Cooking White Long-Grain Rice
I’ve always struggled with this until yesterday, when I tried this method from the BBC.
The method detailed on the page, which also links to some interesting recipes.
Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug – not by weight – allowing about 65ml/2½fl oz per person if you’re cooking the rice as a side dish. Stir in about double the amount of liquid (such as water or stock) and simmer in a covered saucepan for about 15 minutes. Do not try to stir the rice while it is boiling. Remove the pan from the heat and place a clean tea towel under the lid – this will help absorb the steam and keep the grains separate. Set aside for five minutes. Fluff up the rice with a fork before serving.
My only problem was that I didn’t cook enough rice for four.
The Anonymous Widower 
It is something I have never had a problem with, I always use Basmati rice, brown or white, sometimes with wild and/or camargue rice mixed in with it. I use pretty much the method above, always have done.
Comment by liz | May 17, 2011 |
Same here, double volume of water to rice and some good seasalt. I use tight lid, and use boiling water to start from kettle. Bring to boil, then turn off and leave on residual heat while get on with rest of meal. Leave lid undisturbed so it gently cooks on with steam trapped. Dont be tempted to ‘check’ for 15 or so minutes. I use same mug each time and know it is enough for two people. It might seem lazy but can freeze extra portions for later. Cooked rice should not be kept too long in a fridge.
Comment by Anne | May 17, 2011 |
Get Tilda Basmati and cook as per the instructions on the packet. tilda are the experts and buy the whole paddy fields in India before the rice has grown. they ship it by sea and it arrives up the Thames to their processing Plant at Rainham in Essex. They have a large slice of the ethnic market and that is an indication that they produce the best. Their rice is watered by the snow fed rivers of the Himalayas.
Tilda were clients of ours before I sold the company and they are an excellent company that look after their staff as well as their customers.
Comment by John | May 17, 2011 |
Rice is more likely to cause an upset stomach than the curry you bought with it at the takeaway. And food poisoning from rice is apparently one of the worst, makes you really really ill.
When my girls were going off to uni and we bought student cookbooks, lots of them talked about reheating rice, of course my girls know you shouldnt do that, but I wrote it on every page it said to reheat rice. In case they forgot – actually it was a standing joke by then.
Helen moves out on Thursday. She will be getting the cooking beans properly lecture, despite the fact she knows this, I think she will probably be pretty much pisco-vegan, she doesnt eat eggs, very little dairy, very little meat. No leavened bread, she is yeast intolerant, but lots and lots of salad – as a little toddler she would try and sneak open the fridge and take a bite out of the lettuce or cucumber!
Comment by liz | May 17, 2011 |
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