I know I've asked this before, but it still doesn't work: cooking rice in a lot of water...

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dawnnys

Well-known member
I tried it again last night and ended up with mushy rice that I had to saute to make it dry!

I used a lot of water (salted), and strained it after 20 minutes. Blaahhhh - what am I missing here? Can someone who has done this give me some advice? TIA.

 
Dawn,

All of the instructions I have seen say to cook it till "al dente," like pasta. Perhaps you are over cooking it at 20 minutes?

 
20 minutes is definitely too long. My gumbo teacher taught us 16-17 minutes at the most. I used to

cook my rice in just enough water to be absorbed when it was done, but I like the softer, fluffier rice now, cooked in lots of salted water and then drained.

 
I've never heard of the "lot of water" method

I measure rice, rinse real well to wash off the extra starch, then add a little less water than the measure of rice (2 cups rice to about 1-3/4 cups water). It should take no more than 18 minutes to cook

 
Way too long...

Using the pasta method (I do this and love it), you only want to boil white rice for 12 minutes or so, then drain, put back in the pot and let rest with the lid on, off heat, for 10 minutes. Never mushy.

Brown rice is 28 to 32 minutes.

 
Thanks, but I'm going to give up and use my

rice steamer... too much trouble.

I used 1 cup of white rice, about a quart of water (that's supposed to be the beauty of this method, you don't have to measure, just cook it with plenty of water, like you do pasta), and the pot was large.

I don't mind the softened rice - prefer it actually. It was the water-logged consistency of it. Maybe letting it rest was the step I missed.

Thanks for trying, anyway!

 
Yes, that's what I've always done the conventional way, too. I do not

like crunchy rice ;o)

It wasn't the texture that is my problem, but all that water. Thanks :eek:)

 
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