How Do You Make The Perfect Rice

[JPickford (retired mod)]

How come when I do 2-2.5 water to rice it always, alwasy goes horribly wrong?

Beats me. Boil it then simmer till there's no liquid left (2x if it's covered 2.5x uncovered). Are you blasting it on a high heat?

Try this, bring to boil. Cover with tight fitting lid. Turn heat OFF and don't peek for 15 minutes.

[Jammy]

Try this, bring to boil. Cover with tight fitting lid. Turn heat OFF and don't peek for 15 minutes.

That's the method I favour.

[robbright]

Rice cookers are so cheap, you can leave them on timer so when you go to work, by the time you come in, the rice is perfect. None of this fannying about when you come in, it takes 30 seconds to set up and leaves you to do other things without having to time it! I have one and would not cook rice without one now!

[Wickedkitten]

Rice cookers are so cheap, you can leave them on timer so when you go to work, by the time you come in, the rice is perfect. None of this fannying about when you come in, it takes 30 seconds to set up and leaves you to do other things without having to time it! I have one and would not cook rice without one now!

Why on earth would you time rice of all things for when you get home. I can see the point of a crock pot but it literally only takes 10 minutes to cook rice.

[Davros sock drawer]

Looks like there are more opinions on Rice Cooking than on Halo 2!

Anyway, here's something nice to cook with it:

Put some rice on to cook using your method of preference. Get a whole Chorizo sausage or two, and cut into pound coin thickness slices, or chunks. Fry off in some olive oil until the paprika leaches out, turning the oil red. Add some diced chicken and fry with the chorizo in the paprika coloured oil. When nicely coloured, add some chunks of red and green peppers, or maybe some sliced mushrooms. Fry for a bit more, then add a small tin of tomatoes, and about half a pint of chicken stock. Add a bit of chilli powder or Cayenne Pepper. Reduce down for about half an hour, then stir in the cooked rice.

Et voilà. Spicy paprika chicken and chorizo rice (inspired by wanting a nicer version of Sainsbury's Paprika Chicken ready meal!).

[Pochacco]

Rice cookers are so cheap, you can leave them on timer so when you go to work, by the time you come in, the rice is perfect. None of this fannying about when you come in, it takes 30 seconds to set up and leaves you to do other things without having to time it! I have one and would not cook rice without one now!

Agreed - most oriental families actually use a rice cooker. Fluffy and ready every time - none of this scraping off the gelatic formed rice from the pot when it comes to washing.

Plus with a rice cooker you can keep the rice warm whereas you can't in a pot - otherwise it'll solidify and become an pain to remove later.

[Looper]

Looks like there are more opinions on Rice Cooking than on Halo 2!

Anyway, here's something nice to cook with it:

Put some rice on to cook using your method of preference. Get a whole Chorizo sausage or two, and cut into pound coin thickness slices, or chunks. Fry off in some olive oil until the paprika leaches out, turning the oil red. Add some diced chicken and fry with the chorizo in the paprika coloured oil. When nicely coloured, add some chunks of red and green peppers, or maybe some sliced mushrooms. Fry for a bit more, then add a small tin of tomatoes, and about half a pint of chicken stock. Add a bit of chilli powder or Cayenne Pepper. Reduce down for about half an hour, then stir in the cooked rice.

Et voilà. Spicy paprika chicken and chorizo rice (inspired by wanting a nicer version of Sainsbury's Paprika Chicken ready meal!).

Dinner = sorted. Good work that man.

[Looper]

And it was fucking gorgeous - I was cooking for four so I doubled up the recipe and it was bootiful. I owe you one for that Davros me old chum.

[Wickedkitten]

Agreed - most oriental families actually use a rice cooker. Fluffy and ready every time - none of this scraping off the gelatic formed rice from the pot when it comes to washing.

Plus with a rice cooker you can keep the rice warm whereas you can't in a pot - otherwise it'll solidify and become an pain to remove later.

I've never known an oriental family that had a rice cooker, and that includes a korean, a cambodian, and 3 japanese families, also just because they are oriental, that doesn't mean that they know the best way to cook rice.

I know plenty of oriental people that don't even eat rice or know kung fu.

[Davros sock drawer]

And it was fucking gorgeous - I was cooking for four so I doubled up the recipe and it was bootiful. I owe you one for that Davros me old chum.

Nice one! Glad you enjoyed it. I often make some up for my work lunches, like a good little boy.

[Buttox]

Top tip - use a non-stick pot for cooking rice. The solidified starch just peels off.

[fragglerock]

so did any of this mean Hub2 can now make rice ok?

[McNeillR]

The best tactic I've found is to toss out the murky boiled water when it's almost cooked and then let it sit in cold water for a few when you sort everything else out. Makes sure there's no 'edge' on it but also so it's not too sticky.

[Looper]

The best tactic I've found is to toss out the murky boiled water when it's almost cooked and then let it sit in cold water for a few when you sort everything else out. Makes sure there's no 'edge' on it but also so it's not too sticky.

How do you make it hot?

[Wickedkitten]

How do you make it hot?

Rinse it with boiling water.

[JPickford (retired mod)]

No need for the cold water bit. Just let it sit in a collander for a few minutes and pour a kettle of boiling water over it when you're ready. Rinses it and makes sure it's nice and hot.

[Poppalarge]

as has been said before, rinse my arse!

