The usual two problems we encounter with rice are:
I usually encounter the first one, what is the solution to them? I have tried giving dum in 2 different ways which does help but still has the over cooked looked & touch to it.
Re: Rice & messups!!!!!!
Be carefull with the amount of water.
Or
Buy a slow rice cooker.
Re: Rice & messups!!!!!!
I usually use 1.5 cups water to 1 cup of rice, so that eliminates the problem of rice being too soggy. But if the water is already in there, my mom told me, wrap a dry kitchen towel around the lid of the pot while in the dum stage (all around so that the kitchen towel is under the lid as well and close to the rice), and that should take in more water/steam.
And if the rice is too hard (meaning you didnt put enough water in) wrap a wet/damp kitchen towel around the lid in the same way as above, and that will put more steam/water in the rice without you having to actually add any water to the rice.
Re: Rice & messups!!!!!!
One thing I NEVER mess up is rice. I do it all with assumptions though. Never measure.
Try being careful with the amount of water you put in. That makes the soggy/hard rice difference.
Re: Rice & messups!!!!!!
1 cup of rice = 2 cups of water, whenever I've done it.
I add the rice to the water once it's at a rolling boil. Once added, I always add a tablespoon of vinegar or lemon juice... it helps keep the rice separated and fluffy. Tried and tested, it works. Don't worry about the flavor being affected - there's so much water it doesn't change a thing.
I let the rice boil for a while, (5-7 minutes) and then I take a grain of rice to see it's done-ness. I do this my squishing a piece between my fingers, it shouldn't be too mushy...the center of the grain should still be kind of hard. At this point I drain the rice, and shake out the excess water and then return to the pot. Cover the pot and put the heat very, very, very low. Let it sit for 10-15 minutes. Voila - boiled rice done.
Obviously for something like pilao I don't drain the rice or anything. I've found that for pilao, once you add the rice to the stock, stir it only once. Do not touch after that, leave it uncovered with the heat on high. Once little craters/holes form on the top of the rice and you can faintly hear the water bubbling...lower the heat, very low.. and cover.
Re: Rice & messups!!!!!!
DaffyDuck, what do you use to cook rice? pressure cooker or rice cooker?
Rice cooker works better when you want the grains to be separate. I use 1 cup rice: 1.5 cups warm water. I also add 1 tbsp ghee to make it shiny.
Re: Rice & messups!!!!!!
soak rice for about 15 mintues and no more than 25 minutes (max limit).
the amount of water should be the same of the amount of rice but make sure if you see that the masala you have prepared for rice already has water in it (or you can say thin curry) just try to idea how much of it can be?? a cup, half cup, whatever amount!! add the water accordingly!
eg if you are taking 3 cups rice, determine the amount of thin curry which is already in the Handiya, if you think it is already around of 1 cup then add only 2 cups of water.
Also make sure to use the same cups for water and rice for measurements.
Dum should never be given for more than 7 minutes. Excessive dum can also be the reason of your super soft or in other term "Bhitta" rice :D
Re: Rice & messups!!!!!!
I dont use a pressure cooker, any simple deep pan like a degchi or something.
I think the problem I had was more water in the rice & over cooking them. Next time, ill be careful about this as well.
Re: Rice & messups!!!!!!
Urgh Darlings - it all depends on the kind of rice you are using .....
Basmati rice needs a different treatment then Saila rice .. even the kinds of Basmati , such as Kernal needs a different cooking treatment then other Basmatic ( punjabi - PK 385 ) - Cooking Bangladeshi ChaNwal is a different nixer ..
And also the age of the rice and grains play a decisive role here !
It is an ART darlings - AN ART :D
Re: Rice & messups!!!!!!
if u add more water then boil them on high heat for longer time, don't cover them while boiling and put them to dum late. If u feel water is less then cook on med-low heat for long, keep the lid on and put to dum early(one cup water left). also if they r still hard at end sprinkle them with some milk(half cup or so) and put them in microwave in a dish for 4-5 mins, they'll come out soft. Also never leave ur rice for on alone for even few min while cooking or u'll have messed up rice.
also use good quality rice sela or basmati and u'll have better results. i never soak my rice anymore and after rinsing they go straight to boiling water.
Re: Rice & messups!!!!!!
Urgh Darlings - it all depends on the kind of rice you are using .....
Basmati rice needs a different treatment then Saila rice .. even the kinds of Basmati , such as Kernal needs a different cooking treatment then other Basmatic ( punjabi - PK 385 ) - Cooking Bangladeshi ChaNwal is a different nixer ..
And also the age of the rice and grains play a decisive role here !
It is an ART darlings - AN ART :D
koi art nahi hai :) for quite sometime i'm using sela only(either afghani or pakistani) and never went back to basmati, kernel or any other type and the basic technique for all is same. but sela sela hai and ppl always ask me wat rice and brand i use.
Re: Rice & messups!!!!!!
^^ And aint you soaking your saila rice longer then basmati rice ?
Re: Rice & messups!!!!!!
i don't soak my rice at all. after a good wash they go directly into boiling water.
Re: Rice & messups!!!!!!
^ That's exactly what I do, and the rice do turn out perfect.
Re: Rice & messups!!!!!!
Am I the only one adding only 1 glass extra water to the rice like when there is 3 cups of rice, I add 4 cups water. If 3 cups rice with chicken, 4 cups for rice and 1/2 cup for chicken. Rice always come out perfectly well done. Why is everyone adding so much water?! :s