RICE

[Anonymous No.12849279]

>just cook rice on the stove bro its easy

my rice always comes out too mushy/wet/sticky...HELP

what tips do you have for cooking the perfect rice on a stovetop?

pic is not mine but thats what it looks like most of the time

[Anonymous No.12849282]

If your rice turns to mush before the water is gone, you need to adjust your ratio.

[Anonymous No.12849287]

>>12849279
1 cup rice two cups water bring it to a boil then reduce to simmer and cover. fuckin retard

[Anonymous No.12849288]

>>12849279
Just buy a rice cooker, or are you poor?

[Anonymous No.12849292]

>>12849288
I'm proud to be racist like you. We should be together on this, white brother. We can also hate women together as white brothers of hatred and resentment

[Anonymous No.12849294]

>>12849287
how do i know its done?

i always have to open the lid to see its ok
then i get anxious that its gonna burn if i leave it on for another minute so I take it out

[Anonymous No.12849296]

>>12849279
OP this is the perfect rice.

[Anonymous No.12849323]

>>12849294
Take it off the heat when the rice is still a little hard in the center. Same thing goes for pasta, the cooking process doesnt end once you've taken things off the stove.

[Anonymous No.12849359]

Decrease the amount of water you put in by a fixed amount every time and you'll eventually get it right.
>>12849287
That's usually too much water but I can see why someone would want their rice a little softer/wetter.
Also, pro tip - buy a pressure cooker for rice. Makes the best rice you've ever had. Makes it really easy to cook rice with low water content.

[Anonymous No.12849373]

Wash it with cold water before you put it in the pot. Rinsing until water runs clear helps remove the ground up starches that make a dust and coat the rice.
And try using a little less water.
You can do it, OP. This is the first step on your cooking journey.
>make good rice
>eat more rice
>save money
>afford more quality ingredients
Also, you can throw a tablespoon of butter in there if you want, some garlic powder or s&p. Sometimes I substitute some of the water for chicken or beef stock as well. It depends on what you're pairing the rice with, of course.

[Anonymous No.12849513]

>>12849279
By not overcooking it

[Anonymous No.12849533]

you have a pan? teflon or carbon? have a cup?
take 1 cup of rice, wash it with hot water, leave it in a ventilated area with some draft to dry
once it's dry put a few t.sp. of oil in your pan once it's heated
also get your water ready, 2 cups of water for that 1 cup of rice, put a lid on it, leave it on low
when the oil in the pan is hot put the heat on low, put the rice in, use your wooden spatula to move it around the pan for like 10 mins
about that time your water should be boiling, add some salt in it, if your rice is ready too pour the salted water in the pan
put a lid on the pan, leave for ~35 min on low heat, after that turn it off and leave it rest for ~15 mins, then you take the lid off and eat

i just ate a bowl of rice with no soy. how hardcore am i?

[Anonymous No.12849569]

>>12849533
i do this on gas so i assume you'll have a hard time on a stove

[Anonymous No.12849866]

>>12849279
Literally just follow the directions you dumb stupid idiot. If you're at a high elevation, Google the special instructions if they aren't included.

[Anonymous No.12849881]

>>12849279
My boyfriend says I make the perfect rice.
First if you aren't already, rinse and soak your rice for 5 min (you can soak longer but that is a different post)
Rice to water I use a 1:2 ratio
Bring water to a boil
For each cup of rice I use a teaspoon of vinegar and a teaspoon of salt added to the boiling water.
Once water boils, throw in chunk of real butter and rice
Cover, reduce heat to low
Cook ~20 min, you should see a steady stream of steam coming out the pot.
Avoid stirring it will make your rice gummy

[Anonymous No.12849892]

>>12849288
>>12849292
This is the most retarded response you could possibly give to someone telling you to buy a rice cooker, congratulations

[Anonymous No.12849901]

>>12849294
Steam is vital for the cooking process. The foolproof way to do rice is 2 cups of rice (approximately 250 grams) to a little under 4 cups of water (approx 450 grams) or you put in how much rice you want, fry it off for a minute in oil or ghee, and fill with already boiling water from the kettle. You put in water to the point that if the tip of your finger touched the rice, the water should be to your 2nd knuckle, or a little under 2 inches of water above the rice. Return this to the boil, put the lid on and immediately turn it down to a simmer. Simmer for 10 minutes then turn off the stove and let it stand for 10 more minutes without removing the lid at all.

