/ck/ - Food & Cooking

>>14126392
Do a one to one ratio of rice and water. As soon as it boils lower heat to lowest setting and then cover.

>>14126392
Sauté the raw rice in a little oil before adding the water, until it goes opaque. Try 1 rice to 1.5 water.

Well I just made a cup and it was mush as a motherfucker.
Fuck this shit, i'm just gonna buy a rice cooker.

>>14126392
Follow the instructions that came with your rice cooker.

I don't like rice anymore compared to other carbs, so I just stopped cooking it. Problem solved. (Not that it was an issue for me, personally. I've made some al denty rice.) I get noodles even when I order Chinese takeout.

>>14126639
i was doing it in a saucepan

Type of rice you're cooking can also make a difference. Just sayin.

Turn down the burner before it boils over, let it simmer a while. Try not rinsing it, works fine for me without it.

>>14126657
Long Grain White Rice, and i've gone through a 5 pound bag and about 4 different how to videos and nothing seems to be right

>>14126639
Better yet, just get Uncle Benis Ready Rice. It comes out al denty every time without even trying. People who scoff at this are like those housewives in the fifties who refused to buy ready cake mix unless it called for one measly egg, because otherwise it made them feel like impotent cooks. You're not a good cook to begin with.

>>14126392

what type of white rice are you using?

Also, you should not close the lid of the pot entirely when cooking rice because it WILL overflow.

If you're using common long grain white rice, do the following:

>Onto a pan, add some olive oil (garlic if you want)
>Add 1 cup of rice, salt, and let it toast a bit
>Once the rice turns translucent, add 2 cups of liquid (water, stock, etc)
>Let it come to a boil uncovered, then turn the heat to low and close the lid ALMOST entirely, leaving a slight gap.
>Wait until the water has been absorbed (typically around 20 minutes)
>check if the rice is cooked by sampling it

The autismo of letting the cooked rice covered after cooking is mostly applied to short grain and basmati rice.

>>14126666
I make spaghetti. But not like that. It's infinitely better with copious olive oil and only just a smattering of fresh tomato sauce. And the meat is unnecessary. Why did people ever overload it like that? No wonder people have finally realized that this is bad and stopped eating it that way. BECAUSE IT WAS ALWAYS BAD

>>14126666
Why would you fuck with spaghetti when you could have fettuccine?

I just measure out 4x the water wait for it to boil, put the rice in and simmer it until its dry enough.

>>14126735
>Thinking the texture of fettuccine can ever compare to spaghetti if you know how to make it right

water ratio is fucked