How do you cook rice?

scrap2day

scrap2day

Active member
Ok. I'm not intending to start any great controversial debate. Just need help in the kitchen.

Curious. How do you cook rice? Are you following the "new guidelines"?

I think I remember my mother rinsing the rice when I was a kid (we never had rice much). After that, I'm don't remember how she cooked it. In more recent years (how I learned) we didn't rinse the rice and cooked approximately 2 units water to 1 rice. No draining.

Tonight I tried to do the rinse method and then with plenty of water and drain. But I didn't have anything to drain it well that the rice didn't fall through. And it was still pretty wet so I sort of fried it in a skillet to dry it out a bit.

Before I purchase something that I can use to drain rice I wanted to hear what others are doing and if you have any special tools.
 
Boil 1.5 cups water. Add 1 c rice. Reduce heat to simmer. Cover. After 18 minutes remove lid and fluff with fork. Serve.
 
I cook rice in the rice cooker. Some rices require rinsing at the beginning (basmati is one) other's don't. Each uses a different amount of water. Its different if you have plain long grain white rice, Jasmine Rice, Sticky Rice, or Brown Rice. With a rice cooker, there is never anything to drain.

I bought this book which I LOVE. Directions for any kind of rice you would ever want to know about:

 
What are these "new guidelines" you speak of? I've never heard of guidelines for rice, but admittedly, I kind of live under a rock. Hmm.

Anyhow, I have a rice cooker too. I've had one for 12 years now, and that's the only way I've ever cooked rice in all those years.
 
1 cup of rice to 2 cups of water. Put it in a large microwave safe bowl. Microwave uncovered on high for 13-14 minutes. No draining need. Perfect.
 
I always rinse my rice. I put in however how much rice I want to cook, fill water to a few inches over, and squish it around with my hand...kind of scrunching it several times. Then I drain most of it out into a wire mesh strainer. I put the rice back into the pan and rinse again. I think fill however much water I need and put it in the rice cooker.

Also, I don't measure anything. A Japanese exchange student showed me how to measure how much water I need after rinsing and it works perfectly every time. I just use my finger to measure how much water above the rice line. I also let it soak for about 30 min before I turn the cooker on.

I do this for Jasmine, Basmati and Calrose rice.
 
You have me curious about this controversial rice cooking method!

I am terrible at cooking rice on the stove top, so I use a rice cooker. I follow the measurements provided by the rice cooker, since it varies by type of rice. For jasmine rice, I always rinse it, but for basmati, long grain and others, I don't usually bother.
 
I'm talking about the Consumer Reports article that is now making news.

I should also mention that I'm gluten free which means that rice flour is used in many of the products I eat. Rice flour is one of my two favorite gluten free flours (tapioca flour is the other -- many thanks to Giseli here in the forum for that recommendation!)

I'm not overly worried about it. I just wanted to learn the new way of cooking rice so I could reduce what I can since I don't anticipate giving up rice flour or products any time soon.

And anyone who knows me here knows that I'm not a whiz in the kitchen...but still trying to learn.;)
 
Rice was the staple in our house growing up and since DH doesn't really like potatoes we eat a lot of it here. I've always rinsed rice as that is what I was taught. Put however much rice I want int he pot, rinse it twice then fill with water so that with the tip of my forefinger on the rice the water level comes up to the first knuckle. Bring to a boil then reduce heat and simmer for 20 mins.
 
4noisyboys said:
I always rinse my rice. I put in however how much rice I want to cook, fill water to a few inches over, and squish it around with my hand...kind of scrunching it several times. Then I drain most of it out into a wire mesh strainer. I put the rice back into the pan and rinse again. I think fill however much water I need and put it in the rice cooker.

Also, I don't measure anything. A Japanese exchange student showed me how to measure how much water I need after rinsing and it works perfectly every time. I just use my finger to measure how much water above the rice line. I also let it soak for about 30 min before I turn the cooker on.

I do this for Jasmine, Basmati and Calrose rice.
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my husband lived in the Phillippines for awhile and this is how he swears is thr right way to do it too. no measuring except for the finger!
 
My mom gave me a microwave rice cooker when I moved into my apartment at school. It's the only way, aside from instant rice, that I know how to make rice. It has directions and measurements for different rice types, so that's helpful. It's one of my most used kitchen things.
 
There are new guidelines?! LOL

Rice is a staple over here, and people usually cook it in a rice cooker. And I've always rinsed the rice.
 
