No-hassle boiled rice

Think it's complex and messy to cook perfect rice? Think again.

With this method you stick rice and water together, set a timer and come back to perfect, fluffy rice every time. No scales or draining involved.

Step 1 Measure up rice

The trick here is finding a container that holds exactly the quantity of rice you need. The first time you follow this method, you might need to weigh how much rice your cup or glass holds.

This mug holds 200g which is enough for four persons.

Comments

[sarge89or]

No need to measure the water.  Just add water until it covers the rice and reaches the first joint of your index finger.  You might want to rinse your rice with cold water until the water is clear and not milky looking.  This will result in fluffy rice that is not a sticky gooey mess.  Also let your rice cool for a few minutes before fluffing it with a fork.

[dentsinger]

Depends on the dish really. What I found hard was to figure out how to make my rice nice and sticky and not just...well, cooked rice. Pour (2) cups water to (1) cup white rice in your medium sauce pan. Cover and heat to boiling, then reduce heat. Don't stir, keep lid on and let the water boil off. When it starts looking void of water, give it a stir. There'll more than likely be a nice layer stuck to the bottom. If so, remove from heat and keep covered for a while longer.

[dentsinger]

I meant to say sticky for the purpose of Chinese cuisine.

[Bignerd100]

Nice instrucable. Different rices (short, med, long grain, brown/white) all take different lengths of time to cook as well as different amounts of liquid. The most difficult concept to grasp, however, is that the formula for one quantity cannot be simply doubled to get twice the yield. There is a base volume to get rice started (say 1.5 to 1) then a maintenance volume (say 1 to 1) for additional rice. The easiest way not to screw-up a perfectly good pot of rice is to get the water up to a bubble (slow boil) then back off of the heat to the lowest setting (gas or electric). This will effectively maintain enough heat to steam the rice in spite of the fact that it is submersed in liquid. For the most even heat place rice in the oven after it has reached a slow boil. With enough practice you can simply eyeball the amount of liquid needed. Liquid to cover plus a depth of tip of finger to first knuckle works for some. I think there is a National Rice Institute or something that has loads of useful rice-related information. If you find it you may win the prize for 100th hit if you hit refresh a couple of times.

[ac1D]

What i usually do, is put two cup of water, wich i boil, then put two cup of rice and put them in it. i cover it, then i go watch teh tv for 10 minutes, afters, the rice is cooked!

[bitful]

I know, I know. Boil-in-the-bag rice rules! The whole story is my boyfriend bought 2 kilos of brown Basmati rice a year ago. It takes ages to cook, hence the method to minimise work ;-)

[!Andrew_Modder!]

theres also rice in a bag thats ready in 7? minutes

[bitful]

This is brown Basmati rice. I probably should have said it at the beginning, I only mentioned it on step 5.

[lemonie]

You're using short grain brown rice?
I always go for basmati myself (but I cook it like this).

L

I hadn't previously heard of the RVT, interesting.