Also helps to wash the rice several times to remove starch and soak briefly if you have time.

[Anonymous No.12849968]

>all these fags using 1:2 rice:water
Go back to kindergarten. That's way too much for standard long grain white rice. Anything over 1:1 is a waste unless you plan to make porridge
t. Chink

[Anonymous No.12849993]

>>12849292
Seething low-IQ non-white.

[Anonymous No.12849995]

>>12849359
>>12849968
These boys have it. Pressure cooker aka rice cooker. Almost retard proof as long as you can measure and push the right button. I can take solice that at least my life is better than these 2:1 mush babies. For shame.

[Anonymous No.12849999]

>>12849968
>risking crunchy uncooked rice
If you steam it properly 1:2 is perfect
I've had rice from chinese people, and it isnt as good as southern white rice

[Anonymous No.12850008]

>>12849999
No risk of bad rice if you're not retarded
Enjoy your mushy rice Tyrone. I never understood why blacks like overcooked rice and noodle so much but I guess that's just how they're made

[Anonymous No.12850484]

>>12849968
>long grain
disgusting

[Anonymous No.12850668]

>>12849292
retard

[Anonymous No.12850679]

>>12849279

1 to 1.3 liters of water to rice. Rinse your rice. Then boil the water, then put the rice in the water, 15 minutes after boil turn off the power, then let it sit. It needs to be entirely covered the entire time. Fluff and serve.

[Anonymous No.12850715]

I don't get how people fuck up rice. My mom taught me how to cook rice in first grade, and I have never fucked it up.

Just use 1.5 parts water by volume for each part rice. Put the heat on high, then set it to low as soon as it starts boiling. Let it boil for 20 minutes with the lid on and you're done.

Works for all varieties except Japanese rice, where you should use a 1:1 ratio instead. Make sure to wash it first, though, or you'll end up with a goopy mess.

[Anonymous No.12850831]

>>12849279
Assuming you're using normal white rice varieties:
>2 parts water to 1 part rice by volume
>salt water liberally and bring to full boil
>add rice, quick stir so it doesn't stick to the bottom, reduce heat about as low as it goes while still being on, cover pot
>walk away for 20min
>comeback, uncover pot, fluff rice with fork

[Anonymous No.12850860]

use 1 part rice to 2 parts water by weight. Add a few pinches of salt if you want flavor.
Don't bother steaming, Just low simmer and stir occasionally until it absorbs all water, taste for firmness (should be slightly chewy. Mildly undercooked), then cover, remove from heat, and let sit for 15 minutes.

Under-cooked rice can just have more water and heat added. Even a microwave can save it. It can also be used in casseroles or baked dishes. Overcooked rice is only good for porridge.

[Anonymous No.12851619]

>>12849279
Use the Microsoft. 1:2 rice to water by level. Microwave 11 mins in high. After a few tries you will get perfect rice.

[Anonymous No.12851639]

>these retards measuring
No, just use the finger technique, perfect rice every time. The Chinks hate me for revealing their secret

[Anonymous No.12851658]

>>12849968
this is correct
1:1 in a rice/pressure cooker comes out perfect every time
might need slightly more for brown rice but i dont usually make that

[Anonymous No.12851761]

1:1.25 is good

[Anonymous No.12852207]

>>12849296
it is really not.

[Anonymous No.12852222]

Rinse your rice, and once you do you can remove 1/4 cup of water from the ratio. I use 1 cup rice/1.25 cups water after rinse.

[Anonymous No.12852235]

>>12849279
I don't understand, Rice is supposed to be sticky?

