/ck/ - Food & Cooking

[Anonymous No.19793668]

why the fuck is rice so hard to cook how can i stop making it turn to this

[Anonymous No.19793673]

buy a Zojirushi rice cooker

[Anonymous No.19793674]

buy a rice cooker

[Anonymous No.19793701]

>>19793668
imagine being too stupid to cook rice

[Anonymous No.19793702]

>>19793668
how the fuck...what's your process?

[Anonymous No.19793708]

Rice is the easiest shit in the world to cook. Gooks have been doing it for millennia.

[Anonymous No.19793709]

>>19793668
Your rice is old. It doesn't absorb water like it should, so you wind up cooking it longer and adding more water, resulting in mush.

[Anonymous No.19793723]

>>19793668
Even a $15 generic ricecooker will do a decent job, go for that.

[Anonymous No.19793731]

>>19793668
import a top quality Asian wife

[Anonymous No.19793736]

I find that using your finger tip to knuckle thing for the water level is just better than sticking with a fixed ratio. I subtract a little bit to account for small asian hands though lol

[Anonymous No.19793754]

its a 2:1 water to ratio boiled for 10 min. then fluff with fork. its not hard

[Anonymous No.19793759]

>>19793668
1:1 rice to water
boil the water than quickly to lowest heat.
wait 15 mins
Scoop rice around. DONE Not that hard faggot.

[Anonymous No.19793770]

2:1 water to rice ratio with a little chicken broth. Let it boil up on medium high heatand when it cokes back down to the rice cover and cook on low for 7 minutes. After 7 minutes remove from heat but keep covered for another 20 minutes then fluff and keep covered when not using.

[Anonymous No.19793774]

2:1 water, rice ratio. Bring water to boil, then 12 mins. On low. Turn of heat, wait another 12 mins. Give it a fluff. No problem popping in some star anise and coriander seeds from start.

[Anonymous No.19793777]

The black thing is a piece of binchotan charcoal. I forgot to purify my water, so this is the next best thing.

>>19793668
What kind of rice are attempting to cook?

>>19793759
>>19793754
>>19793736
Suggesting a recipe without know what kind of rice op wants to cook is a ricelet move. Very dishonorable.

[Anonymous No.19793784]

>>19793668
you made jook

[Anonymous No.19793791]

>>19793668
There is super special secret cooking tip Anon, it's called tip dip.
Stick your dick in the pot and fill it with rice evenly until to barely covers your tip, then fill it with hot (!) water until it reaches your crotch. If you can do it right, you have a little trick at hand to bring joy and laughter to your relationship.

[Anonymous No.19793803]

Found the pubic hair...

[Anonymous No.19793831]

I used to struggle with rice when I first started cooking. Actually my main issue when I first started cooking was constant stirring. Rice is simple.
>Pour a cup of rice in a sieve and rinse under cold water until water runs clear
>Add rice to pot with a teaspoon of salt and 1 and 3/4 cups of water
>Bring to a boil then turn to low and leave for 15 minutes (cook with the lid on)
>remove from heat and leave for another 10 minutes
>Fluff with a fork
Wala.

[Anonymous No.19793877]

>>19793668
You've got to get the water to rice ratio right but it's tough if you're just cooking for one, it's easier with larger quantities. When I used to cook very small quantities, like 40 grams it was often mushy

[Anonymous No.19793885]

>>19793668
>Man-made horrors beyond your comprehension
It's easy anon, just follow these steps:
Buy the right rice. Some types of rice stick together more than others. For example, risotto rice and sushi rice are made by sticky types of rice. Basmatti rice ideally doesn't stick together. Get that.
Wash it sparingly. Don't let the rice stay too long in water when you're washing it or else it'll have a weird texture when it cooks. Just give it a couple of rinses to get any excess starch out and drain out the water.
Use two cups of water for one cup of rice. Measure water, put it in pan, turn on the heat, put the washed rice into the pan immediately, sprinkle in a few drops of oil (I hear oil prevents the rice grains from sticking together, but I haven't seen any conclusive proof), and add salt if you want to. I personally hate salt on rice. Do not cover the pan.
Use moderate heat. If heat was steak doneness, with rare being cold and well done being the maximum of your heat source, I'd say use about medium rare temperature.
When your rice is almost dry but it is still not al dente, DO NOT add more water. Simply cover the pan for a few minutes. Of course this means that you should be checking your rice at regular intervals every time you cook until you develop a "sixth sense" for it.
Enjoy your treat and don't get fat anon. I believe in you.

