This is for cooking brown rice, which is (a) better for you and (b) nicer IMO than white rice.
Get a mug. An ordinary-sized mug, not huge and not dainty. Fill it with uncooked rice. This, when cooked, will be enough for two people. Put the rice in a pot. Add twice as much cold water - i.e. two mug-fulls. Add a little salt and a little cooking oil (a wee bit of cooking oil helps prevent sticking). Put the pot of rice on a hot-plate and turn it up as hot as it will go. Bring to the boil (this will take about 10 minutes, maybe longer if it's an electric hot-plate). When it's boiling, turn the heat right down and simmer until you can't see any water, only rice (this will take about 20 minutes). Fish out a little bit of the rice and eat it to see if it's really cooked - if not, leave it a bit longer, but check frequently. When the rice is cooked, sit a colander in the sink and dump the contents of the pot into it. Rinse the pot in hot water (this should remove rice that is clinging to the bottom of the pot) and dump the rinse-water into the colander too. Now rinse the contents of the colander (you can use cold water here if you're making a cold rice salad; it'll help cool the rice). Rinsing the rice helps prevent it sticking together in nasty clumps. Now fill your pot with hot water and leave it to soak so washing-up will be easier. And do what you want with your cooked rice.
I find that, as long as I don't wander off and forget about my rice, this method ensures non-stuck-to-the-pot-ness.
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Re: Lunchiness
Date: 2005-01-14 08:09 pm (UTC)This is for cooking brown rice, which is (a) better for you and (b) nicer IMO than white rice.
Get a mug. An ordinary-sized mug, not huge and not dainty. Fill it with uncooked rice. This, when cooked, will be enough for two people. Put the rice in a pot. Add twice as much cold water - i.e. two mug-fulls. Add a little salt and a little cooking oil (a wee bit of cooking oil helps prevent sticking). Put the pot of rice on a hot-plate and turn it up as hot as it will go. Bring to the boil (this will take about 10 minutes, maybe longer if it's an electric hot-plate). When it's boiling, turn the heat right down and simmer until you can't see any water, only rice (this will take about 20 minutes). Fish out a little bit of the rice and eat it to see if it's really cooked - if not, leave it a bit longer, but check frequently. When the rice is cooked, sit a colander in the sink and dump the contents of the pot into it. Rinse the pot in hot water (this should remove rice that is clinging to the bottom of the pot) and dump the rinse-water into the colander too. Now rinse the contents of the colander (you can use cold water here if you're making a cold rice salad; it'll help cool the rice). Rinsing the rice helps prevent it sticking together in nasty clumps. Now fill your pot with hot water and leave it to soak so washing-up will be easier. And do what you want with your cooked rice.
I find that, as long as I don't wander off and forget about my rice, this method ensures non-stuck-to-the-pot-ness.