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Fknoffatwork t1_j1w1yqu wrote

Drain rice? If you have to drain your rice you started with too much water.

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CMDR_Smotheryzorf t1_j1wqiyv wrote

I came here thinking this lol. If you have to drain rice you already fucked up.

45

True-Ad1190 t1_j1wlsxt wrote

Right?! If done perfectly, no draining required. Minute, whole brown, doesn't matter.

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darkspd96 t1_j1xeup8 wrote

Was about to say, who the fuck drains rice!?! 🤣🤣🤣

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Chai_Latte_Actor t1_j1w684h wrote

But draining reduces the starch.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3117313/

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sysadrift t1_j1w7epa wrote

That’s why I always rinse it first.

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Chai_Latte_Actor t1_j1w7vqx wrote

That’s not enough tho. Boiling brings out the starch.

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sysadrift t1_j1w82hq wrote

Meh, I just make rice in my instant pot and it comes out perfect every time.

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wescowell t1_j1wzmjz wrote

1). What’s so bad about starch? 2). I like my rice extra-starchy.

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themonicastone t1_j1xzvxj wrote

Me too. I want my rice sticky and globbed together and almost chewy.

1

Professional-You1175 t1_j1w9thz wrote

It also reduces inorganic arsenic

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sardonic_balls t1_j1wtn92 wrote

Amazing how many have no idea about arsenic in their rice. Thank you for bringing awareness. This reminds me of radon, how little the gen pop actually realizes this is a "thing"

What? I need to test for radon in my basement?

5

Uledragon456k t1_j1w4lpx wrote

Note: I'm going to assume that OP is talking about cooking rice in a way that is less common to a lot of people.

Boiling rice like it is pasta and then steaming it is a very common cooking technique in Iran.

This is done with long grain rice and results in very fluffy rice that is separated at the grain rather than more clumped like what you would get from a rice cooker.

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ravalejo t1_j1yafsk wrote

My Iranian friend and flatmate taught me to rinse the rice until the water runs clear, boil the rice in abundant salted water until just undercooked, drain, add a bit of oil to rhe bottom of the pan and then cover with thinly sliced potato, top with the drained rice and cover with a lid wrapped in a tea cloth. The potato will crisp and the teacloth will absorb excess steam. The crispy bottom is called the tahdig and it is coveted and delicious. The rice will be perfectly grain-by-grain. There are a few different tahdig methods but this is the one we'd do.

If you want to be fancy dye a bit of the finished rice with saffron water. Pile the rice on a platter and add the crispy potatoes around the base, top the mound with saffron rice.

There is a whole LPT about exploring persian cuisine if you're unfamiliar with it. It's nothing like other cuisines I had tried before, the stews are rich, fragrant and tangy, often achieved from dried limes or pomegranate molasses. I just made fesenjan, a walnut stew with pomegranate molasses, for our Christmas dinner and it was divine!

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circumlocutious OP t1_j1yh6qn wrote

Sounds amazing! Never tried adding sliced potato but definitely will (I’m not Iranian but it was a good guess).

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BrideOfAutobahn t1_j1zwpo7 wrote

You can also do it with thin pita bread. Slightly less hassle, still tastes amazing.

2

KittensWithTopHats t1_j1zasis wrote

My ex boyfriend is from Iran. Gorgeous cuisine. My favorite was a stew he would make from like… a concentrate his mother would make and send him that was very green and citrusy. He would just add meat and rice.

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Natsc t1_j1zu6r5 wrote

I have been wanting to make fesenjan! Would you be willing to share the recipe?

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ravalejo t1_j236d4s wrote

This is the recipe I used: https://www.unicornsinthekitchen.com/khoresht-fesenjan-persian-pomegranate-and-walnut-stew/

I've used this page for a few other dishes and it's all turned out great. But if you make one of the dishes with dried limes ( like the ghormeh sabzi or khoresh badejan), in my opinion it should simmer for a few hours (like 3 ish) and is definitely better the second day. I also simmered the fesenjan in the crockpot last time but it's less necessary.

