Quick! Can someone tell me how to make rice?

There should be directions on the box.

@chyna It’s a bag and it has no directions at all. :( I don’t know what’s up with that.

I chop up my onions, red peppers and mushrooms and saute them before adding my rice. I let the rice brown a touch before I add the liquid (soy sauce mixed with water). Bring the works to a boil then lower the temperature to low and let it boil away for about 20 minutes. If there is a bit of water in the bottom at the end just let it sit off the element and it’ll soak up.

Ok, got my box out. It says for 2 servings 1 cup of rice, 1 cup of water. Bring water to a boil, then stir in rice, remove from heat, put a lid on the pan and let stand for 5 minutes. Then serve.

@chyna Thank you sooooo much.

Whatever the amount of rice you have, double the amount of liquid to boil and then simmer the rice in.

I make rice at least once per week, always successfully.

Measure the amount of rice you want to use. Add it to the pan. Add 1.5x that amount of water (I know the bag says less but this measurement always works for me.) Put the water and rice in the pan, cover with lid, then bring to a boil. Once boiling reduce heat to simmer and do not uncover the pan until the rice is pretty much done. (about 15 minutes). The rice should be in a flat layer with little air holes sprinkled throughout the pan but there should not be any water left.

If you uncover and stir your rice too much it will be mushy and gross. If you have to add more water in the cooking process it will be mushy and gross. If you overcook the rice it will burn (you will smell it). I also recommend putting a little olive oil in the pan before you start, its a nice flavor. :)

My instructions always say one part rice, two parts water, cook slowly until done. I’m wondering why yours says equal amounts of rice and water.

Oh Kate.

This is a good method to use if you have lost the original packaging instructions… I heard it from Ming Tsai. *So blame him if it doesn’t work!

Use the Mt Fujiyama method. when the water is placed into the pot, place your hand in *Before boiling of course just in case… LOL Flat to the bottom of the pot, and after the water boils, fill the rice to the point your highest knuckle reached.

*To clarify *because Im a spaz when I try to explain anything… Fill the water to the point of the lowest point on your hand while flat, and the rice to the higest peak of the higest knuckle.

Add a little salt and maybe a pat of butter and when the water boils, reduce the heat to low and wait for all of the water to evaporate there is a crucial moment where there is just enough liquid at the bottom for it to not stick, and for it to be not quite completely done as well at the same time.

Once it sticks, its also over cooked and witll become gummy, if you leave a little water at the bottom before it sticks, remove it from the heat and allow it to sit, it will be perfect.

Thank you all very much.

@everephebe Oh shut up. :) I’m trying to treat myself to eatable food. :P

2 to 2½ cups of water to one cup of rice. Bring to a boil and cook the rice until the liquid is gone, being careful not to let the rice dry out. That means you can cook fast at first, then slow it down towards the end.

@chyna could that be parboiled rice or Uncle Ben’s pre-cooked or somesuch?

My instructions came right off the Minute Rice box, so that may be why it differs.

Whoa, we’talking different rice here. Mine is for long grain rice from scratch. Minute Rice is different. It’s also fun to throw in bouillion to the rice.

To get better rice than you would boiling it, put it in a glass or ceramic dish with the water, cover the dish, and put it in the oven for half an hour or so. It’ll steam that way, and come out way better. Put in a splash of olive oil with it.

My rice turned out fabulous! Thanks for all of the help, guys!

Yay.

Mmmmmm, rice. Good job, Kate!

OMG @Adirondackwannabe You want to get creative with rice? :-)
Actually, I’ll try that next time. I need to spruce up my boring white minute rice.

@chyna Chicken bouillion is my fav, or spanish rice, with anything spicy. Just don’t let it get dry.

@YARNLADY has it right. For every 2 parts of uncooked rice, add one part cold water. Before cooking, you should wash the uncooked rice with cold water in the pot, over the sink, and pour the cloudy water out, rinsing until the water is fairly clear. Then add water until it is about an inch just above the uncooked rice. Heat the pot up, covered, until the water starts to boil. Then turn down the heat really low. This is very important, otherwise your rice will dry up and burn. Keep the pot covered. At a low level of heat, the rice will cook nicely, in about 10–15 minutes. You can check to see if you have enough water. If it looks dry, add a bit of water. If it looks too wet, keep cooking under low heat.

After the rice looks and feels cooked (test it by taking some out with a spoon), turn off the heat, wait a few minutes, then uncover and turn the cooked rice over a few times to fluff it up. Voila!

Well, I don’t do it that way at all. No measuring water, no simmering for 45 minutes until all the water is absorbed, no fuss. I just put some water in a pot—a good amount; say, a 4-quart pot about ⅔ full—and add some salt. When it boils, I add the rice and stir. I boil it for 13 – 14 minutes, stirring now and then, and then I drain with a sieve. It’s done.

For 4 of us, I cook a little more than a cup; for 2, about half that. I use long-grain rice, usually jasmine rice, which I buy in 25-lb. sacks at the Asian supermarket.

My mother, who came from the southeastern U.S., did it this way and then poured boiling water through the sieve when she drained it. That rinse made it fluffy. I stopped rinsing it when I started wanting it a little stickier for Asian-style dishes.

My Filipina ex-wife (thirty-five years ago) taught me how to cook rice, and it works every time for me. I don’t measure anything except in relation to each other, and I do that measuring with my finger. No measuring cups, no “one part this, and two parts that”.

I put “whatever amount of rice I want to cook” into a pan and level it.

I put an amount of cold water to cover that level of rice up to the line on the inside of my first knuckle, with the tip of my finger just touching the top of the rice surface. (Of course I make sure that I’ve washed my hands before I do any cooking.)

Bring the water to a fast boil, uncovered, then turn down the heat to simmer (there should be no need to watch or stir the rice) until the grains on top are drying. That takes about 15–20 minutes.

Test the top grains for done-ness, and if they’re at all crunchy and undone, then sprinkle a “handful” of water over the top and simmer for another few minutes.

I get perfect rice every time. It’s the one thing I got out of that marriage.

@CWOTUS Yep, “giving it the finger” always works well with me too. Snark, snark.

It’s a common Asian practice actually to measure the rice with the water.

@KateTheGreat

How did you eventually prepare the rice?

-Brian, the update dude.

How much water you add depends on the type of rice and the consistency you want the rice to be…