09 July 2011

Always fluffy rice



  1. Thanks for that. I'll try it. Mum's was always fluffy but she is dead so I can't ask her and ALL my rice (white or brown) comes out in a well arrange mass, arranged like the container I cooked it in I mean.

    Thanks again. Maybe I was doing sommat wrong ................

  2. Really? I've found it easier to just use absorption method of cooking, and then stir.

    Absorption method: bring rice to the boil with correct proportion of water (1:2 for white rice, I think a bit more for brown but I don't use brown much myself), and when it boils, remove from heat but DON'T take the lid off. Leave until starts to cool. (It's easier than a microwave or a rice cooker, and can be done ahead, though my boyfriend doesn't like that it intrinsically ends up less hot.)

    1. Yes, really! Traditionally rice was cooked on a 1:3 ratio of rice to water and rinsed under cold water once cooked to rinse the starch off. The method you are using is a version of the old haybox cooker - it works really well. You can also cook rice or pasta in a thermos - add rice, top up with the correct amount of boiling water and leave to cook. It will stay hot if cooked this way. A food/wide mouthed thermos makes it easier to get the rice out too (I do this when we are camping/travelling). These days I cook rice in the microwave on a 1:2 ratio, having rinsed the rice under cold water first and it is always done to perfection, in 12 minutes, without a pot that may boil over or that needs to be scrubbed.



Just a couple of things:

