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Rice
Feb 2, 2014 18:15:34 GMT -5
Post by michelle on Feb 2, 2014 18:15:34 GMT -5
It seems that no matter what kind of rice I cook - jasmine, regular white, minute rice, it always ends up very damp and sticky. Heck, even my minute rice ends up not absorbing all of the liquid.
Any ideas?
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Rice
Feb 2, 2014 19:52:17 GMT -5
Post by Cyngbaeld on Feb 2, 2014 19:52:17 GMT -5
Try parboiled. It is not the same as minute rice.
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Rice
Feb 3, 2014 7:37:53 GMT -5
Post by michelle on Feb 3, 2014 7:37:53 GMT -5
How do you parboil rice?
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Rice
Feb 3, 2014 8:49:11 GMT -5
Post by Cyngbaeld on Feb 3, 2014 8:49:11 GMT -5
It is already parboiled. Look for it at the grocery, says parboiled on the bag. It stays fluffy, not sticky unless you massively overcook it.
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Rice
Feb 3, 2014 10:25:03 GMT -5
Post by Valerie on Feb 3, 2014 10:25:03 GMT -5
LOL, I thought rice is supposed to be damp and sticky. That's the only way I've ever had it.
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Post by michelle on Feb 3, 2014 12:28:21 GMT -5
Valerie - I don't feel so bad then.
Kim, I'll have to look for it.
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Rice
Feb 5, 2014 23:32:38 GMT -5
Post by Granny Smith on Feb 5, 2014 23:32:38 GMT -5
My rice never comes out sticky, even when I try to make it that way. I bring the water to a boil, add a hefty pinch of salt, rinse the rice then add it to the salted water. Bring it back to a hard boil, put on a lid, then reduce the heat so it's just simmering. Let it simmer until all the water is absorbed. I wait till I can't see anymore bubbles, but there are 'holes' all over the rice where bubbles used to be. Then, just to be sure all the water has been absorbed, I tilt the pan and make sure no water is in the bottom. If it is, I cook it a little longer. (Having a glass lid is a real advantage)
Once the water is completely absorbed, leave the lid in place and set the pan aside for at least 10 minutes - 30 is better. The rice will stay hot. Fluff with a fork and serve.
If you have leftover cold rice, fluff it with a fork, breaking up all the hunks, then reheat in the microwave. Even reheated, it will be fluffy.
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Rice
Feb 6, 2014 7:48:47 GMT -5
Post by michelle on Feb 6, 2014 7:48:47 GMT -5
I might have to try your method Gayle.
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Rice
Feb 7, 2014 20:41:42 GMT -5
Post by Valerie on Feb 7, 2014 20:41:42 GMT -5
My rice boils over every single time and makes a big mess on the stove. To keep it from doing this I have to keep the lid cracked just a little bit, and then it gets sticky. We don't mind it sticky, though. All feels the same with gravy all over it.
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Rice
Feb 7, 2014 20:45:02 GMT -5
Post by Granny Smith on Feb 7, 2014 20:45:02 GMT -5
Valerie, if you add about a tablespoon of oil or butter, it will keep it from foaming up. Also, if you have a glass lid, keep an eye on it and, if it threatens to boil over anyway, lift the edge of the lid a little to let some of the steam out, then clamp it back down. Keeping the heat very low helps, too. I turn it down to where I can barely see it simmering.
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Rice
Feb 8, 2014 11:38:45 GMT -5
Post by Valerie on Feb 8, 2014 11:38:45 GMT -5
I'll try that with the butter. My lids are steel and I put the stove on the lowest setting. It was easier when I had pots with glass lids. I could catch it before it went over.
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Rice
Feb 8, 2014 15:24:15 GMT -5
Post by Granny Smith on Feb 8, 2014 15:24:15 GMT -5
Glass lids are the reason I bought a set of stainless pans from the dollar store. It turns out I like them a lot better than the expensive set.
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Rice
Feb 9, 2014 16:07:14 GMT -5
Post by Valerie on Feb 9, 2014 16:07:14 GMT -5
I love the stainless cookware; that's what I have, but it doesn't have glass lids. I have a couple pieces of a Wear-Ever set that I'm still using, from about 20 years ago, and they do have glass. Unfortunately, one's a dutch oven and the other is a little 2 cup dealie, so neither one is a good size for rice. I will try adding butter, though.
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Rice
Feb 9, 2014 18:01:52 GMT -5
Post by upnorthlady2 on Feb 9, 2014 18:01:52 GMT -5
Gayle - It sounds like the secret is RINSING the rice. I do the same thing you do, but I don't rinse it, and my rice is usually sticky. I thought rinsing rice washed off "vitamins", but maybe it just rinses off starch? So I guess: less starch = less stickiness to the rice?
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Rice
Feb 9, 2014 18:28:05 GMT -5
Post by michelle on Feb 9, 2014 18:28:05 GMT -5
Okay, next time I cook rice, I'll cook it the way I always do but I'll rinse it first and see what happens.
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