/ck/ - Food & Cooking

[Anonymous No.13097153]

What's your method to cooking rice in a pot?
Do you boil the water first, and then add the rice, or add them at the same time?

[Anonymous No.13097171]

>>13097153
I add rice at the same time as I add the water. I do basically 2:1 water to rice ratio With salt to taste. I cook for 15 minutes (never open the lid) then turn off the burner. I continue to leave the lid on for 5 additional minutes. This will make perfect steamed whit rice. I also usually use long grain rice since I can get it for under $.75 for a pound.

[Anonymous No.13097172]

>>13097153
Fry some garlic and onion in olive oil in the pot until fragrant. Two parts water to one part rice for white rice. Add the rice first and give it a quick stir so it picks up some of the garlic and onion. Add all your water at once, if done correctly you should hear a sharp hissing noise.

[Anonymous No.13097183]

>>13097153
>2:1 water to rice
>boil the water
>add a little coarse salt
>add the rice
>let simmer on low heat for 15 minutes
>remove from heat
>stir
>replace lid and let sit for another ~5minutes
It's pretty simple once you do it a few times

[Anonymous No.13097261]

>put rice in pot
>add salt, maybe curry powder
>toast
>add water
>bring to boil
>cover and lower heat

[Anonymous No.13097270]

>>13097153
If I want it plain, it's just rice, water, and salt into the rice cooker. If I want some flavor in there, I'll often sautee the rice in onion, garlic, and oil first, then add it to the pot. Could be all water, all stock, or 50/50. Bay leaf and saffron are fantastic additions, or sometimes I'll substitute some of the liquid for tomato paste, tomato sauce, and green chiles as well as chile powder, cumin, and paprika for some spanish rice.

[Anonymous No.13097438]

Never add salt before the rice has finished cooking folks, it will prevent it from cooking all the way through and it will always be grainy and chewy.

[Anonymous No.13097486]

>>13097153
No water at all. 1 cup rice, 2 cups chicken stock, bring it up to a boil then immediately drop it down to low-medium heat (4 on the dial) with the lid on until it's done. Makes two good servings of rice for me, or one for an Asian.

Matter o' fact, I have some leftover rice and butter chicken curry sauce in the fridge right now. However, I'm making chili for dinner.

[Anonymous No.13097487]

Does adding the rice in the water before it boils make it less good somehow? How?

[Anonymous No.13097508]

>>13097487
It almost assuredly makes no real difference

[Anonymous No.13097509]

>>13097438
This guy knows what's up, the rest of you are retarded and cook shit rice.

[Anonymous No.13097515]

I put the rice in the water its not that fr*ckin hard, einstein

[Anonymous No.13097555]

OP isn't asking for recipes, why are there so many faggots itt talking about the different spices and liquids they use? This was clearly a technique question, take your recipe blogs to reddit you queers. OP, here you go:
>rinse rice until water runs clear
>bring rice and 1.5x water to boil together
>once boiling, reduce heat to lowest setting for 15 mins
>remove from heat and keep lid on 10 more mins
This is for regular white rice like Jasmine, etc. If you're using weird rice like calrose, brown, etc you'll need to adjust.

[Anonymous No.13097572]

heat oil and/or aromatics
add rinsed+drained rice slowly to oil (this will cause the oil to splatter)
fry rice in oil until water evaporates and rice begins to stick
add water at 2:1 ratio to rice (add a small portion first to free up the rice from the pot then the rest)
bring water to boil while stirring rice
put on the lid and lower heat to low then cook for 10-15 minutes (do not remove the lid)
turn off heat and allow to stand for 5mins (do not remove the lid)
remove lid and fluff rice
replace the lid til ready to serve

[Anonymous No.13097597]

I tried making rice in chicken stock once and it was gross

[Anonymous No.13097601]

>>13097261
>toast
Wait what

[Anonymous No.13097623]

White people crack me up. Boil a shit load of water, add rice and cook till its done, then strain it! Just like pasta! Lmao how is fucking rice up even a thing?

[Anonymous No.13097631]

>>13097153
Boil 1 and 3/4s cups water, add 2 teaspoons of salt and a tablespoon of butter. Stir in 1 cup of dry basmati rice. Add a single pod each of cardamom and star anise. Cover and reduce to low heat, simmer 20 minutes. Fluff and serve, discarding the star anise and cardamom. A perfect side dish to many dishes, especially Indian cuisine but it also works well with Southern food.

