Best way I've learned without a cooker:

1) Get a pot with a tight fitting lid

2) Put 1 1/4 c of water for every cup of dry rice (1 1/2 for brown rice)

3) Bring to a boil, simmer on medium low for 20 min with lid on

4) Turn off the heat, BUT LEAVE THE LID ON. Let this rest for 10 minutes

always perfect, never fucks up

If you're fat avoid white rice, it has very little other than starch. Carbs make you fat. Brown rice is somewhat better, but I'd skip it if you're losing weight, and up your protein and fiber instead. Protein and fiber makes you feel full.

>>1278960

You left out washing the rice first to remove excess starch.

My ass. All you are gonna do is do a lap around your sorry ass excuses and give up, because it's too damn hard. You'll never admit it though. You're just gonna tell yourself that you tried and there's noway you can be /fit/

>>1278960
Pretty much the directions on the bag I followed. I don't know how tight the lid needs to be but it seems pretty tiight. It is new and all.

>>1278967
Just rinse it off and I am good?

>>1278965
Not fat just a Fa/tg/uy. Don't you call yourselves anything /ck/?

>>1278972

With regards to washing the rice:

Basically you get it in the saucepan and run some water over it (enough to cover it and then some). Then mush it around a bit with your hands. The water should turn cloudy-white with starch. Do this for a bit until it's not getting any cloudier.

Pour off the water and start over. Repeat until the water isn't getting very cloudy. Then it's OK to follow >>1278960 's instructions.

In addition to those, you might want to stir the rice every 10 minutes or so. Be sure to put the lid back on afterward.

>>1278965
Because large portions of the world haven't used white rice for the bulk of their diet for centuries. It's about balancing it with a reasonable amount of protein and vegetable matter. Being active is the other major component. Do some shit. and I don't mean a half hour workout. I mean get your ass outside, and fucking work for 8 hours.

>>1278975
Thanks for the help you two. It's nice to see not everyone on this board is a piss poor bitter troll with a quitters attitude.

>>1278979
Umm I am not fat at all. I just never bother to learn to cook for myself because I didn't have to. Rice seemed like it was a pretty simple place to start.

we are coo/ck/s or co/ck/s or variations.
rice is cheap, try it again. maybe heat was too high. i use 2 cups water per cup rice.
a bit of wasted rice is cheaper than $40,000 for culinary school.

>>1278967

I never do, and the first method always works for me. Usually doing brown rice though.

>>1278986
Yeah, it wasn't directed at you. It was for Mr. Oatz and Squatz.

buy a rice cooker. if you're living alone, then get one of those mini rice cookers. those are better in the long run.

>>1279001
Well that would, I don't know, seem to defeat the purpose for me. I want to learn to do this right, before I learn to do it easy.

>>1279001

Specialised kitchen utensils are wimps. About the only things worth getting are an espresso machine, a food processor and maybe electric beaters. Everything else can be done with saucepans, fryingpans and old fashioned work.

Gives you a better idea of what you're doing.

Listen to these posters:

>>1278995
>>1278960

I would say your heat was definitely up too high. I have a gas range and before i bought a rice cooker i actually had to turn the gas valve down to get the flame just low enough to cook it at the right temp (the absolute lowest possible flame in my case).

Here is my basic method for white rice, similiar to the first reply, with my preferred tweaks. Apologies in advance for excess detail and process...

-1.25 c. water per cup of rice
-rinse and swirl rice until water is clear
-put rice and water in pot
-bring to boil over med high heat
-let boil for less than one minute.
-cover with completely sealed tight lid
-reduce to mega low heat
-simmer for 14 mins, do NOT open
-turn off burner, remove from heat
-wrap pot and lid in large dish towel and let sit for 14 mins
-open, and fluff up your perfect white rice.

hope it works out for you

>>1279027
And then, once you know what you're doing, you can use a rice maker, bread maker, and even a slow cooker, so that you can concentrate on making the more complicated parts of your menu god-tier.

Show me a Chinese kitchen that lacks a rice cooker these days. It's a basic dish. You let the machine do it, while you make the shit that takes time and attention.

>>1279027

Depends on how much you use it. A good fuzzy logic rice cooker is worth it if you're cooking a cuisine that uses rice as the main staple, like Chinese or Creole. But if you mainly cook french tradition it is a waste of space.

>>1279027
You have a funny concept of what a specialization is. But I otherwise agree...except for the espresso. A french press will do in a pinch.

