Thread 21515856

WHY DOES IT NEVER COME OUT RIGHT

Guessing you stirred it too much.

>>21515856 (OP)
Because you suck at everything you try to do, because you're retarded and pathetic.

>>21515856 (OP)
Are you measuring the rice AND the water? Ever rice is different, I take away or add 100ml water to a cup of rice every day until I find the perfect mix

>>21515856 (OP)
wattah: 1.5x the volume of rice
cover the pot on very low heat for 15 min
let it rest for another 10 after that

the only time i ve managed to get it right is when stuffing peppers, i blame it on the chinks that there is absolutely no precise way to cook rice online or otherwise

ENTER

>>21515882
>explodes

>>21515886
it's not a pressure cooker dingus

Rice is shit and not worth the effort. It's being shilled by chinks who produce nothing of value and need to sell a lot of rice to keep their people from starving.

At one point I stopped measuring rice/water ratio and started just adding handfuls of rice to a big pot of boiling water with a lid on top, and then straining when the rice is done. Perfect texture and fluffiness every time, even with brown rice. Worrying about exact measurements is unnecessary, I've found.

>>21515901
>selling food prevents starvation

>>21515856 (OP)
i have the same problem desu, my grandmother's rice is perfect and i try to follow the same steeps but it just doesn't come out the same.

>>21515856 (OP)
try using brown
>1.5 cups rice
>2.75 cups water
>boil
>turn heat to minimum
>come back in 20 mins
impossible to fuck up

Takes way longer than you think.

>slowly boil rice
>takes 20 minutes at least
>fluff rice
>have to leave it for another 8 minutes

Fluffing the rice is essential.

Pasta is better anyway, or potatoes.

>>21515861
This it's simply trial and error til you find the perfect ratio. Or maybe your pan sucks, or you lift the lid too early. It takes 20minutes, plus 10minutes more with the burner off.

>>21516061
What about your grandmother's muffin

>>21515856 (OP)
Because you're retarded.

>>21516084
she doesn't make muffins

>>21515861
Help, I'm at -500ml water and my rice still comes out dry and burnt.

>>21516067
Brown rice sucks just use parboiled

>>21516195
>Brown rice sucks just use parboiled
no one should use parboiled rice. You are confirmed for have no palate whatsoever, for lack of taste, lack of texture. You should just eat cardboard.

>>21516067
>>21516070
>>21516076
>30 minutes to make rice
Could NOT be me
I just turn it on to an aggressive boil for 10 minutes and call it a day

You are using too much water probably.

My method is. Wash 2-3 times, let it dry.
Put some olive oil in the pot and toast it for 10 mins.

I usually put 300gr of rice and 400 -420gr of water. When the water comes to a boil I put the lid on and cook for 12 mins of the lowest heat possible.

After 12 mins I turn the heat of and leave it for 20 mins without opening the lid.

Comes out good every time.

>>21516326
or instead of wasting 2 hours just to cook a cup of rice just throw the whole thing away and boil some pasta

>>21516328
>2 hours.
Everything is done in 40 mins and most of the time you are just waiting.

I don't like pasta.

I recently learned I've been making rice incorrectly for pretty much my entire life. Somehow as a kid I got it in my head the ratio of rice to water was supposed to be 1:1 and that always just stuck because it's easy to remember. So my rice has always come out with a layer of burnt shit stuck to the bottom. I just thought that was the price you have to pay for not using a real rice cooker. I finally got tired of it and realized it's supposed to be 1:2 rice/water. Oops.

>>21515872
You need to bring it to a boil before letting it simmer. Also stir beforehand

>>21516361
Correct, thanks for catching that.

>>21516344
For me it was the opposite, I would always put 1:2 ratio and it would always come watery. I think you were cooking it on high heat. You gotta almost steam it when you are doing close to 1:1 ratio.>>21516326

>>21516373
>>21516344
It depends on the rice you're using, how recently it was harvested/milled, how it has been stored, and the current ambient temp and humidity.

Sometimes 1:1 works, sometimes you'll want to go closer to 1:1.5 or even 1:2.

