this post was submitted on 20 Jun 2023
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How do you cook perfect rice? (beehaw.org)
submitted 2 years ago by [email protected] to c/[email protected]
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Tell me the details like what makes yours perfect, why, and your cultural influence if any. I mean, rice is totally different with Mexican, Chinese, Indian, Japanese, and Persian food just to name a few. It is not just the spices or sauces I'm mostly interested in. These matter too. I am really interested in the grain variety and specifically how you prep, cook, and absolutely anything you do after. Don't skip the cultural details that you might otherwise presume everyone does. Do you know why some brand or region produces better ingredients, say so. I know it seems simple and mundane but it really is not. I want to master your rice as you make it in your culture. Please tell me how.

So, how do you do rice?

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[–] [email protected] 9 points 2 years ago (17 children)

Filipino here. Rice is a staple of our diet, and traditionally we've mostly eaten Dinorado or Sinandomeng rice. I'd say in the past 20-30 years though Jasmine and Basmati rice have also gained popularity in our dishes. I've always been taught this method:

  1. In a pot, rinse the rice 2-3 times, draining the water each time. Rinse just enough that most of the cloudiness of the water is gone, but some still remains. You'll want that starch.
  2. Fill the pot with enough water to cover the rice. Use enough so that if you dip your middle finger to touch the rice underneath, the water line hits the second joint on your finger (I believe the anatomical term is proximal interphalangeal joint lol). It'll be enough water for whatever amount of rice you have - everytime.
  3. Cover the pot, put it on the flame, let it boil. Once it's boiling, turn the heat down and let it simmer for about 15-20 minutes, until the water evaporates.
  4. ???
  5. Profit.
[–] [email protected] 2 points 2 years ago (7 children)

You dont fluff up your rice with a fork or something and let it sit after that covered for 10 minutes or so?

[–] [email protected] 3 points 2 years ago (1 children)

Haha, sometimes I do that, but when I'm cooking for myself, often no. I think most other households do though, since we (Pinoys in general) often serve rice on a separate plate and not straight from the pot, so that takes care of the fluffing part.

[–] [email protected] 3 points 2 years ago (1 children)

That makes sense thank you. I'm currently in a battle with rice - my pressure cooker recipe keeps failing me and I'm really unhappy with the results. Maybe I'll just return to using a pot.

[–] [email protected] 3 points 2 years ago* (last edited 2 years ago) (1 children)

Instant pot rice:

-Wash rice several times, more if you want to avoid the rice all sticking together. Drain thoroughly after each wash.

-For rice that typically uses 2 cups of water per cup of rice, like long grain rice or basmati rice, add 1 1/4 cups (1.25 cups) of water per cup of rice.

-Pressure cook for six minutes.

-Natural release for at least ten minutes, more is also okay.

-Fluff rice before serving.

This works perfectly every time for me and is just as good as the fancy rice maker I used to have. I haven't made rice on the stove in years. Even when I was making it on the stove, it was never this good, and definitely never this consistent.

[–] [email protected] 2 points 2 years ago* (last edited 2 years ago) (1 children)

Max pressure? Mine goes from 1-6. It's an electronic one so I assume even at its highest it's not that high of a pressure.

[–] [email protected] 2 points 2 years ago (1 children)

Yes, max pressure. My model instant pot doesn't have different pressure settings and it comes out great.

[–] [email protected] 1 points 2 years ago

I feel like I'm tossing my cooker if your recipe doesn't work lol.

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