/ck/ - Food & Cooking

[Anonymous No.18573452]

Tried cooking rice in a pot for the first time and it became very mushy and boiled over a lot. How do I prevent this from happening? I read from a thing I found online to use 1 part rice and 2 parts water, and I eyeballed it instead of measuring it. Did I just add too much water? How do I prevent this from happening in the future?

Is there a beginner's thread I could post this in instead?

[Anonymous No.18573461]

You added cold water. Add some fat, olive oil, whatever into a pot, heat it mid heat, add rice, swirl around a minute or two, add the boiling water, add salt and shit you want in your rice like peas, put on the lid, put heat to lowest setting, after 15m take off the heat. You can eat it right then, but its better if you leave it unopened for another 10, 20 minutes.

[Anonymous No.18573466]

>>18573461
Clueless
>>18573452
If it boils over, just lower the heat and open the lid until the water evaporates. Once all or most of the water is gone, put the lid on again.
Oh and stir and mix the rice around so it doesn't get mushy on the bottom and not cooked at the top.

[Anonymous No.18573481]

>>18573452
>I read from a thing I found online to use 1 part rice and 2 parts water
Depends on the kind of rice you are using. Shortgrain takes a lot less water. If it boils over I think you were using too much water to begin with. You want most of the water you add to be absorbed by the rice without it getting mushy

[Anonymous No.18573486]

>>18573466
Here's how I do it
>wash rice
>put rice in pot
>put water in pot
>put lid on
>high heat
>stir gently
>when it starts boiling and just about to boil over, take the lid off, and lower the heat
>stir gently
>let it boil until most of the water is gone
>stir gently
>put lid on again
>stir gently
>low heat
>stir gently
>once it's at the doneness i want, turn off the heat and leave it alone without opening the lid for about 15-20 min
>leaving it alone and not opening the lid is important if you're cooking in a stainless steel pot and you don't want a bunch of your rice to stick to the bottom. it'll make it very easy to scrape your rice off after. if you open the lid straight away, you won't be able to get all the rice at the bottom.

[Anonymous No.18573492]

>>18573461
>>18573466
>>18573481
>>18573486
Thank you Anons. Is it safe to eat the mushy rice or will I get food poisoning? I put it in the fridge for a couple hours and am thinking of eating it the same day.

[Anonymous No.18573497]

>>18573492
Stored in a fridge is fine. Rice doesn't go bad all of a sudden because you cooked it to mush. There's not too many things you can do to do save it however. The best bet is probably to mix it with a sauce and whatever else and using it as a filler

[Anonymous No.18573502]

>>18573486
Interesting. I never stir. I boil until the water level is below the rice in the pot and then simmer for 10-15 with the lid on. Usually the rice has absorbed the rest of the liquid by then

[Anonymous No.18573503]

>>18573497
Thank you. This is my first time cooking at all and I was paranoid I'll get sick from my own retard-tier cooking.

[Anonymous No.18573504]

>>18573492
Mushy rice will go off quicker but if it's cold out or you put it in the fridge it's fine. You should make fried rice after.

[Anonymous No.18573509]

>>18573502
Stirring just make all of the rice get the same amount of water. This is important if I cook with a lot of water. If I don't stir, the rice and the bottom will be mush and at the top will be dry or not cooked.

[Anonymous No.18573523]

>>18573492
Its safe to eat, and you can get a taste what asian style rice is.
>>18573466
Cry me a river

[Anonymous No.18573866]

>>18573452
Wash your rice (add a bunch of water and scrub the rice with your hand, pour it off and repeat a few times) and use more like 1.6 parts water, you'll figure out exactly what ratio works for you after a couple tries.

[Anonymous No.18573915]

Bro just 2 handfuls of rice and then a handful of water and you'll be good

[Anonymous No.18573922]

>>18573492
It will kill you, that's why it's illegal to make risotto

[Anonymous No.18573953]

>>18573452
>How do I prevent this from happening in the future?
Use a scale instead and measure by weight.

[Anonymous No.18573983]

>>18573452
Only stir the rice once.

[Anonymous No.18573989]

>>18573452
go with 1 cup rice 1.5 cups water and don't overcook

[Anonymous No.18574039]

>>18573452
>read from a thing I found online to use 1 part rice and 2 parts water, and I eyeballed it instead of measuring it
>How do I prevent this from happening in the future?
Maybe follow the recipe you subhuman mong

[Anonymous No.18574080]

>>18573452
if you want the simple way to cook rice, just get a big microwave save bowl (like as big as you can get without it getting stuck or failing to spin), use 3 cups of water per cup of white rice, cook for 9 minutes, stir, do another 2 minutes to finish.
It's not quite as good as from a rice cooker or stovetop but it's 95% of the way there and you don't need a unitasker or to fuck around with a stove.

