Rice help

You cooked it too long or at too high heat or both.

Next time use a low setting, and check it after 20 minutes. I use Sim/low and cook rice for nearly 40 minutes, and I usually have to use a bit more water than called for. You have to experiment a bit, every stove is a bit different.

I have the same problem. I finally gave up on stovetop cooking, and I bake it. Here's the method I use (she calls for butter but I leave it out and have never had a problem):

https://thespruce.com/make-perfectly-cooked-oven-rice-995968

Following these instructions, it comes out perfect for me every time. Think of it as three steps.

1 cup rice and 2 cups water.
bring to boil over high heat.

Lower heat to medium-low and put the lid on pot at an angle, so it's not completely sealed. Cook it down to the point where you see divets in the rice.

Put lid completely on pot, turn heat down to low. Let it sit for a bit, check it by stirring, once there is no liquid in the bottom it's basically done.

Sorry I don't have precise times, it's just how I do it.

cmriverside wrote: »

chrisfuentes2005 wrote: »

cmriverside wrote: »

You cooked it too long or at too high heat or both.

Next time use a low setting, and check it after 20 minutes. I use Sim/low and cook rice for nearly 40 minutes, and I usually have to use a bit more water than called for. You have to experiment a bit, every stove is a bit different.

Do you start it high so it can come to a boil

I start it at Med-high, let it boil for one minute, then lower heat to between simmer and low, cover the pot and check back in 20 minutes. It takes about 40 minutes to cook. Your heating element may be warmer or cooler than mine, but mushy rice is because too much water has absorbed into the grain. You do have to kind of check on it the first few times until you get the consistency you want. I usually use about an ounce more water per serving than is called for. I'm also using brown rice, so it may take a bit longer to cook.

Is that brown rice? I cook white rice (NOT instant or converted or anything like that) for 15 minutes, occasionally a few minutes longer if I can see all the water hasn't been absorbed at 15 mins (I use a small Corningware casserole with a glass lid so I can see what's happening without lifting the lid). (OP: Don't lift the lid while cooking.). I don't add the rice (and salt and fat, if using) until the water has come to a boil. I give the rice a quick stir when I first add it, put the lid on, and reduce the heat about as low as it will go. Then I pretty much ignore it for 15 minutes.

I had to experiment with my equipment to get rice right. I recommend you note the equipment and procedure you followed to achieve failure, and don't do it that way again. Keep the equipment, change the procedure.

This is a long shot, but if you have a microwave, check if it has a "rice" button. I would put one cup rice and two cups water in a covered casserole dish, hit that button and it did a perfect job. It measures humidity or something idk but it worked great. I am a good cook but I never mastered stovetop rice because I never needed to.

Ugh I wish I didn't know how to cook rice.