Fucking stupid gwailo

[Anonymous No.12852249]

>>12849279
fuck the stove.
option 1 just get a rice cooker
option 2 get a large micowave safe plastic bowl, dump in your rice, then dump in 1.5x the amount of water as the rice, cook for 8 minutes, stir, cook for 2 more minutes. done.

[Anonymous No.12852256]

>>12852235
Calm down, stupid gwailo.

[Anonymous No.12852298]

>>12849279
use less water and bake it in the oven, after it's done, let it steam with the lid on for ten minutes and fluff the rice up with some forks. EZ

[Anonymous No.12852576]

>>12852235
theres a big difference between sticky rice that is meant to be sticky and just badly cooked mushy rice

[Anonymous No.12853200]

>>12849279
Usually:
>put 2 cups of water, tsp. salt, tsp. butter in pot on high heat to bring to boil
>meanwhile rinse 1 cup of rice several times
>when water comes to boil, dump it 1 cup of rice
>stir around a bit
>reduce heat to 3 (small amount of steam gently escaping the lid)
>cover
>wait 20 minutes
>done
It comes out perfectly fluffy with no burnt or crispy bits. Sometimes a bit sticks to the bottom of the pan (stainless steel), but often it all pours out.

I can see the convenience in a rice cooker for people who cook rice daily, since you can just leave it while you are preparing dinner without worrying about pulling it off the burner in time and also without taking up a burner. But you can still cook perfectly good rice without one. I really can't understand how you manage to make it so mushy when every basic white rice recipe including the one on the bag is pretty much foolproof with the exception of possibly having to adjust heat based on your burner and pot.

[Anonymous No.12853227]

>>12852576
That reminds me of sticky rice and mango. I made some as best as I could with regular rice since I didn't want to make a trip to the Asian store. It came out pretty good but did require some corn starch, sitting covered with plastic wrap longer, and a few rounds in the microwave while covered with the plastic wrap, and a little more sitting. It still isn't the same as when you use the proper glutinous rice, but it was pretty damn good.

[Anonymous No.12853545]

Jasmine / basmati:
Rice in bowl with plenty of water, stir for a minute to release starch
Drain
Add to 1.5x mass of boiling water, stir thoroughly, lid on, lowest heat, allow to simmer for 15m
Off the heat, fuck them with a fork a bit, lid back on and wait 10m for it to steam.

Results in moderately fluffy, pretty unsticky rice. For stickier rice, effectively just wash it less harshly in less water.

[Anonymous No.12853840]

>>12849279
>>12849294
Are you stirring it? Don't stir it. You can add a tiny splash of water if you think it's dried out at the bottom and isn't done yet, it can't burn if there's liquid water.

[Anonymous No.12855453]

>>12849292
Oh son, no.

[Anonymous No.12856322]

>>12849279
listen if it burns then its like a few spoonfulls thats wasted, its better to give it enough time and if it burns then you still have 99% of the pot thats perfect, i live in asia and we give the burned parts to the homeless or poor, if its like pic related it goes back on the stove.

[Anonymous No.12856333]

300g rice 400g water.
Rinse the rice and let sit 15 minutes.
Then soak the rice in the water for 30.
Bring to a boil, reduce heat to low, cook 10ish minutes.

Rice absorbs water on a 1:1 basis, the rest of the water is for evaporation. You're using way too much water.

[Anonymous No.12856608]

i know a way to get non-mushy rice without soaking/losing the rice's starch
here is how we do it in egypt:

>be us, edgyptians
>wash the rice fast
>add about 2 spoons of sunflower oil in empty pot
>start heating water with desired amount of salt/seasoning
>put oil pot on low heat, wait till hot
>add rice to oil pot, without water
>stir the rice for about 2 mins with wooden spoon. unless you want everyone to know you are autism
>when the rice looks dry enough add the boiling water from water pot to oil pot
>dont add double the amount of water like a retarded americafag, just above the rice should do it
>leave covered on low heat
this is the most basic way of doing it
remember not to leave the rice with oil for too long or it wont work

[Anonymous No.12856618]

>>12849279
I've never washed my rice before cooking it. What does that do to it?

