I have a problem. I can't make rice properly.
Every time I make rice it comes out mushy and clumps together. I actually really like rice like this, so at least there is that, but... Does anyone have tips for getting rice to cook properly and be fluffy with grain separation and everything?
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http://www.splendidtable.org/recipes/tahdig
My standard method for making rice on the stove is to use a thick walled pot, often pottery or stone, something that holds the heat well. Rinse the rice, then add water so that the level of the water is just above the first joint of my index finger (when I put the tip of the finger on top of the rice - 1.5 to 2 cm). Put pot on medium until it boils, then down to low until done. If you can get your hands on a dolsot (korean stone or ceramic pot) it makes fantastic rice - keep the heat medium low after it boils to make the crispy rice on the bottom of the pot, eat the tender rice, then add broth to loosen the crispy rice. Delicious. Fantastic breakfast.
You can also cook basmati rice like pasta. Extra water, stir once or twice while cooking, cook till done (tends to cook much faster, but without clumping) then strain. It's quite nice like that and especially good if you are using a stove or pot you aren't familiar with.
The lid on the fuzzy logic ones is a hinged lid...this gets rid of some of the usefulness of a rice cooker. With simple one button styles, you get a steamer basket that stacks which can be used to steam veggies, fish, or dimsum at the time the rice is cooking. You can't do that in a expensive hinged lid model.
I've given the Rival model one button model to friends and have received very good reviews. Those are cheep about 20 bucks or so from Target..etc. One thing to remember the 'cup' in rice cookers is a smaller cup size than an American cup--more like 1/2 cup. A 4-6 cup rice cooker is perfectly fine for 2-4 people. Go smaller rather than larger if you have doubt, as the larger the cooker the more the cooker "Needs" to have a large quantity of rice made in it to come out well.
Another advantage of the 'one button' model is that you can brown some things like mushrooms, onions, garlic, etc...then add the rice and water hit the button again to cook. Also, reheating is better as you can remove the inner pot for storage in the 'fridge and then add a bit of stock/water and hit the button to rewarm.
However, rice can be made simply on the stove. Using any cup, measure 1 cup rice and 2.25 cups water or stock. Bring to a boil and simmer for 45 minutes, covered. Let steam (turn off stove and don't uncover) for 15 minutes, covered. Fluff with a fork. Enjoy! This seems complicated, but it's really not!--Carolyn Z
I basically follow @QueenSashy's method of cooking rice on the stovetop. Rinsing off the starch is good practice, since the starch can burn at the bottom of the pot and can make the rice more sticky. While it cooks, don't be tempted to stir the pot. Put the rice and water in the pot, turn on the heat, and leave it alone. Cooking rice is truly a hands-off technique.
Now, most rice tend to be sticky to a certain extent, except basmati rice (I believe it's because it has less starch than other rice varieties). Stickiness is a cultural preference. Any country that eats with chopsticks will almost always prefer a bit of stickiness in their rice. You gotta be able to pick a fair mount of rice with chopsticks, right? So if you want grain separation, stick with basmati rice and cook it properly.
You don't need a rice cooker. It's convenient especially if you eat rice often and it's not all that expensive (I had a 7 cup cooker that cost $30 and lasted me almost 10 years), but it is not necessary for making perfect rice. You can achieve it on the stovetop with a pot and lid.
With brown rice, you rinse it well and cook at a brisk simmer for 30 minutes in 12 cups of water with 2 tsp of salt added. Think pasta. Then drain, but don't get rid of all the water. Dump it back in the pot, cover and let it sit ten minutes before fluffing and devouring. This is also from this site. I will never cook rice any other way.
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