how to cook perfect rice?

1 c rice, 2 c water, bring to boil, reduce heat to low, cover take a 20 minute break. remove from heat fluff with a fork.

but I am just a simple man.

LET'S START WITH THE RICE.

I strongly recommend Basmati rice - its considered one of (if not the very) best rice sorts in the world, its long and has a very nice nutty flavor, plus a whole bunch of nice vitamins and so on. Go for indian or pakistanian brands.

How to cook Basmati:

1. U soak it in cold water for 5 minutes, then u take it out of water and let it dry for 5 minutes. Then u heat just a little vegetable oil in a large frying pan (can add spices in the oil) and fry it just a little, constantly stirring, not letting grains turn brown, just until the rice becomes transparent (it takes in oil). While u do this, heat TWICE (exactly) as much water as the quantity of rice u cook, and throw the semi-fried rice into boiling water, stirring the rice for about one minute (will prevent clumping) and then, cover firmly with a lid and cook on a very low heat, without stirring, opening the lid or moving the pan, for 12-14 minutes. Then take off fire and leave with lid closed for more 4-5 minutes.

U can do without soaking/frying part, it's still good, if the rice is nice. When u open the pan u will find that all the water is gone and there are tiny little "channels" that steam has made through the rice - that's why it's important not to interfere in any way while it boils.

This way of cooking rice saves maximum of it's nutritional qualities.

Enjoy:)

I discovered a new method. I used to do the measure two to one and 15 minutes but now I just get a microwavable glass bowl, desired amount of rice, give it a rinse then fill 2/3 with water, dash of salt, and microwave till boil, not over boil (mess), let it sit in that state covered for 8 minutes and drain like pasta (carefully and totally drain water using lid or plate and oven mitts or towel). I then let it sit and "steam" maybe give it another 1 minute blast while I and doing other cooking. Perfect Uncle Ben's style rice every time and I find it easier with alot less fussing(no measuring or timing, really quicker too) with consistant results.

Enjoy!

p.s. Make sure you are using a long grain rice. Short grain is starchier and always sticky.

Two parts water, to one part rice. This is the standard formula no matter how much you make. Bring to a boil over high heat, in pot big enough. Cover when it comes to a boil, and turn heat to low, cook for 20 minutes. Do Not take the lid of to check until the 20 minutes have passed, and the lid must be tight fitting. This is for Long Grain or Extra Long Grain White Rice. The measurements have to be precise though. No rinsing should be needed.

try this method. I put a little oil on the bottom of the pot and "saute the rice for a few minutes, stirring almost constantly. Then I add the water. If the rice is fresh, the ratio of water to rice is 2:1, if you have had in in the house for a while, you will need more water. My rice comes out great. each grain is separate, they never clump together.

It looks like you have put in too much water. There's no need to rinse the rice till the water's clear. Ensure that there are no weevils in it that's all.

For fried rice, when cooking the rice, just add water till it reach the indicated level for the rice cooker bowl. I'm assuming you're using the rice cooker. The number on the inside indicates the water you need to pour in.

Well, I'm Filipino and we always have rice in the rice cooker... so here's how I make rice. I get six cups of rice and put it in the thing, (I hope you know what I mean... you know, the metal thingy that goes in the rice cooker?), and you turn on the sink and kinda make squishing movements with your hands to the rice and sort of swish it around to clean it off. Rinse and repeat til it's almost clear.... a little bit of foggy rice water is okay. Now, make sure that the water is a bit over the number 6... just a little, not too much. Put it in the rice cooker, flick the switch to cook... and wait for it to click to "keep warm" which means it's done. Ta-da! Also, if you wanted to adjust your rice... same concept... 3 cups rice 3 cups water... 4 cups rice 4 cups water... and so on. Hope I helped you! K, buh bye! Have fun being you! =) oh, yeah and this is for Jasmine rice! =)

the only way is 2cups of water to a cup of rice. bring water to a boil add rice to boiling water cover reduce heat to medium heat for twenty minutes or until there is no water left that's the way i have always cooked it nice and fluffy and i never pre rinse it.

One thing no one has mentioned yet is that if you over-cook your rice, it will get sticky and gummy(unless you are using sticky rice). Check your rice often and use a fork to fluff it up.

Buy you a rice cooker and the rice will come out okay. When the rice is done the cooker will automatically cut off and steam for about 5 mintues and it is ready to eat or prepare with other dishes.