"Hanging her head in shame, Colette finally admitted to her lover: 'I cannot make rice. Leave me.'"

[marilynfl]

Sent long rambling PM to you.

 

[amanda_pennsylvania]

I used to have the same problem, and then my FIL gave me this recipe:

Combine 1 cup rice, 2 cups water, and a sprinkle of salt. Bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.

Works.Every.Time.

I use Thai jasmine rice and have never looked back.

 

[shaun-in-to]

If worst comes to worst and none of these recipes works for you, you can always boil

rice like pasta. Just dump it into a big pot of boiling, salted water and cook until done to your liking, then drain. It will be a titch wetter and stickier than steamed rice, but at least cooked!

 

[marilynfl]

I tried that once...isn't that how Julia does it? I was disappointed in my results.

 

[dawn_mo]

Thanks Mar, I got it and passed it on.

 

[joe]

Marilyn, you are not alone. It is not your fault. You have been the victim of an insidious and evil

advertising campaign by Minute Rice, with that scary bespectacled cooking teaching claiming your rice will be "perfect rice every time because," (writing in perfect penmanship on the chalkboard with a metal chalk-holder), "it is Never Boiled!" Who wouldn't be scared of rice after that? An entire generation is still reeling from the damage.

Hooey. Rice is supposed to boil, and it doesn't have to be perfect. Just put water and rice in a pan, 2 to 1, DON'T STIR, simmer slightly covered until there are steam holes on top and the liquid has retreated out of sight. Cover and let stand off heat until the rest of dinner is ready, then fluff with a fork. Using the same pan each time and the same temp, you may find you need to add a little more or a little less water to suit your conditions.

This doesn't help you with your Thai rice, I know, but I felt like ranting.

 

[angak]

does anyone make rice the boil and drain and steam method like Joe at Culinary in the Desert posted?

http://desertculinary.blogspot.com/2008/07/snow-pea-and-pork-fried-rice.html

 

[Glennis]

Thanks for the reminder....sticky rice cooks better if soaked overnight. Love it!

 

[sandi-in-hawaii]

When I cook glutinous rice in the rice cooker, it's usually a 1:1 ratio of water to rice...

We cook asian rice - sushi rice (short grain, white), and mochi rice (which is what you have, I think).

I always use a 1:1 ratio in the rice cooker, and cook. (Sorry, I don't have a clue on how to cook rice on the stove - a rice cooker is a must for most households in Hawaii.)

But there are a few caveats that always must be followed: never open it while cooking, and always let it rest for at least 15 minutes when done, and fluff before eating.

Joe's method sounds about right (but I'd still use a 1:1 ratio), and his test for doneness sounds right.

Good luck!

 

[barb_b]

I recall reading a hint about putting a towel between the rice and the lid after you remove the pot

from heat. Something about absorbing the moisture.... Will see if I can dig it up.

 

[dawn_mo]

I recall that too, Barb. Was it for making sushi rice?

 

[pat-nocal]

Just came across this Fine Cooking article, How to Cook Rice Perfectly.

http://www.finecooking.com/articles/how-to/cook-rice-perfectly.aspx?ac=ts&ra=fp

 

[cheezz]

Exactly!! I always use 1-1/2 cups of water per cut of rice and the 'sitting' time is crucial.

 

[cheezz]

Of course, it always helps to use a rice cooker when possible, too smileys/smile.gif

 

[erininny]

I sympathize, Marilyn. I stick to making a mean risotto and pilaf.

Practically anything but arborio seems to have it in for me... smileys/frown.gif