How can I get my white rice right?

If you can stand another answer, here goes: one cup rice and two cups water in a saucepot. Bring to a good rolling boil, clap the lid on it and turn down to lowest setting. If it's a gas stove, thats just barely a whispy flame. If it's an electric stove, that's like 2 clicks from the "Off" setting. Restrain the urge to lift the lid for 15 minutes and then check it - it should be slightly wet but tender. Test it! Eat a forkful; you know what you're looking for. Put the lid back on and cook for another 5 minutes. The rice should be puffy, and with no extra water reminaing. Turn it off and let it sit with the lid on it until you're ready to use it, but not too long - the steam will drip back down into the pot and make it gooey.

First get the right kind of rice -- get a long grain regular rice.

In a sauce pan for every 1 cup of rice put 2 & 1/4 cups of cold water, 1 tablespoon of salt and 1 teaspoon of oil or margarine. Bring your rice to a boil, stir occasionally but NOT constantly as that will make it sticky. When your water boils, lower your heat to a low simmer, cover the pot and LEAVE IT ALONE for about 25 to 35 minutes. You can start checking to see if the water is all gone after about 20 minutes. When it is done, Fluff your rice with a fork and remove it completely from the heat.

Lol... I know what you mean... I invested in a rice cooker and it is a life saver!!!

There are two ways of doing it... the quick (and probably not as good) way to do it is to run some cold water over the rice and wash away all the starch - as well as stopping the rice from cooking further.

The way my mum does it (which creates the best rice - but takes a while) is to just undercook the rice a little - leave it in the pan and wrap in blankets on your bed. (It keeps the bed warm too!!!) You can do this well beforehand and just bring the rice out once you serve the meal. Works a treat if you want to start your cooking earlier!

rice is very easy. follow the direction on the box. it tells you what to do. if its wet and gooey you are using to much water. once it comes to a boil turn off heat and cover pot. do not remove lid, and let set about 15- 15 minutes. i use minute rice. it takes the least amount of time and taste as good as long cook rice. if you have the time go to the store and buy boil a bag rice. just put the bags in a boiling water 10 minutes. cover 10 minutes and its ready.

Hi s, this method works for me perfectly every time:

Exactly double the amount of cold water to rice (basmati is best), put both in a saucepan, bring to the boil, as soon as it boils stir once with a metal fork (anymore and the grains of rice break up), put a lid on the pan, either turn it off completely or onto the lowest setting and leave for 10 mins. After this time, take the lid off, you will know if its done if the surface looks pitted.

Good luck!

The secret to good cooked rice..

2 cups water to 1 cup rice

Boil Water

When Rapid Boil ---- Pour in the one cup rice

Quick Stir

Reduce Heat to simmer

Cover with a linen cloth towel or doubled Paper towel

Cover with Pot lid

Let simmer for 20 -25 min -until liquid is gone

Fluff with fork

** for a nice flavor, substitute chicken or vegetable broth for the water

This is from my chinese mate who is a chef... put rice into a saucepan without pre washing. shake to make it level. push your finger through 'till it touches the bottom of the pan. note how far rice goes up your finger... the depth of the rice. now put in cold water to give the same depth of water above the rice. ( double amount of water to the rice measure) boil until the water appears to have gone then put a lid on the pan and turn the temperature down so you will boil off the remaining water without burning the rice. eat it hot and enjoy. is rubbery. If you mess up and the rice comes out well boiled into the water, you have used too much liquid and will have to call it congee..................... Have fun.

You could buy a rice cooker or use minute rice... Regardless; when removing the rice from the water make sure you drain it well, dont cover it, let it cool in a big glass bowl and fluff it with a fork about every five minutes or so.....

use a rice cooker when cooking rice, for every cup of rice use the same number of cups for water, wash the pre- measured rice with water 2 times and drain it before adding the water for cooking. if you will note that it is not yet fluffy when all the water has evaporated already, add little portions of hot water until it is cooked to your specification

if you're using a rice cooker, put in your rice and then fill it with water. to check that you have enough water, flatten out the rice onto the bottom of the rice cooker with your hand and the water should reach to your knuckles. not too much above or too little.

if you're just using a pot or something else, do the same thing, but make sure you check every once in a while to make sure it doesn't burn.