perfect rice?

[Bonniegirl]

Rice in pan, simmer with plenty of water until just cooked, strain of excess water using a sieve, pour kettle of boiling water over the rice to rinse of the starch, rest the sieve on the saucepan with the lid of top, leave to rest for a couple of mins, and serve. Result light fluffy rice that doesn't stick. As shown to me by an Indian friend and works every time. I use basmati.

[Cassiepod]

I've found that it's best to rinse first auntil the water runs clear and then a little over 1:1 rice and water, bring to the boil and switch off (for electric hob) to very low (ceramich hob) and it's done in about 15 minutes. And keep an eye on it around the 15 minute mark or you get and awful gooey gunk stuck to the pan if it over cooks.

[Shirley]

so many ways to cook rice!

I use delia's method (from memory so it could be wrong)

1 cup rice, 2 cups water, pinch salt, spot of oil

heat the spot of oil in a pan and chuck the rice in, stir to coat it all, pour on the boiling water, bring back to the boil (instant usually), add salt, put on a lid and turn down to lowest possible heat... simmer for 10 mins. Done.

[Bonniegirl]

The only thing with rinsing it beforehand, it takes such a lot of water. I used to so that but one kettle full at the end of cooking works better and you use les water! It only needs doing once!

[Thurston Garden]

Rayburn rice is soooo easy, and very much like Delia's, but easier!

1 cup rice, 2 cups boiling water - into an oven proof dish, cover with tinfoil and stick in the Rayburn. 20 or 30 minutes and it's done.

Now what could be easier? And some people are worried about Rayburns! It's very difficult to burn stuff in them. I frequently put the bread back in 'for another 5 minutes' and forget for ages, well, once overnight. The bread was fine.

[Bonniegirl]

Does sound very simple, I wonder if my DH would let me install a Rayburn!

[wulf]

Since everybody is sharing their rice-cooking approaches, here is mine:

Measure out the rice into a saucepan then add twice that amount of cold water (I often using a Chinese teacup, which works well - fill it once with rice then twice with water).

Bring to the boil then cover and turn heat down to the lowest possible setting, simmering for ten minutes.

Turn off heat and leave covered for another ten minutes.

One of the great things about this technique is that, as long as you stay on top of the timing, it is very easy and thus a great way to get a side dish of rice ready while balancing the tasks required to complete the rest of the meal.

Wulf

[Cassiepod]

Don't ask beforehand

I have dreams of an Aga or Rayburn when I'm at home more. Absolutely no use when I'm out from 7 til 6 every day.

[Thurston Garden]

I have dreams of an Aga or Rayburn when I'm at home more. Absolutely no use when I'm out from 7 til 6 every day.

That's exactly why we have an oil one. We were both commuting to Edinburgh, leaving at 7am and getting home at 7pm at the earliest. Oh how I kick myself now......

The new oil ones have a 3 way 24/7 timer. One for the cooker, one for the water and one for the heating. All independent so you set it just like conventional heating.

And that's the difference between an Aga and a Rayburn. Rayburn's (square lids) do all three. Aga's (round lids) are really only a cooker, unless you have a mahooosive one with an independent water boiler. Personally I can't see the logic behind Aga's. Unless you are one of Stonehead's playground Mafia Mothers and need to brag about having an Aaaaaaaagggga....

[Cassiepod]

Thankyou I had always wondered what (apart from the shape of the lids) was the difference. I think they're both made by the same company now.

[Thurston Garden]

Yep, they are both made by erm Aga Raybrun hehe