Cooking Basmati Rice so it Doesn't Stick/Gum Together

[brak86]

Hello,

I would like to cook Basmati rice so that it does not stick together and become gummy. I already know most of the principles (for example, making sure the starch is rinsed off well, correct water:rice ratios, etc.). Therefore, I don’t need a whole recipe or explanation. I just have a question about a specific step, since I've heard two different approaches:


a. Some people say that you should first bring the water to a boil by itself, then add the rice after.

If you do it this way, I noticed that when you add the rice to the boiling water, the water stops boiling due to cooling.

In this case, should you bring the water and rice back to a boil before turning the stove to low or turn the stove to low as soon as you add the rice and it "naturally" cools the water?



b. Some people say that you should add the rice and water in the pot first, then bring both together to a boil.

If you do it this way, how long should you keep the mixture boiling before you turn down the heat?


I learn best when I understand "the why," so if anyone knows the rationale behind their decision, that would be helpful, too
Thank you.

 

[karadekoolaid]

Back in 2019, I was giving an Indian food course and the restaurant owner invited the Indian 1st Secretary and his wife. When it got to the rice, I explained that I'd always cooked it like pasta (ie. loads of boiling water, salt, rice cooked between 10-15 minutes, then drained) but immediately put the wife on the spot and asked her to cook it .
She said yes, some people do it like that, but then proceeded to do it her way (absorbtion method ) with 1 cup of rice and two of water. Water to a boil then lowered to medium, with the lid on. After about 10 (?) minutes, she took the lid off and there were little holes all over the rice - no water in sight. She turned the heat to low, put the lid back on, and let it cook for another 4-5 minutes. She took a grain between her fingers and squeezed, and the grain gave way. THAT, she stated, was how the rice should be. Never "al dente".
With the pasta method, you keep it at med high, stir once or twice, then drain. Return to the pan and add a good lump of butter, put the lid on and remove from the heat. It'll keep warm for a good 20 minutes or so and the grains are separate.

 

[Barriehie]

Back in 2019, I was giving an Indian food course and the restaurant owner invited the Indian 1st Secretary and his wife. When it got to the rice, I explained that I'd always cooked it like pasta (ie. loads of boiling water, salt, rice cooked between 10-15 minutes, then drained) but immediately put the wife on the spot and asked her to cook it .
She said yes, some people do it like that, but then proceeded to do it her way (absorbtion method ) with 1 cup of rice and two of water. Water to a boil then lowered to medium, with the lid on. After about 10 (?) minutes, she took the lid off and there were little holes all over the rice - no water in sight. She turned the heat to low, put the lid back on, and let it cook for another 4-5 minutes. She took a grain between her fingers and squeezed, and the grain gave way. THAT, she stated, was how the rice should be. Never "al dente".
With the pasta method, you keep it at med high, stir once or twice, then drain. Return to the pan and add a good lump of butter, put the lid on and remove from the heat. It'll keep warm for a good 20 minutes or so and the grains are separate.

Good write up! I cook with the absorption method as well if I'm using the stove for say making onigiri and you're cooking short grain. Grain size makes a difference in final outcome so it's not a *one method fits all scenario*. Different grains = different outcomes. Some of the longer grains will cook well and stay separate and the shorter grains are mostly sticky. Depends on the prevalent starch in the rice.

 

[AdaptAndAchieve]

She said yes, some people do it like that, but then proceeded to do it her way (absorbtion method ) with 1 cup of rice and two of water. Water to a boil then lowered to medium, with the lid on. After about 10 (?) minutes, she took the lid off and there were little holes all over the rice - no water in sight.

Well I couldn't state what's right or wrong, but it sounds like my mother did it right - 1 measure rice, 2 measures water, boil then simmer til the water is gone and the rice is soft. If the water was gone a lil too soon she'd just add a bit more from the kettle

 

[karadekoolaid]

Grain size makes a difference in final outcome so it's not a *one method fits all scenario*. Different grains = different outcomes.

Absolutely right. I cook long grain and basmati rice like that. I still haven't taken a sushi course (it's been on my list for years) so I'm not familiar with ongiri or sticky rice. When I make risotto, it's with carnaroli or arborio rice, and that's always absorbtion.

 

[badjak]

I use the absorption method, but ratio of 1 to 1.5 for Jasmine and a little extra water for Basmati
But: I bring rice & water to the boil with the lid on.
Then stir, put lid back on and turn the heat off. Then leave to stand, sometimes covered with a towel or someting.
This way, water evaporation is less.
(I only got 2 burners, so this frees up 1).