I don't eat meat so I sub roasted mushrooms instead and it works! Another Iranian friend told me it's not uncommon to make meatless versions. What's great about these dishes is that the flavor profile really comes from the other ingredients so it makes the yummiest plant-based meals I've ever had.

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ravalejo t1_j236oqz wrote

But just to add, I'm no expert on persian cuisine but I'm really enjoying trying my hand at it!

1

Natsc t1_j23lrpn wrote

Thanks so much! I also don't eat meat and the tip for roasted mushrooms sounds amazing. I use plant-based meat sometimes, but I love mushrooms and forget to use them most of the time.

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JoMamma_80 t1_j2010hx wrote

I have never heard of any of this and I want to cook and eat all of it.

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sirgoofs t1_j203d8z wrote

How does the potato cook? Do you keep it on the heat for a few more minutes?

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Uledragon456k t1_j22d96c wrote

the super thinly sliced potato sits on the bottom of the pan (oiled) and cooks while the rice is finishing steaming. It cooks the same way rice would get crispy during this portion of the cook

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True-Ad1190 t1_j1wm03l wrote

My mistake, I will try it. Been cooking rice for over twenty years, but that doesn't mean I can't try a new method.

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Existing_Mail t1_j1wyqrz wrote

As an Iranian American and I’m triggered by the comment section here 😂

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StudyHallSecrets t1_j1xac0z wrote

Yeah even without the context of culture it still just feels like a valid way to achieve a slightly different finished product than what the "right way" to cook it would provide. Weird that so many people are talking shit lol

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gnirpss t1_j1xni2b wrote

I would bet money that most of the people commenting here are American, and are therefore totally accustomed to the Chinese way of cooking rice. Source: am American, usually cook rice that way.

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clearheadclearhearts t1_j1ybulh wrote

OMG! I have been trying to figure out how that perfectly separated rice is made for soooooooo long. No matter what type of rice I try it’s just the same sticky mushy thing in the end. And every person I ask just suggests trying a different type of rice. 🙄 And really… as an adult you can’t really ask how to make rice that many times without being judged 😅

Is there a name for the technique? Does it have to be long grain rice or can it be generic or jasmine? How much water and how long do you usually boil it for? And do you put anything else in the water?

Tell me your secrets to non-mushy rice!!!

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expectopatronshot t1_j1yqsla wrote

If you like grainy, drier rice, try the more expensive option of basmati and use a ratio of 1 to 1, with a splash more of water. Works like a charm. Jasmine doesn't cook thoroughly for me when I withold water from the ratio but you can achieve drier rice with Jasmine as well, I just think it's easier with Basmati.

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circumlocutious OP t1_j1yh988 wrote

I’m out here enjoying long, separated rice every time but most people here think I know nothing about cooking rice, so idk, I have no legitimacy lmao

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clearheadclearhearts t1_j23sh4d wrote

How long do you boil it for?

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circumlocutious OP t1_j249yh4 wrote

I boil it in salted water (with a dash of oil) for about 7 minutes - it should be 80% done then. You can also take out a grain and press it between your fingers, or taste it - it should have a bit of bite to it and break.

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Aetheldrake t1_j1zab31 wrote

You can just rinse the rice a few times before using a rice cooker. Gets the same results.

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FoxcMama t1_j1w1lo4 wrote

LPT: Rice cooker.

If you dont have a rice cooker. You should never have to drain rice. We cook it everyday in a pot for breakfast. There is never any leftover water to drain? Are you measuring water correctly? Its a 1:2 ratio. 1 cup rice gets 2 cups water. You rinse rice before cooking it but thats it?

Does OP not understand how to cook white rice?!

Im so confused. When the rice boils you turn the heat down, then when enough water boils out and you can see the rice above the water you turn the heat to low to let the water boil out, then you turn the burner off and it steams itself so it isnt soggy and finishes cooking.

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bmabizari t1_j1xsgq8 wrote

The way OP cooks rice is decently common in Middle Eastern cooking for long grain rice. It makes it fluffier and more separated.

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TheShwi t1_j1w21uq wrote

Op doesn't know shit about making rice.. Ricecooker is the way to go.

