https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Wed, 03 Jun 2026 16:32:52 +0000 https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1073425 Sun, 08 Sep 2013 23:27:10 +0000 googly-eyes 1073425@https://boards.hellobee.com/ <p>There are some fancy ones, wow!</p> <p>I just put two cups (rice cooker cups) rice, rinse a couple times, add water to the line in my finger or to the 2 (or whatever #) and hit the button! </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1073403 Sun, 08 Sep 2013 22:50:24 +0000 skibobrown 1073403@https://boards.hellobee.com/ <p>Put 1 cup of rice in rice cooker. Put 2 cups water in the rice cooker. Put the top on the rice cooker. Turn on rice cooker. Wait until it pops. Eat rice. Works every time! </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1073379 Sun, 08 Sep 2013 22:21:54 +0000 Meridian 1073379@https://boards.hellobee.com/ <p>Wow, there are some fancy rice recipes here!! I didn't know you could/should add things like salt/butter/oil/vinegar to your rice while cooking! I wanna try...</p> <p>Mine is just 3 cups of rice, rinse/swish once, and water up to my middle knuckle (when laying my palm over the rice), and press "cook" on the rice cooker! </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071255 Sat, 07 Sep 2013 00:10:36 +0000 anonysquire 1071255@https://boards.hellobee.com/ <p>The stickier the better for me. I have some sort of magic rice cooker that I put rice in and water and 20 minutes later I have the best sticky rice of my life! </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071253 Sat, 07 Sep 2013 00:06:11 +0000 Kimberlybee 1071253@https://boards.hellobee.com/ <p>I've been trying to eat more brown rice. I like this baked brown rice recipe courtesy of Alton Brown:</p> <p>Ingredients<br /> 1 1/2 cups brown rice, medium or short grain<br /> 2 1/2 cups water<br /> 1 tablespoon unsalted butter<br /> 1 teaspoon kosher salt<br /> Directions<br /> Preheat the oven to 375 degrees F.<br /> Place the rice into an 8-inch square glass baking dish.<br /> Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.</p> <p>After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.</p> <p>Read more at: <a href="http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html?oc=linkback" rel="nofollow">http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html?oc=linkback</a> </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071247 Fri, 06 Sep 2013 23:44:57 +0000 lovehoneybee 1071247@https://boards.hellobee.com/ <p>@Anagram: I'm really interested in what sort of impact the vinegar has on the rice! Does it affect the taste at all, or have another purpose? </p> <p>I usually make mine pretty the same as @Baby Boy Mom: (although I don't always saute the rice first). It's 18ish minutes on my stove, or when I spin the lid without lifting (glass lid, clears the condensation) and I tilt the pan forward and there's no liquid pooling. If there's still obvious liquid I leave it on for another few minutes. And then turn the burner off and let it sit, still covered, for at least 5 minutes. </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071246 Fri, 06 Sep 2013 23:40:36 +0000 Penny Lane 1071246@https://boards.hellobee.com/ <p>I don't know what kind of rice we use, but I do twice as much water as rice, bring water to a boil, turn the stove down, add the rice, some salt and some butter and stick the lid back on til the top layer of rice looks dry and shiny. we love it, perfect every time </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071218 Fri, 06 Sep 2013 22:31:11 +0000 lemondrop 1071218@https://boards.hellobee.com/ <p>The type of rice I use varies, but I usually go 1 part rice to 1.5 orange juice and 0.5 parts water. I add 1-2 tbsp butter and let the rice cooker do it's thing. This is one of my pregnancy survival meals. My dad used to make it in his bachelor says. </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071208 Fri, 06 Sep 2013 22:21:38 +0000 mrs.shinerbock 1071208@https://boards.hellobee.com/ <p>I go with DHs method - put 1 cup jasmine rice, 1.5 cups water, a sprinkle of garlic salt and a tablespoon or so of oil or butter in the rice cooker and leave it until done. (I prefer butter, but DH always uses oil.) </p> <p>Sometimes if I am feeling especially energetic, I will saute the uncooked rice in the oil before I put it in the rice cooker. It's really great, but negates the ease of using a rice