I don't cook rice very often, but when I do I always rinse it then follow the directions on the bag. I rinse it because it cuts down on the stickiness of the rice to rinse it first (although, if I didn't already rinse, I'd definitely start now). I use a fine mesh strainer to rinse my rice as well as beans and any grains I'm using that need to be rinsed. I also us it to drain tuna, so it's definitely a multi-purpose tool :)
 
I do whatever Uncle Ben tells me to do on the box. :)

I supposedly can make rice in my steamer but I've always ended up with crunchy rice soup or a sort of porridge when I use it.
 
we use basmati and we don't rinse.

Boil 2 cups water, add 1 cup rice. Reduce to simmer for 13 minutes. Take off burner and let sit for 5-10 minutes (it will continue to cook) there is never any water to drain off.
 
I fail at rice... almost every time. Oh I think in my nearly 23 years of marriage I have succeeded MAYBE 10 times...maybe. It'd be a stretch, lol.
 
Interesting... I saw this on the news a few weeks ago, but I didn't know that changing the way of cooking could help...

We aren't rice people... if we have it, it's like once a quarter :o... unless it's rice pudding - oh how I love rice pudding that my mama makes! It has always been 1 to 2 ratio of rice to water.

The other night I made spanish rice and that was 1.5 cup in the fry pan in 2T of oil... toast a bit, then 2 cups broth and 1 cup salsa... cook until fluffy...
 
We don't really make too much rice in this house. When we do it's generally pilaf that we make. I use white rice and fideo noodles in mine and I use both water and chicken broth. There is never any liquid left to drain. I've never seen my mom cook rice and have to drain liquid.
 
I rinse rice, we usually only eat brown rice (plain, basmati, jasmine) I bake my rice, I make big batches and freeze it into portions. We have a few staple meals like stir fry, sesame chicken, red beans and rice that we use it for and other than that we don't eat too much of it. I swear by baking it though, I've never had a batch not turn out doing it that way.

( Oh I have to take it back, I do my Spanish rice on the stove LOL)
 
I just wanted to chime in to say that consumer reports article made me cringe. Arsenic in our food.... And at such levels? :blink: Why are such toxins allowed and not regulated? It's no wonder so many people are getting cancer... :unsure:
 
YepBrook said:
I just wanted to chime in to say that consumer reports article made me cringe. Arsenic in our food.... And at such levels? :blink: Why are such toxins allowed and not regulated? It's no wonder so many people are getting cancer... :unsure:
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I know! Makes me sick to think of how much rice cereal Jake ate when he was learning to eat... :crying: My grandpa always commented that "they" go after cigarettes (he was a heavy smoker :o) but don't tell the people about all the chemicals and toxins that are added to everyday foods...
 
How does one bake rice?!

I've never rinsed rice, nor have I ever had a problem, but we only normally eat plain brown and plain white.
 
YepBrook said:
Arsenic in our food.... And at such levels? :blink: Why are such toxins allowed and not regulated?
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I agree. I can't believe this. I just changed the treats that I give my dog because I was told about the high arsenic in the treats (which were made in China) but I never thought of that arsenic being in the food that I eat. :blink:

huh. Thanks for the information, Scrap2Day!
 
Traci Reed said:
How does one bake rice?!

I've never rinsed rice, nor have I ever had a problem, but we only normally eat plain brown and plain white.
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I make and freeze stock (chicken/vegetable) for my liquid. I heat it up to boiling, then add it to a baking dish of rice, seasoned as you normally would. (add butter if you want etc) Cover it tightly with foil and bake at 350 for about an hour. You just fluff it up with a fork when it's done, it comes out awesome every time. I usually make a 13x9 Pyrex dish, and divide up. It freezes really well.
 
I've never rinsed rice, but then I'm no chef either LOL. I don't do a lot of plain rice, our fav is definintely spanish rice. I first chop an onion and then saute that with a tbsp of butter and a tbsp of olive oil and a bit of garlic. Then add in 1 cup of white rice. Sautee for a few minutes to get it browning a bit. Then add 2 cups water, a can of tomato sauce or diced tomatoes with the juices, and any seasonings, usually chili powder. Then bring to a boil, cover, reduce to simmer and cook 20 minutes. Don't ever take the lid off. Then, remove from heat with the lid still on, let sit 10 more mins. It comes out perfect. If I want a plain basic rice I just use 1-1/2 cups water and 1 can veg broth for my liquid.
 
FireWolf said:
Rice was the staple in our house growing up and since DH doesn't really like potatoes we eat a lot of it here. I've always rinsed rice as that is what I was taught. Put however much rice I want int he pot, rinse it twice then fill with water so that with the tip of my forefinger on the rice the water level comes up to the first knuckle. Bring to a boil then reduce heat and simmer for 20 mins.
Click to expand...

this is exactly how I do it.
 
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