I’ve had mixed success with it. I don’t remember it’s more successful with rice or pasta or what, but (I think) the idea is that it breaks up enough of the starchy bubbles that they’ll tend to stay more level with the top of the pot.
Tbh at this point in my life I just buy the microwaveable bags of rice and call it a day. Every once in a while I tell myself that I should get one of those super fancy rice cookers, but then I remember I’m hardly cooking at all anymore.
But, yes, my Irish ma taught me to cook rice like pasta.
1:1 rice with water + 40 mL water in a saucepan at least 3x the volume. Bring to a boil, cover, and turn off the heat (electric burner) or turn down to lowest setting (gas/induction) and let sit for 20 minutes. Fluff and serve.
1:1 +40 ml how well this works strongly depends on how much you’re cooking.
I was taught 2:1 water: rice as a teen learning to cook at home in a saucepan on the hob, but when I worked in kitchens and did bigger amounts I learned the ratio for basmati is more like 5:3.
It’s sure to be different with different types of rice tho. Also a lot depends on how much moisture you’re losing during cooking (coming method, pot and lid, etc).
2:1 sounds super soggy. I lid it immediately after quickly bringing it to a boil in order to minimize moisture loss.
The proportions I outlined are what I use for all types of rice. Basmati does end up with more moisture due to the washing and soaking it receives beforehand (I don’t bother with other types).
I’ve been thriving off of basic tiger rice coolers for decades at this point. It doesn’t need to be fancy. Cup of rice, fill to line, do something else for 10 minutes
I’ve had mixed success with it. I don’t remember it’s more successful with rice or pasta or what, but (I think) the idea is that it breaks up enough of the starchy bubbles that they’ll tend to stay more level with the top of the pot.
I cover rice and let it steam itself. Are you one of those psychopaths that cooks rice like pasta?
Just put a little olive oil in with the pasta to prevent boil-over.
Tbh at this point in my life I just buy the microwaveable bags of rice and call it a day. Every once in a while I tell myself that I should get one of those super fancy rice cookers, but then I remember I’m hardly cooking at all anymore.
But, yes, my Irish ma taught me to cook rice like pasta.
Gross.
1:1 rice with water + 40 mL water in a saucepan at least 3x the volume. Bring to a boil, cover, and turn off the heat (electric burner) or turn down to lowest setting (gas/induction) and let sit for 20 minutes. Fluff and serve.
1:1 +40 ml how well this works strongly depends on how much you’re cooking. I was taught 2:1 water: rice as a teen learning to cook at home in a saucepan on the hob, but when I worked in kitchens and did bigger amounts I learned the ratio for basmati is more like 5:3. It’s sure to be different with different types of rice tho. Also a lot depends on how much moisture you’re losing during cooking (coming method, pot and lid, etc).
2:1 sounds super soggy. I lid it immediately after quickly bringing it to a boil in order to minimize moisture loss.
The proportions I outlined are what I use for all types of rice. Basmati does end up with more moisture due to the washing and soaking it receives beforehand (I don’t bother with other types).
I’ve been thriving off of basic tiger rice coolers for decades at this point. It doesn’t need to be fancy. Cup of rice, fill to line, do something else for 10 minutes
I concur with the starchy bubbles. Boil some taters and it’ll keep the bubbles at bay to a point.
I’ve never had potatoes boil over. Maybe I’m just not cooking overly starchy taters.