/ck/ - Food & Cooking

You aren't using a rice cooker

>>11083423
based ricetard poster

>>11083423
Your "low" setting might be too low to keep cooking the rice. That's the problem most people have doing it on the stove, "low" isn't the same temperature on them all and what temperature you need will also depend on how much rice you're making because more water needs higher heat.

It honestly works better to just do it in the microwave if you find the right ratio. I only ever made brown rice so I can't tell you what it is for white rice, but I think it was 2.25:1 water:rice cooked for 12 minutes. Microwave heats more evenly than the stove and won't bring the water over the boiling temperature.

Follow my system:

>Buy $20 aroma rice cooker from gaymazon
>Pour X cups of rice into cooking vessel
>Rinse rice with hot water until clean
>Add 1.25 cups of water per 1 cup of rice.
>Click 1-button
>Cook something else to go with your rice while you wait for it to be done

Works every time.

Sometimes I'll cup up veggies and steam them with the included steam tray as the rice cooks, usually I do little potato pieces

>>11083458
have you considered adding a bear's claw to your rice

>>11083423
I will never understand what the hell is so hard about cooking fucking rice. Face facts. You're a cooklet

>>11083458
*vegetables

>>11083423
Never use less than 1 cup of water, even if you're making less than half a cup of rice. It boils off/gets absorbed too fast if there's less which leaves the rice undercooked

>>11083433
>>11083472
Tell me, what is wrong with the instructions I posted? These are the instructions I follow, verbatim, and it doesn't turn out right. What part of this process isn't right?

>>11083491
Too much water, no guarantee your time is right, no guarantee your heat is right

>>11083472
I can cook well and rice is a crapshoot. Even poor Asians have a rice cooker for a reason.

>>11083423
What kind of rice are you using? Long grain requires more water than that. Also, some brands require more water than that.

>Use 2:1 water:short grain race or 3:1 for long grain rice
>rice in pot
>water in pot
>salt in pot (1/2 tsp per 1/2 cup dry rice)
>cover, bring to boil over high heat
>stir, cover, reduce to low
>simmer over low heat for 12 minutes.
>remove from heat, allow to rest for 5 minutes, fluff with fork and serve for dry, fluffy rice
ALTERNATIVELY
>serve immediately for sticky rice

>>11083532
I am using long grain white rice, and using online recipes that call far long grain white rice. The recipe in the description cooks longer that yours and with less water, and it is undercooked and has remaining water. I'm not sure how your recipe would improve things.

>>11083491
don't rinse rice.
1 cup rice, 1.25 cups water.
or
2 cups rice, 2.25 cups water.

no oil.

bring up to a low boil, then turn to low, cover and cook covered for 15 minutes, turn off heat and let it steam. fluff with a fork.

Based Zojirushi. Desu, accept no substitutes!!

>>11083423
Yep, same. And then I have to scrub off the overcooked portion of the rice that is glued onto the bottom / sides of the pot. Fuck rice.

>>11083561
Seriously, just get a fucking rice cooker.

>>11083472
It's cos shitposters obviously. Seriously stop believing these topics.

>>11083561
If it's overcooked, then your heat is too high. If you still have a lot of water, then either you're using too much water or your heat is too high. Once the rice starts to burn, it stops absorbing water.

Are you cooing on an electric, induction or gas range? Gas ranges are more responsive and less likely to burn your rice.

>>11083615
It's a shitty electric stove.

my mom had a f*lipino friend from hawaii

you put the rice in the pot, stick your index finger in (resting on top of the rice), and fill the water up to the first line of your finger

perfect rice every time.

>>11083625
OK, then what you want to do is heat one burner to bring the rice to a boil, then move the pot to the other one (which you had previously set to low) to simmer it after it comes to a boil.

And FFS, get a better stove.

>>11083604
>the overcooked portion of the rice that is glued onto the bottom / sides of the pot
you left the heat too high

1. Put 2 cups of rice in a pot.
2. Rinse rice with tap water.
3. Drain.
4. Add 2 cups of water.
5. Set stove on high heat till your rice boils.
6. When it starts boiling, open the lid and just let it boil for like a minute.
7. Close the lid. Turn off stove.
8. After 2mins, turn on the stove and set it on low heat. Dont open the lid.
9. Wait for 10mins
10. It's done. Yay

Holy fuuuuuck you mongrels disappoint me

You fuckin dogs want to know the ultimate truth about rice that they don't want you to know? You can cook it like pasta.

