Utterly foolproof rice

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• Loustar14

  2008-01-15 18:19:49.821449

  Loustar14 rated and commented on this recipe

  

  Finally a way of stopping my rice from sticking together like glue! Although next time I will definately be using a non-stick pan to cook this rice.

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• egyptian

  2008-02-06 16:57:41.643167

  egyptian commented on this recipe

  If you put a lid on and simmer for 2 mins then turn off the heat and leave for 10mins its even better.you'll be helping with saving energy as well

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• mcd33s

  2008-04-19 20:16:09.147534

  mcd33s rated and commented on this recipe

  

  I've struggled to make good rice at home. I followed this, and made the best rice i've ever made! Excellent.

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• kazlea

  2008-05-23 12:52:13.048764

  kazlea rated and commented on this recipe

  

  Atlast, my rice comes out perfect - thank you!

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• traceyjanet

  2008-06-11 17:58:10.408245

  traceyjanet commented on this recipe

  Should the rice be washed before it's cooked? I use Thai Jasmin rice everyday and it cooks the best when it is thoroughly washed before cooking.

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• binavino

  2008-06-12 09:42:48.634061

  binavino commented on this recipe

  Wash the rice to remove the starch. I usually do 2 - 3 times with any variety of rice, be it basmati or Thai Jasmine and it makes a great difference when it is cooked.

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• Jean

  2008-06-19 18:23:45.297052

  Jean commented on this recipe

  Buy a rice cooker. You will get perfect rice with no fuss or effort, and it keeps rice warm for hours.

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• Keira_x3

  2008-07-15 23:22:20.790385

  Keira_x3 commented on this recipe

  I don't usually have a problem cooking rice, but i'll give it a go and see if there's any difference. :-)

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• Steph

  2008-07-20 19:50:42.061833

  Steph rated and commented on this recipe

  

  Brilliant... brilliant... I would alway use boil in the bag rice, and it is normally sticky.. i tried these tips out and my rice was perfect!! Thank you!

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• Meer

  2008-08-03 13:39:01.751372

  Meer commented on this recipe

  I usually wash, and then drain and let dry basmati or long grain which ever rice I am using, I then put a teaspoon of veg oil in the saucepan, heat it, then add the rice and gently turn into the oil, add double the quantity of boiling water, cover and bring back to boil, turn down to lowest heat for ten minutes, turn off heat, remove lid and cover with folded tea towel, replace lid and leave for a few minutes for steam to be absorbed by the tea towel, then fluff up with a fork. You can add salt at the time of adding water if liked, but I opt for the healthy choice.

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• tray

  2008-08-10 20:36:50.54559

  tray commented on this recipe

  If you want to make a perfect rice in the microwave then follow this recipe it always works for me. Wash Rice, and place in a pirex dish or microwavable dish and fill with the rice. cover the rice in boiling water until it has covered the rice completely and fill until the water is an inch above the rice. Add a knob of butter and stir once. Cover in clingfilm piercing the top for ventilation and cook on fill power for 12 minutes (in a 800wat oven) add another 2 minutes if using a lower wattage microwave. when cooked remove clingfilm and leave for 1 minute. Rice is now ready to serve and tastes beautiful,

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• moirak2

  2008-09-06 21:25:47.366931

  moirak2 commented on this recipe

  I wash the rice then bring water to a boil turn heat off and I have perfect rice not sticky at all

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• Eager Ronny

  2009-01-29 11:19:09.317254

  Eager Ronny rated and commented on this recipe

  

  I've been making it this way at least twice a week for so many years, I can't remember where I got it from. I only use basmati rice, never wash it and have never had a failure.

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• James

  2009-03-28 18:49:42.48363

  James commented on this recipe

  No! Never pour boiling water over cooked rice! It'll be swollen, loose and rubbery like the 'quick cook' stuff they sell in supermarkets. Rinse the rice before it's cooked if you don't want sticky rice (why wouldn't you want the rice to be sticky?) For good results, use a rice cooker or a microwave and it's guaranteed not to burn. Ideally, use a pan, a low heat, the perfect amount of water so it's not wet and doesn't burn to the pan. Use a tight a lid; you can leave it to steam like this for a while if needed - you should get 'holes' on the surface of the rice when it's cooked. Don't open it too early! Then eat it - without sieving, without washing with boiling water and without adding butter. Pasta: High heat in a filled, open pan with salt Rice: low heat, just enough water, no salt and keep it closed until it's cooked!

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• withfrecklesandlove

  2009-06-13 16:27:34.243691

  withfrecklesandlove commented on this recipe

  We didnt realise how wrong we were doing it before we found this recipe! Now we get perfect rice everytime!! THANK YOU! x

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• annie

  2009-07-10 16:19:24.916082

  annie commented on this recipe

  best rice I have ever tasted, didn't bother to wash the rice just followed the recipe, Thanks

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• Wilki

  2009-08-13 12:12:36.554471

  Wilki commented on this recipe

  I use the Delia method with Basmati rice and it never fails to produce non sticky boiled rice with absolutely no trouble. Put a measured amount of rice into a large saucepan and add twice the volume of cold water. Bring to the boil, stir once to separate the grains, cover and turn cooker down to lowest simmer for 15 minutes. Do not lift the lid. After 15 mins exactly, lift the lid and tilt the pan. If any liquid is present put lid back on and cook for another minute or two. Turn off heat and cover pan with cloth for 2 minutes.

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• Amandamaggot

  2009-12-09 13:08:27.617906

  Amandamaggot rated and commented on this recipe

  

  Yummy!

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• Nina Bland

  2009-12-28 11:30:48.076442

  Nina Bland rated this recipe

  

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• Veggin'

  2010-04-05 17:24:39.168861

  Veggin' commented on this recipe

  I was taught a similar method many years ago by a Cajun cook. Instead of salt, though, she added a tbsp vegetable oil and a tbsp vinegar. The rice is rinsed thoroughly after it is cooked, so any extra starch is drained/rinsed off. (Basmati and jasmine rice are starchier, so might want a bit of a rinse beforehand). Turns out beautifully every time. I was told to cook it for 16 minutes. Not sure why, and I expect it varies with altitude, but as Cajuns live close to sea level, that should be about right for much of the UK. Test it sooner and stop cooking if it seems ready before 16 min. If sodium is an issue for you, then this approach might be preferable to adding salt.

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Ingredients

• a mugful of American long grain rice (about 200g/8oz)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 - 20 mins

Ingredients

• a mugful of American long grain rice (about 200g/8oz)

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