How to make white rice not stick to the pot?
 

i recently got tired of take out and discovered the art of cooking
share your secrets please?

Buy a rice cooker.

Rice cooker, or add a bit more water and about a teaspoon of cooking oil to the water per cup of rice.

rice cookers are wesome

nice i never knew there was a rice cooker...they are pretty cheap too ill definitely get one

I suck at cooking so bad that I've never even heard of a rice cooker.

Rice cooker is the way to go - love mine!

There are two methods:
Absorbtion, or boiling.

In both methods, the most important thing is to wash your rice. The only difference between cheap white rice and expensive white rice is how much they've been washed. Generally, you'll rinse the rice, until the water is clear. This will take a few times.

Absorbtion: Trickier, but yields the best results.
Put your desired amount of rice in your pan, and put just enough water in the pot so that when you lay your hand / fingers flat on the rice, they are just covered. In layman's terms, you want one finger's worth of water over the rice.

Cover the pot, place on a medium heat, and don't take the top off until 10 minutes pass. After that, quickly take the top off to check the rice. 10 - 15 minutes of cooking will result in perfectly steamed rice, with none stuck to the bottom of the pot.

Slow boil method:
Great if you're lazy, but will break the rice grains, so the rice isn't as nice as absorbtion. Bring a pot of water to the boil, throw in your rice. Lower the heat by about 15%, cook until rice is ready.

In both instances, if done properly, there'll be no need to clean the pots - especially if you washed your rice properly.

Bonus points for the first method - when the rice is ready, take it off the heat, throw in some butter and freshly cracked pepper, and you've got a meal in itself.

Yes, I cook a lot of rice.

Incidentally, if you've got a rice cooker, you can also use it to make the equiv of chinese hotpot at the same time of cooking.

Cut some chicken into very fine strips. Pour some dark soy, groud white pepper, and rice wine or balsamic vinegar over it. Mix it around until the chicken is covered.

Cut some chinese cabbage in fine strips.

Place your rice in the cooker as you normally do.
Place the cabbage on top of the rice / water, and place the chicken in a thin layer on top.

Start the rice cooker.

When your rice is done, everything else is cooked, and you'll have one of the most simple, tasty meals you can make ;)

Boil-in bags. $2.29 for four bags of 2 cup servings.

1 cup rice,2cups water in a bowl up into the micro wave
spoil 10 minutes - open door and stir up the rice
another 8 minutes and it is ready - never had any problems

just buy that mircowave shit, works good for me :thumbsup

:( :(

I've used a couple of rice cookers over the years and all say to use a 1:1 ratio of rice to water... eg for 2 cups of rice add 2 cups of water. My tip is to add a bit of extra water, I usually throw in an extra half cup or so.

Mine will stick even in the rice cooker. I've tried basmati, long grain, etc. Rinsing the rice does tend to help.

Stop boiling the fuck out of the rice... put it on medium (yes it will take longer) and watch it carefully until almost all water is gone. It will all fall out of the pot, and I use a glass pot myself and I don't want to to share how much of a bitch it is to clean those after rice.

:thumbsup:thumbsup

microwave: wash your rice until the water comes clear. put 1/3 of rice and 2/3 of water in a bowl, microwave for 20 minutes in high, stir, let sit for 5 mins and add your desired spices.

jerk off on the rice before you cook it

It's all to do with washing the rice beforehand.

BTW, I've been using jasmine rice like crazy. It doesn't even need butter. A little salt, maybe some pepper and you have a nice little snack that just takes a few minutes to make and is dirt cheap :)

My stepmother bought my rice cooker at a closeout sale at some grocery store in Panama City Beach for $6. Best $6 ever spent. Plus it's nonstick so if I DO leave it on too long (once it stops cooking it keeps it on "warm") it's still a breeze to clean up.

Quantum - thanks for the chicken recipe - will try it this week :)

Np. Might take a run or two depending on your rice cooker make, but once it's down pat, 10minute full meals are hard to beat :D

BTW, I sent a link of your http://quantum-x.ice.org/ to my photog brother (but very religious so I didn't tell him where I found you :thumbsup ) He's as amazed as I was. Just stunning, especially with the stories. Thanks for sharing them!

/end thread hijack

No problems.. Thank you.
Good golly, I really hope your friend isn't insulted by tranny midget hookers, because I seem to remember referring to them at least once in the stories :D

LOL, I must have skimmed past that :) It's my brother too! Oh well, he needs to learn something new every day, right?

I use my rice cooker probably three times a week... a great little device for $15. I eat Japanese rice.

I've never been able to use the directions on the package without it sticking and becoming gooey either.

I cook it like spaghetti....get the biggest pot you have and fill it almost all the way up with water....cook the rice for however many minutes and then drain into a collander.

Do you burn toast?

in the pot comes out better.

2 parts water, 1 part rice
bring water to boil, dump the rice in, cover and turn all the way down
wait about 10-15 minutes per cup of rice
munch some rice

shouldn't stick on you, mine never does. rice cookers are for amateurs.

a bit of oil or butter should solve the problem.

alot of answers but nobody has the right one.

"get a maid"

make twice as much rice as you need then leave all the sticky rice on the side for the maid to deal with

but seriously , i dont have a rice cooker or wash my rice like i hear people saying and i rarely get rice that sticks to the pot.

i use california bazmati rice, it takes a few times to figure whats best for your pot/stove/altitude etc as far as how much water to use. i think thats the key part.

add rice / water bring to boil , then turn down to 2 put the lid on and let sit until theres no more water

That's pretty much the way I've always done it. I usually melt a little butter in the water, and put a few shakes of seasoning salt in.

Btw, try substituting the water for beef or chicken broth.

I prefer to cook in my rice cooker and wait :):):)

Basmati rice sticks much less than the regular rice and is much better tasting also. Its said to be the highest grade rice available.

Use a rice cooker or bake it in the oven!

A tablespoon of olive oil will prevent sticking.

You can also try buying a pot with a non-stick/ teflon lining.

I use minute rice.. x amount of water.. bring to boil.. add some butter or oil.. like a tsp.. take off heat, put equal amount of rice, stir and cover.. wait a few mins.. thats it, easier than making eggs.

to keep it from sticking just add some oil or butter to while cooking

Great tip. I'd forgotten about that.

(If people don't know what "broth" is try substituting the word "stock")

Hmm, never really had an issue but I'm not a chef.
I use brown rice anyway since it's better for ya. When it's formed those trademark bubbling holes in a circle around the center of the pot, it's pretty well done. I go a few more minutes and thats it.
I just use some pepper on it and eat it. I used to eat just huge bowls of plain rice as a kid. Mom used to make more just for me :P

I will give this a try...sounds good. :thumbsup

teflon coated pot and a bit of butter (table spoon) always makes mine delicious ..and don't peek .. once boiling ..turn it down to min and let it cook with the lid on for an easy 20 min ..