[Anonymous No.12856627]

>>12849279
Bring it to the boil, then turn the heat off and leave it in the water as it cools down. This works for most boiled foods.

[Anonymous No.12856630]

>>12856618
If you didn't do something, why would you expect something has done to it?

[Anonymous No.12856665]

>>12856630
ESL please go

[Anonymous No.12856710]

>>12856665
lol little boi got mad :^)

[Anonymous No.12856712]

>>12856710
No I just dont know what you're saying because it doesn't make sense to a native speaker

[Anonymous No.12856713]

>>12856712
Keep working on the English, Chang.

[Anonymous No.12856906]

>>12856713
well if you're not going to be helpful then fine, eat a dick

[Anonymous No.12856914]

>>12849279
Overcooked to fuck, set a timer you

[Anonymous No.12856926]

>>12856906
stop being mad, little boi :^)

[Anonymous No.12856940]

>>12849373
>Wash it with cold water before you put it in the pot. Rinsing until water runs clear
>Rinsing until water runs clear

This is the only thing you need to do, and it can take a while. It is ready to go when you would classify the run off water as having the appearance of being drinkable.

[Anonymous No.12856959]

>>12856940
Yeah but why do you wash the rice? I've never done it because I thought it was a meme

[Anonymous No.12856964]

>>12856959
>I've never done it because I thought it was a meme
Someone with more knowledge than I have probably explains about it washing off starches and suck like above, but you really should give it a go.
Take a picture on your phone of the run off water, and compare it to how it looks when it runs clear. You will be surprised at the difference. I can just dump it in a pot of unmeasured water and leave it for 12 minutes, and it comes out as individual grains.

[Anonymous No.12856967]

>>12856964
does it make it fluffier or less sticky or what?

[Anonymous No.12856976]

>>12856959
>I've never done it because I thought it was a meme
lol little boi's brain is a meme lol

[Anonymous No.12856982]

>>12849288
I got mine for 15 bucks and it's worked for 10 years. No excuse not to.

[Anonymous No.12856995]

>>12856967
It mostly makes the rice much less mushy, and it results in individual grains of soft rice, instead of a gloopy sludge using the technique I use, where I just half fill a pot with water and boil it before placing the washed rice into it for 12 minutes.

[Anonymous No.12857012]

>>12856995
thanks I'll try this next time. I'm kind of sick of starch accumulating at the bottom of my rice cooker

[Anonymous No.12857037]

>>12849292
> Non-white liberal found
Man, you guys really suck at this.

[Anonymous No.12857160]

Learning how to cook rice and other skills your parents should have taught you is what yt us for.

[Anonymous No.12857188]

im asian and ive never ever cooked rice on a stove before

everyone has a rice cooker,i grew up with one
if you asked me how to cook rice on the stove i would be lost

[Anonymous No.12857199]

>>12857188
im a beta cuck btw, not sure it matters

[Anonymous No.12857214]

>>12857188
The proportions are the same as a rice cooker. You leave the lid ajar and keep an eye on it so it doesn't burn. Honestly the chief reason a rice cooker is nice is you can hit the plunger and forget about it. You don't even have to time it right since it will keep it warm for you. There's no real difference in the end product

[Anonymous No.12857215]

>>12857199
if you cant make fire just with sticks and some rocks you are a cuck

[Anonymous No.12857247]

>>12849279
The best way I find is to fill a pot with water, doesn't matter how much, let it boil, add rice, stir and return to a boil, once it starts boiling turn heat to medium, don't cover it, let it cook for 30 minutes, stir 15 mins in, perfect rice. I personally like it a bit starchy so when it's done I empty it into a strainer and flip it in the strainer a few times so it gets sticky, it's more filling and tastes better with anything that has a gravy.