>>21516382
I'm talking about basmati/jasmine/ long grain type. Works for me every time.

just get a rice cooker bro, cooking it on the skillet is too unreliable

>>21515882
>tfw couldnt find zojirushi rice cooker in europe so I had to settle with the korean cuck cooker
oh well, at least it has worked flawlessly for a few years already

>>21516495
Why are you such a faggot weeb? If you're in Europe you already have simple rice cookers here. I have the same as pic related.

>>21516513
I just had to waste my monthly welfare gibs on something. had some russell hobbs prior to that which was pretty shit, so thought why not get the best I can find

>>21516513
>If you're in Europe you already
use a stainless steel pot.
and you wash your rice like a normal person would.
because guess what? It always comes out right.

The fuck I never even thought about rice being so hard to make
I always give it a good rinse in water a few times, put it in a pot so that it's every cup of rice I also add a cup of water, and just a smidgen more water, then once its boiling I cover it and turn the flame down to its lowest and just wait until the water has evaporated and that's it. Never had burnt rice or watery rice

>>21516523
The cooker I use cost me 13€ and it allows me to let the rice cook on its own while I cook the meat and vegetables that'll go with it. But yeah before that I used to just cook it in a big stainless steel pot, like an iranian friend taught me.
>>21516522
What a shame.

Measure out your rice
If you like (not always necessary, depends on brand of rice) you can rinse your rice in a sieve over the sink. This is not to clean the rice, but rather to wash off any starches present in the rice that will make the cooked result gloopy and sloppy.
If you prefer, you can also remove starches by toasting the uncooked rice in oil, before adding water and boiling it with a lid on, but this will give the rice less of a fragrant taste and more of a nutty taste

The container for measuring the rice is ultimately irrelevant: it's relative because you will be adding 1.5 (or 1.75 if you feel "cheffy") times the amount of water as you added the rice.
This means that if you used two cups of rice, you will add 3 cups of water if doing 1.5, or 3.5 cups if doing 1.75.
You can use a cup, a mug, a bucket, whatever... all that matters is the water ratio relative to how much rice you put in your pan. Remember 1.5 or 1.75 water ratio and you will always be fine with basmati rice

Put the rice in a pan
Add salt, as much as you want. It probably needs a little more than you think it does. A good fat couple of pinches is ok.
Add oil. You can use olive oil. You can also add butter as well if you like or instead. But not too much butter and not too much oil. A good glug of oil and a nice knob of butter is enough. Stir so the salt and oil incorporate over the uncooked rice

Add your water and let it boil. Leave it to boil for a minute without the lid on. If you want you can add stock cubes now, i.e. veg stock, chicken stock, etc., but this is not necessary. Sometimes you just want the subtle aromatic fragrant taste of rice to be an accompaniment to a main dish e.g. curry and do not want to have the rice overpower that flavour, so not adding stock is fine for that

Once it's boiling put the lid on the pan. If you don't have a lid you can use an adequately-sized plate. Turn the heat down to lowest&cook for 15 mins& then stir & leave off heat w/ lid on for 5mins. Fin

>>21516819
If you want to improve on this you can add aromatics & spices to the water e.g. peeled half-crushed garlic cloves, bay leaves, cardamom pods, a pinch of cinnamon.
If you are toasting the rice in oil before boiling, to remove starch and give a nuttier taste profile, this is an excellent time to add the spices or aromatics and toast them alongside the rice.

If you want to add chopped herbs to the rice, e.g. parsley, coriander and etc., add them after the rice has cooked and stir them through gently. If you cook them with the rice the flavour of the herbs will blanch out and become flavourless.

Happy ricing!

>>21515882
love my zoji desu, nigga

>>21515856 (OP)
>wash rice 2x
>use 1x rice, 2x water
>let rice sit in water 30minutes
>put pot on lowest flame or 2nd until it steams
>let it cook 20 minutes with the lid on it, dont take it off, dont stir
>taste check after 15, 20mins to see if its good
idk if that apllies to all rice but thats how i do sush rice in pot and its good always

>>21516846
>zoji
Just buy a $900 rice cooker to make good rice. Thanks, professor!

