Why is Rice so fucking hard to cook?

[Anonymous No.12704397]

It’s something I dread bc it feels like one of the following always
>rice sticks to bottom of pot after I scoop it out, so I have scrape it and then it takes hours to wash the pot clean
>water overflows within seconds of turning heat on stove
>rice is sticky as fuck so I have to slather it in some liquid of some kind just to eat it

I have to keep doing this every fucking day? Bc I like rice

[Anonymous No.12704405]

>>12704397
Are you using cooking oil?

[Anonymous No.12704416]

If you cook rice every day, buy a rice cooker.

[Anonymous No.12704422]

>>12704397
Have you tried following the instructions that came with your rice cooker?

[Anonymous No.12704441]

>>12704416
This. The one I have literally only involve pouring water in and press a button (though it takes a few trial and error to get a feel for proper amount of water).

[Anonymous No.12704452]

>>12704441
He meant don't buy a rice cooker. How boring you must be if you really eat rice every day.

[Anonymous No.12704477]

>>12704452
Well OP did say everyday.

[Anonymous No.12704478]

>>12704416
Unless it's a cost problem, even if you use it once a week, it's worth the hassle-free cooking. It can also just sit for hours while you do other things instead of stressing over a pot. I'm korean and none of my relatives nor myself have ever cooked rice in anything other than a cooker past the '80s. The cheapest ones are still worth trying and if you decide you like them you can always save and upgrade later on.

[Anonymous No.12704511]

>>12704397
if you are unable to learn from your past experience to actually improve your rice cooking, you may have a form of learning disability. the fact that you are posting about it on this godforsaken website would be further evidence of a learning disability. consider getting tested.

[Anonymous No.12704534]

Every god damn day, and you still haven't perfected the technique?
Jesus fucking Christ. Even trial and error should have taught you something.
I'm thinking you have some very shitty equipment that's making this difficult for you. I'm giving you the benefit of the doubt, and blaming the equipment.
You need a better pot, thick and heavy duty, to distribute the heat better. Heavy bottom clad pots are the best, but can be pricey. You also need a tight fitting lid to trap the steam, steam cooks the rice, not the boiling water. This is not pasta. Wash your rice first. And you must use the correct amount of water, the directions on the bag are NOT correct. By volume, use a 1:1 ratio of rice to water. Maybe just a touch more water depending on how tightly your lid fits, and how fast you're cooking it. The bag will say 2 parts water to one part rice, and that is incorrect in almost every situation and you'll get a shitty mushy rice. You cant really time this because of variable, and don't peek because remember: steam cooks the rice, you cant let it out. So, heavy pot, tight fitting lid, preferably glass so you can see when its done. The water will be gone, and its steaming. Leave the lid on for a couple minutes when its done, then remove, and fluff with a fork so the heat and moisture can escape.
I kept fucking it up too, until a Filipina chick taught me these critical tips.

[Anonymous No.12704643]

>>12704534
This guy is right, but wrote a wall of text. Here's the tldr:

1. Rinse the rice 5 times. This is mandatory. Submerge the rice in cold water and rub with your fingers. Drain as much water as you can. Repeat 5x.

2. Since you rinsed the rice, it will be slightly more than 1:1 water rice if you add 1:1 water after rinsing. This is perfect. If you have 1 cup rice, after rinsing, you will add 1 cup water to the rinsed rice. You may be surprised by this because it's very little water.

3. Bring to a boil ASAP. Reduce to a very low simmer. VERY LOW SIMMER. Simmer for 20 min, lid on. DO NOT REMOVE THE LID, EVER.

4. Turn the heat off and wait 10 minutes, NEVER REMOVING THE LID.

5. After 10 minutes, fluff with a rubber spatula so you don't scratch your shit. Once in a bowl, you can fluff with a fork.

Perfect this recipe before making any changes. After you do, you may want to adjust simmer time +- 1/2 minutes depending on your taste/rice and adjust +- 1/2 tbs water depending on your taste/rice and whether you are going to further cook it. Good luck faggot.

[Anonymous No.12704667]

>>12704397
add olive oil to the water to keep the rice from sticking

[Anonymous No.12704739]

>>12704397
WTF are you doing anon? Put one cup or rice in pot, add between one and a half (for expensve rice) to two (for cheap generc rice) cups of water, bring to a simmer and keep it ther for ten minutes, then take the pot off the heat, wrap it in a towel for another 10 to 15 minutes, add three to four oniches of salt, stir with chopstick or fork, boom, done, perfect rice every time.

