STF wrote:My two cents: While bringing the rice to boil on one burner I have another burner set to low. Once it comes to a boil I move the pot to the other burner. This way it doesn't continue to boil while the burner cools down. Works for me.

Yes. I forget that people actually have electric stoves where this is necessary.

I cook with this:



The left side? That's all heater and has nothing to do with cooking or baking. In order to get most pans to fit in the oven, one has to saw one of the handles off. The stove is 25 degrees above what it's supposed to be after exceeding 400 F but nearly accurate below that temperature. The broiler is in the basement.

kerble wrote:seriously, just buy a rice cooker:

kerble is right. again.

ironyengine wrote:kerble is lazy. again.

FYP

cjh wrote:6.55 million rice cookers are sold annually in Japan, there's probably a reason for that.

This is true of most of the far east. Taiwanese department stores have rice cooker sections where western stores have microwave sections. However, the type of rice that is generally used there is more like what we call pudding rice, of a shorter grain and more glutinous, and in my experience, rice cookers don't do long grain or basmati so well, which is why you get the crunchy bits.

I haven't got a recipe for rice, just boil up some water, add a bit of salt and cook your rice for 12-15 minutes for white and 20-25 minutes for brown. Use about half again as much water as rice if you must measure. NB: I am British, and therefore boil all food to death. Including pizza.

Mandroid2.0 wrote:
I cook with this:

Your cooker appears to be called a "Spank".

simmo wrote:

Mandroid2.0 wrote:
I cook with this:

Your cooker appears to be called a "Spank".

"Spark"

Damn. "Spank" would have been better.

Ok, I'm going to try again tonight. I think rinsing is the main issue, as I haven't been.

I enjoy a gadget-free kitchen (I have 3 knives and do everything with them) so a dedicated rice cooker is out. Plus I know there's a way to do it without and I'm sorta fixated on besting the defeat I've had with the pan method and would like to claim victory without cheating.

Thanks for the suggestions.

simmo wrote:Damn. "Spank" would have been better.

Ok, but Spark is a great name. I'm very attached to it.

areopagite wrote:Ok, I'd say I'm a decent cook for someone who's self-taught, but cooking rice still eludes me. I want firm, separate rice. I follow the package direction and get goopy wads of blown-out rice. So let me in on what goes on behind the magic curtain. How do I make decent rice?

Here's how I do it.

1 cup rice
1 1/2 cups water.
salt to taste

Put the rice in a small pot, add water and salt, and bring the rice to a boil. Wait a minute or two until the convection of boiling causes a white disc shaped froth to appear in the center of the pot. --The Chinese call this 'The Dragon's Eye'.

Put a lid on your rice, and reduce the heat to a low simmer, and simmer the rice for about 20-30 minutes. making sure that you DO NOT remove the lid to stir the rice. This causes the steam to escape, and the absorbsion of hot water and steam is what cooks the rice.

For less sticky rice, you will want to rinse the rice several times in cold water before cooking. This will wash off excess starch and rice flour. Wash the rice until the water is clear instead of cloudy.