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How do you cook perfect rice? (beehaw.org)

submitted 1 year ago by TheOtherJake@beehaw.org to c/food@beehaw.org

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Tell me the details like what makes yours perfect, why, and your cultural influence if any. I mean, rice is totally different with Mexican, Chinese, Indian, Japanese, and Persian food just to name a few. It is not just the spices or sauces I'm mostly interested in. These matter too. I am really interested in the grain variety and specifically how you prep, cook, and absolutely anything you do after. Don't skip the cultural details that you might otherwise presume everyone does. Do you know why some brand or region produces better ingredients, say so. I know it seems simple and mundane but it really is not. I want to master your rice as you make it in your culture. Please tell me how.

So, how do you do rice?

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[–] TurboRotary@kbin.social 3 points 1 year ago (4 children)

I mostly cook basmati or Thai jasmine rice. I don't have a rice cooker, or space for one in my kitchen, so I use a regular pot with a lid.

Wash the rice in the pot by running it under the tap and mixing it until the bowl fills up. Discard the water and repeat 3-4 times, or until the water becomes clear.
Drain the pot completely after washing the rice, then add water about 1:1 by volume with rice, or slightly less for basmati.
Cover with lid and put on high heat until it begins vigorously boiling (keep an eye on it).
Reduce the heat to low and leave for 5-6 minutes.
Turn the heat completely off and leave covered another 5-7 minutes.

Different kinds of rice might require adjustments to the time, but the overall procedure stays the same.

[–] 1bluepixel@kbin.social 2 points 1 year ago (3 children)

This is the Way.

I do it slightly differently... Learned to do it in Korea. But the differences in my approach are just a matter of how you time things. I bring to a boil uncovered, then cover and leave it on low for 25 mins, then 10 mins off the heat.

The gist of the method is not so much to boil the rice, but to let it steam in its own heat. That's how you get soft yet consistent grains of rice.

With a bit of practice, you get perfect rice every time, and it's barely more work than a rice cooker! The only things that a rice cooker add is stuff like timing the cooking for you, the ability to set a timer, and the ability to keep the rice warm once it's cooked. (Which, granted, are pretty useful.)

[–] TurboRotary@kbin.social 2 points 1 year ago (1 children)

Thanks for the reply. I'll try your method soon!

The reason I cover mine from the beginning is mostly to reduce the time it takes to come to a boil, especially when I use the small rings on an electric stove. I don't know if that makes a difference in the end result.

Does the rice not get overcooked if you leave it in for 35 min + boiling time?

[–] 1bluepixel@kbin.social 2 points 1 year ago (1 children)

I should have specified I don't bring it to a full boil. I turn down the heat just when it starts to boil.

Not claiming my method is better than yours! Your method actually sounds quicker, which is a good argument for it.

[–] TurboRotary@kbin.social 1 points 1 year ago

Not claiming my method is better than yours!

I didn't think you did :)

I'm happy to explore variations in the never-ending pursuit of perfect rice ;)

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