[StephenM]

So, I just cooked rice for the first time in my life, using your helpful hints, and it turned out great - soft, light, but not sticky and icky. So that was good!

My plan was to make egg fried rice though, but when it came to the frying conclusion, the rice wouldn't seem to brown off ever, and now (as I'm eating it!) it's a bit moist, whereas egg fried rice as I've had it ever has always been dryer.

Guess it's just a case of draining it even more, somehow, and frying for longer. Could too much/not enough oil be a problem too?

[jayboy]

So, I just cooked rice for the first time in my life, using your helpful hints, and it turned out great - soft, light, but not sticky and icky. So that was good!

My plan was to make egg fried rice though, but when it came to the frying conclusion, the rice wouldn't seem to brown off ever, and now (as I'm eating it!) it's a bit moist, whereas egg fried rice as I've had it ever has always been dryer.

Guess it's just a case of draining it even more, somehow, and frying for longer. Could too much/not enough oil be a problem too?

did u add any soy sauce?

[Poppalarge]

with egg fried rice you have fry the eggs (scramble them) first believe it or not then add the rice, you don't actually brown the rice the soy sauce adds the colour.

[fragglerock]

For egg fried rice use cooled cooked rice, stops it sticking so much.

http://www.bbc.co.uk/food/recipes/database...ice_67782.shtml

[lancashirebambaata]

don't say you were using non cooked rice ?

[Davros sock drawer]

don't say you were using non cooked rice ?

I think he was cooking it, then immediately adding the egg, rather than letting the rice cool first.

[Badger]

Looks like there are more opinions on Rice Cooking than on Halo 2!

Anyway, here's something nice to cook with it:

Put some rice on to cook using your method of preference. Get a whole Chorizo sausage or two, and cut into pound coin thickness slices, or chunks. Fry off in some olive oil until the paprika leaches out, turning the oil red. Add some diced chicken and fry with the chorizo in the paprika coloured oil. When nicely coloured, add some chunks of red and green peppers, or maybe some sliced mushrooms. Fry for a bit more, then add a small tin of tomatoes, and about half a pint of chicken stock. Add a bit of chilli powder or Cayenne Pepper. Reduce down for about half an hour, then stir in the cooked rice.

Et voilà. Spicy paprika chicken and chorizo rice (inspired by wanting a nicer version of Sainsbury's Paprika Chicken ready meal!).

Mmmmm chorizo

Got some in my sarnies today, along with some sliced pickles.

[mangoes2020]

I give you the instructions in order to cook the Diamond Pearl Basmati Rice.

For me it's the best I ever ate.

1 cup of diamond pearl basmati rice

2 cup of water

1 table spoon oil and a pinch of salt.

For best results soak rice in cold water for 2-30 minutes before cooking.

* Rinse measured rice 1 to 2 times to remove extra starch and drain.

* Place the drained rice,water, salt and oil in an open pan and bring to boil on hight flame. Stir occasionally

* As water reduces below rice leve, lower the flame, place a tight lid over the pan and let the rice cook in the steam for 18 minutes. Fluff with fork and serve.

[stephen129]

Lol.

Quick, someone ban him.

[Scribblor]

Hey, I was just wishing someone would give me the instructions in order to cook the Diamond Pearl Basmati Rice, and you want to ban the only person who has? For shame.

Man, that Diamond Pearl Basmati Rice is (for me) the best I ever ate.

[Commander Jameson]

Heh. I did a search for "Diamond Pearl Basmati Rice". Guess what I found?

http://forum.bodybuilding.com/showthread.php?t=135978121

07-01-2011, 01:33 AM #1

mangoes2020

Registered User

Join Date: Jul 2011

Age: 19

Posts: 2

Rep Power: 0

Diamond Pearl Food Basmati Rice

Diamond Pearl Basmati Rice, a gift of nature, is nurtured and cultivated in only one place on earth, the foothills of the Himalayas. Given the unique and conducive soil and climatic conditions, Basmati - the Emperor of Rice, achieves a unique aroma and nutty taste in addition to its characteristic long, silky, non sticky & slender texture and shape. This unique treasure of nature is nurtured by the farmer by hand right from seeding and weeding through harvesting and threshing. Thus equivalent to hand crafted quality Diamonds and Pearls...

Diamond Pearl’s Supreme quality paddy crop is meticulously cleaned and milled grain by grain to remove impurities, irrespective of their size and nature, to ensure that nothing but the FINEST diamonds and pearls of basmati is served to you.

Our quality brands include Royal Diner – Pure Basmati Rice, Supreme Silk – Premium Long Basmati Rice, Farmer’s Pride – Authentic Aromatic Basmati Rice, Everyday Delight – All Meal Basmati Rice, Earth Brown – Premium Brown Basmati Rice... and many more.

Our quality basmati rice is available in various sizes to meet your requirements whether it is for home use, restaurants, travel service entities, event organizers, wedding celebrations or the food industry at large. Package sizes available 1, 5, 10, 25, 50 Kg bags.

We offer the finest range of pure traditional basmati rice, 1121 basmati rice, pusa basmati rice, etc. in pure (raw, white and brown), parboiled (cream & golden) and steamed variants. We can also assist you with Indian long, medium and short grain rice in all variants as per your specifications.

For more information contact info@rice_spam.com or visit the website rice_spam.net

It's a shame the forum search is so broken, it took mangoes nearly a month to find a rice thread.