Like, you can throw it into a big pot of boiling water that didn't need to be measured, boil hard for 10-12 minutes, drain, voila.

Try it you jackboots.

>>11083439
>>11083423
Your temperature is too low. Ignore dial settings and instead look for recipes that describe the conditions of the water (is it asking for steaming water, a simmer, or a low boil?).

>>11083423
>follow the online advice to the letter

Why not try following the instructions that came with your rice cooker?

>>11083423
You dont add the rice to boiling water.
You put the rice in water and bring to a boil.
Its not pasta and needs that extra time so soften and absorb water. Dont be retarded.

>>11083568
>don't rinse rice
based retard
>no oil
based retard
>adding rice before bringing water to boil
very based retard

>>11083423
For long grain I do:
>rinse
>toast in pan with a little oil for like 4 mins while bringing water to boil
>1.5 cups water to 1 cup rice
>throw rice in and bring heat down to low
>steam for 20 mins then take off heat for 5 mins
>fluff
perfect rice every time. everything else in this thread is a farce. i've concluded that /ck/ likes their rice slightly clumpy, as that's what literally all of these instructions posted here result in. you get rice that isn't good, but isn't utterly horrific, either. don't know how it turns out in a rice cooker, but I've made 50+ pots of rice. trust me, the toasting helps. do it in leftover fat, like chicken fat or something.
this rice separates grain by grain as restaurant rice should.

>>11083423
>>11083491
Rice doesn't/shouldn't require oil.
Saying that I honestly don't know why you get hard rice.
You should bring the rice back to boil before putting on simmer, chances are the loss in temperature is having an effect. In addition to that, I've never cooked rice in a pot for 20 minutes. Usually 11 minutes works well.

The lid on method also requires you get the right balance of water to rice. If you're lazy use the lid off method and drain after (like someone else said).

But maybe just get a rice cooker. Electric stoves are an ass to balance.

>>11084100
>Rice doesn't/shouldn't require oil.
Good rice does.

>>11084100
>Usually 11 minutes works well.
stopped reading there
jesus christ i don't want to imagine what your slop tastes like

>>11083423
>overly complicated instructions that are wrong
nigga it's just
>wash rice
>boil in a pot of water, 1 part rice 2 parts water
>it's done when the water is all gone

also some college student-tier tricks:
>put rice you want to eat in a container with water in the fridge the day before, the water'll absorb into the rice over-night so all you have to do is heat it up in the microwave and it's done
>cook your rice in the microwave
>get a rice cooker if you eat rice daily
>make rice in large batches and freeze it in containers for later to save time

>>11084116
And you're saying 20 minutes doesn't go to slop?

Don't stop cooking just because of the clock, stop cooking when your senses tell you it's right.

Get the water to a very low boil with the rice in it, cover it, and listen. When you can't hear it bubbling any longer, uncover it.

>>11083439
>water above boiling temp

>oil in rice

why are you putting oil?
oil is only used before you add water to toast it and add flavor

>>11083433
This made me laugh and I needed that anon.
Ricetard is term for the inept rice cook or a radial slur?
Stoned

>>11084395
>Stoned
Stopped reading right there, faggot. Perhaps you should get your life in order before confessing to your crimes on the Internet, eh?

>>11083423
>small pot with lid
>measure how much long grain white rice you want in measuring cup
>take note of number it fills to
>pour into pot
>add double the amount of water you added rice
>turn stove/heating element/burner on medium
>wait for it to boil
>starts boiling
>stir to get the bottom moving
>add lid and reduce from medium to low for simmer
>check it in 15 minutes
If there's water left after 15 minutes, stir, put lid back on, and check again in 60 seconds. 1 cup of dry rice should make 2 cups of cooked rice. i'm literally retarded and can make rice.

>>11084112
no, no, it shouldn't. good rice, i.e. highly polished rice doesn't need anything but water and salt. oil coats the grains and inhibits water absorption. there is no reason for oil to be in the equation.

