The secret to fluffy rice? - Mothering Forums
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#1 of 17 Old 09-22-2010, 12:20 AM - Thread Starter
 
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what is the secret to fluffy (brown) rice? Mine always comes out kind of mushy. I put butter in the water. Would using oil do the trick?
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#2 of 17 Old 09-22-2010, 01:59 AM
 
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I don't use any oil or butter... just water and a bit of sea salt. Seems to work well!
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#3 of 17 Old 09-22-2010, 02:01 AM
 
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Yeah, I don't do any fats in there either. You can alway add it when it's done cooking

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#4 of 17 Old 09-22-2010, 02:07 AM
 
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The secret to perfect rice is to cook it in the oven.
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#5 of 17 Old 09-22-2010, 02:13 AM
 
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My brown rice comes out perfect in a rice cooker.

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#6 of 17 Old 09-22-2010, 03:00 AM
 
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Too much water can cause stickiness. I havent tried it w brown, but rinsing and soaking white for 30 min before cooking does the trick for me.

Also, different breeds of rice have different amounts of starch in them.

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#7 of 17 Old 09-22-2010, 03:23 AM
 
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after its done cooking, put a thin cotton dishtowel over the pot of rice, then put the lid back on. This soaks up the extra steam/water and makes for fluffy rice
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#8 of 17 Old 09-22-2010, 03:31 AM
 
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I rinse my rice first, put the water in (2x as much water as rice - no more!) and boil it with the rice already in the pot (as opposed to boiling the water first and then adding the rice). I don't cook all of the water out, but when there is just a bit left in the bottom I shut it off and leave it on the stove with the lid on for 10-15 minutes then fluff with a fork. This method seems to work well for me.
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#9 of 17 Old 09-22-2010, 09:59 AM
 
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use a rice cooker, rinse the rice first until the water runs clear, and do not use too much water. i wouldn't add butter either...

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#10 of 17 Old 09-22-2010, 10:49 AM
 
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Quote:
Originally Posted by Drummer's Wife View Post
My brown rice comes out perfect in a rice cooker.
Mine too

 
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#11 of 17 Old 09-22-2010, 10:53 AM
 
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Quote:
Originally Posted by Drummer's Wife View Post
My brown rice comes out perfect in a rice cooker.


I think mushy rice means too long a cook time or too much water.
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#12 of 17 Old 09-22-2010, 11:11 AM
 
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I cook it like pasta, lots of salted water, enough so the rice moves around. When a grain tastes done, I strain all the water out, and put it back in the pot with the heat off, let it set a few minutes, fluff with a fork.

That is the only way I can manage to make good rice.
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#13 of 17 Old 09-22-2010, 02:16 PM
 
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Rice cooker is my secret.

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#14 of 17 Old 09-23-2010, 12:01 AM
 
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The secret is not adding too much water. After all its the water that causes the rice to be mushy like porridge.

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#15 of 17 Old 09-23-2010, 02:40 AM - Thread Starter
 
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Thanks everyone. I am going to leave out the butter, and check my ratios again. I don't have a rice cooker
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#16 of 17 Old 09-23-2010, 02:50 PM
 
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I don't have a rice cooker either so I bake it in the oven. Cook's Illustrated and Alton Brown give almost the same directions--you can find it online. Comes out perfect every time.

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#17 of 17 Old 09-23-2010, 03:00 PM
 
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Do you use the absorption method? Ratio is 1c rice to 2c water then 1.5c of water for every cup of rice thereafter. After it is cooked leave the lid on for another few minutes then fluff with a fork.

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