Try boiling it like pasta and see if you prefer that. Check for doneness along the way, no one will scold you like with the usual method.

Russ Parsons used to recommend what FOAS said: Big pot of boiling water, rice free floating, remove with a skimmer.

My mother taught me to simmer in just enough water (I use the measure on the bag, because different rice types need different amounts). Drop into just boiling, simmer 5 minutes, then set aside off heat for 20 minutes more.

Some people love rice cookers. Others don't. I've never thought them necessary. From what you describe, I just have to ask—how old is your rice? It can be perfectly fine to eat, but so dried out, if it's been sitting awhile, that it just doesn't cook up nicely, but soaking makes mush.

Also, some rice is tastier than others. Brown rice is much tastier than white, but can go rancid. Jasmine rice is naturally sweet, etc.

I hope you find your answer!

We often eat Chinese or southeast Asian food and I make most mostly jasmine rice to go with that. I can show you how to cook their sit very easy, but it is not any expensive rice nor is it the stuff you get in the grocery store it’s white rice in a bag. We buy ours sometimes in Asian market other times at a grocery store.

Before we bought a rice cooker (which is not necessary.) we found a way to cook it. Low tech in a microwave, using two stage cooking. The container was a Pyrex bowl With a plate over it or if we were lucky the original cover.

Now we have a simple inexpensive rice cooker.

You probably already know how to cook rice so you’re probably missing just a simple step or maybe you don’t like the type of rice that is often served with Chinese meals in a restaurant. That is sort of what we aim for. Although occasionally, we cook brown rice because it’s more healthful. But for white rice, we like it cooked with individual grains apparent. Not wet. Not gummy. Any leftover, “day old” rice is perfect for fried rice.

Does what I’m describing appeal to you? If so, let me know and I will give the details if you’d like.

PS I don’t come to this forum much, if I forget to chk, you can message me.

Is it the flavor that underwhelms you or the texture?

I only use long grain, jasmine rice. I don't like my rice gummy or sticky. I used to use a rice cooker, but when that went kaput, I started making it on the stovetop. Rice, water, salt and a little oil. Bring it up to a boil on medium heat, wait until most of the water evaporates and you can see the rice, lower heat, cover and let it go for about 15 minutes. Separates nicely, doesn't stick together.

Long ago when I worked in kitchens, it was just regular long grain rice, water according to directions, covered and as low as the stove goes for cooking time. No rinsing required.

Calrose should be rinsed. The water ratio is higher too.

I rarely do stovetop anymore. I use my instant-pot for my rice cooker.

I always use Uncle Ben's white rice. I follow the directions on the package, stovetop, and it comes out perfect.

thank you all for your responses. I think I'm going to set aside the rice cooker, and experiment with the stove top and instant pot for a while.

If you want fluffy, I think long grain is the way to go.

Jasmine has the best flavor, and Basmati is good for pilafs and the like, since it yields a firmer result than Jasmine. I buy organic and cook it always the same way I learned many years ago; 2 parts water to 1 part rice plus some salt, place in a deep pan with a tight-fitting lid, bring to a boil, give a stir , cover, lower heat to a bare simmer and steam, covered, 25 minutes for white rice, 40 minutes for brown rice. Don't peek and let stand with the lid still on for 5 or so minutes after removing from heat, then fluff with a fork. When it comes to brown rice, I like short grain/sticky rice better than long grain.

I will often add some pats of butter to melt into the rice before fluffing it - when it will be served with something that goes with butter's flavor, but that's it. The only time I use stock or broth is when I'm making a sort of stew/pilaf with veggies, meat, herbs, etc.

carolb Im going to try that. I dont think I want fluffy, I want more chewy and tender. Like in asian restaurants. An annoying thing, is that so often directions don't specify measuring with standard 8oz cup vs the oriental measure of 3/4 cup. 180ml. They just say cup. I like your method of using "parts".

I buy basmati. DH is a big fan of rice and would choose it over potatoes any night (please don't try to take my russets away from me!)

I rinse in a big bowl of water, moving the rice around with my hand, changing the water until its clear not cloudy. Then drained, into a pan at the ratio of one part rice to two parts water - i e one cup raw rice to two cups water.

I add some salt, pat of butter and bring to a boil. Let it cook until with rice is about level with the water at top but still quite wet, then I cover, turn down low and let it steam another 10 or so minutes.

No one has ever complained about my rice 😊

Have you ever bought the cook in microwave bag rice from the freezer section of your grocery? Cooks in three minutes, no pan to wash, add a bit of butter and sprinkle of soy and its really not at all bad. I've used that too and keep some in my freezer - its offered in both jasmine and brown. My only tip for the microwave rice is although the directions say not to pierce the bag, I do put a little piercing in the 'this side up' side with the tip of a paring knife. My microwave is one of the earlier stronger Amana's - and I've had unpierced bags pop and coat the inside of my microwave with rice. Kind of spoils the point of taking a short cut to save time when having to clean the microwave.