>>1279054

Espresso machine is necessary because good coffee is worth paying for. Instant coffee is heresy, and some other things just scrape by.

If you don't drink coffee feel free to ignore that.

>>1279047
A very valid point. But as the OP is asking specifically about rice, I'm making the assumption that he plans to make it often, possibly even as the great cheap boost to food volume that it is. :)

This Eslaamboli Polow recipe Makes 4 Servings

You will need:

* 500 grams of rice
* 400 grams ground lamb or beef
* 4 medium onions
* 4 spoons tomato paste
* Salt and pepper

Process:

Slice the onions and fry until golden brown. Add ground lamb or beef, salt, and black pepper and fry it. Mix the tomato paste in a glass of hot water and add it to the meat. Cook for a few minutes until little water is left. Cook the rice separately until half-cooked, rinse it and mix it with the meat, and continue cooking.

>>1279096
...
n a bowl, mix 2 tbsp oil, three large spoonfuls of rice, the yogurt, and 1 tbsp of the saffron water. This will form the golden crust. Place in the bottom of a medium sized pot, one just large enough to hold all the ingredients.

Place a layer of rice on top of the crust. Add a layer of the meat and vegetable mixture. Alternate layers, making sure the top one is meat and vegetables. Cover tightly and cook over medium heat for 10 minutes.

Mix together the remaining saffron water, 2 tbsp cold water, and 2 tbsp oil. Sprinkle over the top of the pilau. Place 2 paper towels on top, be sure to watch and make sure they don't burn. Place lid on tightly, reduce heat to low and simmer for 50 minutes.

Remove from heat and let cool for 5 minutes.

To serve, remove lid and place a platter tightly over the top. Carefully and quickly invert the dish and make sure the pilau has fallen onto the plate. This will look like a golden cake and you can cut it and serve it in wedges.

>>1278967
>>1278972
>>1278975

Why do you wash rice like that? I'm a Chinese from Asia and my family doesn't wash our rice that much. We do so only to remove floating rice, dirt and bugs. If a grain of rice floats on water after you push it below the surface, it is hollow and probably contains weevil eggs.

There isn't any bug and hollow rice in the rice we buy these days, but my parents grew up in different times, so it's a habit for us.

We don't rub the rice to remove starch, but to remove dirt. Cheaper rice usually implies poorer quality control, and rice farmers aren't really interested in hygiene issues.

Also we use a rice cooker. Everyone I know uses rice cookers because it's just easier. If you have to do something that requires quite a bit of attention at least once a day, you would naturally want an easier way to do it.

As for OP's problem, he used too much heat and probably too much water. The rice at the bottom must have begun to dry way before the rice on top. Stirring should help, but lowering the heat a little would definitely work. I'm not sure if it's the same as using a cooker, but we use the same volume of water as rice.

Personally I'd advice OP to boil his rice instead. I do that all the time with a small portable electric cooker when I cook for myself. I just use the ratio of water to rice as stated before and boil it till the rice is dry and soft. Stirring helps, but once or twice is enough.

Be sure to rinse the shit out of it.

To people who baww about losing some nutrients: Why the fuck are you eating white rice to get nutrition... It's caloric filler.

1) Rinse two cups of rice until the draining water is almost clear
2) Put in microwave safe bowl with 6 cups of water
3) Microwave until water is gone, stirring with a spoon handle or other thin object twice during cooking
4) Let sit for 10 minutes after, then serve.

Fuck your rice cooker... I already have one and it isn't a uni-tasker

OP back.

I cooked the rice on a lower temp and didn't open it for breakfast and it was awesome. I had to try and google up fluffing to figure out that part and was more then a little confused by the results.

That Polow thing looks a little too high speed for me, so I was thinking of cooking some chicken tonight. I herd it was pretty simple, anything I need to know to not completely fuck it up?

>>1279715

Chicken breast is really simple - but it doesn't have too much flavor. I'd recommend soaking it (marianate) in either lemon or orange juice for a few hours first. Then turn a pan on medium high heat, and cook for 8 minutes on each side. Good simple way to get started.

1cup rice, 2cups water,microwave 20mins, eat. simple,easy and you don't hae to do that washing bullshit

hey bro, get a cookbook. it really helps. you should alo take a cooking class if you can't even cook rice

Rinsing rice is for suckers.

Seriously, I eat rice every day. I have 7 fucking different types in my cupboard right now, and I've tried them all both ways. It makes no difference. The shit doesn't have talc on it, and it is a waste of time. Also, it throws off the rice/water ratio unless you know what you are doing.