Help me make great rice !!!

[twooldladies]

Every time I (try) to make rice it comes out still hard or like oatmeal. I am thinking of buying a rice steamer do they make good rice???

[Laura B]

You know what? I can never make good rice either. Even instant rice from a box somehow does not turn out right when I make it. There was a post not too long ago about the pros and cons of rice cookers (you can probably find it in the search). Many people thought the rice cookers do a great job. You can get one that costs almost 200 dollars or one that costs 20.

Based on my lack of rice making ability and the recommendations in that post, I got a rice cooker from walmart for 20 bucks. I haven't used it yet (so this does you no good whatsoever) but am looking forward to trying it out.

[Carrie W]

I absolutely recommend purchasing a rice cooker. My husband is Asian, and I didn't realize what a difference a rice cooker could make until I had dinner at his parent's house when we were dating. Plus, using a rice cooker frees up an extra burner for you. All you need to do is put in the rice and water, push the button, and wait until it's done!

[LSB]

I agree about the rice cooker - it is a must have item! I got mine a few years ago and I use it probably 2-3 times a week. I just bought one for a friend at Bed Bath & Beyond that was only $15 and it works great too. The best thing is you can focus on making the rest of your meal and not worry about the rice. It even keeps it warm for up to an hour after cooking!

[Dorothy]

I have very good luck with rice when I cook it in the microwave. Use twice as much water as rice, ie for 1/2 cup of dry rice use 1 cup of water. Cook at 100% power for 4 minutes and 50% power for 10 minutes. If you cooking a large quantity of rice, you may need to increase the time. This is for white rice.

[Natasha]

I make rice the boring way http://www.cookinglight.com/bbs/smile.gif but have had steamer-cooked rice many many times and it s really good too. If you re interested in buying a steamer, why not go for it?
P.S. Cute username!!

[Angelina]

I have a rice cooker, but I never use it...I cook my rice the way it tells me to on the box and it's just perfect every time. The cooker is convenient though if you don't want too many things going at once on the stove.

[debj]

We love the "A Taste of Thai" brand Coconut Ginger Rice(it's in a 7 oz. box). It goes great with many of the CL asian inspired recipes (like the recent Swordfish that made the "best"list last month). I'm also going to purchase a rice cooker one of these days!

[karen]

I never measure out any ingredients when making rice. I like to saute a few ingredients like: chopped onions, shallots, green or red bell pepper, garlic or garlic powder, salt and pepper, cilantro, and even a serrano chile ( more colorful the hotter the taste). Put in 1/2 to 1 cup of the rice you like and saute another 2 minutes than add enough water to cover the top of rice by 1/2-inch, add a chicken or beef bouillon ( Maggi brand), bring to a boil, lower the heat and cover for about 15 to 20 minutes. This is the time for a taste test. If it is not done, add a little water (1/4 cup at a time). You will get the hang of it and will find the rice you like. Chopped tomato at the end is nice too. Enjoy, Karen

[Beth]

I'm a stovetop rice cooker. I have a 2 qt Dutch oven that I call my rice pan (except for pilaf), and I use the 1 cup rice, 2 cups water guide. We use basmati most of the time, and I rinse the grains in a mesh strained before cooking to wash off excess starch. Put the rice and water in the pot together, bring it to a boil and simmer until the water is almost absorbed. Remove from the heat, and it will finish absorbing the last bit of the water, and that last steam keeps it warm while I finish up anything that's still cooking.

A friend once told me she poured her rice in the pan and covered it with enough water to bring the water level to the first knuckle of her finger when her fingertip was just touching the top of the rice. I have found that to be pretty close to the 2:1 ratio of water to rice in my pan. If you are using brown or wild rice, you probably need more liquid.

I've never used a special rice cooker, but they are obviously popular.

[Beth]

One thing I thought of, if it's not the water measure, are you sure the rice is actively simmering (bubbling, but not running over)? If your heat is too low, it might be like pasta that can get gummy if it is not boiling. Just a thought.

[TamiK]

What brand of rice cooker do you use that you are happy with? I bought one a coupleof years ago, and seldom use it because the rice in the middle of the steamer basket never gets done. It's still crunchy when the rest is ready. I've tried increasing the fluid, indreasing the cooking time, etc., all to no avail! I'd like a rice cooker, but I'm afraid to buy another one.

Suggestions?

[Vanessa]

Hi. I make white rice a lot. First I get Canilla (Goya) extra long grain. In my pot I put 4 cups water (for 2 cups rice) add a little olive oil and salt (taste it should have a bit od saltiness but not much). When it boils add the rice. Move ONCE. Leave at med high heat UNCOVERED until it dries you will see some vent holes on top of the rice. This tells you the rice has absorbed water and is drying. With a fork (cooking fork the two prone kind) move the rice once from bottom to top. Lower rice to low or warm cover tightly and it will continue cooking. After 15 mins check. It should be fluffy. Keep covered. The secret to rice is DON"T STIR and the proportion of water to rice depends on the grain (short, med, long grain)