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FoxcMama t1_j1w28wp wrote

I FEEL GASLIT. IS THERE A TYPE OF RICE THAT IS COOKED THIS WAY? WHAT IN THE CAUCASIAN

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threeleggedgirl t1_j2288xk wrote

Lmao what do you think they did before rice cookers and stove tops?

0

TheShwi t1_j1w2j4q wrote

Like op described? Nah i dont think so. I dont use 2:1 personally.. I do the knuckle test, its quicker!

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KeiosTheory t1_j1wbtk0 wrote

Basmati cooks best when done like pasta. Jasmine and the like are best done the rice cooker way

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Tillemon t1_j1y62mc wrote

I use a double lid Donabe stoneware rice cooker. It's amazing, makes perfect rice, and is easy to clean. There's also lines inside to gauge your rice to water ratio, so no measuring.

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MyNameIsSkittles t1_j1w3hvj wrote

Why tf is skin colour being dragged into this

Fuck your racism

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anotheralpaca69 t1_j1w6b8p wrote

Chill Karen.

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MyNameIsSkittles t1_j1wbfda wrote

Nah, you don't need to be racist.

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anotheralpaca69 t1_j1wciec wrote

It's a joke snowflake.

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[deleted] t1_j1wdbol wrote

[removed]

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anotheralpaca69 t1_j1wevh2 wrote

Oh someone think of the poor and discriminated white boys!

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ReflectionEterna t1_j1xaphy wrote

Nah, they're right. The other poster acting like there is only one way to cook rice, and that any other way is wrong and the "white" way. It's pretty ignorant, really. There are many different cultures and many different ways of cooking rice. The way described by OP is how some cultures cook some types of rice. It reeks of ignorance.

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[deleted] t1_j1wtj5u wrote

[removed]

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MyNameIsSkittles t1_j1wyj2u wrote

Racism is defined as hatred towards another race. Is white not a race? Bs

Don't try that shit on me. You're just as bad as him perpetuating that shit

1

circumlocutious OP t1_j1w3g21 wrote

Nobody ever cooked rice before the rice cooker was invented.

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TheShwi t1_j1w3vnl wrote

Bro, you do 2 parts water, 1 part rice, then you turn on the heat till it cooks, then you turn it down to a low simmer. Keep the lid on and dont touch it till all the water is gone. Stir it when done let it breath for a monent. Perfect rice. No draining no nonsense

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circumlocutious OP t1_j1w4avy wrote

Like I said, if you presoak your rice then 2:1 is too much.

Also you can’t make a biryani that way, for instance, Sometimes you definitely need to drain parcooked rice for a recipe.

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TheShwi t1_j1w6bxy wrote

Next you tell me rice in a bag is a good thing

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TheShwi t1_j1w610g wrote

Who eats parboiled rice? Disgusting. We dont presoak, we wash and use our finger knuckle for water measurement.

0

circumlocutious OP t1_j1wem96 wrote

You parboil it THEN continue steaming it with cooked meat etc in spices. It’s called a biryani… sigh

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ww11gunny t1_j1wgach wrote

Maybe you should of said that in the original post.

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Telemere125 t1_j1xvpr7 wrote

People who don’t need extra arsenic in their diet should generally choose parboiled or boil and drain their rice and finish cooking

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ReflectionEterna t1_j1x9zvf wrote

Not every culture cooks rice in the East Asian style. Get off your high horse.

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FoxcMama t1_j1xb224 wrote

Bro chill, thats why i said white rice and why I asked if op meant a different type of rice lol. The fragility.

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ReflectionEterna t1_j1xbb67 wrote

This doesn't apply to all white rice. Long, medium, and short grain are all cooked differently. Also different cultures will cook the similar varietals differently based on their dishes.

Do you really think all white rice is the same? Is all white bread cooked the same way?

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ReflectionEterna t1_j1xbpfb wrote

Also, it's not so much fragility as not liking it when people who don't understand a topic try to make people feel bad, even though you really don't even know what you're talking about.

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FoxcMama t1_j1xbtng wrote

Bro Im half asian. South and west. White rice whether its long or medium is cooked with the same ratio.