[Anonymous No.18574095]

>>18574080
Why do redditor hate unitaskers?
Is it because they hate quality and ease of use or because they live in tiny cockroach apartments with 10 roommates and have no space for anything

[Anonymous No.18574108]

>>18574095
I stopped seeing reddit everywhere when I got off that site anon you should try it too

[Anonymous No.18574212]

>>18573452
There are directions written on the package of rice you bought. Follow them and then post if that still doesn't work.

[Anonymous No.18574643]

>>18573452
For stove pot rice I add rice and then water measured with my fingertips from the top of the rice to my first knuckle. Put it on high until boiling, cover band drop the heat to low-ish and cook for about 11-15 or so minutes. This is for 1-2 cups usually.

[Anonymous No.18574714]

>>18573452
>I read from a thing I found online to use 1 part rice and 2 parts water
You fucked up.
For short grain rice, it should be 1:1 or 1:1.2 if the rice is old.
For long grained rice its 1:1.4.

Here is how you cook rice from some japanese chef cook:
Wash rice to remove the starch. You can rinse it until the water isn't white anymore (usually like 3 times for me)
Let it dry for 10-15 min in the sieve.
Then fill with water at upper mentioned proportion (1:1 for example).
Then cook with closed lid for 15 minutes at low heat (water should be barely boiling).
Then let the rice stay for another 15 minutes without opening the lid, but remove it from heat.

[Anonymous No.18574730]

>>18574714
>For short grain rice, it should be 1:1 or 1:1.2 if the rice is old.
>For long grained rice its 1:1.4.
weight or volume?

[Anonymous No.18574732]

>>18574730
Volume.
Noone is going to measure weight, it's way more effort

[Anonymous No.18574799]

>>18573866
>>18573915
>>18573953
>>18573989
>>18574039
>>18574080
>>18574643
>>18574714
It's really not about how much water to use. Sometimes I want my rice a little mush so I use more water, sometimes I want it dry so I use less. And if I cook a lot of rice in a small pot, it's bound to boil over if I don't control the heat and remove the lid, and it'll surely be mushy for some part and dry other if I don't stir the rice.
The key is to control the heat, remove the lid if it's about to boil over, and stir. Then you can cook with however much water you want and it'll never boil over or be a sloppy mess.

[Anonymous No.18574959]

>>18574799
>It's really not about how much water to use.
Of course it fucking does. Unless you cook rice in a pack and then pour the water away, you need to use as much water to fully cook the rice without any water to be left over. You want to cook rice, not a rice soup

[Anonymous No.18575039]

>>18574959
The amount of water can vary a good amount without it turning into soup. Unless you are a robot who has to follow the instruction every single time.

[Anonymous No.18575123]

>Rinse rice in sieve until water runs clear
>1 part rice to 1.5 parts water
>Add salt and water to pot and bring to a boil
>Add rice and stir into the water
>Put lid on pot and turn heat to low
>Cook for 15 minutes
>Remove from the heat and leave to steam for 10 - 15 minutes
>Stir
>Eat

[Anonymous No.18575193]

>>18575123
You forgot your wa la
The water doesn't need salt

[Anonymous No.18575255]

>>18574799
>stir

[Anonymous No.18575305]

>>18575255
Thats right. Sometimes the rice at the top literally traps the steam from rising so the rice at the bottom may be wet and soggy and the rice at the top isnt even cooked. Stirring fixes that and make every rice grain get the same amount of water.

[Anonymous No.18575569]

>>18575305
Somehow no one else encounters this issue.

[Anonymous No.18576012]

>>18575569
Without stirring, you are less flexible with the amount of water you can use and therefore less flexible with the final product ie you wouldnt be able to get wetter than normal rice without it turning into a soggy mess.
I can use a 1 to 3 rice to water ratio and still get good rice because i stir.

[Anonymous No.18576045]

>>18573486
heres how i do it
>put rice in cooker
>fill to line with water
>close lid
>push button
>once it beeps, i take it out and put it on my plate to eat
or sometimes i dont and its still fine an hour later

[Anonymous No.18576051]

>>18576012
>I can use a 1 to 3 rice to water ratio and still get good rice

[Anonymous No.18576073]

>>18576045
>>18576051
Heres how i do it
>call your wife
>tell her to come over
>tell her to bring your daughter
>tell them both to lie spread eagle on the bed
>go cook rice in a pot
>make sushi and use them as sushi bed
>nom nom nom

[Anonymous No.18576107]

>>18575193
>The water doesn't need salt
What is flavour?

[Anonymous No.18576184]

>>18573452
1:1.5 ratio rice to water
pinch of salt
put both in a pot
bring to a boil
once its a rolling boil turn burner down to minimum and cover
wait 14 minutes before touching it