[Anonymous No.19793916]

>>19793885
>It's easy anon
>Posts a fucking wall of text
He wants to cook rice not split the atom.

[Anonymous No.19794219]

>>19793777
it's because its not it's not hard to cook. 2:1 boil, fluff, done,

[Anonymous No.19794220]

>>19793668
You're trying to tell me that this thing in the picture is rice?

[Anonymous No.19794221]

>>19794219
im american and im drunk sorry
sage

[Anonymous No.19794226]

I love this lil nigga like you wouldn't believe.
>*pop*

[Anonymous No.19794595]

>>19794221
Based BSA disciplining himself for online fuckery.
Pic related, it's you to yourself.

[Anonymous No.19794617]

>>19793877
It's not that bad, you just need to remember that the water lost to evaporation is constant. It's proportional to the diameter of the pot, not the amount of water or rice. "Ratios" are retarded, they only work if you always cook the same amount of rice in the same pot. That's not a ratio. Anyone can cook rice well if you measure the water and rice and adjust, you'll get perfect rice after at most a few fumbles.

[Anonymous No.19795163]

>>19793668
do exactly what it says on whatever packaging the rice came in. What else is the printed text good for?

[Anonymous No.19795206]

>>19794617
Why would you think that someone who can't even cook rice could make "perfect" rice after a few tries.

Using a water to rice ratio that is measured by weight is the best way to tune a rice recipe. I don't think op is goong to be using 12 different pots to cook his rice. Just one.

[Anonymous No.19795216]

>>19793668
I've seen too many of these "can't cook rice" threads to believe they are natural. Can't you fags come up with anything more original?

[Anonymous No.19795223]

>>19795216
They are all sort of a troll battle. Something like a 1pbtid sorta deal.

Notice:
>>19793777

I provide the proper start to real help with OP's problem and nothing. Maybe he is just gone from the thread, but it is still a little suspicious.

[Anonymous No.19795228]

>>19795206
>Why would you think that someone who can't even cook rice could make "perfect" rice after a few tries.
Because it's not rocket science. So long as yo measure, you can adjust. If the rice is mushy, use less water next time. If too firm, use more. I doubt it will take more than two corrections to get good rice. It's not that finicky. People get away with the knuckle test for a reason. And like you said, once you get it right you can do it forever until you change pots or type of rice.
I agree with measuring by weight, but ratio is a bad way to think about it if you're scaling the recipe down or up. The extra water is fixed. You'd be better off thinking of it as 1:1 water to rice, with extra [X] ml water. It's not exactly 1:1 by weight but it's really close.

[Anonymous No.19795252]

>>19795228
Fair enough. Edible or good instead of perfect may be a better qualifier.
There's a handful of little things that will absolutely improve rice that aren't necessary when explaining the process to someone that is only asking for edible rice. Two examples are rice age altering water ratio and soaking time. Important for great rice, not important for edible rice.

The best rice pots perform optimally when filled with the full capacity.

[Anonymous No.19795258]

you can literally just microwave rice if you're too stupid to make it the right way or too poor to afford a rice cooker, how are you fucking this up, just go google "how microwave rice"

[Anonymous No.19795617]

How do I stop the rice from sticking to the bottom of the pot?

[Anonymous No.19795643]

>>19795617
lower the heat.

[Anonymous No.19795667]

>Rinse rice in cold water
>boil in 1:1 water with the lid on
>wait for 10mins, hold pot on angle and peek in to see how much water is left
>when there is no water left, let it sit for 10mins
Do it a few times and you won't even need to peek, you'll just know.
Or just buy a Teflon-laced rice cooker and give up on life.