Note that this doesnt always work with very big amounts.

An alternative is to cook the rice with plenty of water. Boil for maybe 5, then move to a steamer and finish cooking.
Basmati can easilly handle this, Jasmine not so much

By the way: I never put salt in my rice as the accompaniements are heavily seasoned already.

 

[Barriehie]

Absolutely right. I cook long grain and basmati rice like that. I still haven't taken a sushi course (it's been on my list for years) so I'm not familiar with ongiri or sticky rice. When I make risotto, it's with carnaroli or arborio rice, and that's always absorbtion.

I have sticky rice but I have to admit I cheat and use my rice cooker. The method on the bag is time consuming but with this thread I'll give it a shot.

 

[teamfat]

By the way: I never put salt in my rice as the accompaniements are heavily seasoned already.

I was watching an episode of Iron Chef, the Japanese version, and the commentators were *shocked* when a chef added salt to his rice before cooking, which surprised me. Gee, unless I am making sushi rice I always add salt to rice. Just a pinch, though.

mjb.

 

[Barriehie]

Just completed an experiment for cooking Basmati rice per the brands website. I've got this rice:

Scanning the QR code on the back takes me to the mfg. website. I perused the recipes and they all say to cook it the same way. 1:2 for the rice:water ratio and be sure to rinse the rice until the water is clear. Bring the water to a boil, add the rice, and then cover tightly and low simmer for 15 minutes.

Back to boiling after adding the rinsed rice plus a chopped Basil leaf.

Covered for 12 minutes. My stove is newish and the pots are good so I always take a little time off.

After 12 minutes it was just barely starting to stick to the bottom of the pot and stirring it around it's loose.

Important step is the rinsing. If you leave starches on the outside of the grains those will get sticky as the available water decreases.

 

[CookieMonster]

I use a long-ago aired Alton Brown method for rice.
buckets of people dis- the technique because it uses the oven - like , , , who wants to heat up the oven for just rice?
well, since the method is rather temperature insensitive, if you've got a hot oven for-any-other-reason . . . it works.
and if I don't have an 'other' reason, I heat up the oven anyway - because it take all the guess&by-golly stuff away - no full-time-attention/skill needed....

preheat oven - use hot oven in the 250-400'F degree range. only has to be past water boiling point (212'F)
measure out - separately - by weight 2 parts water to 1 part (white) rice.
in a sauce pan with a lid . . . bring the water to a boil. add salt and butter as desired.
when the water is boiling, stir in the rice.
when it comes back to a boil, cover pot and transfer to the oven.

small batch - 15 minutes
large batch - 20 minutes
remove from oven and allow to stand covered for 10 minutes - do NOT lift the lid.
use a large spoon shaped implement to stir up the cooked/steamed rice - it is not gluey....

for brown / wild rice, use 2.1:1.0 ratio of water to rice.

it's foolproof - no detailed attention/care required - set a timer, let 'er rip.

 

[Barriehie]

I use a long-ago aired Alton Brown method for rice.
buckets of people dis- the technique because it uses the oven - like , , , who wants to heat up the oven for just rice?
well, since the method is rather temperature insensitive, if you've got a hot oven for-any-other-reason . . . it works.
and if I don't have an 'other' reason, I heat up the oven anyway - because it take all the guess&by-golly stuff away - no full-time-attention/skill needed....

preheat oven - use hot oven in the 250-400'F degree range. only has to be past water boiling point (212'F)
measure out - separately - by weight 2 parts water to 1 part (white) rice.
in a sauce pan with a lid . . . bring the water to a boil. add salt and butter as desired.
when the water is boiling, stir in the rice.
when it comes back to a boil, cover pot and transfer to the oven.

small batch - 15 minutes
large batch - 20 minutes
remove from oven and allow to stand covered for 10 minutes - do NOT lift the lid.
use a large spoon shaped implement to stir up the cooked/steamed rice - it is not gluey....

for brown / wild rice, use 2.1:1.0 ratio of water to rice.

it's foolproof - no detailed attention/care required - set a timer, let 'er rip.

Interesting since I've never seen the ratios described as masses, only volumes. I do trust AB so I'll give that a whirl.

 

[rascal]

My daughter cooks a lot of rice. I have a rice cooker here for her when shes here.
I do mine in the microwave.
I use jasmine rice as advised by an Indian chef.
Wash rice at least 6 times as advised by my daughter. 1:2 method and I microwave my one for 8 mins stir then another 6 to 8 mins.
Microwave differ!!!

Russ