I tried a new technique of cooking rice today, and it didn't work. I saw it

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dawnnys

Well-known member
recently on some cooking show (can't remember the chef that suggested it) where she said she cooks rice in the same way that she cooks oodles - no measuring, just pouring rice in a pot of boiling water. I imagine she meant you'd have to have at least twice the amount of water as rice, because it absorbs that much. She said "then you just drain off the excess water and you have boiled rice - not perfect, but it works and it's easy".

Ha! I got a gloppy, messy, sticky pot of rice. There was no water to pour off. Has anyone else ever tried this method? Did I miss something?!

 
I've cooked it this way, but only when making biryani or persian rice; you do need

to use a really large quantity of water relative to the rice. I also soak the rice for a few hours before cooking it this way.

Hope that helps!

 
I think it works quite well. You do need a lot of salted water just like you do for pasta. I put

the rice in the pot after the water has come to a boil. Give it a quick stir and keep checking to see if its done after its cooked for awhile. Then drain like you do noodles. Plenty of water is the secret.

 
Or perhap you used the wrong kind of pot......

I use waterless cooking pots and only boil the rice for a few hard mins ...stir very well as it comes to the boil....then turn off the fire...lid must stay on tight...water covers the rice by about 2 fingers....I never measure

 
My Mom cooked rice this way as long as I can remember. Boiled it in LOTS of salted water, just like

pasta, then drained it in a colander. Of course it was Uncle Ben's, and it always turned out fine. Have no idea where she learned this. When I started to cook on my own, I cooked rice with the standard 1 part rice to 2 parts water, and it finished cooking with no water left in the pot. Always thought that maybe her method lost some nutrients. Who knows?

 
Years ago, before your time I'll bet, there was a brand of aluminum cookware called Magnalite. It

was advertised as waterless cookware, not sure why, unless it's because it had very thick sides and bottoms so supposedly water wouldn't boil away? My mom had some, it was nice heavy stuff, but I'm still wondering about the waterless label. Joanie, what brand cookware do you have, perhaps it's not available here.

 
The waterless cooking pots were bought in S Africa. The ones I bought are stainless steele ( for th,

for the yachting, of course. They are still in perfect condition after 32 years and I love them.
Thick bottoms means a low fire and they keep the heat for ages.
Haven't used an aluminuim (not aloooooominum)pot in about 42 years as we also use cast iron pots a lot...these too I use less water in and lower fire....also stick them in the fire flames and oven. The Waterless pots can go in the oven if their handles, and pot lid handles are removed....I dont have this removeable type...they were more expensive back then.

 
this is a site I found...

Traditionally, most cooking has been done in water. This type of cooking results in loss of nutrients as well as the flavor of food. To avoid such loses and retain the actual flavor of the food, waterless cooking is recommended. Waterless cooking needs special cookwares that have specified features and makes cooking easy and enjoyable.

Waterless cookware describes a heavy-gauge pan with tight-fitting cover that requires only a small quantity of liquid-either added by the cook or present in the food itself. Low heat is of utmost importance for food cooked by steam rather than by water.

http://handicraft.indiamart.com/products/home-products/kitchenware/waterless-cookware-facts.html

 
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