[Anonymous No.19795684]

>>19795667
Forgot to mention what kind of rice your recipe is made for. If it is for short grain you forgot the soak step, and it is better to do something like 10 on high heat, 10 on low, 10 with lid covered before fluffing.

[Anonymous No.19795694]

>>19795667
>peek in to see how much water is left

disaster, do not do this

[Anonymous No.19795697]

>>19793668
Why is everyone suggesting 2:1 ratio? Thats way too much

[Anonymous No.19795712]

>>19795697
Because no one really knows how to cook great rice properly except for a few anons.

[Anonymous No.19795726]

>>19795697
Because it just werks regardless of your IQ and if that method creates a product that's too mushy then you can reduce the amount of water for future attempts to adjust to your tastes.

Meanwhile you have posters like >>19795667 who tell you to do 1:1 whose method is dubious at best while also being a total pain in the ass.

[Anonymous No.19795732]

>>19795697
It isn't. What i do is 2:1 but i boil off until the waterline reaches the rice, then cover. Works everytime

[Anonymous No.19795740]

>>19795617
Learn to embrace and enjoy the texture of the crispy rice. Unless it's actually burned, in which case reduce your heat.

[Anonymous No.19795744]

>>19795732
>>19795726
That guys 1:1 recipe is really crap, but so is yours. At the very least you didn't say it makes perfect rice.

[Anonymous No.19795760]

>>19795744
It makes what I like, so in that regard it's "perfect". Though to be fair, I rarely cook my rice in a pot and usually use a pressure cooker instead with a 1:1 ratio. Both methods create a product that I enjoy and am satisfied with; whether I choose one method over another is only a function of how much stove space I need or how many servings I'm cooking at once.

I don't know what your method is, but if you're this picky it's probably "durr buy a $500 zoji, pleb" or you're lucky enough that the knuckle method makes something you're satisfied with.

[Anonymous No.19795762]

>>19793668
Put it on lowish heat and once it starts boiling immediately put it on the lowest heat (and don't open the lid). Your rice will be edible in about 15 minutes and will remain that way on the stove for about 2 hours.
Rinsing is a meme.
Rice cookers are a meme appliance.

[Anonymous No.19795767]

I really don't understand how people cannot cook rice.

[Anonymous No.19795809]

>>19795760
Wrong. Very wrong. My rice cooking vessel of choice is a donabe. For short grain rice it easily defeats all other vessels including the most expensive rice cookers.
My rice is a true delight to consume. I'm sure my rice is better than 95%-98% of all people that cook rice on this board. Not really saying much... It also consistently out performs rice from even higher end sushi places.

Why would I make correct, and occasionally constructive criticisms of other people's pot cooking methods if I didn't know more than press button, get rice.

>>19795762
Bad recipe. I suspect that it would result in poorly textured rice. You forgot to mention what kind of rice your recipe is for as well, amongst other things.
Rinsing is not a meme. Firstly it removes detritus. Secondly for short grain rice it improves/changes the texture of the rice. Important for making sushi rice, but not really that big of a deal for table rice. One rinse for all rice, and roughly 4-6 for rice I plan to make sushi with.
Rice cookers are a perfectly acceptable appliance to have. I will not get into it. I am sure you have been apart of the 10000 rice cooker threads.

[Anonymous No.19795810]

>>19795726
>who tell you to do 1:1 whose method is dubious at best while also being a total pain in the ass.
Yeh if you are a complete kitchenpleb, then I guess it would appear "dubious" and "a pain"

[Anonymous No.19795820]

>>19795810
Your method, or that method sucks. It lacks any elegance. It is no better than cooking rice "spaghetti style".
You should be able to add rice and water to a pot and have it come out cooked well without ever opening the lid until it is ready to be fluffed and served.

