Questions and Answers - Cooking Long Grain Rice

Questions & Answers - Cooking Long Grain Rice

Question:

I am glad you thought of making a web page like this it really is great and a lot of help. After looking through your web site I am sure that if there is anyone that can help it has to be you. I know sucking up doesn't always help but it can't hurt. I am a male 26 years old and kind of new to the cooking world. I am pretty good at following recipes as well as making my own.

However my biggest problem is rice. After cooking it it comes out sticky and gluey. It taste as everyone elses but its frustrating when you try to fry it afterwards or do anything with it besides making it into a ball. My mother told me I should rinse it after it cooks for few minutes. So I rinsed and rinsed, I rinsed 2 times, 3 times and even up to 4 times. With rinsing it does get a little better but its still not the rice you get served at the restaurant. Do you know any secrets when it comes to that? Please help. Sincerely, (with rumbling in my stomach after looking through you web site - Tom B. (5/05/01)

Answer:

What kind of rice are you using? It sounds like you're using Japanese short or regular grain rice (sticky rice). You need to be using long-grain white or brown rice in your cooking. Just be sure you have the correct rice for the right purpose or recipe you are preparing.

COOKING LONG-GRAIN WHITE RICE:
2 teaspoons butter or oil
1 cup long-grain white rice (not converted)
1½ cup water
½ teaspoon salt

Heat butter/oil in med. saucepan over med. heat. Add rice; cook, stirring constantly, for 1 to 3 min.. Add water and salt; bring to boil, swirling pot (not stirring!) to blend ingredients. Reduce heat to low, cover
tightly, and cook until liquid is absorbed, about 15 min. Turn off heat; let rice stand on burner, still covered, to finish cooking, about 14 min. longer. Fluff with fork and serve.

ANOTHER METHOD: - A general procedure for cooking long grain rice is the 1-2-3 rule …
1 part uncooked long grain or medium grain rice
2 parts liquid
equals 3 parts cooked rice.

Bring 2 cups of *liquid to a boil in a 2-quart heavy saucepan. Stir in 1 cup of rice. Cover, reduce heat, and simmer for 20 minutes or until all the water is absorbed. Remove from heat and let steam with the lid on for 2 minutes longer. *You can use meat or vegetable stock instead of plain water. - Makes 3 cups cooked rice.

Feedback:

Your email came just in time. I was about to make a dinner and decided to check the mail before that. It worked can you believe that? Well I'm sure you can. You saved the dinner tonight I bow to your greatness. Thank You Thank You Thank You. As a fair warning I got to tell you that by doing me a favor you just got yourself in a big trouble. From now on I will be asking you for help every time I have a question. And since I love to try new things and reinvent dishes, I will be throwing all my problems at you. ;) I promise I will try to answer them myself first using your great web site. Once again Thank You. Sincerely, (with watering mouth because the dinner is almost ready and it sure smells good). - Tom B.