[Anonymous No.13097652]

>>13097623
>like pasta
>then strain it
Seething retarded shitskin detected

[Anonymous No.13097663]

>>13097623
Have you even cooked rice before retard

[Anonymous No.13097670]

Boil lots of water. Like way more than you think you'd need.
Add rice. No measuring. No washing. Just add that shit.
Cook, tasting a grain or two every now and again for doneness; when nearly done, drain and rinse under cold water until it runs clear.
Shake off excess liquid and place rice back in the pot and lid it.
Place your hand on the lid and set the pot to high heat; when it's too hot to keep your hand their comfortably, remove your hand and off the heat to allow the rice to finish in the steam of its own residual heat for several minutes while you prepare other shit to have with it.

[Anonymous No.13097719]

>>13097153
>>13097171
>>13097183
>rinse rice (get out chaff and until water is noticeably less foggy - I usually do a couple of pots of water, stirring rice for 30 sec or so, empty water in garden)
>water level using asian knuckle method
>bring to boil
>add butter, salt, etc., to taste (I also add saffron here, whatever foggots)
>turn down to simmer, cover
>check at 8 min, every 2 min
>listen to rice, it will make a slight sizzling sound when done
>rest rice uncovered for at least 10 min

http://sciencemeetsfood.org/rice-science-101-introduction-making-great-rice-home/
Troubleshoot water level, etc., based on grain

[Anonymous No.13097724]

>>13097719
>rinsing your rice
Nobody got time for that Comrade Cheeto

[Anonymous No.13097740]

>>13097601
>he doesn't toast his rice
oh nononono, actually gives it a nice flavour

[Anonymous No.13097750]

>>13097719
>thinks those posters are wrong
>posts a stupid fucking image
>posts an even more stupid set of instructions
this is the worst post i've seen today and probably will see all year

[Anonymous No.13097765]

>>13097724
Then GTFO off my /ck/

[Anonymous No.13097806]

>>13097750
Enjoy your shitty cooking, sugartits

[Anonymous No.13097921]

The ratio of water to rice is not a constant. It depends on the rice.

For some rices, 1.5 cups of water per cup of rice is the proper amount to use.

[Anonymous No.13097939]

>>13097555
The trips are it

[Anonymous No.13097946]

>>13097765
No u :)

[Anonymous No.13097954]

>>13097623
whites unironically don't know you can do that
i'm surprised they even managed to figure out the pot, thought they'd need a rice cooker

[Anonymous No.13097974]

>>13097623
>then strain it

[Anonymous No.13097975]

>>13097623
>>13097954
>nog: hurry wypipo ain't no howda cook, my nig!
>also nogs: just deep fry that mf chicken, cover it in salt and sugar and eat 15 servings, das how ma mama made it ya hurrrd
Shouldn't you be contracting diabetes somewhere?

[Anonymous No.13097985]

>>13097153
1.2 ratio
rinse thoroughly beforehand if ill be using it for fried rice
boil then add

[Anonymous No.13098023]

>>13097153
>rice and water in pot, 1:2 ratio for basmati
>bring to almost a boild, then put it on low fpr 15-20 minutes

My pot has a glass lid so I usually see when it's done.
The lid is also not well fitting, I think you can get away with slightly less water with a better lid. My pot is also very thin, so it doesn't store any heat, if you have a very heavy pot you can turn the heat off at some point.

I needed a few tries to find the right method for my setup, each pot, lid etc are different.

[Anonymous No.13098026]

>>13097954
Of course I know how to do that, but absorption method is better.
On the other hand I am a slav and therefore not white, so maybe that's the reason I know this secret technique.

[Anonymous No.13098039]

>>13097153
I buy a rice cooker they're cheap as fuck and a hojillion times better.

[Anonymous No.13098191]

Just boil the rice in water and drain it in a colander after. Do you cook noodles with an exact amount of water until they absorb it all?

[Anonymous No.13098237]

>>13097153
Olive oil + onion

Rice

Broth

Repeat until ready

[Anonymous No.13098250]

Why is it that even when I follow the instructions my rice still has water left and is hard? I have to cook it like 5-10 minutes longer than all instructions say to.

[Anonymous No.13098311]

>>13098250
Because every type of rice is different, every pot is different, every lid is different.
Only method that works for me is to do some tests each time I buy a new pot or a new brand of rice, I fuck it up 2-3 times and then it's fine.

[Anonymous No.13098342]

>>13097261
this african american gets it

[Anonymous No.13098741]

I just use a rice cooker.

[Anonymous No.13099049]

I use either a stovetop Comet rice steamer or an electric rice cooker most of the time.

[Anonymous No.13099216]

>>13097652
>>13097663
>>13097974
>>13098026
whites sure love their arsenic
>You can also cook rice in a way that will remove some of the arsenic. While the modern technique of cooking rice in a limited amount water helps retain the most nutrition from the grain, it also retains the arsenic. Boiling the rice in a 6:1 water-to-rice ratio (sort of how you’d cook pasta), draining the excess water once cooked, has been shown to remove up to 60 percent of arsenic levels in rice.
always think they know it all
keep chowing down that arsenic tho, blame the cancer on the chemtrails or something

[Anonymous No.13099324]

2 cups water 1 cup rice. Boil, reduce, cover. Wait until you stop hearing the boil.
Also practice. It costs nearly nothing.

[Anonymous No.13099335]

>>13097670
I use this method in my cast iron

[Anonymous No.13099342]

>>13099049
Never add comet to food. It is toxic.

[Anonymous No.13099367]

>>13097171
how poor are you that you're budget conscious about rice?

[Anonymous No.13099409]

>>13097623

>like pasta
I unironically just put the pasta in water and let both boil at the same time.

[Anonymous No.13099535]

>>13097153
1:1 + 1/2 cup of water ratio.
If I want sticky rice for asian food then I either only rinse slightly or not at all. Otherwise rinse until mostly clear.
Water and rice go in together on high heat until a boil is reached. Then lower heat and cover and let cook until water is absorbed and rice is tender - about 10 min or so for 2cups of rice and 2 1/2 cups of water.

[Anonymous No.13099588]

5 seconds of water, add 1/4-1/2 cup of rice, tablespoon of butter, salt and some frozen veggies.
Turn stove up 1/3 of the way, cover and play 1 game of r6 seige (casual). When I'm done water should be almost completely cooked off and the rice has a good texture. Add a bit of whatever spices I feel like and let the rest of the water boil off.
Works Everytime.

[Anonymous No.13100847]

>>13099216
I'll gladly consume that arsenic, I don't want to live in a world where niggers like you have free access to the internet anyway

[Anonymous No.13100881]

>>13099216
can't you just rinse the rice before cooking anyways?

[Anonymous No.13101150]

>>13098250
maybe you add salt at the beginning? Salt rice only after it is done.

[Anonymous No.13101490]

>>13097623
are you retarded or something?

[Anonymous No.13102165]

>>13100881
You can but it will barely do anything regarding the arsenic. Only thing you really rinse off is the starch.

[Anonymous No.13102186]

>>13097438
>cooks just fine in chicken stock
>contains salt
Well?

[Anonymous No.13102336]

>Rinse thoroughly until the water is almost clear
>Drain
>Salt. I do fine salt and mix rice with my hand until I feel it's enough
>Put in a cold pot
>Add pepper unless you want to make sweet porridge out of it
>Add butter
>Add 1.5 the volume of rice in water
>Cover the lid
>Place on high heat and bring to a boil
>Reduce the heat to the minimum - just enough for it to barely simmer
>20 minutes, remove from the heat.
>Let it rest (unless you're making milk porridge) for some time - 10-15 minutes.
>Stir it
Some Hong Kong guy screamed "my culture!" on my comment about salt, pepper, and especially butter. That being said, I live in Japan and I had never eaten better plain rice than I make out of literally the cheapest round rice available here in the stores.

[Anonymous No.13102368]

Since I'm not an idiot
>Wash rice until the water run clear
>add double amount of cold water to rice
>pinch of salt or two
>put lid on, turn on heat
>Just before the rice starts to simmer turn the heat down to almost the lowest
>Wait until all water is gone
>let rice rest with lid on
>after it has rested, remove lid, fluff it up with a fork and let it rest again
>eat
It's not difficult.

[Anonymous No.13102476]

>>13102186
is the rice in a soup or no?

[Anonymous No.13104337]

>>13097652
yeah. shitskins have strainers you fucking retard.

its the easiest way to make rice. so easy the french can do it. you goys with your rice cookers got jewed into a nip and cuck meme.

[Anonymous No.13104363]

>>13099216
It's ok, nogs are busy blaming white people for your obesity rate, so I'll gladly take my arsenic

[Anonymous No.13104385]

>>13104337
French haven't been white for awhile, don't know what you're trying to prove nigger.
Maybe you're just too stupid to measure out your water or rice and that's why you have to strain out the excess water

[Anonymous No.13104504]

>>13097171
>>13097172
>>13097183
What is this 2:1 bullshit? I just add a reasonable amount of water, no need to measure it

[Anonymous No.13104529]

>>13104504
It's not even 2:1
1.5:1
The reason is so the rice is cooked and the water is absorbed/boiled off after x amount of time

[Anonymous No.13105452]

Sauté brown rice in a little bit of oil until it starts to smell nutty before adding water. Makes it taste so much better, I’ve exclusively switched to brown rice after discovering this method.

[Anonymous No.13106090]

>>13097623
I started doing this about a year ago.

[Anonymous No.13106219]

>>13104529
This. 2:1 gives you mushy rice. Usually do 1cup dry rice and 1 1/4 cup water.