[Anonymous No.19795839]

>>19793668
1. clean your rice with cold water until there is no visible dust when stirred;
2. pour water out of the pot;
3. let the rice dry for 30-60 minutes in a pot;
4. pour cold water back inside, but only slightly above rice level (1-2cm is fine);
5. put on the stove and give it like 80% of power;
6. when starts to boil, change heating to 30-40% and let it cook for 15 minutes;
7. after 15 minutes, it should be fine and that's how I was taught to cook rice in Japanese style without cooker

[Anonymous No.19795861]

All other ways of making rice are wrong. This is the correct way as it removes the water ratio guesswork and removes more than half of the arsenic from the rice:
>wash rice
>bring a shitload of water to a boil
>dump rice in it, wait until it boils again
>cover, reduce heat to simmering heat, simmer for 25 minutes
>drain rice
>return drained rice to pot
>cover
>let sit 10 minutes
>it's done
It's basically cooking rice like pasta. This works for white or brown rice. This makes regular consumption of brown rice more practical because well over half of the arsenic goes down the drain when you drain the rice.

[Anonymous No.19795874]

>>19795861
Disgusting and weak minded recipe. Pathetic.

>>19795839
This recipe is interesting and better than most on this thread. I give it a 7/10 because it has a rinse and a soak of sorts, but major points are docked for estimating water level of rice.

[Anonymous No.19795881]

>>19795874
t.arsenic enthusiast

[Anonymous No.19795891]

>>19795881
Idiotic. Japanese rice does not have enough arsenic to care about. I wouldn't eat rice if I had to use your disgusting cooking method.

[Anonymous No.19795893]

Rinse or don't depending on application, use water ratio written on rice bag, gently bring rice and water to a boil, gently stir just once to prevent sticking, cover and turn to lowest heat, turn heat off when the water is a little below the rice line (but keep covered,) wait 15min more, fluff with fork. Walla.

[Anonymous No.19795899]

>>19795820
Yeh no shit, why I said you peek during first couple of attempts until you get a feel for it.
Anyways, pic related. Made for my Thai basil chicken and pretty much perfect. Minus the Teflon cancer.

[Anonymous No.19795900]

>>19795899

[Anonymous No.19795905]

>>19795900

[Anonymous No.19795911]

>>19795891
0.19 mg/kg = 190 ppb
>In the United States since 2006, the maximum concentration in drinking water allowed by the Environmental Protection Agency (EPA) is 10 ppb
>In 2008, based on its ongoing testing of a wide variety of American foods for toxic chemicals, the U.S. Food and Drug Administration set the "level of concern" for inorganic arsenic in apple and pear juices at 23 ppb
>In 2011, the People's Republic of China set a food standard of 150 ppb for arsenic.
So, the average arsenic content in Japanese rice is even higher than FUCKING CHINA'S food standard.
Idiot. Disgusting and weak minded post. Pathetic.

[Anonymous No.19795930]

>>19795891
>>19795911
Wow, I haven't seen a beatdown like this since Tyre Nichols.

[Anonymous No.19795934]

>Washing rice
Are you all retarded?

[Anonymous No.19795938]

turn that shit into congee, nyuka.

[Anonymous No.19795949]

>>19795934
It improves the texture for dishes where sticky, glutinous rice is not desirable.
I also don't give a fuck about any vitamins lost because I take a multivitamin like a normal person.

[Anonymous No.19795983]

>>19795911
>>19795930
Remarkably dishonest you do not mention the max arsenic in rice from the Japanese gov. It's .01mg/kg. SIGNIFICANTLY LOWER THAN CHINA, BITCH!
Zero integrity. If pathetic had a name it would CLEARLY be yours.

Go make more shitty rice, you repugnant waterfowl.

[Anonymous No.19796011]

>>19795983
>min: 0.07
So literally zero rice in Japan actually conforms to Japanese government standards. Got it.

[Anonymous No.19796023]

>>19796011
Lmfao. Sick retort you chewed up piece of gristle.
Like I said, go cook some more of your shitty disgusting rice. Feel your made up little feelings of superiority because you are quelling your idiotic fear over arsenic in rice.

How much rice do you even eat per week, chump?