[Anonymous No.12704745]

>>12704739
>oniches of salt
pinches, fuck

[Anonymous No.12704759]

>>12704739
What the fuck is wrong with you mongrels. Rice is not meat. Rice is fucking dirty, dare I say disgusting, and has an extremely long, disgusting trail to market that includes stays in disgusting warehouses in shithole countries. WASH YOUR FUCKING RICE. At least 5x. What the fuck is wrong with you people

[Anonymous No.12704766]

>>12704397
I used to be in your position a few months back. Here are some tips.

For every cup of rice you should use a cup of water, and a bit extra more like half a cup so it does dry up. For every cup of rice add a tablespoon of oil. Start everything by boiling the water mixed with oil and salf. When it boils add the rice and stir. Keep the heat high.

Once the rice starts forming craters and the water is bubbling through them, stir/flip the rice, turn down the heat and cover your pan. Then stir again every 15 mins so it doesnt stick, so like twice.

It sounds complicated but once you get the hang of cooking rice, my method or something else yiu might find, it becomes super easy to make and goes great with any meal. Good luck.

[Anonymous No.12704775]

why are catposter so fucking retarded?

[Anonymous No.12704800]

>>12704759
I use minute rice because raw rice is for peasants.

[Anonymous No.12704827]

>>12704800
I have bad news for you: you're the peasant.

[Anonymous No.12705261]

>>12704397
Are you retard?

[Anonymous No.12705275]

for each cup of rice you want to make, you put x*2+2 cups of water
it works every time
4 cups per 1 cup, 6 cups per two cups etc etc

[Anonymous No.12705342]

>>12704511
Sorry, cooking isn't my forte, I come from /fa/

[Anonymous No.12705356]

>>12704534
>>12704643
kay thanks!
>>12704739
It's expensive organic basmati rice, and I am not Asian or anything, I am pure White Race.
>>12705261
no

[Anonymous No.12705472]

There is usually a rice/water ratio printed on the box you bought the rice, rice/water ratio depending on what kind of rice. Usually about 1 cup of rice and 2 cups of water. Boil with lid closed on low heat until the water is gone. Voila.

[Anonymous No.12705477]

>>12704397
Trying to cook rice on the stove is harder because you're not just boiling it and it only heats from the bottom. If you don't get it exactly right, it's fucked up.

Honestly, using the microwave is the best way to cook rice if you don't have a rice cooker. It heats more evenly and pretty much has no chance of being too hot or too cool while cooking. I always get perfect brown rice when doing it in the microwave instead of the stove now. You need to find the right directions for doing it in the microwave though, you can't just do stove directions in the microwave.

[Anonymous No.12705487]

>>12705477
>If you don't get it exactly right, it's fucked up.
You just check on it every 5 minutes until the water is gone.

[Anonymous No.12705542]

>>12704441
I've had fantastic results with my instant pot. Literally super easy, just equal measures of water and rice, high pressure 3 minutes, natural release.

[Anonymous No.12705553]

Can someone give me some advice for a mango sticky rice?

I want to make some, and maybe even fry it in a wanton wrapper to have mango rice rolls. But should I just make the rice with mangos in the water I use to make it? Or should I do it some other way? And most recipes online suggest using coconut milk in some way with it as well.

However I was thinking I should use mango juice. Like buy a small bottle of mango juice and use that in replacement of the water. Would that be too sweet? Maybe use half the juice, rest with water, then add in some fresh mango later (maybe from a can if I cant find a fresh one), simmer the coconut milk until it thickens a bit and mix it with the rice after?

[Anonymous No.12705573]

1 cup of rice
2 cups of water
1 garlic clove
2 tb spoons of olive oil
Salt

1) Oil in a pan
2) Garlic in the pan
3) sauté until fragrant
4) add rice and salt
5) sauté until translucent on mid heat
6) add water
7) bring to a boil
8) lower the heat
9) wait until water is absorbed

[Anonymous No.12705817]

>>12705573
this sounds simple and of a high level of cooking, I like it, very /fa/ cooking aesthetics