how do people even cook rice?

[Anonymous No.11692678]

for the love of god the almighty, can someone please tell me how i cook rice without it either sticking or being hard? I tried everything from google and nothing works. I tried putting too little water then adding more later, I tried the "finger" method, everything. What am I missing here?

[Anonymous No.11692680]

Rice cooker.

[Anonymous No.11692687]

imagine being too fucking stupid to make rice. just imagine.

[quiche !!T2UdrWkLSWB No.11692700]

>>11692678
Rice isn't too hard to do right
short grain is normally stickier, and good for stuff like fried rice or sushi
long grain is less so, and better for stuff with a thick sauce
either way, wash the rice in water till it runs clear
soak for 10 mins
add to a pot then add twice as much fresh water as rice and a little salt
bring to a boil quickly, then cover and simmer 10 mins, then turn off and leave to steam 10 mins
gl kiddo

[Anonymous No.11692705]

>>11692678
Steam it.

[Anonymous No.11692706]

>>11692678
I use my rice cooker

[Anonymous No.11692711]

>>11692687
OP probably has a glass top electric stove. Many models cycle on and off wildly at the low temp required to make rice, that often it is an impossible task.

>>11692678
Make it in the oven.

[Anonymous No.11692712]

>>11692678
get your ratio right.

Stovetop is 2:1 water:rice
rice cooker is 2.5:1

after cooking, off the heat and let rice SIT (dont open the lid) for at least 25-30 mins. The rice will absorb all the excess steam and settle into just nice fluffy rice.

adjust ratio to liking after initial cooking. Brown/red/black rice will take more water than plain white.

[Anonymous No.11692729]

>>11692711

>models cycle on and off wildly at the low temp

if thats the case steaming would probably work

[Anonymous No.11692748]

I only ever make basmati and this is how i do it anon:
1)Put in rice in a non stick pot.
2)add your spices (i use a chicken stock powder), dont add too much about a teaspoon per cup of rice.
3)add about a spoon of olive oil and mix well.
4) for each cup of rice, add 1.5 cups of water (room temp or warm doesnt matter too much)
5) put it on the heat, i use the 2nd strongest of my gas burners. Start it out on the highest heat and cook until water starts to boil. (Make sure that it doesnt stick, stir if u need to).
6) once u see the mixture id boiling lower to heat, to about a 3/10 on ur burner and cover with a lid.
7) now leave it for about 15 minutes without stirring. Your mileage may vary to check every few minutes to make sure u dont overcook it.
8)once ur rice is cooked enough for you, turn off the heat and cover for 5 minutes to steam.
9) ???
10) profit

[Anonymous No.11692953]

>>11692748
Lol how fucking complicated can you make this..

1 cup of rice in a pot with 2 cups of water.

Stir and make sure the bottom doesn't stick.

(Wow!)

[Anonymous No.11692968]

Rice is annoying to make to be honest, it can go wrong easily and you have to cook it again, just get a rice cooker. All Asians use that anyway

[Anonymous No.11693012]

>>11692678
>for the love of god the almighty, can someone please tell me how i cook rice without it either sticking or being hard?
If it's sticking to the bottom, thoroughly scrape across the whole bottom when you stir it once before reducing heat to simmer. If it is clumpy and sticky rice style, then rinse the rice or buy a different type/brand.
>I tried putting too little water then adding more later,
You don't lift the lid whatsoever. That will get you hard rice. It's low for 20 mins, turn off for 10 minutes to finish steaming, but never even once lift the lid til 30mins are up.
>I tried the "finger" method, everything.
Ehh. The right amount of water to rice ratio starts with 2:1 or thereabouts, and is tweaked more or less from experience with your particular pot and lid. Thicker bottom and heavy top loses less steam and stays hotter, flimsy thin bottom and loose lid needs more water and removed from hot burner, and so forth. For my own 2qt nonstick saucepan, I use 1 cup rice and 1 3/4 cup water, and I don't rinse my rice. If I did rinse it, of course the rice would hold a little water, and I might reduce what I had by a fraction. If you have a coil burner and a thick pot, you might remove it from the burner to a cool place for the last 10 minutes, if the pot is on a gas range and nice and heavy, you might only turn off the flame. So, practice.