cooker. </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071195 Fri, 06 Sep 2013 22:08:58 +0000 abbylyn 1071195@https://boards.hellobee.com/ <p>1 cup rice, 1 1/4 cups water in an oven safe pot with a tight fitting lid. Preheat oven to 350. Bring rice and water just to a boil on the stove, cover with a damp cloth and then the lid. Bake for 15 minutes, remove from oven and let sit for 15 minutes, lid on. Fluff with fork. Perfect every time! </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071191 Fri, 06 Sep 2013 21:54:39 +0000 StbHisMrs 1071191@https://boards.hellobee.com/ <p>My husband likes his rice sticky, he hates when I make it because it's always too dry. Here's how I do it -</p> <p>I use 1 cup of Jasmine rice, and 2.5 cups of water, no rinsing just straight into the pot. I bring it to a boil, cover and then reduce to a low simmer for 15-20 minutes. There's usually a crust on the bottom and I know it's overcooked ;) </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071161 Fri, 06 Sep 2013 21:15:06 +0000 Corduroy 1071161@https://boards.hellobee.com/ <p>I use the "pasta" method with excess water that is drained at the end of cooking. </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071151 Fri, 06 Sep 2013 21:06:51 +0000 keiki_mama 1071151@https://boards.hellobee.com/ <p>I agree with @yin, @locavore_mama, @Mrs. Jacks--I use my trusty Zojirushi to make rice. It's the shiz! </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071148 Fri, 06 Sep 2013 21:05:32 +0000 yin 1071148@https://boards.hellobee.com/ <p>Yup another zojirushi user. The rice cooker knows exactly how I like my rice. :) </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071146 Fri, 06 Sep 2013 21:03:44 +0000 mrskc 1071146@https://boards.hellobee.com/ <p>@Anagram: what does the oil &amp; vinegar do? I've never added that before.</p> <p>I rinse the rice twice and then add 1:2 ration of rice to water and then turn on the rice cooker. And we eat all rice from the bottom; it's usually just a little bit brown. </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071131 Fri, 06 Sep 2013 20:50:23 +0000 lindseykaye 1071131@https://boards.hellobee.com/ <p>@Baby Boy Mom: This is exactly what I do! I find that so many cooktop recipes for rice have way too much liquid. </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071043 Fri, 06 Sep 2013 19:29:13 +0000 Baby Boy Mom 1071043@https://boards.hellobee.com/ <p>Heat pot, add tiny bit of oil, add one cup rice, mix around a minute then add 1 3/4 cup water, cover, bring to boil, mix one time and lower to simmer on smallest flame, timer for 20 minutes. Done and perfect every time. </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071041 Fri, 06 Sep 2013 19:28:47 +0000 BSB 1071041@https://boards.hellobee.com/ <p>I use jasmine rice. If its drier rice (not 'new crop' which is not as dry), I used one cup of rice and fill to the line marked on my rice cooker pot.</p> <p>Oh, I rinse twice before cooking. </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071029 Fri, 06 Sep 2013 19:14:41 +0000 Mrs. Jacks 1071029@https://boards.hellobee.com/ <p>I was just going to say, my brand new zojirushi has "fuzzy logic" which means it knows exactly how we like our rice and does it perfectly each time. </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071025 Fri, 06 Sep 2013 19:08:24 +0000 regberadaisy 1071025@https://boards.hellobee.com/ <p>Yes. It's called my zojirushi or the water to the line of my middle finger method. It's very scientific. ;) </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071024 Fri, 06 Sep 2013 19:07:31 +0000 Glitter 1071024@https://boards.hellobee.com/ <p>Wish i had one. My rice is always hit and miss. Poor DH </p> https://boards.hellobee.com/topic/whats-your-no-fail-white-rice-routine#post-1071007 Fri, 06 Sep 2013 18:49:29 +0000 Anagram 1071007@https://boards.hellobee.com/ <p>And do you you like to eat the crust in the bottom of the pot/rice cooker?</p> <p>We pretty much always make basmati rice, and I'm obsessed with finding the best method to make the rice non-sticky and sort of dry (like not gloppy at all). </p> <p>So, I rinse the rice twice, fill with water a third time and soak for 30 minutes before draining. Add water at a 1:1.5 ratio. Add 1 tbsp. oil and 1 tbsp. vinegar. Then start the rice cooker and don't lift the lid until its done. When it clicks to warm, stir to fluff.</p> <p>What's your no fail white rice recipe? And for which type of rice? </p>