[Anonymous No.19796034]

>>19796023
Most posters here are American. According to the data you posted, the average American rice has almost double the arsenic than the food standard of China, a country notorious for poor health standards.
In conclusion, for most people on /ck/, it is absolutely idiotic to NOT cook rice like pasta in order to reduce arsenic content by up to 60 percent.
If you are actually from Japan, which I highly doubt, then your average rice is also well in excess of the food standard of a country notorious for poor health standards, so it is also absolutely idiotic for you to not cook rice like pasta to reduce arsenic content.

[Official 4chan Argument Arbiter No.19796038]

>>19796023
>>19796034
I declare >>19796034 the winner of this argument and >>19796023 the loser of this argument.
This judgment is final and not subject to review or appeal.

[Anonymous No.19796043]

>>19793831
This is the wae.
**DO NOT REMOVE COVER during the last 10 minutes
>>19794226
I use one of these too.
>jasmine rice: 1 measure
>Water: 1 measure
>dash salt, butter and/or other seasoning if desired,(ginger powder and fresh, finely ground pepper is nice)
>Push lever down
>Click
>wait/ prepare other meal parts
>*pop*
>wait 10 more mins
>lift lid
>*sizzle*
E-zed, P-zed

[Anonymous No.19796044]

>>19796038
>>19796034
>>19796011
>>19795930
Imagine seething so incredibly hard you samefag this hard. Three times.

There is no refuting this. I am the official samefag detector and you have been caught. Don't edit anything or even try to show me screenshots. My declaration of your pathetic samefagging is final.

You have proven you lack any and all integrity. You are a sad and disgusting of what was once a human. YOUR RICE IS DISGUSTING. Hahahahahahaha!

[Anonymous No.19796045]

>>19796038
Look at your first response. Zero integrity and the memory of a gold fish. Powerful.
>>19795881
HAHAHAHA SAMEFAGGING LOSER!

[Anonymous No.19796097]

I use a bowl and a microwave and i get the perfect rice everytime, some people are just retarded.

[Anonymous No.19796101]

>>19796097
Edible rice everytime*

[Anonymous No.19796102]

>>19796101
nah i have truly perfected the method of rice in the microwave over the last decade stay mad pot n stove/chinkcooker scrub.

[Anonymous No.19796107]

>>19796102
Post rice.

[Anonymous No.19796120]

1 cup basmati
1 cup jasmine
(Yes combined; 2 cups total)
2.8 Cups of water
NO SALT NO NOTHIN
Combine the above into your choice of rice cooker.

You now have a nice not-sticky-well-seperated white rice base to do with what your heart desires. You can get fancy and add stock/salt/seasoning during the cooking process but I prefer getting the base white rice perfect then fucking with it after.

This is where years of cooking rice multiple times a week has lead me. Do with this what you will.

[Anonymous No.19796122]

>>19796120
You are a madman. I like it.

[Anonymous No.19796150]

>>19796107
dont have a pic of my rice and not making a bowl just to do so, will make a bowl in about 10 hrs if this thread is still up ill post it.

[Anonymous No.19796416]

Just give up and buy a rice cooker. The price of a cheap rice cooker is less than what you're putting yourself through trying to do this.

Give up, buy a unitasker. Faggot.

[Anonymous No.19796459]

>>19793668

If you want to cook rice without learning how to do do it, buy a good rice cooker. Zojirushi is a bit expensive but worth it if you can afford it.

Otherwise, you need a pot with a lid, and good quality rice (jasmine or basmati)
1. wash rice until water runs clear. Otherwise the starch will ruin texture.
2. drain the water after washing and add 1.5 parts water to 1 part rice.
3. put it on the stove on medium high.
4. stir it so the rice doesn't stick to the bottom while heating.
5. then leave it, don't fuck with it until water boils and starts rising.
6. lower the heat to low and give it a gentle stir to unstick rice from the bottom.
7. cover the pot with a lid, and let it cook on low. Will take about 10 mins.
8. check on it every couple of minutes to see if the water is gone - if rice is still not fully cooked, stir in a half cup of water. keep adding a little water until rice is _almost_ done.
9. take the pot off the heat, cover the lid completely to trap the steam and lit it sit.

It's not difficult, but it does take a little practice.

