Does anyone have the secret to perfect rice?

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

mary294 you seem to be on the wrong thread

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!

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

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.

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!

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

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.

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>

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.

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.

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 ?

I always did 2:1 for Basmati rice - rinse the rice thoroughly in a sieve with cold water, then simmer the rice for 15 minutes; turn off the heat and leave with a tight-fitting lid on pan until liquid is all absorbed.

Or is it 2.5 to 1

If I feel really adventurous I do it in the electric steamer

Uncle Ben's boil in the bag if I feel like doing real cooking

or the sachets - 2 minutes in the microwave

Might be 2 to 1

Ask absent she knows how to cook rice she gave me a great ratio of rice to water... but I forgot

pensionpat those Vesta meals are my absolute lazy-slattern rice dishes. I just can't get hold of them now, tjough.

I just cook rice in the microwave, two parts water to one part rice, knob of butter and a good splash of turmeric to make it yellow.

I also enjoyed Vesta paella and Vesta risotto. Thought I was eating foreign food. How daring I felt..

Breeze, that sounds similar to the recipe I use. The general idea is that you simmer on a very low heat until all the water is absorbed, but toward the end it just tends to get sticky and gooey and then stick to the pan.

I used to make Vesta freeze dried paellas when I was a kid, they were ok, but I don't know why.

I do the same. One of rice to 2 of water. Bring to the boil and then very low heat until all the water is.absorbed. Best way to cook rice. First thing I learned when we went to Jamaica in 1978. Beautifully fluffy rice.

1cup of rice to 2 cups of water, bring to the boil then simmer for 10 minutes, by which time rice has absorbed all the water. Perfect every time. ( shouldn't have said that, next time it will all go terribly wrong lol)