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All the years I have been cooking I still cannot make fluffy rice.
Is there a sceret? What grain do you use, long or Med.
Thanks up front  |
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I prefer long.
I love jasmine rice. Anyway for almost all rices, I use the same method my friends and family were always taught in korea.
put however much rice you want. assuming you've rinsed it several times until water is clear (most americans i know don't while every asian i know does). then put water in until it reaches the middle of the white semi-circle part of your finger nail ...or closer to your cuticle (both measurements turn out the same to me ...i just heart both a lot). Works for all the asian i know no matter how short/long their fingers are. *shrugs* ...boil until rapid, cover w/lid, put on low for about 20 min, and do not open lid. If it's too soggy, I cook longer while lid is off and it eventually becomes at least edible. if it's not done, i cook longer.
Or there's always looking at the back of the bag to see how much water they suggest to put. i just hate measuring.
when cooking large amounts (anything more than 2 cups), i use the rice cooker. same water method. |
I use Minute Rice.  Perfect rice every time. |
I saw this discussed on Martha Stewart a couple of weeks ago - here's the clip:
http://www.marthastewart.com/article/cooking-school-rice-101?autonomy_kw=rice&rsc=header_1
I use a rice cooker and I don't rinse the rice first. I use a lot of different types of rice and they all turn out well in a rice cooker. |
THANKS I just went toMS and printed it all out.
I hope no more sticky rice............. |
OES Mommy wrote:
THANKS I just went toMS and printed it all out.
I hope no more sticky rice............. |
When we lived in Japan-- all myAsian friends to told me "American's use too much water" when cooking rice. Cut it back by about 1/4 cup according to whatever is on the bag. It seems to work! |
| Rice steamer, never fails. |
| I like my rice a little on the sticky side. Easier to pick up with chop sticks. |