[Anonymous No.19796463]

>>19793668
>Read directions on back of bag
>Follow directions
>Wala

[Anonymous No.19796496]

Should you even cook rice often enough to warrant a rice cooker? It's just simple carbs without much fiber. How bad are cheap rice cookers?

[Anonymous No.19796501]

>>19796459
You can also just get a pressure cooker and set it to 3 minutes with natural release. Typically 2x liquid to rice.

[Anonymous No.19796834]

>>19796459
The rinsing part and the stirring part are both myths. Do not check on your rice every couple minutes. Open it when it is done cooking and only when it is done cooking.

[Anonymous No.19796901]

>>19793668
cook it via absorption, there's a thousand websites out there that'll explain you in detail how to do it.

[Anonymous No.19797134]

>>19793668
this is grits

[Anonymous No.19797148]

>>19793668

If you're using a pot you have to resist lifting the lid. Get a clear one if you want to observe

[Anonymous No.19797342]

>>19796459
I do this too and have never fucked up rice in almost 10 years of cooking for myself. I like to throw some butter and onions in, then the dry rice after its rinsed, THEN add the water/broth.

[Anonymous No.19797386]

>>19793736
>>19793770
>>19793774
>2:1 ratio
Morons. You'll have so much excess water if you cook a large batch of rice.
The water level should be 1cm above the rice whether you're making one serving or a big pot.

[Anonymous No.19798264]

>>19793668
Get a proper measuring cup. For every cup of rice you measure with the cup, put in 1.5 times that amount in water. For example: you put 2 cups in. That means you use 3 cups of water. 2 cups of rice with my measuring cup is enough for 2-3 people. My measuring cup is not a US American "cup" measuring size, it is a small plastic cup-like object that came with a rice cooker that I have since thrown away because they are a waste of space, energy, and a pain in the ass to clean, and I can cook far better rice on the fucking hob anyway, and if you read this short fucking guide you will too.

Add a small amount of butter (a tiny knob, if you use a lot your rice will turn stodgy) to your desired amount of water in a sauce pan, also add a small amount of olive oil, and a pinch or two of salt.
Bring it to a boil. If you want, add a stock cube, or half a stock cube (chicken or veg stock works best). Make sure the stock cube is incorporated properly into the water if you are using it, by stirring it while it's boiling.

Then add your rice to the water. Then wait for the water to come to the boil again. Then, cover the sauce pan with a lid, or if you don't have a lid, a plate. Turn the heat down way low and leave it to steam for 15 minutes. Once the 15 minutes is up, turn the heat off BUT DON'T TAKE THE LID OFF THE PAN FOR FIVE MINUTES AT LEAST. Just wait. Then, fluff the rice and serve.
If you're using a gas hob you don't even have to move the pan after while waiting the 5 minutes. However if you have a non-gas hob, like an electric or halogen or something, move it because the heat will just not dissipate and will continue to cook the rice while you wait the 5 minutes.

You can not fuck this up anon

[Anonymous No.19798282]

>>19798264
BTW this is for long-grain basmati rice, for other kinds of rice the water-to-rice ratio goes up or down, I can tell you for example that for like, paella rice, risotto rice, it's around a 2 to 2.5 ratio.

[Anonymous No.19798302]

ADVANCED HOB RICE TECHNIQUE THAT NO, SORRY, YOU JUST CAN'T DO WITH A FUCKING STEAMER

Browning your rice in the saucepan with fried ingredients, like finely chopped peppers, garlic, ginger, chilli, spring onion, chives, shit like that -- even bacon -- in olive oil and butter, with a bit of salt and some spices and dried herbs -- I like dried parsley -- before you add the water/broth/stock to boil it, is a way to infuse big fucking flavour into your rice. But remember, with dried herbs and some spices, less is more, don't over-do it. If you want to make Mexican-flavoured rice, for a quick easy example I can give you right now, add cumin, paprika, and chilli powder with a tiny-ass pinch of tumeric while you are browning your rice. Add finely diced bell pepper, some chilli, and whatever the fuck else you want (fry these before browning your rice though). Then do this >>19798264