Lift lid on cooking rice?

[IronicCook]

Qhat does anyone think of lifting lid to check on rice during the cooking process. Does it affect the rice adversely?

[Dom's#2]

I always let the rice cook undisturbed for 20 minutes and then check and set aside until ready to serve. If there's a bit of water left in the pot, it is usually absorbed by the time it is served. I do think this works better then checking and stirring which allows steam to escape and cold air enter the pot. Good luck!

[BasilRock]

Dom's#2 is right. It will affect the texture a little bit. Rice needs to steam cook, so lifting the lid too early lets a lot of the steam out. What I do, is a little oil in bottom of the pan, add one part rice to two parts water, dash of salt, bring to a boil, lower heat to barely simmer, cover and set timer for 20 min. Turn off after 20 min, Let it set for a bit, if there is any water in the bottom of the pan, (there should not be) then it will go up into the rice. Uncover, flake with a fork. Should be perfect every time.

[brigid]

It's like when you make dumplings. Don't peek! The time it tells you to cook them really IS the perfect time! 20 minutes for rice. You must measure it out to be sure it is perfect.

[K. Slink]

Ditto, ditto, ditto--let it do what it needs to do. What would you be checking for, anyway?

[IronicCook]

qhat does anyone think of lifting lid to check on rice during the cooking process. Does it affect the rice adversely?

thanks everyone! Just trying to settle a cook dispute! I always do it the way you say... But a relative said it made no difference if you look. I say it does somewhat change the texture of the rice.

[BasilRock]

thanks everyone! Just trying to settle a cook dispute! I always do it the way you say... But a relative said it made no difference if you look. I say it does somewhat change the texture of the rice.

Looks like you won. You can now say that the cooks.com forum agreed with you. This forum is always good for something, and by the way, Welcome.

[KarenB]

I have never had this method work for me. I don't use white rice so it might only apply to that. I rinse and drain for half an hour. Rice in pot and 1 inch above the amount. NO lid. Just boil for 10 minutes and start testing for doneness. Drain and serve.

[Auntymimi]

The only way my rice ever turns out perfect is in my rice steamer. Otherwise I end up with burnt rice, I can't seem to master the stove top cooking method.

[KarenB]

I have 2 rice steamers and both are capable of burning the rice or creating a glob of rice. I just can't win.