>>21516879
mine was sixty dollary-doos shipping included thougheverbeit, nigga

>>21515856 (OP)
Do you really want to know or just a troll? US measurements here. Bring 1 cup of rice and 1 and a quarter cup of water or broth to a boil. Once at boil, lower the heat to minimum and cover for 20 minutes. Thats it.
Adjust if needed. 1 cup = 1.25 cup water, 2 cups rice = 2.5 cups water. Its not rocket science.

The real secret is putting foil under the lid.

>>21516879
I have that exact model and it was $20 on ebay. Add the correct rice to water and its perfect. Just an on and off switch. Stop being a contrarian asshole.

Because YOU'RE GAY! RETARDED!

>>21516954
I do the same with a clean kitchen towel on my half gal pot, then force the lid on there. It makes it more airtight like a real rice cooker. Just make sure to fold the edges back on top and keep them there so they don't catch fire on the burner.

>>21515882
I have this model specifically and it is WAAAY more inconsistent than the $20 one I had for a decade in my 20's. The latter was always just a 2:1 water to rice more or less. This one often skews towards being undercooked for some reason so I have to hit it twice then turn it off manually a little way into the second run. Annoying. I thought these we're suopposed to be good.

>>21516974
>I thought these we're suopposed to be good.
It's the ones with the fuzzy logic board. Not their cheapest ones.

>get zojirushi
>buy a new bag of jasmine rice
>use the zojirushi cup to measure 1 cup of rice
>rinse it 4 times and the water is clear
>fill water up to the 1 cup line for jasmine rice
>cook it on jasmine rice setting
>1 hour later it's done cooking
>mushy and sticky as fuck

I'M DOING EVERYTHING RIGHT WHAT THE FUCK IS GOING ON WHAT IS THE FUCKING POINT OF THIS PIECE OF SHIT I'M LOSING MY FUCKING MIND I DID IT LIKE 3 DAYS IN A ROW MEASURED EXACTLY AND WASHED AND IT'S STICKY HALF SLUDGE BULLSHIT ZOJIRUSHI CAN SUCK MY FUCKING DICK

>buy a $20 black and decker rice cooker with a single switch on it
>put in rice, fill water to line
>comes out perfect every time
I don't understand how you guys are buying $400 supercomputers with a million settings and can't get them to make rice.

i do it in my instant pot. 1c rice and 1 1/8cup water, pressure cook low for 3 minutes and natural release. gah-lah perfect rice.

>>21516976
how do you guys make basmati rice with this

I do softer with brown rice level of water and it still isn't as nice as when I made it on stovetop desu

>>21515856 (OP)
Unless you're Asian there is no reason to ever cook rice
Literal garbage food

I always buy basmati rice for predictability sake

Pour 1 cup rice in a bowl, measure 2,25 cups of water in a kettle.
Cook the rice in butter on a pan to brown it a bit, pour hot water on it, cover with a lid and let it be on low heat for 20 min

Another method which works fine is just put some rice in water with salt, let it cook 10 mins
drain it, then put 2cm of water on the pot heat that up and put the rice in the colinder on top of the water to be steamed. Cover that with a lid or foil and let it be for 20mins on med heat.

sometimes I wash the rice, sometimes I dont. It hardly matters.
Flavoring the rice after cooking is good idea usually. Rice wine vinegar + sugar works fine generally.
Then for curry type shit using tumeric, lemon zest and juice, ginger, salt+ pepper cooked in butter is good.

>>21517126
I just wish these type had a countdown timer, I only use one of these too but sometimes it's inconsistent and I'd prefer to know a time in case it's gonna be a little longer this time.

I'll tell you how to do it.