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ReflectionEterna t1_j1xcmf1 wrote

Bro, I am 100% Asian. I cook rice in a rice cooker just like you do. However, there are cultures who do not cook rice in the way you describe. For instance, Basmati rice in Indian and Pakistani culture is cooked very differently, and with different ratios. They look for a non-sticky rice with individual grains. You don't get that from a 2:1 ratio in a rice cooker.

So literally Southwest Asian cultures (the Indian subcontinent) cook white rice in a very different manner from you and I (although very similar to the OP), and you give them shit for not knowing how to cook white rice?

I fucking love Indian food, but I guess you've never had it. You have only ever had the stickier rice from eastern Asia? Broaden your horizons a bit.

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prosper_0 t1_j1w25x9 wrote

Don't even need a rice cooker to do that. 2:1 ratio, bring to a boil, then lower to medium low and simmer till all the water is absorbed. Easiest thing in the world. Just don't let it boil over when it first boils, and its almost as low effort as a cooker.

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circumlocutious OP t1_j1w2m40 wrote

It’s not always a 2:1 ratio… depends on type of rice (and if you presoak the rice first, which you should do for certain varieties), then it’s 1 1/2 : 1.

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FoxcMama t1_j1w2f4s wrote

Thats what im describing. We make it in a pot EVERY DAY. Its our staple.

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WaterChi t1_j1w213c wrote

Every bag of rice has instructions. Read them.

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graveniqqa t1_j1xuzzw wrote

All of you guys shitting on OP for no reason. There’s more than one method to cook rice. In India and other Asian countries (primarily middle eastern), rice cookers aren’t typically used. Rice is cooked similar to pasta and exactly how OP described. With this method (for Basmati rice), you can guarantee that the rice won’t clump and each individual grain will be separate. In India, most households eat rice with Daal, and you don’t want clumpy or soggy rice in daal. This method is very old and used my millions of people.

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ksharpalpha t1_j1zhc9e wrote

No, we’re shittting on OP because they’re acting like there’s only their type of rice, exactly like everyone else. If you do what OP is suggesting with short-grain rice, you’ll be left with absolutely terrible rice. But if you cook long-grain rice cultivated to be fluffy like short-grained rice, you, too, will end up with sadness.

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Helios4242 t1_j1w61a1 wrote

You shouldn't boil the rice; you should simmer the rice. That is to say, bring it to a boil and then turn down the heat as soon as it starts to boil. This gives it more time to absorb and soften, basically combining your last two steps by not needing to drain or steam (because it steams by the end of the simmer and you haven't overcooked it by boiling the shit out of it)

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hummane t1_j2b1hkc wrote

Have you had Iranian rice?it is so so light and fluffy..

There is always an extra step.. after par cooking the rice . It is al dente.. firm but crushes easily between your fingers... empty any excess water... take a fry pan .. line with oil and thinly sliced potato or pita bread..place rice on-top and cook on a low to medium heat which streams the rice.

The rice will be so so fluffy

2

miraiqtp t1_j1yauro wrote

Yall out here really acting like theres not more than one way to cook rice…… and then saying that rice cookers are superior…. Please seek help

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leigh094 t1_j1w5dqr wrote

If you need to drain your rice you’re using too much water

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bmabizari t1_j1xskpf wrote

Depends on the rice your cooking. This way is used for long grain rice (basmati, etc) in the Middle East to get fluffier more separated rice.

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leigh094 t1_j1xtt6i wrote

Ohh I’ve never made my basmati that way before. Maybe I’ll try it

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circumlocutious OP t1_j1w21qs wrote

I use different methods for cooking different types of rice - mainly basmati. Some rice like pilau you can’t make in a rice cooker (it involves frying onions) - and there I use a precise absorption method. But boiling, draining and steaming works well for a simple cumin basmati.

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Telemere125 t1_j1xwbua wrote

Everyone saying OP must be from the Middle East because of the cooking method and that might be right, but every one of you should be boiling your rice for 5 min, draining, then returning it to the pot with hot water and finishing the cooking process. Rice all over the world is great at absorbing arsenic from groundwater and the best way to remove it is parboiling, draining, and then finishing the cook.

Here’s the method

4

SGVishome t1_j1weq2o wrote

who taught you to cook rice?
Don't add so much water.

