Does anyone have the secret to perfect rice?

Chinese method for plain boiled rice ..
for 2 people
1 cup of well rinsed rice (Long grain or Basmati)
2 cups of cold water
bring to the boil with the lid on
turn down the heat to minimum and cook for 15 mins
turn off the heat and leave for 15 mins with the lid on .
Ready
The Chinese say don't open the pan while it is cooking or you will let evil spirits in but I am not sure if this is true !

My Brazilian friend rinses Basmati rice in a sieve, then spreads it out on a plate to dry. She then cooks it one measure rice to two of water and never removes the lid until 15 - 20 minutes. Her rice is perfect.

To make from scratch I'd definitely invest in a cheap and cheerful microwave rice/veg cooker. My suggestion is to use basmati rice, add the rice to the insert of the rice cooker, rinse in cold water, fill the cooker nearly to the top with boiling water. Cook on 500w(or your microwave equivalent) for 3 minutes, remove from the microwave and stir, cook another 3 minutes on 500w, remove from the microwave and let it stand for 2 minutes. Carefully remove the inner container with the cooked rice and rinse under cold water. Let the excess water drain. Cool in the fridge covered with clingwrap until chilled. Reheat in the microwave for 5 minutes. Always works for me! Or if all else fails there are some fabulous bags of microwave rice in the supermarkets which I find work really well.

Delia's recipe has worked well for years, cover the rice with water bring to the boil and leave until the water is absorbed. DON'T remove the lid

Buy the kind which microwaves in 2 minutes life's too short to cook it the long way

My method is true and tested and like others I measure out cup of rice and twice the amount in boiling water from kettle. Dash of salt and put lid on and bring up to boil. Then turn off heat (ceramic hob holds heat) and attend to rest of meal..Do not remove lid!! for at least 10 minutes. It can be longer as needed but rice will be just right and kept warm if lid kept on. I get sacks of Basmati rice from ethnic stores.

I absolutely love cooking. I have tried all methods to cook the perfect rice. I have scoured all kinds of cookbooks, and tried their recipes and finally I have found the best method.
I never thought that I would say this, but here goes:
Get yourself down to Aldi, and buy their packets of microwavable rice to try. They do a few varieties including Basmati.
Not only does it cook perfectly in about 2 minutes, but the price is amazing too.
I would not use anything else now.

Easy this way, 1 cup of rice, 2 cups of boiling water in a large plastic microwaveable bowl, cover tightly with cling film and microwave on full power (mine is 700 watt) and cook for 14 mins, all water will be gone and rice cooked perfect.

ran*

My sister has never been very interested in cooking. One night she invited me over for dinner. I can't remember what we were eating that night but there was also a bowl of rice which she decided wasn't hot enough. I said it was fine but she run it under the hot tap to heat it up. Horrible ☹️??

I use the absorption method and then spread the rice on a tray to dry out when I am making fried rice.

Sorry for late reply crun. I think a good pan and don't stir more than you have to. Rice seems to go stodgy if you keep stirring. And not too high a heat.

Uncle bens or frozen do just fine for us

Fluffy Basmati rice is delicious. Luckily I have had friends over the years who enjoy cooking, and regularly have basmati rice with main meal. I thoroughly appreciate their kindness at welcoming me to their home and inviting me to share a meal with them. Definately a bonding experience which I would like reintroduced into schools, colleges, universities, work places etc.

We use up energy throughout our Daily Activities. Therefore it seems healthy, Sensible and Equitable if nutritious food is available and accessible to all. Westminster :-Parliament has Benefit of Nutritional food Discounted via British Taxpayers Contributions. Why not support ALL employees / individuals rather than those who have least need ( they can easily access what they need and want via the finances and power they have). A fairer Britain would be a Healthier, Happier Britain.

Good Luck with cooking your Delicios fluffy rice, and Enjoy!

I find this works for me. 8 oz Basmati rice, rinsed well in cold water. Place in pan and add 300 ml cold water, cover with lid, on very low heat until all liquid is absorbed. Only takes about 5 mins. Take off heat and place tea towel over rice and put lid back and leave for 2 or 3 minutes , then fluff up with fork. This amount serves four generous portions.

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

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.

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.

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

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.

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.

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.

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.

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,

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.

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