I make valencia short grain sticky rice for cuban and risotto purposes, aged basmati, jasmine, brown n wild blends, konriko pecan new orleans style rice and all of those Texmati fun blends with barley, red rice, and so forth. I add time and water for brown and whole grains, but otherwise the same method for all. I don't need a rice cooker, but if you have rice more than 2x/wk, maybe you should invest in a nice 2qt nonstick pot, or a dishwasher safe rice cooker if you're just so bothered. Both are inexpensive. Hispanics that I know all swear by the microwave pressure cooker device for rice.

[Anonymous No.11693243]

>>11692953
Makes great rice everytime so why not. Not that hard or time consuming. Great rice is a baseline for a lot of dishes.

[Anonymous No.11693248]

>>11692687
kek this. its literally fucking rice + water haha.

[Anonymous No.11693255]

im asian living in asia and i only make rice in rice cooker ever since i was a kid. Ive never done it stovetop. Stovetop is like in 1970s for poor people

[Anonymous No.11693710]

>>11692678

[Anonymous No.11693721]

>>11692712
What rice do you use? Jasmine has always been 1:1 water:rice ration for me.

[Anonymous No.11693722]

>>11692678
persian rice is by far the fluffiest and least sticky I've had. google how to make it. all I know is they boil the rice, drain, then pressure steam it for a while.

[Anonymous No.11693737]

>>11692678
you need to wash the rice first to get rid of some of the starch. wash it and drain over and over until the water runs clear. then put the clean rice in a pan, fill it maybe half way with water, and boil. then just wait, pick out a grain of rice after 10-20min and bite it, is it still hard? if yes then boil longer, if not then it's ready. then just strain and you can wash it again with some warm/boiling water to get rid of any extra starch.

[Anonymous No.11693749]

>>11693710
Imagine being so elitist about your food that you can't help an innocent beginner anon cook some rice.

[Anonymous No.11693758]

>>11692712
>2:1
>2.5:1
jesus christ, do this and you'll end up with the mushiest rice west of anywhere. if you want softer rice you can use 1.5:1 water to rice, but any higher than that and it's mush. 1:1 or 1:1.25 are acceptable ratios

[Anonymous No.11693763]

>>11692678
you should choice the right type of Rice

[Anonymous No.11693775]

Don't fall for the memes, anon. Normal people set a pot of water to boil, when it's boiling they add the rice. You try a little, if its just a littler harder than you want to eat it you drain the rice. Cooking times vary depending on the kind of rice, jasmin rice take roughly 10, "normal" rice ~12 minutes. You can pour cold water over the rice to stop it from cooking, just remember to cook it to your liking and not leaving it a little harder as you'd do when not cooling the rice with water. You are welcome

[Anonymous No.11693786]

>>11692678
Wash it, and buy rice that isn't sticky (basmati)

[Anonymous No.11693836]

>>11693749
Imagine seeing the same babby's first troll thread literally hundreds of times when all you want is to discuss food and cooking.

[Anonymous No.11693854]

>>11693836
LMAO u fucken MAD? If you don't like /ck/ then GTFO

[Anonymous No.11693858]

>>11693836
huh?

[Anonymous No.11693860]

>>11692678
>1 part rice 5 parts water
>let it boil
>cook for 20 minutes on low-mid heat
wallabi

[Anonymous No.11694241]

[Anonymous No.11694264]

>>11694241
And as if to prove the point: >>11694213

[Anonymous No.11694269]

>>11694264
And again: >>11694229

[Anonymous No.11694275]

If you are referring to normal white rice / basmati rice then remember to properly wash the rice before cooking, place in cool water and bring to a boil then simmer and cover. making sure not to let it boil over. Remember also that the water should cover the rice by about 2". Ensuring it isn't hard is quite easy, just try and bit of rice when the water is low and test if it is too hard, if it is just add some boiled water and repeat the process. Also, remember that when the rice is cooked that you should leave it to steam in the pot for 5-10 mins. This is simple stuff though and honestly shouldn't really be added in this forum.