Does anyone have the secret to perfect rice?

Delia taught me how to cook rice, and it works every time. Double amount of boiling water to rice, bring back to the boil and stir it once. Put a well-fitting lid on, turn the heat down as low as possible, and cook for exactly 15 mins. Don't lift the lid at all. All the water will have gone, and the rice (I use Basmati) will be perfectly fluffy ?

You that's what I said humming bird,, the best way to do it. works perfectly with out buying ready rice. No need to stir or be fussy about timing. Just keep an eye on it.

We always follow the method my Anglo-Indian relatives used. Always basmati rice. Boil in quite a bit of water. We have never measured the water. Drain and pour boiling water over rice in colander. Has never failed...yet.

It is interesting joe many GNers let the rice absorb all the water.

Rather like Nandalot - I always use a saucepan full of water (gives the rice plenty of room to move), bring to the boil, tip rice in (always basmati) and give it a stir. Turn heat down to point where the water is just gently bubbling (I don't cover the pan). Boil for 10 minutes, drain in colander and pour boiling water over. I've been cooking rice this way for probably 30 years and it works perfectly every time. <touches wood>

I do it the same way Indiana but I use either brown basmati or recently the rice with wild rice and quinoa in for variation. I use paella rice for paellas and risotto rice for risottos- secret there is plenty of stirring and a little liquid in at any one time.

we only ever have brown rice, it's far more forgiving than white

For many years now, I have used something that is (was?) called a Rice Boy. It's a plastic microwave bowl with an inner and outer lid. It comes with a scoop, one scoop rice to one scoop water or size it up to what you want. It comes with instructions on scaling up the quantities. Anyway, I always get perfect rice using this and only had to replace it once when I microwaved the rice without adding water! Not a pretty sight, believe me!

I was taught how to cook rice by an Spanish friend and it works every time.

Measure the rice in a cup or mug - say a cup full for 2 people. Whatever container you use fill it twice with water and add this to the rice. Put it on to boil, turn down to a simmer until all the rice is absorbed, then the rice is ready.

So it's a 2:1 ratio of water to rice.

Aldi microwave rice at 49p. Can't go wrong.

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Teetime yes, I use arborio rice too for risottos. I use a recipe which has the liquid simmering in a large pan, which is added a couple of tablespoons at a time to the risotto pan, and stirred until absorbed. It is a tedious, labour-intensive process, involving standing at the cooker, stirring non-stop, for about half an hour or more. But it produces a really delicious risotto!

mary294 you seem to be on the wrong thread

Put unwashed rice in a pan, cover with water so it's a half thumb over the top. Add salt if you like. Put on a high heat, bring to the boil then turn right down with a lid on. The water should burst bubbles on the lid. When the water appears to have evaporated check rice with a metal fork, never anything wooden! Perfect rice. If you want rice for egg fried definitely steam, the rice doesn't stick. Oven baked risotto is great and very easy too

Indiana sorry but how do I get on the right one I am hopeless with technology.

I cook rice a lot and use the method I learnt in Asia, fool proof and easy. No measuring,, just boil a pan of water and then tip in the required amount of rice intoBoiling water. Simmer for roughly 5 mins unruly just cooked. Drain out the water and leave just a covering at the bottom. Push all the rice into a pile in the middle of the pan. Make a hole in the middle with say a wooden spoon handle and cover with a tea towel (have seen it covered with a dirty head scarf!) and leave. Cloth will absorb the steam and you should get some lovely cooked rice. You can then get on and do the stir fry or whatever.

Cook the rice any old how, then strain and rinse until all the stickiness has gone, pour over a kettle of hot water and back on the hob ( stirring do it doesn't stick) or blast in the microwave. Serve immediately, but don't reheat the leftovers,

Cooking rice is surprisingly easy when you know the trick - no need for any special brand or equipment. Just put a little oil in the bottom of a saucepan and heat it up a bit, then pour in the rice. Stir to coat all the grains in oil, then add water or stock to about 1cm above the level of your rice. Bring to the boil (this will happen quickly because the pan and the oil are hot), then add salt, stir once, put on the lid, turn to a VERY gentle simmer and cook for 13 minutes (more or less). When the rice is done and the water absorbed, switch off the heat, remove the lid, and put a folded clean tea-towel over the top of the pan. Leave it for 10 minutes, then fluff up the rice and serve.

I love Veetee rices, but was horrified to find out that I can't seem to buy it at any Sainsbury's unless I drive to a big one! It's cheap, foolproof and tastes the proper takeaway rice.

I use Basmati rice. Same quantity of water to rice. Boil up then reduce heat to as low as possible. Pan must have a tight lid. When water all absorbed leave for 5 minutes with no heat but lid kept on. It takes me 10 minutes to cook and five minutes resting for a cup of rice.

Always use basmati. Rinse several times before cooking to get rid of surface starch dust. Plenty of boiling water and check constantly from 5 mins. Use a big pan for 8 servings.

Forgot to add, I always soak rice for at least half and hour and rinse it thoroughly before use

3 parts rice to 4 parts water works for me. I have a microwave rice steamer (Lakeland, many years ago) which I use for all sorts of other things like vegetables. 11 minutes in the microwave never fails to give me beautifully cooked rice.

My Indian girlfriend taught me years ago: cover the rice with about one inch of water, not less, boil till cooked, drain, then pour boiling water over to get rid of any stickiness.Done!

It works every time, no exceptions, with all types of rice and no, you don't have to wait till the water is absorbed and no other mystifying and bizarre rituals.

I use a microwave rice cooker, and basmati rice. Perfect every time!!