2) Use a rice cooker
Mine is always perfect.
Posted on 11/25/19 at 3:50 pm to theantiquetiger
or you just boil a gallon of water, throw in your 2 cups of rice and cook 20 minutes then test if its done, then pour out in strainer and its not mushy or overcooked like trying to steam in in a pot with measured amounts of water 
Posted on 11/25/19 at 4:36 pm to theantiquetiger
Two parts water
One part rice
(No matter how much you’re cooking) 2:1
Salt,
Bring water to a boil w/ salt
Add rice, stir
Bring back to a boil, stir
Put on tight fitting cover
Forget about it. . . . .
For 30 minutes
One part rice
(No matter how much you’re cooking) 2:1
Salt,
Bring water to a boil w/ salt
Add rice, stir
Bring back to a boil, stir
Put on tight fitting cover
Forget about it. . . . .
For 30 minutes
Posted on 11/25/19 at 4:37 pm to Kingpenm3
quote:
1) Only buy Jasmine Rice
2) Use a rice cooker
That's my philosophy
Posted on 11/25/19 at 4:51 pm to Degas
We can usually get by with one cup of dry rice for dinner, so we just zap it in one of these.
Jasmine rice has microwave instructions on the bag.
Rice cooker if we’re planning on leftovers.
Jasmine rice has microwave instructions on the bag.
Rice cooker if we’re planning on leftovers.
This post was edited on 11/25/19 at 4:53 pm
Posted on 11/25/19 at 5:02 pm to theantiquetiger
quote:
use the perfect method, I follow the directions on the bag.
For 1 lb of rice (entire small bag):
5 cups water, add salt and butter, bring to boil, add rice, stir, cover, and simmer 20 minutes. Do not lift cover to stir.
After 20 minutes, remove from heat, uncover, and fluff. Let stand for 3 minutes. Any moisture left will be gone in a minute or two.
Such starchy rice
So far from perfect
Posted on 11/25/19 at 5:16 pm to theantiquetiger
Maybe they just weren't taught growing up. I always used your method until someone gave me a rice cooker last year. Now I can't live without it--set a timer the night before and it's perfectly done when I come home from work.
Posted on 11/25/19 at 10:33 pm to lratch
2 cups rinsed rice, 1 cup water, add salt and a pat of butter, put in a covered container in microwave. 6 minutes on high, 16 minutes at 70%. Fluff with a fork, perfect, separate grains every time.
I have no idea how people end up with a sticky, mushy ball, even in a rice cooker.
I have no idea how people end up with a sticky, mushy ball, even in a rice cooker.
Posted on 11/26/19 at 11:47 am to theantiquetiger
I do it the way my MawMaw did it. Boil 6 cups of water, add some salt, a little olive oil, dump in 2 cups of raw rice, boil for 18 minutes, strain in a colander.
Posted on 11/26/19 at 12:14 pm to Kingpenm3
quote:
1) Only buy Jasmine Rice
My go-to rice as well.
But I also have short grain sushi rice, thai sticky rice, and carolina gold rice.
I think I have a rice problem.
Posted on 11/26/19 at 12:49 pm to theantiquetiger
I use a rice cooker..it is one less thing on the stove..
Does everyone wash their rice first?
Does everyone wash their rice first?
Posted on 11/26/19 at 12:49 pm to theantiquetiger
I do an even greater method. Rice cooker
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