For chewy and slightly sticky, try medium grain rice as opposed to long grain.

thank you, colleen. That is what I tend to like. Calrose is my favorite medium.

I do mine in the microwave. One part rice to two and a bit parts boiling water, place in microwave uncovered for 14-17 minutes depending on the wattage, then cover tightly and rest for five minutes.

I love all the different rice grains but I was shown cooking the long grain white rice in a pot of boiling water like pasta.

Same grain and different brands can even taste different. There was a basmati popcorn rice that I loved for years but then it went away. I wish someone could teach me how to prepare the Nepalese flattened rice the way the restaurants serve it. Rice is fun to experiment with. I tried a rice cooker but gave it away pretty quickly.

I suck at cooking rice on the stovetop; can't screw it up in the rice cooker as long as you choose the right setting, so I'm surprised you didn't get good results with the Zojirushi (THE brand for rice cookers).

Different rice has different texture. DH likes short grain rice, it's stickier and softer. I prefer long-grain, either jasmine or basmati in particular. It's drier and fluffier and never gets quite as soft as the short grain, but that's what it's supposed to be like. So if you want really soft rice, try short grain.

What are you doing to your rice after it's cooked? If you fluff long grain with a fork, the grains will seperate and become fluffier. If you want your rice to be like the asian restaurants stir fry, you need to make rice and use it the day after. Long grain works better than calrose for that. If you use a rice paddle to fold your calrose rice like they do for sushi, your rice will be more sticky and hold together.

And just saying... it's not "oriental measure". It's metric. Most of the world commonly uses grams and milliliters instead of cups and ounces. I think it comes up a lot more often in translating baking recipes than making rice.

You're right, but the question wasn't oz. vs. ml, rather a different standard basic quantity per recipe. 1 cup (237ml) vs. approx. 3/4 cup (177ml rounded to 180ml). That would make me nuts too! Quarts to liters is close enough for things like how much rice are you cooking. Fifths to liters is way confusing.

I was just reminded today of my very favorite rice, though it's impossible to find now: Field ripened Carolina gold.

My rice cooker instructions say: always use 180ml measuring cup when cooking rice. So, I guess one reverts to 8oz cups for stove top cooking? weird.

You can continue to use 180 ml if that gives you the amount of cooked rice you want. That's just the issue with machines: They're programmed for specific quantities. In a pot, you can make as much as you want. Half a cup, 5/3 of a cup, three cups. It's just that you have to adapt the recipe, the volume of your pot, and sometimes your method to get the best result, and also adjust for different kinds of rice. It's worth making the same amount of the same kind, the same way until you master it. After that, the world is your oyster, or, at least, your oyster will have nice rice. ;)

HA-HA!! It's starting to sound like a homework assignment!! HA-HA!! My eyes are crossing. But, thank you for your input. I'm determined to tackle this! Im going to use the "parts" or "ratio" method from now on. Hoping for better results.

Forgot to mention I do rinse rice before cooking, in a wire mesh sieve, and shake out as much water as possible before adding water to cook.

It seems to me the various problems of rice also happen with many other food items.

Due to supply chain issues and major climatic changes, the same rice you typically buy may not be from the same farmer anymore. Or, the same farmer growing the same rice supplied by the same store may be in an area where rainfall or seasonal temperature have drastically changed.

I have learned not to blame my cooking skills when my cooked rice turned out bad.

dcarch

"My rice cooker instructions say: always use 180ml measuring cup when cooking rice."

What? That's nonsense. You just need to get the water-to-rice ratio correct; the measuring utensil is irrelevant. For long grain, I usually do 1.5:1 for a firmer texture, 2:1 for softer.

I never rinse long grain, but DH always rinses his short grain to remove excess starch.

I do basmati in the microwave. I wash it really well, then tip it in with salt and 1.5 times the water. Let it rip for 9 minutes, then leave to finish off with the lid on with a tea towel under it to absorb the steam for at least 20 mins. I like light and fluffy. It's funny how we all like our rice different. LOL

Rinse the rice really well until the rinse water is clear. Otherwise, gummy rice.

After it’s cooked, remove cover to let steam out. Return cover but leave it cocked open. 5 mins.

DO NOT MIX ot stir the just cooked rice. After the cooked rice has ”set” 5 mins (steam released), you can carefully TURN it with a paddle - just a few times. Do not over handle it. Return the cover to keep rice warm.

Nice Rice!

And, never leave rice out at room temperature for hours. It can grow a toxic bacteria.

”…Bacillus cereus, a bacteria that spreads in improperly cooled starches. Throw out rice and other starchy foods that have been left out at room temperature for more than a couple of hours.”

I also use 1.5 times (or 1.67) the amount of water per rice - never double, except for brown rice, which I rarely cook anymore.

I frequently fry the rice in butter before adding the water, and this helps the texture, but then it depends on what texture you want.