​

Add about twice as much water as rice (volume). Cover, the pan, once it starts to boil, lower the temp to simmer for about 20 mins. This is on a stovetop.

You can get a decent rice cooker for about $40; and an excellent one for $100

2

bmabizari t1_j1xsp42 wrote

Probably someone middle eastern. This is decently commonly done in middle eastern countries for long grain rice (like basmati) to make it fluffier and more separated.

3

bubblehashguy t1_j20nktt wrote

Aaah, the stupidity in the comments hurts.

Not everyone makes their rice the Chinese way.

OP, thank you for bringing up this way of cooking rice. I'm definitely trying this method next time. I always rinse for a few minutes but I still get lumpy clumpy rice.

2

circumlocutious OP t1_j20xakr wrote

Thanks for giving this a go! :) Adding dash of oil when you’re boiling the rice is helpful to keeping the grains separated when it’s done.

2

TacoMeat563 t1_j20qrbr wrote

132 comments and zero karma…. Tough room for rice tips

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keepthetips t1_j1w12bm wrote

Hello and welcome to r/LifeProTips!

Please help us decide if this post is a good fit for the subreddit by up or downvoting this comment.

If you think that this is great advice to improve your life, please upvote. If you think this doesn't help you in any way, please downvote. If you don't care, leave it for the others to decide.

1

ChronoMonkeyX t1_j1wh8vf wrote

Get a rice cooker, follow instructions, be happy with good rice every time.

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enomenom11 t1_j1wmdz3 wrote

I'm a hooker for a rice cooker

1

Mordock420 t1_j1ww850 wrote

Uncle roger not approve

1

LunaAndromeda t1_j1x4obx wrote

Rice cooker, the only way to go. Unless you're doing boxes of rice-a-roni or something.

1

zagaara t1_j1xicoh wrote

As Asian after reading the title with a big WHAT??! response decided to drop in the comments while scratching my head. Jackiechan.meme

1

Dr_Cog_Science t1_j1xz5p7 wrote

If you cook rice correctly, there is no water left to drain out.

1

310represent t1_j1ygb2i wrote

Do you use a colander? Haiyaaa.

1

huh_phd t1_j1ytajv wrote

A rice cooker is a solid investment too. For a whole $20

1

mhourani1125 t1_j1yw9ls wrote

If there is still water in your rice after its done cooking you fucked up from the start.

LPT - 2:1 water to rice ratio. Bring water to a boil. Salt. Butter. Reduce heat to lowest setting. Cover with lid for about 15 - 18 minutes and check on it after that 15 min mark though it should be done unless you're making a stupid amount of rice.

There should be no "draining" of the rice.

Edit: It's probably a different type of rice than were all thinking.

1

nanadoom t1_j1yzeen wrote

Just buy a rice cooker, they're cheap easy and cook perfect rice every time

1

fuhnetically t1_j1z5jzu wrote

Rice is great for those times when you're hungry and want to eat then thousand of something. -Mitch Hedberg

1

JessicaTHamilton t1_j1zgqaq wrote

No idea why someone would boil the rice and drain it. I have always put the right amount of water and let it steam. Simply open the lid after and its beautiful rice everytime.

1

b2change t1_j1zlhkd wrote

I did this with pasta but only for a minute

1

carvi91 t1_j1xa2xt wrote

Drain rice? Shame on you.

0

KomradeEli t1_j1xycnc wrote

Bro didn’t realize he had no idea how to make rice until he tried to make a LPT to help others make it not completely suck lol. Also, a cheap rice cooker is a great convenience.

0

xyz17j t1_j1y7hp1 wrote

LPT: get a rice cooker for $15.

0

DoubleCry7675 t1_j1yivaf wrote

A better pro tip is to use a freaking rice cooker.

0

MaleficentPi t1_j203h95 wrote

So... Make rice like normal people do, then?

0

mugglemoron t1_j1wao84 wrote

I feel like the real LPT is to just make rice the right way lmao

−1

miraiqtp t1_j1yaxbo wrote

There are multiple ‘right ways’ that exist

2

dan6m t1_j1wreoi wrote

Draining? How primitive! Use a rice cooker, it’s effortless and the rice cooks nicely.

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