I’m trying to cook rice but it always ends up being this wattery goo, what’s wrong
I’m trying to cook rice but it always ends up being this wattery goo, what’s wrong
by -S-T-A-T-I-C-
25 Comments
VocaNope
Less water or leave it in a little longer. Fresh will have it.
Ok_Storm5945
Add 2 tbs oil to sauce pan heat over medium heat high. Add 1 and 1/2 cups white rice. Sauté rice until starts to turn a little brown, add 3 c water, salt and any other seasoning you like. Cover tightly and cook for 23 mins. When done turn off rice let it sit on same burner and keep. Thss as to it. Good luck
boobylover1969
cooking rice is one of the easiest things. 1) get a portion of rice (eg 100g) and put into a pan 2) get 1.5x the amount as water (eg 150g/150ml) and add to the pan 3) turn the heat on, and as its warming up add a dollop of butter 4) the second it starts to boil, put the heat on low/medium and cover 5) cook for 12 minutes and do not take the lid off till its done
CrazyDwarfLady
For one cup of rice add two cups of water. Once it gets to a boil, set the gas to the minimum (the lowest setting you have on your stove top). Let it boil, covered with a lid, until there is no more water on the bottom of the pan (start checking after 15 minutes). Also helps to use a pan with a thick bottom, so the rice doesn’t get burned.
FredEmmer14
Get Rice cooker. Solved all my Rice problems
__Trurl
How are you doing it?
Normally you have the recommended water amount in the bag, like for a cup of rice you need to add 1.5 cups of water.
You put that in a pan at medium-low heat with a pinch of salt and wait until there’s no water left, if it’s still watery is not done yet, simple as that
Modern_rocko
Nobody has added the critical step of rinsing the shit out of it before doing anything else.
Put it in the pot you’re going to cook it in and keep filling, rinsing, and refilling the pot over and over until the water runs clear.
LetsMakeShitTracks
1:2 ratio of rice to water is too much water. 1:1.25-1.5 is correct. Also you need to rinse your rice before cooking. The stickiness is all the starch left on the outside of the rice. Use a bowl or a metal sieve until the water coming off the rice is clear.
Too much water or your not letting it rest long enough.
fireloins
Buy better quality rice grains and wash it before cooking. Basmati is a dry, less starchy grain.. 1 to 2 ratio, drain well and wash out after with hot water if its still starchy.
Fajrii22
You’re adding too much water and/or boiling it for too long.
thoroughly wash the rice and soak it in water for 15-20 minutes, longer, depending on the type of rice.
drain the rice and add clean water into a pan, and add the rice. if you don’t typically measure, a good rule of thumb is adding water that is at least 1/4 of a fingertip more (basically, if you were to dip your finger in the rice water, you should only add water until the first segment if your fingertip is submerged; the rest two don’t need to be). If you are measuring, add twice the water (1 cup rice=2 cups water; 2 cups rice=4 cups water).
Add salt to taste, and a slight bit of oil.
Boil at a medium-high flame until you see bubbles/holes appearing in the rice. that’s a good sign that your rice is 70% cooked. You can check by pulling out a grain, it’ll be slightly enlarged, SLIGHTLY transparent and will feel slightly hard when you squish it with your fingers. Then you can lower the flame, cover the pot, preferably place a straight, flat griddle (? I’m assuming, we call it a tawwa in my language) underneath the pot to prevent the rice from burning. You can then let it cook at a covered low flame for 10-15 minutes. (you can adjust based on how cooked the rice was)
Open the lid once cooked, allow the steam to escape and gently shift the rice (don’t mix too severely or even fold), and you’ll get good, non-soggy rice.
tshungwee
Buy a rice cooker, it’s really cheap and a no brainer!
logan5_jessica6
1. are you using a rice cooker? there are markings inside the rice cooker which guide you on water to rice ratio – you should invest in purchasing one if you want to eat rice regularly, it’s super easy to use and basic models are relatively inexpensive!
2. stick to 1:1.5 or 1:2 rice to water ratio (former for basmati, latter for other kinds) – you just need to tweak your ratio, use a weighing scale for best results (better than measuring scoops)
orenekodesu
too much water. next time add a bit less and let it steam for a bit more
deleterandstartover
Too much water.
Tripleme
Rice hack: rinse rice then roast on oil with salt in a pot for a minute, add hot water 1cm above rice level, max heat, and when it starts boiling lower heat to minimum and cover the pot, let it cook for 10 minuted, then turn it off and let it sit covered another 10 minutes. Bam, perfect rice.
DetectiveMoosePI
I use 1 cup of water to 1 cup of rice PLUS 1/4 cup total of water for evaporation. Also rinse your rice
andreezy93
If you aren’t using a rice cooker, I like to boil my rice. Don’t worry about adding a specific amount of water. Put waaaaay more water than you need. Make sure to get the water boiling first. Then dump rice in. When rice is done (just test by eating a grain) drain it like you would drain noodles. Comes out perfect everytime. I like to use parboiled rice for this as well comes out nice and grainy.
AlephNoll
Wash. Your. Riiiiiiiice
Unhappy_Aside_5174
Not rinsing doesn’t give you goopy rice, it gives you clumpy rice that’s easy to pick up with any utensil. You’re using too much water.
Garbonzo236
One way I’ve found to help reduce this issue is to lightly fry the rice before boiling it. I frequently toast it up with some garlic, salt, and a little oil before boiling like the others have explained.
KeefKoggins
are you stirring the rice when cooking? If so, you will be breaking the starch, hence the gloop.. Also too much water
STAALION
I know people will hate my method, but it requires no measuring and just your finger. Put as much rice as you want in a pot, wash it, add water until it is level with the rice, place the tip of your finger on the rice and add water until it reaches your first knuckle on your index finger. Boil, turn the heat down and cover, when the water is below the rice level (you can’t see water in the pot) turn the heat off and fluff the rice, cover for 10min and enjoy.
