Preparing rice

I have been trying to perfect my rice recipe and have read numerous books on different techniques on how to achieve great rice. Along with that I have also been working on the best way to hold rice during service. What I am starting with is plain old uncoverted white rice. Although the classic pilaf method works well, the rice tends not to hold up as well during service. I tried this new technique that I read about in Cook's Illustrated where you toast the rice, then instead of stirring in your cooking liquid you simply swirl the pan to incorporate the liquid and rice. After you cook it covered for 15 min covered. I was suprised how well it worked, and the rice seemed to hold up much better during service. Any other thoughts on achieving great rice? How many other chefs are cooking rice a'la minute?

Joe

I have always been a pilaf guy myself, straight forward and a monkey could do it. I did read the article you talk about, and have yet to try their technique.

This sounds too simple, but I bought a microwave rice cooker from some odd ball catalogue for $17 and it does every type of rice (haven't tried wild) to perfection and holds very well. Just measure rice by type, measure liquid, and select recommended time. Brown basmati takes the longest; 20 minutes for 2 cups.

[Nicko]

Generally I have always used the classic pilaf method. However, A few years back I tried a friends rice cooker and was really impressed. Just measure the rice and liquid turn it on and that is it. If you don't have the time and you want a fairly decent and consistent rice product a rice cooker is the way to go.

Out of curiosity has anyone ever cooked with a Japanese bamboo rice cooker?

[Nick.Shu]

i am quite fond of rice cookers and i recommend them highly. Unfortunately, sometimes (or more realistically, constantly), the boss wont fork out the dollars for them.

So i use this formula:

wash the rice well (atleast 3 - 5 times)
Put the rinsed rice in a pot
flatten out the rice
add water to the rice.

Now the important thing is, measure the amount of water from the level of rice to the first joint on your index finger.

Bring to the boil then cover and heat over a pilot light.
Taste the rice for the amount of "doneness",
fluff with a fork and then your done.