Help me with rice
Discussion
I don't eat much rice, but have reason to need to make it in bulk quite a lot soon.
I've got an Instant Pot Duo that has a rice mode, and I've tried a few times with it, but it always comes out a bit too sticky, whereas I want a more mexican-style.
I'm using Tilda easy-cook long grain rice, and washing it well before cooking. I've tried going 1:1 rice:water, adding water until it covers the rice and up to the first joint on your finger (saw that on YouTube) and probably some other ratios too, but it always comes out too sticky and soft.
So:
1. Am I using the wrong rice?
2. Am I using the wrong amount of water?
3. Am I missing a step?
4. Does anyone even care?
Thoughts please people. This is the kind of thing I want to end up with: ::linky::
I've got an Instant Pot Duo that has a rice mode, and I've tried a few times with it, but it always comes out a bit too sticky, whereas I want a more mexican-style.
I'm using Tilda easy-cook long grain rice, and washing it well before cooking. I've tried going 1:1 rice:water, adding water until it covers the rice and up to the first joint on your finger (saw that on YouTube) and probably some other ratios too, but it always comes out too sticky and soft.
So:
1. Am I using the wrong rice?
2. Am I using the wrong amount of water?
3. Am I missing a step?
4. Does anyone even care?
Thoughts please people. This is the kind of thing I want to end up with: ::linky::
If you don't want sticky rice, rinse the rice thoroughly, keep rinsing it until the water is clear.
The recipe you linked to covers everything as far as I can tell. You must add the salt, it is essential.
Parboiled rice is easier to use and in my experience is less likely to turn out sticky, I would still rinse it though.
For plain rice the easiest way to guarantee the result you want is to buy a rice cooker, even the cheap ones work well.
The recipe you linked to covers everything as far as I can tell. You must add the salt, it is essential.
Parboiled rice is easier to use and in my experience is less likely to turn out sticky, I would still rinse it though.
For plain rice the easiest way to guarantee the result you want is to buy a rice cooker, even the cheap ones work well.
CypSIdders said:
For plain rice the easiest way to guarantee the result you want is to buy a rice cooker, even the cheap ones work well.
I guess I wasn’t clear above. I’ve got the Instant Pot which is what I will be using, so need to nail it in that. Will try washing it more and see if that makes a difference.
My sister introduced me to cooking rice in the oven for large amounts of people, and it turned out well. I used a casserole dish but can't remember the quantities. Something like this https://cookingforanarmy.com/easy-oven-baked-rice-...
Output Flange said:
I don't eat much rice, but have reason to need to make it in bulk quite a lot soon.
I've got an Instant Pot Duo that has a rice mode, and I've tried a few times with it, but it always comes out a bit too sticky, whereas I want a more mexican-style.
I'm using Tilda easy-cook long grain rice, and washing it well before cooking. I've tried going 1:1 rice:water, adding water until it covers the rice and up to the first joint on your finger (saw that on YouTube) and probably some other ratios too, but it always comes out too sticky and soft.
So:
1. Am I using the wrong rice?
2. Am I using the wrong amount of water?
3. Am I missing a step?
4. Does anyone even care?
Thoughts please people. This is the kind of thing I want to end up with: ::linky::
I've got an Instant Pot Duo that has a rice mode, and I've tried a few times with it, but it always comes out a bit too sticky, whereas I want a more mexican-style.
I'm using Tilda easy-cook long grain rice, and washing it well before cooking. I've tried going 1:1 rice:water, adding water until it covers the rice and up to the first joint on your finger (saw that on YouTube) and probably some other ratios too, but it always comes out too sticky and soft.
So:
1. Am I using the wrong rice?
2. Am I using the wrong amount of water?
3. Am I missing a step?
4. Does anyone even care?
Thoughts please people. This is the kind of thing I want to end up with: ::linky::
My thread has arrived!
I'm with you, it's my nemesis.
dapprman said:
I found the Insta-Pot made a very bad rice cooker using their instructions. I did have an alternate set that worked, but it was not as good as with my microwave rice cooker and having looked just now I must have thrown them. Worth a google though.
Had to go back through 7 years of posts and then waybackmachine but found - said:
Cooking rice in the Instant Pot, the 1:1 water to rice ratio method:
Measure dry rice, set aside. (about 1 “cup” minimum recommended, any “cup” you choose)
Measure same amount of water, add to Instant Pot’s inner pot/liner.
Rinse rice, add wet rice to the measured water in the inner pot.
Lock on the lid, and set the steam release valve to “sealing” position.
Select your pressure cooking time.
~The “Rice” button is timed for white or parboiled rice only.
~For other types of rice, set “Manual” to correct time (by pressing “-” to adjust the cooking time) for the type of rice you are cooking, in the case of brown rice, for example select 22-25 minutes depending on your preferences and any local issues, like high elevation.
~See abbreviated timing chart below, or use your preferred pressure cooking time for your variety of rice.
Let the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve.
~~
The foundation for this 1:1 recommendation is due to two things being true:
1. The Instant Pot allows very little water evaporation due to Instant Pot’s superior sealing ability.
2. Rice absorbs its volume in water when cooked long enough.
Reviews have been overwhelmingly positive, no more mushy rice, with a few stating the rice was cooked, though a bit too “al dente” for their preferences, (these individuals where happier when using a small amount of additional water). Consider this your starting point, record any adjustments you may make, and soon you will have your personal recipe for perfect rice in the Instant Pot!
