What's going on with this rice?
April 18, 2012 7:28 AM Subscribe
Why didn't my white rice cook through?
posted by something something to food & drink (13 answers total) 3 users marked this as a favorite
Last night while cooking dinner, I put long-grain white rice on to cook the way I always do: ratio of slightly less than 2:1 (water:rice), bring to a boil, turn to very low and cover until done. Except it never got done. After 20 minutes or so it looked fine, so I tasted it and the center was still hard. Most of the water had been absorbed, however, so I added a couple tablespoons more water and left it to cook while I finished everything else up. Forty minutes later, it was still the same. I added more water a few times, tried turning the temperature up and then back down, and nothing. At the end, after an hour on the stovetop, I had a gloppy mess of white rice that was still crunchy in the center. If anything, it seemed to get worse as the time passed. What happened?
I'm a good cook who makes dinner from scratch every night. I'm also vegetarian, which means I eat (and cook) a lot of rice, and have been for about fifteen years. I do seem to remember this happening once before, years ago, but have no recollection as to the details. My working theories are that I possibly let it boil a minute or so too long before turning the heat down, or that my rice is bad. (Can this happen?) Ideas?