1 - get a big pot.
2 - fill it with water, about 3 quarters full.
3 - rinse rice. Do this by soaking the rice in plenty of water and moving your hand through it. Empty the water. Rinse again. Do this 2 or 3 times. The water at the end doesn't need to be crystal clear, but less murky than the first rinse.
4 - add your fat and good amount of salt to the pot. boil the water. For 250g rice use a tablespoon of fat and 2 teaspoon salt. You can change the salt amount if you want.
5 - when the water is boiling only then should you put the rice in, not before. Make sure to use enough water so that the rice is fully submerged. You don't need to do the 2 to 1 ratio or whatever. This method is more like a 4 to 1 ratio or even more. Don't cover the pot.
6 - using a fork give the rice a few stirs. Boil for 12 minutes.
7 - when the rice in nearly cooked, meaning its not soft as it should be but almost ready, drain the water from the pot using a sieve.
8 - rinse the boiling pot then put the drained rice back into it. Using a fork, give the rice a few stirs to fluff it up. At this stage the rice will have a bit of water left in it, so this needs to be evaporated.
9 - cover the pot with a lid.
10 - on the smallest hob on the lowest heat setting, put the covered pot on it. This will evaporate the water and steam the rice, finishing off the cooking.
11 - after about 15 to 20 minutes, the rice will be cooked.

I use this method for rice. The first five or six times I got mushy rice, but now it comes out soft and fluffy. Some of the rice may stick to the bottom, but that is inevitable.

>>21517100
sounds like you might need to use less water dum dum. or the particular rice you got might just be better off with a different setting.

>>21517173
They aren't time based

>>21517179
I get that, I guess it's more of an "I wish it were possible" scenario.

I wish the lines told you what water ratio they corresponded to and had more lines to choose from

>>21517153
>Unless you're Asian there is no reason to ever cook rice
Well, if you are latin or asian. I for sure cook it less than once a month. My grandmother was one of the early Sugarbusters diet believers, which was the earliest glycemic index understandings, and had always felt white starches made you fat.

>>21517175

Forgot to add, the 12 or so minutes start when the rice and water mixture starts boiling. When you add the rice to the boiling water the water temperature drops a bit so you need to wait till it boils again. Then the 12 minutes start.

>>21515856 (OP)
I use a rice cooker and I usually use about half a cup less of water than what the package reccomends.

i just boil rice like you do pasta.
my water to rice ratio is probably 10:1

>>21518964
Yeah legit question why not just boil your rice in a lot of water and then drain the excess? Then just let it sit a few minutes and the rice will absorb the extra water. That will get you like 95% of the way to the tryhard traditional method. The remaining 5% only matters to sushi snobs trying to get le perfect mouthfeel.

>>21518977
>boiled rice is just like steamed rice
only retards think this.

it's fine when you're tossing a ton of other shit into your rice and then pan frying it further, but for plain rice? Fucking nasty.

>>21515856 (OP)
I cook the rice al dente in salty water
like I do with pasta
and then I wash it with cold water to get rid of some of the salt and to cool them down enough to eat
like I do with pasta

>>21518987
If you let it steam for 20 minutes after you drain it it tastes exactly the same

>>21519024
Lmao no, no it doesn't.

maybe with shitty long grain rice, but not with proper short grain japanese rice.

>>21519048
>short grain japanese rice
that's the worst kind though

>>21519048
>muh authentic nippon rice

Grow up.

>>21519062
Says the person recommending boiling rice like it's pasta.

You grow up retard. Turns out steaming isn't boiling and just because your shitty Mexican and indian rices can be boiled and still turn out okay doesn't mean that's true for all rice.

>>21516067
>brown rice
You have dreadlocks and your house smells horrible.

