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Can anyone tell me the PERFECT way to make rice is? I am making white rice to go with dinner, it seems like every time I make it, it’s a little mushy!

  • Pamela Plumley McConnell I love basmati rice. It’s never mushy, always fluffy and has a great taste. It’s a little more expensive than regular rice, but well worth it.
  • Heather Rose Carbone I like basmati rice too, we don’t have any right now, just regular old long grain white rice!
  • Helen Fisher 1/2 cup minced shallots or 1/2 cup onion
    2 tablespoons butter
    1 cup uncooked rice (long grain white, basmati or jasmine)
    1 (15 ounce) can chicken broth or 1 (15 ounce) can chicken stock
    1/2 teaspoon salt
    1/2 teaspoon black pepper 


    1 Preheat oven to 400 degrees.
    2 Use a saute pan with straight sides with a tight fitting lid.
    3 Saute onion or shallot in butter until soft, Add uncooked rice and saute, stirring for 3 – 4 minutes.
    4 Add chicken broth, salt and pepper.
    5 Bring to a boil, cover and put into oven for 16 minutes.
    6 Remove from oven and let sit covered for 10 minutes.
    7 Remove lid, fluff with a fork and serve.

  • Stacie Richards Wilson 2 cups of water to 1 cup of rice and keep bring ater to boil and put in rice and drop temp to med and cook with lid on for about 15 minutes
  • Mary Brentnall My Colombian neighbor taught me her version and now I make it this way all the time.
    Saute diced onion & minced garlic in olive oil. Add 1 cup of rice; stir to coat well then add 1 1/2 cups chicken broth (much better than using water), salt. Bring to a boil; cover then lower heat to med-low; about 20 min. 

    ~ I usually add cumin 1/2 packet of Sayzon, chopped tomatoes or tomato paste, chopped green or red peppers and jalapeno if making Mexican rice.

  • Judy Sanford Scott Rice needs to be cooked in right sized pan. If it is too large, the rice will be mushy. It should also have the lid taken off as soon as it’s done. Leaving it on, will make it mush. Try adding 1 tsp of oil and 1 tsp vinegar. This wont chage the taste but the oil will keep it from sticking together and the vinegar will keep it white. 2 to 1 rice to water and always add rice to hot water. Dont stir while cooking. or after.
  • Regina Hill Forbes I boil water put rice in and cook till done. I fill pot up and cook a cup of rice. I always rinse in hot water after pouring in collider. It’s never mushy or gummy.
  • Patty Morrison @Mary Brentnall I am interested in your recipe for the rice. I looked up sazon, they have several flavors, which one do you use?
  • Alexandra Lim I use Jasmine rice and I don’t use a rice cooker any more. My grandmother’s way of measuring the right amount of water is to dip your middle finger in, touching the top of the rice – the water should be at the level of the first joint of your finger. This works with what ever amount of rice you cook. Bring rice to boil, then lower heat to low. Cook for 20 mins. without opening the lid. Turn heat off after 20 mins. DO NOT open lid. Leave pot for another 20 mins. and your rice will be perfectly fluffy to serve.
  • Patricia Stover A rice cooker is a waste of good $ (I know cuz I have one). I use Uncle Ben’s long grain, follow directions on pkg, done in about 20 min. I use a little bit more water than it calls for on the directions; never mushy.
  • Patricia Stover I like your tip, Alex!
  • Felicia Lisa I’ve been using a rice cooker for about 7 yrs now (got mine for $9.99 at Wallyworld). What I like the most about using it is that I can turn my back on it, and it just does it’s thing. It also frees up a burner on the stove. I not only cook white/brown rice in it, but it cooks up Quinoa slicker than a whistle! It’s one of the little unsung heroes in my kitchen! My sister is a purist type of cook, and she was the one who got me started on a rice cooker. Her hubby is a vegetarian, and she needed a easier/no muss/no fuss way to cook rice. I got both my adult kids started using them and they echo my sentiments…lol
  • Lynn McGinnis Thanks Alexandra Lim, I’ll try that method. That’s the type of measuring I’m used to.  Just 1 question though, does this also work with any rice, i.e. brown, wild, etc.?
  • Mary Brentnall Patty Morrison > The only one I’ve found in Michigan is “con culantro y achiote” I’ve never seen them in our grocery stores; must check the Spanish store. Hubby & I rarely ate rice but now he’s even asking for it lol. I use Jasmine or Basmati for Indian dishes and Zataran’s extra long grain rice for everything else.
  • Patty Morrison Thank you Mary Brentnall – I never heard of it but I love mexican foods, and it popped up at walmart, they have one with coriander and annatto, end another one with cilantro and tomato, and another one plain I think. I am looking forward to try this out.
  • Mary Brentnall I’m using it in almost everything Patty; amazing flavor. I’m looking forward to our stop in Cozumel so that I can check out what other surprise I might find. Walmart in Michigan only stocks the one variety. If you like stuffed peppers, Mexican style, add it to the filling = amazing.  > > > Patty I sent you a message ; a great Hispanic site with amazing recipes.
  • Jackie Harris I was making meatloaf one day and my kids started complaining….. so I mixed in half a bag of uncooked rice, scooped out a golf ball size put them on a cookie sheet and baked them…. took about half hour…. looked like little porcipines when they were done and the kids lovd them!!!
  • Sherry Church Browning Double water for every cup of rice. I also add some butter to mine. Bring water to boil then turn on medium or low to simmer for 15 to 20 minutes. Don’t take the lid off or especially don’t stir it. Stirring it will make it mushy. (Learned this not only from my mom, but from several chefs on Food Network)
  • Alexandra Lim I’ve never known to mush up the rice when stirring it. I always bring the water to boil then stir the rice so it doesn’t stick to the bottom of the pot, lower the heat and cover the pot for 20 mins. Remove from heat and keep lid on for another 20 mins. then fluff the rice with a fork. Works beautifully every time.
  • Veronica Hutchinson McBee my husband uses the rice cooker for potatoes and veggies….woks great…
  • Mary Brentnall I think rice is one of those things that comes from practice. Too much liquid I find makes the rice a little mushy. When my broth comes to a boil, I stir the rice, lower the heat & cover. After 20 min or so, I fluff and let it sit another 10 min. (Jasmine/Basmati) I’m so hooked on regular extra long grain rice that I’ve been making it at least once a week. Used to be every 3 or 4 months.
  • Markeen BelongstoJesus Gillette trick is, boil the water first, then put in your rice. Cover it. DONT open the lid DONT stir it… about 5 minutes before it is to be done, TURN OFF the heat, and DONT open the lid… it will continue cooking and wont be gummy… when its time to serve, THEN open lid and fluff a bit with fork…
  • Serena Adkins Ellison thanks for all the great tips guy’s!!! love the interaction on here.. you guy’s are great!!!



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