[Anonymous No.12857262]

>always do rice on stovetop
>only time it's slightly mushy is when i want it to be
christ op
how can you fuck up rice

[Anonymous No.12857295]

I use a rice cooker and my grains aren't completely cooked through, what am I doing wrong?

[Anonymous No.12857317]

didnt bother reading the thread but here are the two goat tips:

when the rice is cooked, take off the lid and cover the pot/pan with a kitchen towel then put the lid back on. this absorbs a lot of the steam which is what makes the rice suck ass if you leave it covered without a towel.

fluff your rice with a fork before you're ready to eat it.

[Anonymous No.12857322]

>>12857317
Terrible advice. Taking the lid off cools down a pot that no longer has a heat source. Any and all steam is absorbed by the rice. If you think you need to lose any moisture at all, you didn't allow the rice to finish cooking and absorb the steam or you simply added too much water to begin with. Not to mention that a cloth draped over a pot on a hot burner is a stupidmode fire hazard.

[Anonymous No.12857326]

>>12857317
>needing to absorb water
What?
I even leave a bit of water on the rice when i take it off the heat and it absorbs all of that without being mushy.

[Anonymous No.12857334]

>>12857322
> Taking the lid off cools down a pot that no longer has a heat source
so what? you're gonna be eating the rice in a few minutes anyway
>Any and all steam is absorbed by the rice. If you think you need to lose any moisture at all, you didn't allow the rice to finish cooking and absorb the steam or you simply added too much water to begin with
i know it's absorbed by the rice, it just has a shittier texture if you let it absorb the steam. your rice will let off steam even if it's perfectly cooked, that's how things that are hot work. my rice is cooked fine when i turn off the heat and by putting the towel on it stays that way instead of absorbing unneeded moisture.
>Not to mention that a cloth draped over a pot on a hot burner is a stupidmode fire hazard.
you move the pot off the burner you dumb motherfucker

[Anonymous No.12857388]

>>12849533
>>12849881
so i like to soak my rice prior to cooking it, but this makes it harder to get the amt of water right. i'd like to toast my rice prior to cooking it, that sounds like a good idea, but i'm guessing there's no way to cut down on drying the rice after it's been soaked?

[Anonymous No.12857657]

>>12856618
It washes away excess starch. It makes my rice come out fluffier and more like what you would be served at a restaurant. I followed a few different asian recipes for coconut rice and regular white rice, and rinsing the rice several times until running clear is always part of real Asian recipes. But I don't usually see those instructions in American recipes. It does make for a better finished product.

[Anonymous No.12857702]

>>12849279
don't buy yasmin rice
2:1 water/rice
it's better to add water in the end if it's not well cooked

[Anonymous No.12857724]

Does anyone do the freezer hack with parboiled rice? Freezing parboiled rice that has been cooked with coconut oil added to the water will reduce the GI and calories of the rice by up to half.

[Anonymous No.12857759]

>>12849279
1cup of rice x 1 1/2 water
When the water's dry, low the flame of the stove until it gets well cooked
If you want, stir-fry butter/oil with some garlic before you start cooking the rice

[Anonymous No.12857763]

>>12857759
After you stir-fry, add the rice and then the water, don't be retarded

[Anonymous No.12857777]

>>12849279
>2 cups rice
>3 cups water

>rinse rice until water is clear
>put water and rice in pot with lid
>bring water to boil
>turn water down to low/simmer
simmer for 20 minutes
>take pot off fire, leave lid on
>leave to steam for 5 minutes
>take lid off and fluff rice with a fork

enjoy your fucking rice cuck

[Anonymous No.12857951]

>>12849288
I got a shitty rice cooker for $15 when I was in college. If someone can't afford that, they're less than poor, kek.

That being said, it was worth every penny. I use it to make pulled pork, soups/stews, anything you can make in a crockpot or in a saucepan. Sometimes I even make rice with it.