>>11083423
Add lots of water, boil then, simmer untill rice is soft

Strain away any excess water

This way is alot better because you dont have to worry about adding the right amount of water or boiling it to fast, also you remove alot of arsenic if you strain away the water, its alot better for you if you eat rice everyday since the arsenic adds upp, especially brown rice

https://www.livsmedelsverket.se/en/food-and-content/oonskade-amnen/metaller/arsenik-i-ris

>>11084411
You stopped reading at the end of his post?

I have been making my rice like Hu Wang Chinese tier shit.
2:1 is correct
Rinsing is correct
Boiling water before adding rice is incorrect
Before boiling put cover on pot of rice
Put on max until cover starts shaking and the steam comes out
Immediately turn to lowest heat
Start time for 20 minutes
Leave rice on lowest heat for 1 or 2 minutes after timer goes off to get rid off all the moisture.

>>11083423
Step 1: buy rice cooker
Step 2: 1 rice 1.3 water (jap rice)
Step 3: wala

>>11085116
My dick calrose'd 4 inches after I read this soyboy post.

>>11084901
That's the joke newfag. Next thing you'll tell me is that turning 360 degrees and walking away is just walking forward

>>11083423
Just get a rice cooker.

publixbros

what is the best rice to buy there?

>>11083640
a decent way to mesure but this is a good way to get soggy rice. Fuckin sitting in the water before its even boiling

>taste rice
>done? take off the heat, drain water if there's any
>not done? add more water if needed
How is this not common sense?

one cup rice one cup water, bring to boil, leave for 5-10 minutes. eat

You need to go back to minute rice, you obviously can't into regular rice.

1.6 parts water per 1 Part rice, little salt
Heat
When it starts cooking turn heat low
Stir 2-3 times
Finished when all water is gone

>>11085310
Don't forget the lid

>>11083423
salt the water from the start before boiling it. No point adding it later, the intent is that the salt dilutes in the water
Rinsing is honestly optional, so is oil
Don't turn the heat to low, it must at least bubble constantly. Ain't gonna cook if it's not hot
20 minutes is kinda arbitrary, most of my rice packs mention 12/14 mins, and usually I need 2 mins more because of how my tap water is in my place
Why would you wait 5 minutes? Strain it, add butter/oil, serve. Once it's cooked, it's cooked.

If the water is hot enough and yet the rice doesn't cook/soak water, then add a bit of baking soda to the water, with the salt

>>11085295
>ready in just 60 seconds
>at least 5 minute cook time

>>11085247
>>taste rice
already fucked up there
enjoy your clumpy mess

>>11086098
>use parboiled rice
>never clumps

>>11083431

this desu

>>11083423
>what the hell I am doing wrong.
Nothing. You're just stupid.

>>11086173
This
He's stupid for not realizing that /ck/ likes clumpy rice and settles for garbage.
His instructions result in subpar rice.

>>11086183
>>11083807
See, this is what I'm talking about.

Clumpy shit. Americans simply can't cook rice.

>>11083423
What the fuck? You started fine and then fucked up
>2 parts water, 1 part rice
>Add water, oil, salt to pot and boil
>Add rice
>Stir every 2-3 minutes for the first 15 so the rice doesn't stick or clump
>Lower flame once water boils down to the rice level, cap the pot
>Place a weight(measuring cup upside down) on top of the pot to keep steam in
>Turn flame off after another 15 minutes
Done, what's the issue? You know the water is boiled out when the rice top has pores in it from it all escaping

>>11083423
Buy a """"RICE""""" ''COOKER'""""""
Teaching my 6 year old how to make took me 3 tries.

If you bought a rice cooker, you can't cook rice.
Simple as that.

>>11084458
This right here. If your lid has some holes in it (ie. ikea lids) the ratio of water is 2:1, if your lid doesn't have holes put in slightly less water.

>>11083512
>no reason
Two good reasons to have a rice cooker.
>doesn't take up space on your range
>can keep rice nice and warm for long periods of time without overcooking
The space issue is pretty nice if you have shitty electric. Lets you use two coils for a pot, which is great if you need to boil and then simmer something. Or really do anything that calls for cooking food at different temps.

Rice isn't a "crapshoot", you just can't cook rice for dick.