Cooking rice

[Patsy]

Whilst mindlessly watching tele eating a late lunch I saw a programme called 4 ingredients. Though it's a bit peculiar and the two Aussie women can't stop giving toothy grins, they did have one or two useful ideas. They cooked rice in a covered dish in the oven 190 degrees I think for about 30 mins. I know it was 5 somethings of boiling water to half of rice but didn't get what the measures where? Anybody else seen it? They also did a cake with mixed fruit, orange juice and self raising flour which sounded good. Tried the web site but of course no recipes that you want, despite them saying that the information can all be got from Good Food Channel. Help anybody please.

[Jeanied]

Was it the Wednesday programme you saw about cooking for kids, Patsy? Sadly the website has very little information so you may have to invest in the book instead!

[Rossa]

It's usually 2 to 1, water to rice, but just to confuse you it depends on which rice is used. Ordinary long grain takes up to 20 mins to boil on top of the stove but Basmati takes up to 10 mins. It isn't exact cos it depends on whether you like your rice with a slight crunch or soft.

From what you're saying about the TV show they were demonstrating the "absorption" method which can be done in a covered pan or in the oven, though it does take longer in the oven. That's cos the heat isn't direct like it is on a pan on the stove.

If you do it in a covered pan, add boiling water and salt to the rice, cover with lid and simmer on lowest heat for 12-15 mins Basmati and 15-18 mins for long grain. The water should just cover the rice. I measure it in a measuring jug i.e. 150ml of rice, 300ml of water. (I use half a vegetable stock cube as well to add flavour)

Don't be tempted to lift the lid too often or it won't cook properly. In effect it gets steamed once the level of the water is below the level of the rice. I cook Basmati for 12 mins, do quick check and if just about cooked, switch off the heat and let it finish cooking in what's left of the steam for a couple more minutes.

This is a good way to make Pilau Rice to go with a curry. I fry off a bit of onion, add some spices (cumin seeds, cardamom, whole cloves, piece of cinnamon stick, black mustard seeds), chilli and chopped garlic. Fry for a couple of minutes, add the rice and coat with the onion and spices. Pour in hot stock and set heat to simmer as before. If you like them you can add raisins before cooking the rice and add toasted pinenuts at the end. I use this mix in stuffed peppers, marrow or butternut squash.

"..I went from adolescence to senility, trying to bypass maturity.." Tom Lehrer

Earth Wind and Fire

[Brengirl]

In my life time I have ditched so much overcooked rice. I have steamed it absorbed it and boiled it at the 2 water to 1 rice ratio. I now only ever cook a batch load for freezing.

Half fill a large saucepan with salted water. Add any amount of rice and bring to the boil reduce to simmer with lid on. Test for al dente (about 8/10 minutes). Drain and plunge rice into ice cold running water. Drain and spread out on tea cloths. Divide to portions in freezer bags flattening contents to aid faster defrost and freeze.

[Rhona]

Sorry, I can't help with the query, but on the subject of cooking rice, I always cook it in a Le Creuset pan/similar which retains the heat well; add twice the volume of water to rice, bring to the boil with a tight lid on, then turn the heat off completely. 12 mins for basmati or jasmine, 16 - 20 mins for long grain. Never sticks, stays hot, and harder to overcook.

You can't do it with brown rice though...

[Hilary B]

I have a microwave 'pressure cooker' which does rice excellently well. I also use it for cooking veg in the microwave. It's basically a white plastic pot with a double lid that clips down, and there are vents in the lid which are opened or closed by truning a knob on the top.
You put basmati or long-grain rice in, with twice the volume of water and a little salt (plus any flavouring you might want), put the lid on with vents OPEN, microwave long enough for the water to be boiling fast (instructions come with the cooker), then close the vents AT ONCE and leave it to stand for 7 mins for basmati rice, 10 for ordinary long-grain. Open vents at end of this time, and use at once. Perfect every time (if you get the timing right).
It's handy for my ultra-simple pilau (based on the one sold in Waitrose) where I use hot water that has had a few saffron strands soaking in it, whole peppercorns, cardamom pods, and a few cloves if I can find them (I never use those for anything else, so they tend to get pushed to the back of the cupboard).

[Bren In Pots]

I use a Rice ball and its perfect every time.

clicky click

[Scarlet]

Thats how I cook it - but I use an aga so I'm not sure on the oven temp

8oz BASMATI - 12fl oz Water - 1/2 tsp salt -

Put all in a saucepan, bring to the boil, replace lid and steam in oven for 20mins - rough guess gas mark 4, or until all the water has been absorbed