Why can't I cook long grain rice as well as I can easy-cook?

[Nottseagull]

Wow, such a myriad of suggestions!

Then without taking off the lid place the saucepan on damp tea towel for 5 more minutes..

Do you mean just put it somewhere it won't damage (like a cold hotplate?)

1 cup of rice
2 cups cold water
Bring to boil
Turn off heat and cover pan
Leave for 30 mins Job done.

I followed this but it was only slightly better. I'll try a different one next time.

Nowrich City

That could refer to Manchester City

I just pay the extra 50p for 2kg of easy cook. Life is too short to faff about

Money's short too! LG rice has been 40p/kg in the main supermarkets for months now. Around 2008 I used to get a 4kg bag of easy cook from Safeway for £1.85. Several weeks later it was £4.85! Still around that level now

 

[Since1982]

No. A damp tea towel is what I was shown some years ago so that is what I do! Actually I think it stops it sticking to the bottom of the pan whilst it continues to steam for five mins. Good luck!

 

[KingKev]

Wash rice two or three times. For 1 cup of rice add 1.5 cups of boiling water. Bring back to the boil, put on a tight fitting lid and put in over at 180 for 12 minutes.
Fork through then re-cover for 2 minutes, fork through again and Robert is a close relation on your maternal side.
Same technique for all (non-brown) rice - basmati, jasmine, etc. Works perfectly every time.
For a change, fry some whole garlic and whole spices(cardamom, cloves, cinnamon etc) in oil, stir the rice through to coat, add a bay leaf and then add the water and cook as before. Fab with just a tomato/chili sauce or curry.

 

[pasty]

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[beorhthelm]

go to chinese, order egg fried rice. simples.

all the above recipes seem to totally miss the egg part.