>>21515856 (OP)
First and foremost is to find a high quality rice and stick with it. I use Royal brand extra long grain basmati rice for everything except sushi and risotto. A 20lb bag is about $25, give or take a couple of dollars, depending on where you buy it. Now, one of the most important steps:
WEIGH YOUR RICE, WEIGH YOUR WATER.
Don't use cups or any of that horseshit. Use a scale. It doesn't have to be 2:1 exactly, but close enough. For example
>250g rice
>500ml water, +/- 5% will not hurt at all.
>1% the weight of the rice in salt, added to the rice while it's dry and in the measuring container
Place a heavy bottomed pot, preferrably enameled cast iron, over med high heat. When the pot is hot add a little bit of fat to the pot. Enough so that it will be able to coat all the grains of rice. Add the rice and stir to coat with the fat. Move the rice constantly to prevent it from burning until all the grains are covered with fat. Add your water, and turn the heat up to high. Stir your rice now to spread it evenly in the pot. Do not stir after the rice comes to a boil. Once the water comes to a full, rolling boil, place on a tight fitting lid. If your stove is gas, lower it to simmer immediately. If your stove is electric move the pot off the burner where it's boiling, and move it to a preheated burner set to simmer. Set a timer for 17 minutes. When the timer goes off, turn the heat off and do jot touch the rice at all for another 10 minutes. At the end of those 10 minutes, remove the lid. Using a wooden spoon, fluff your now perfectly cooked rice and serve.

if ancient illiterate southern Chinese peasants could cook rice in a shitty earthenware pot on an open fire, so can you with your fancy pots and stoves and cookers

here's how I made my last rice
>have a pot of water after boiling potatoes
>throw one cup of rice in, no rinsing, just straight in
>cover with lid and forget it on low heat for 15 minutes while finishing the rest of my meal
>drain water
>perfect rice

stop overthinking rice

>>21515856 (OP)
It's the easiest thing to cook, how could you fuck rice up?

with my rice cooker rinsing the rice thoroughly and then using a 1:1 water to rice ratio has lead to close to perfect results every time, firm but with zero unpleasant crunch or resistance.

>>21518977
I tried this method when I was struggling to figure out a golden ratio and it just didn't work that well. the tenderness of the rice was hard to judge and the rice got a parboiled texture that I'm not a fan of. figure out the right ratio for your setup and just repeat it everytime.

>>21515856 (OP)
the simple truth is that you're probably using too much water. the 2:1 ratio recommend in the west is absurd and no country where rice is a staple uses it.

>>21518977
retard

because it's not how rice is supposed to be eaten

>>21515856 (OP)
OP you are getting mogged by a 5 year old Chinese kid.

>>21515856 (OP)
Lack of Asian DNA in your veins

>>21515856 (OP)
Isn't it better to boil long grain rice and throw away the hot water?

>>21520161
No, it'll work with certain cuisine, and might be preferable if you're doing a specific dish, but overall no, boiling rice in general isn't "better" than steaming it.

>>21516202
>30 minutes to make rice
Wrong. It's 30 minutes of waiting for rice, which is a non-issue if you're above room temp IQ and just throw it in the pot/rice cooker early.

>>21516326
>Wash 2-3 times, let it dry.
I've never washed rice. And I made perfect rice tonight. Fluffy, light, dry but not thirst provoking. perfect bed for the entree.

You boil, then as soon as it boils reduce to lowest setting, then wait for all visible water to be gone and turn off heat and let it steam for 20 minutes. Or just buy a Zojirushi.

>>21515934
Rice can't feed people

>>21515856 (OP)
youre retarded

>>21520161
you shouldnt have leftover water

>>21515856 (OP)
Did you use Basmati long grain rice?

>>21519974
Thaz right foo, this is how you eat it.

We Indians are the masters of Rice. Just check our Biryani

The Biryani go BRRR , brr brryani widasida cokacola

Follow the ratio
Rinse it
4 foolproof methods are the pinoy knuckle method
400f oven for 20 minutes let stand for 1p then fluff
Indian methods of boiling it 10:1 like pasta and straining it until done
Boil it for 5 minutes strain then add multiple knobs of butter and let it stand covered at the back of your stove for 30
People have been cooking rice for thousands of years it isn't hard anon

>>21515856 (OP)
i just boil 6 dl of wata, add 3 dl of rice, put lid on, wait 5 minutes, take off the heat, let it sit
comes out pretty good

>>21516513
>>21516671

I really don't get this, a whole bulky one use machine permanently in your kitchen just to avoid turning your cooker knob on and remembering to turn it off after then correct amount of time, you guys find it that complex? Jesus. Even if rice cookers only took up 3cm of space I wouldn't get one, I can't see how the process could get any simpler, it's not like you have to stand there stirring

>>21515856 (OP)
Works fine for me

My dad eyeballs the rice to water ratio, and his rice is perfect, I use the exact same cooker and a kitchen scale to measure the precise ratio, and the fucking rice comes out undercooked.