[Anonymous No.12858005]

>>12857951
Also it's a great idea to check thrift stores for cooking and kitchen related items. They have tons of gently used and sometimes brand new stuff like that from people donating gifts they can't return and stuff they never used enough to bother keeping. I got a half moon teapot for $0.50, a set of martini glasses for free (discounted so low that day they didn't bother charging me), and a $200 tri ply stainless steel cuisinart pot and pan set for $50 all in excellent condition. I also got a pair of very good quality genuine leather boots for $10 one day.

[Anonymous No.12858415]

>>12857388
don't soak, use hot water to wash, if will swell a bit just from that which may also help with the oil coating later
dry time needed depends on where you live or the season but you should let it dry but don't leave it for overnight

[Anonymous No.12859281]

>>12849279
as an asian man who has eaten rice all his life, just buy a 10 dollar rice cooker from target. fuck trying to cook rice on the stove.

[Anonymous No.12859674]

I use a big stock pot and cook 20 cups at a time and freeze them in meal-sized containers. Much less work in the long run, and the freezing (if using the parboiled rice coconut oil method) reduces GI and calories.

[Anonymous No.12860141]

>>12849279
I always make it as a pilaf bro. So delicious and easy. This one used chuck steak, onions, mushrooms and canned tomatoes. Seasoned with paprika and pepper.

[Anonymous No.12860158]

>>12860141
Also I soak and wash the rice beforehand, then fry it for a minute or two in the pan with some butter. If making it with the pilaf’s stew already inside the pot, you can just add the rice and cover in stock or water with the liquid going 1 cm above the rice. Works every time.

[Anonymous No.12860372]

Why doesn't rice come prewashed from starch?

[Anonymous No.12860419]

>>12849279
You gotta rinse the starch off first so it doesn't stick. How do you not know this?

[Anonymous No.12860727]

[Anonymous No.12860749]

>>12849279
Depends on what kind of rice you are using. Usually the rice to water ratio is ~1:1,5 so I would start here and then I will adjust it. Also basmati rice is probably the most easiest to cook so maybe give it a try.

[Anonymous No.12860794]

Stick to spit roast meat, Gurg.

[Anonymous No.12860847]

Why does my rice always fucking bubble over, even if I wash it?

[Anonymous No.12860856]

>>12849968
>>12851658

I don't even use a pressure cooker

Wash rice
Put rice in water 1:1 on high
Wait until it begins to boil
Wrap tight-fitting lid in a towel to make seal really strong and prevent overboiling
Cover with towel-wrapped-lid, turn heat down to as low as you can and set a timer for 15 minutes
After 15 minutes remove pan from stove, allow to sit for 5-10 minutes
Fluff and serve

[Anonymous No.12860861]

>>12860856
Also don't open the lid at all (a single fucking time) until after it's sat for those 5-10 minutes.

[Anonymous No.12861055]

>rinsefags
op if you are adamant on pan rice then you need a lid and a kettle
heat oil on med/low with any herbs/spices you are using
add 1 part rice to infused oil, agitate until glistening and starting to toast
add 1.5 to 2 parts kettle boiled water
DO NOT STIR
lid on for 10-12 minutes, med heat
DO NOT TOUCH LEAVE LID ON
check at 10/12 minutes, if it doesn't look completely dry, keep leaving for additional 2 minutes until it looks bone dry
Now you can fluff with a fork

[Anonymous No.12861069]

>>12849279
>1 cup dry basmati rice
>1 and 2/3s cup water
>2 teaspoons salt
>1/2 teaspoon black pepper
>1 tablespoon butter
Optional
>1 cardamom pod
>1 star anise pod

Add the water and salt to a pot, bring it to a rolling boil. Stir in the rice, black pepper, butter, and other spices if you decided to include them. Bring the water back up to a boil, then immediately reduce the heat to low, cover the pot, and set a timer for 20 minutes. DO NOT OPEN THE POT UNTIL 20 MINUTES HAVE PASSED. Fluff the rice with a fork and serve, removing the cardamom and star anise pods first.

[Anonymous No.12861249]

Not one retard here knows to soak rice overnight to remove arsenic. Especially brown rice.
t. High IQ Engineer