25 Comments
Less water or leave it in a little longer. Fresh will have it.
Add 2 tbs oil to sauce pan heat over medium heat high. Add 1 and 1/2 cups white rice. Sauté rice until starts to turn a little brown, add 3 c water, salt and any other seasoning you like. Cover tightly and cook for 23 mins. When done turn off rice let it sit on same burner and keep. Thss as to it. Good luck
cooking rice is one of the easiest things.
1) get a portion of rice (eg 100g) and put into a pan
2) get 1.5x the amount as water (eg 150g/150ml) and add to the pan
3) turn the heat on, and as its warming up add a dollop of butter
4) the second it starts to boil, put the heat on low/medium and cover
5) cook for 12 minutes and do not take the lid off till its done
For one cup of rice add two cups of water. Once it gets to a boil, set the gas to the minimum (the lowest setting you have on your stove top). Let it boil, covered with a lid, until there is no more water on the bottom of the pan (start checking after 15 minutes). Also helps to use a pan with a thick bottom, so the rice doesn’t get burned.
Get Rice cooker. Solved all my Rice problems
How are you doing it?
Normally you have the recommended water amount in the bag, like for a cup of rice you need to add 1.5 cups of water.
You put that in a pan at medium-low heat with a pinch of salt and wait until there’s no water left, if it’s still watery is not done yet, simple as that
Nobody has added the critical step of rinsing the shit out of it before doing anything else.
Put it in the pot you’re going to cook it in and keep filling, rinsing, and refilling the pot over and over until the water runs clear.
1:2 ratio of rice to water is too much water. 1:1.25-1.5 is correct. Also you need to rinse your rice before cooking. The stickiness is all the starch left on the outside of the rice. Use a bowl or a metal sieve until the water coming off the rice is clear.
Rinse first
Listen to Marco. Marco is wyse. [Top 5 Masterclasses | MasterChef Australia | MasterChef World (youtube.com)](https://www.youtube.com/watch?v=MEU_P3ydZqY)
Too much water or your not letting it rest long enough.
Buy better quality rice grains and wash it before cooking. Basmati is a dry, less starchy grain.. 1 to 2 ratio, drain well and wash out after with hot water if its still starchy.
You’re adding too much water and/or boiling it for too long.
thoroughly wash the rice and soak it in water for 15-20 minutes, longer, depending on the type of rice.
drain the rice and add clean water into a pan, and add the rice. if you don’t typically measure, a good rule of thumb is adding water that is at least 1/4 of a fingertip more (basically, if you were to dip your finger in the rice water, you should only add water until the first segment if your fingertip is submerged; the rest two don’t need to be). If you are measuring, add twice the water (1 cup rice=2 cups water; 2 cups rice=4 cups water).
Add salt to taste, and a slight bit of oil.
Boil at a medium-high flame until you see bubbles/holes appearing in the rice. that’s a good sign that your rice is 70% cooked. You can check by pulling out a grain, it’ll be slightly enlarged, SLIGHTLY transparent and will feel slightly hard when you squish it with your fingers. Then you can lower the flame, cover the pot, preferably place a straight, flat griddle (? I’m assuming, we call it a tawwa in my language) underneath the pot to prevent the rice from burning. You can then let it cook at a covered low flame for 10-15 minutes. (you can adjust based on how cooked the rice was)
Open the lid once cooked, allow the steam to escape and gently shift the rice (don’t mix too severely or even fold), and you’ll get good, non-soggy rice.
Buy a rice cooker, it’s really cheap and a no brainer!
1. are you using a rice cooker? there are markings inside the rice cooker which guide you on water to rice ratio – you should invest in purchasing one if you want to eat rice regularly, it’s super easy to use and basic models are relatively inexpensive!
2. stick to 1:1.5 or 1:2 rice to water ratio (former for basmati, latter for other kinds) – you just need to tweak your ratio, use a weighing scale for best results (better than measuring scoops)
too much water. next time add a bit less and let it steam for a bit more
Too much water.
Rice hack: rinse rice then roast on oil with salt in a pot for a minute, add hot water 1cm above rice level, max heat, and when it starts boiling lower heat to minimum and cover the pot, let it cook for 10 minuted, then turn it off and let it sit covered another 10 minutes. Bam, perfect rice.
I use 1 cup of water to 1 cup of rice PLUS 1/4 cup total of water for evaporation. Also rinse your rice
If you aren’t using a rice cooker, I like to boil my rice. Don’t worry about adding a specific amount of water. Put waaaaay more water than you need. Make sure to get the water boiling first. Then dump rice in. When rice is done (just test by eating a grain) drain it like you would drain noodles. Comes out perfect everytime. I like to use parboiled rice for this as well comes out nice and grainy.
Wash. Your. Riiiiiiiice
Not rinsing doesn’t give you goopy rice, it gives you clumpy rice that’s easy to pick up with any utensil. You’re using too much water.
One way I’ve found to help reduce this issue is to lightly fry the rice before boiling it. I frequently toast it up with some garlic, salt, and a little oil before boiling like the others have explained.
are you stirring the rice when cooking? If so, you will be breaking the starch, hence the gloop.. Also too much water
I know people will hate my method, but it requires no measuring and just your finger. Put as much rice as you want in a pot, wash it, add water until it is level with the rice, place the tip of your finger on the rice and add water until it reaches your first knuckle on your index finger. Boil, turn the heat down and cover, when the water is below the rice level (you can’t see water in the pot) turn the heat off and fluff the rice, cover for 10min and enjoy.
Dunno why but this method always works.