Cooking Rice

If you are using 300mls of rice then use 900mls of water. Let the rice boil for 5 minutes then turn it down to simmer, once you see that there isn't much water above the rice, turn it off and let it sit. The rest of the water will be absorbed into the rice. Also add a stock cube for extra flavor. Been cooking it this way for years and never had rice stick to the bottom of the pan and it is always cooked through.

A friend recommended getting the water to boil then adding a bit of butter/margarine before adding the rice. It makes the resulting rice slightly creamy and less inclined to stick to the pan.

Tip off my daughter...

My daughter used the above method yesterday to make rice to go with her fish curry when I came home from work & the rice was absolutely delicious.

I always make a mess when cooking rice but my mate is African and always cooks me bulk loads when she comes.If it's only me eating I just use the microwave rice.

1 amount of rice, 2 amounts of water. Start from cold. Bring to boil. Stir ONCE. Simmer until cooked. Turn off heat. Leave to sit for 5 mins. Serve

What I do Is wash the rice so the water runs clear. It will take several times to do this. You can do this In the saucepan In the sink. Half fill the saucepan and rub the grains together then tip the water out slowly, repeat until the water runs clear. Grab yourself a bag of Tilda rice. I use Basmati & Its perfect every time. I do one cup of rice to two cups of water. One cup will serve two depending on the size of your cup of course & your portion size but thats what I go by. I cook mine on low to medium heat for about 15 min. For fried rice, make extra and use the same method as above & once Its cooled down pop It In the fridge to dry It out.

Clean rice with cold water until it runs clear then I just about cover rice with cold water. Bring to boil then simmer (now add and stir through a little extra virgin olive oil and a pinch of Himalayan salt) for 10 minutes.

I used to boil rice but then discovered the packet rice and personally my family and I prefer the different flavours. It means we can all have our favourite with a curry etc.

Rinse the rice three times. Add twice as much water as rice and bring to the boil. Immediately turn off the heat and leave the lid on for 12-14 mins. Voila!

It depends on what rice you are trying to cook and it's condition. My main experience is with Tilda basmati so bear that in mind. Some rice is supposed to be sticky. The stodginess is from too much water, overcooking or broken bits of rice. If it's hard the rice hasn't fully hydrated so that's easy - more water.

- Measure out your portion of rice in a bowl. Pour cold water over the rice to cover and swirl the bowl around to see how cloudy it is. This will determine how many times you need to repeat the procedure. Don't rub the rice together. Drain rice (I just pour the water out of the bowl while being careful not to throw the rice down the sink). Fill up bowl with enough cold water to cover the rice and leave it to soak for about 1 hour. This will shorten the cooking time and save you a bit on energy.

- Drain the rice and fill your cooking pan with whatever the initial weight of the rice was multiplied by 1.5. So 60g rice will need 90g water. Bring water to the boil and add a pinch of salt and any other flavouring. Now empty the rice into the pan and shake very gently just so you can see the rice is evenly dispersed in the water and not clumped together. Cover with lid and wait until it starts to boil again. As soon as it starts boiling turn the heat down to the lowest possible heat setting just so you can maintain a simmer/low boil.

- After 12 minutes turn off the heat and move your pan off the stove and cover the whole pan with a dish cloth. Don't open the lid for at least 10 minutes. Open and fluff up the rice so it's not sticking together with a wooden spoon or very lightly with a fork.

I used to cook it but don’t bother any more. We cheat and buy microwave rice. My mum insists it’s foolproof if 1 third rice, 2 thirds water to boil. Stir and simmer for about 15-20 mins.

I’m terrible at cooking rice as well, rice cookers save the hassle and it comes out nice.

Simple problem solver use a rice cooker lol but that’s if you eat rice a lot, we have one that has measurements inside the steel bowl and has many different settings of what to choose to cook, it even can bake cakes too

Or if you want good rice but don’t want to buy a rice cooker another way is go to a Chinese takeaway and buy some

This is why I use the ones you put in microwave in a packet, I never had any luck in a pan, it's was always sticky and clumpy

For me it’s rinsing the rice with cold water whilst moving the rice around- really until the water runs clear. Once the rice is cooked take a cup at a time and rinse really well with boiling water. Just by rinsing it both times gets rid of the starch so it shouldn’t stick or clump etc xx

I just pop the rice in the pot (regular long rice) , add a bit of salt, boiling water and cook for 22 to 24 minutes. Always turns out well