They say in high end kitchens the chef will ask a cook to make an omelette to judge their cooking skill.

For me, an even bigger indicator as to whether or not someone knows what they're doing in the kitchen is whether or not they can cook a pot of rice successfully.

>>21515856 (OP)
>

>>21516067
Joe Rogan says brown rice is unhealthy though

>>21515861
NERD! A MAN SHOULD JUS TBE ABLE T O COOK EVEYTHING PERFECTLY WITH HIS EYEBALL WITHOUT PRACTICE

YES.jpg

>>21524895
That's how our ancestors did it. Modernity is gay

>>21516976
teh goat

Why is this suddenly on page one?

>>21526429
someone made a post then deleted it

instant rice

>>21525567
Maybe your ancestors were sloppy, lazy fucks with a crooked hut but mine weren't

>>21521731
they be having possible arsenic and other contaminants however so i wash

>>21516197
Brown rice tastes like cardboard. I bet you eat whole wheat bread, too.

>>21515856 (OP)
It all depends on the rice

1. clean the rice
2. pour 1cm water above the rice with "basmati"
3. as soon as it starts boiling turn it to the lowest heat or off
4. then let the steam do the job
Then you go from there, no need to measure or use a rice cooker. It gets perfect every time but you will of course fail, good thing rice is cheap.

Why are we still pretending that rice is some mysterious ingredient that is impossible to cook? It's 100% solved by a 15 dollar contraption you can buy at any number of places. If that is too much a singular pot with a lid and a stove does the job and don't pretend like it's difficult when the exact amounts and timings are figured out to make it perfect every time. I have never once struggled with this or known anyone else to. I simply can't believe any of these rice struggle threads are genuine. I would love to know how this meme got started.

>>21515856 (OP)
Literally me I can never get it right. Hopefully my mom makes me rice and it's perfect, dunno how she does it. My mom is awesome

>>21528880
are you me?
I'm good at cooking except for rice

>>21517175
>>21517202
IT BURNED

>>21516523
>>21523323
Imagine letting your ego and pride get in the way of convenience. No one cares about your primitive cooking method.

my dear sweet mother bought me a cuckold rice cooker. not sure how the rice cooker is a cuck but it makes great rice. it's really a game changer. makes mexican rice real good.

>>21529276
Kek you're an idiot, I'm not proud, it is convenient, and extremely.

@21529515
(you)

>>21529528
You think I just wanted a (you)? I just don't know what you think is easier about a rice cooker, you're acting like you don't have to wash it out after, that's the worst part. Is it flicking a switch that you find so much easier? Rather than turning the gas knob and making sure it's on the lowest flame after it boils. It is quite stressful

@21529541
(you)

>>21523219
learn how to cook and use rice to make risotto not cold sticky lumps

>>21529549
Kys

@21529732
(you)

how do you fuck up rice you literally put it in water

>>21530133
>>21529765
Ask her

@21530151
(you)

1 part rice
2 part rice/broth
Boil it all together, put the lid on and put on low. Wait til there are no more bubbles/liquid.
Done.
So easy 3rd worlders make it every day with a campfire

>>21530187
I don't know what you feel so smug and proud about, you'll literally admiring to not being as good at cooking as I am. Have a think about it buddy, you do know that using an appliance to cook for you is the lowest form of cooking, if you can call it that

@21531040
(you)

>cooking rice with water instead of beef stock
ngmi

>>21531048
Not going to reply to you again. You literally can't say anything, you've admitted defeat. I'd you had the slightest confidence you could prove me wrong you'd jump at the chance.

Have a nice life, you pathetic rimjob. But some bags you can put meat in to cook in the Toaster, that would be right up your street

>>21516067
>2.75 cups water
Woah, the power of America-think!

>>21516894
>thougheverbeit