Pressure cooking times (in minutes) for some common varieties of rice:
White rice: 3-8
Basmati (white) rice: 4-8
Brown rice (long/short): 22-28
Wild rice mix: 25-30
Measure dry rice, set aside. (about 1 “cup” minimum recommended, any “cup” you choose)
Measure same amount of water, add to Instant Pot’s inner pot/liner.
Rinse rice, add wet rice to the measured water in the inner pot.
Lock on the lid, and set the steam release valve to “sealing” position.
Select your pressure cooking time.
~The “Rice” button is timed for white or parboiled rice only.
~For other types of rice, set “Manual” to correct time (by pressing “-” to adjust the cooking time) for the type of rice you are cooking, in the case of brown rice, for example select 22-25 minutes depending on your preferences and any local issues, like high elevation.
~See abbreviated timing chart below, or use your preferred pressure cooking time for your variety of rice.
Let the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve.
~~
The foundation for this 1:1 recommendation is due to two things being true:
1. The Instant Pot allows very little water evaporation due to Instant Pot’s superior sealing ability.
2. Rice absorbs its volume in water when cooked long enough.
Reviews have been overwhelmingly positive, no more mushy rice, with a few stating the rice was cooked, though a bit too “al dente” for their preferences, (these individuals where happier when using a small amount of additional water). Consider this your starting point, record any adjustments you may make, and soon you will have your personal recipe for perfect rice in the Instant Pot!
Pressure cooking times (in minutes) for some common varieties of rice:
White rice: 3-8
Basmati (white) rice: 4-8
Brown rice (long/short): 22-28
Wild rice mix: 25-30
White basmati is pretty easy once you know how. When the rice is in the pot (say, a cup full), make sure the cool water comes up to the first join on your forefinger. Add some salt.
Bring it to the boil and watch it for craters to start appearing — lots of small holes. At this point, take it off the heat and cover it. I usually put a tea towel underneath the lid to ensure a tight seal.
Leave for around fifteen minutes then lift the lid. The rice will have absorbed the remaining liquid and be fluffy. Stir it with a fork to loosen the grains. Done.
Bring it to the boil and watch it for craters to start appearing — lots of small holes. At this point, take it off the heat and cover it. I usually put a tea towel underneath the lid to ensure a tight seal.
Leave for around fifteen minutes then lift the lid. The rice will have absorbed the remaining liquid and be fluffy. Stir it with a fork to loosen the grains. Done.
Output Flange said:
I'm using Tilda easy-cook long grain rice
There's the problem right there. Don't use easy-cook rice - it means they've part cooked it for you, which is the last thing you want if you want decent rice. The pros say that you can't make good rice without a rice cooker but I still haven't got one despite rice being my favourite carb. But even pro cooks say that a rice cooker makes top notch rice much easier to achieve. By which I mean a proper rice cooker, not an instant pot with rice mode.I bought a zojirushi rice cooker on the basis that they were the bees knees, however the rice it made wasn't what I wanted, it still stuck together a bit. I learnt how to cook it they I want it fairly recently, with each grain being separate..
Wash rice with hot water
Put in a big pan with lots of boiling water and leave it boiling, stir for the first minute so it doesn't stick to the pan.
After 6-7mins test a few grains with your teeth, you're looking for the outside feeling a bit soft but still firm in the centre.
Quickly drain the rice and tip back into the empty hot pan
Cover with a tea towel and leave off the heat to steam cook for 5-10 mins
Perfect every time for me.
Wash rice with hot water
Put in a big pan with lots of boiling water and leave it boiling, stir for the first minute so it doesn't stick to the pan.
After 6-7mins test a few grains with your teeth, you're looking for the outside feeling a bit soft but still firm in the centre.
Quickly drain the rice and tip back into the empty hot pan
Cover with a tea towel and leave off the heat to steam cook for 5-10 mins
Perfect every time for me.
1) Wash rice in cold water by running your fingers gently though until the water is clear.
2) Drain in sieve
3) Place rice in a dry, hot pan over a medium heat and keep moving gently until the rice starts to take on colour (about 5-7 minutes)
4) Remove rice from pan and cool
5) Place rice with a 1 to 1.5 rice/water ratio.
6) Once cooked let it sit for 10 minutes before fluffing through gently with a fork
Everyone I know here in Asia uses a rice cooker. You can do the above without heating the rice in the pan, but the rinsing until clear in cold water and the 1:1.5 ratio is essential.
2) Drain in sieve
3) Place rice in a dry, hot pan over a medium heat and keep moving gently until the rice starts to take on colour (about 5-7 minutes)
4) Remove rice from pan and cool
5) Place rice with a 1 to 1.5 rice/water ratio.
6) Once cooked let it sit for 10 minutes before fluffing through gently with a fork
Everyone I know here in Asia uses a rice cooker. You can do the above without heating the rice in the pan, but the rinsing until clear in cold water and the 1:1.5 ratio is essential.
OP, for the purposes of that recipe you don't need to rinse the rice. Any recipe that involves some browning/toasting of the rice doesn't require rinsing.
The recipe uses a normal pot. Use a pot. If using an instant pot then you'll have to adjust the water ratios, how much? I've no idea.
The time it takes to cook rice in a pot is longer than an instant pot (which im assuming is pressured). if you're following the recipe you linked then the cooking time needs to be shorter... look up recipes/methods for cooking rice in an instant pot.
The recipe uses a normal pot. Use a pot. If using an instant pot then you'll have to adjust the water ratios, how much? I've no idea.
The time it takes to cook rice in a pot is longer than an instant pot (which im assuming is pressured). if you're following the recipe you linked then the cooking time needs to be shorter... look up recipes/methods for cooking rice in an instant pot.
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