I’m from South India, where rice three times a day is standard, so I should know a thing or two about this (thanks, ma!). My mother’s method for cooking rice in an open container:
Rinse the rice (at least twice)
Leave to soak for 10-15 minutes
Add 1.5 times the volume of hot/boiling water (2 cups rice, 3 cups water)
Bring to the boil over high heat (should be very quick since the water is already hot)
Cover
Lower the heat to a very gentle simmer for about 10 mins
Take off the heat and let it stand for about 5 mins
Voila!
You can also reduce the quantity of water slightly if you want more grainy rice, but I prefer mine well done.
The problem with the pasta method (apart from being wrong and immoral in so many ways) is that, as other posters noted, you lose all the flavour. Also, if you’re making any other sort of rice dish, like a pulao, you don’t have the pasta option, so it’s best to learn how to cook rice without any residual water.
Re measuring: I used to watch a Chinese cooking program back in the early 70’s. Maybe it was Joyce Chen? Anyhow, she poured uncooked rice in a pot so it covered the bottom. It doesn’t matter how much. Then she put her hand on top of the rice, flat, and poured in water until it just covered her hand. IOW however much rice you put in the pot, add enough water so it’s about an inch higher than the level of the rice. That’s all. The point being that a precise ratio of water to rice apparently isn’t that important.
That’s often taught as the “knuckle rule.” You place your forefinger so it touches the very top of the rice, and then you pour enough water until it reaches the middle of your first knuckle (or the fold on the inside of that knuckle.)
Huh, who knew it had a name? ‘The knuckle rule’! I like it. I’ve taught several people how to make perfect rice, this exact way. It’s great, no measuring cups!
What if you have smaller than average hands, though? My knuckles are definitely not as long as most adult women’s, so using that rule means I’d not have enough water. And what if you’ve got LARGER than average hands? Can you imagine Shaq using that rule? :eek:
Here, here. I think my “cup” for the past few weeks has been a waxed-paper disposable drinking cup. Also, I said 2.75W<–>2C rice above.. Should have been about 3.75:2. Or something. Fuck it. All I know is I cook rice once qd and it’s perfect – once you know your instruments, no need to bother too much about the details. Wait. 1.5:1. yeah OK about 2.75:2. Now you all are getting me confused – I just do what seems about right.
It works because it’s close enough. And there are literally a ton of ways to make rice. Some people would never lift the lid to check the rice - it’ll ruin it! Some have this measure, or ratio, or that. But the truth is, if you travel in the rice eating world, every savage knows how to; make whatever rice they have, over whatever fire they have, in whatever pot like thing, they have on hand.
It straight up, cannot be a, ‘one only’, delicately exactly measure, sort of thing, too my mind.
There’s a ton of ways to make everything; but if you want it perfect, it makes sense to pay attention to cooking methods. Gooey clumpy unevenly-done or overdone rice isn’t as good as perfectly done rice.
Not for everyone, because rice brands vary, altitude varies, the pot you use varies, etc. But for me, it’s practically a mathematical formula. 2 quart All-Clad pot. 1.75 cups water. 1 cup aged Basmati, the stuff that comes in the yellow bag. 13 minutes, turn off the heat, fluff, let sit for at least 10 minutes. Never fails.
I do find that fine-tuning the ratio makes for wildly different results, depending on the rice you have. For regular white rice, they say 2:1 on the back of the package, but that’s too soggy and mushy for me, usually, unless the rice is old. I find something closer to 1.75:1 to give me the rice I like. I still eyeball it, but I do a full measure of rice, and then two scant measures of water. Some very fresh rice is closer to 1.5:1.
So, while I don’t think the measurements have to be perfect, they have to be in the right ballpark, and a little experimentation here and there to see what works best for you and the rice you use is in order.
I bought some recently and was surprised by the soak direction on the package, which I dutifully did for the stated 30 minutes, after rinsing. I cooked according to package directions and it came out very sticky.
What’s the reason for soaking and rinsing? I started cooking it like all the rice I’ve ever cooked in my life and it came out way better (2/1 rice/water ratio, butter, boil then simmer for 20 mintues). Much more perfect rice!
To wash out the starch that makes the rice sticky (which is acceptable in many styles of rice. For example, for rice to go with stir fry, I never rinse. Come to think of it, I rarely rinse my rice, because I want clumps.) Now, why yours came out sticky–you’ve got me. The rinse and soak step (with a final rinse at the end) should have produced rather distinct grains compared to the unsoaked version. I do not do a simple soak. I rinse it several times first until the water is clear, and THEN I do a soak.
Another vote for the Japanese rice cooker - works perfectly every time.
I do find that basmati rice likes a little bit more water than short-grain Japanese rice. Otherwise, cook it exactly the same.
I do a pilaf-like preparation in the rice cooker, and it’s very close to a conventionally-made pilaf. Just substitute chicken broth for water, and saute some finely chopped onions in butter on the stove. When the onions are tender and maybe a little golden, scrape them and their butter into the rice and chicken broth in the cooker, then proceed as with plain cooked rice. Easy-peasy!