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Solution for gummy rice

m
mocro May 17, 2008 12:56 PM

I just made "Diva's Rescue Rice Pilaf" from the Perfect Party Food cookbook and now I'm the one who needs rescueing! I followed the simple recipe to the letter (soften onion and artichoke hearts in butter, add rice + stock, boil then simmer covered). I didn't stir/uncover during the cooking process and now it's more risotto than fluffy rice.

Is there something I can do to fix? I let it cook 10 mins more than the 25 mins the recipe indicated. I have plenty of time to do-over as my party isn't til tomorrow night, but I wouldn't know what to change. Thanks so much.

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  1. Sam Fujisaka May 17, 2008 01:15 PM

    What kind of rice did you use? What was your water: rice ratio?

    2 Replies
    1. re: Sam Fujisaka
      m
      mocro May 17, 2008 02:15 PM

      The recipe called for converted long grain rice which I used. 2 cups rice to 5 cups chicken broth. This is not the first time I've cooked a rice recipe and ended up w/gummy rice. I don't want to fall back on that Middle Eastern (I think that's the brand) rice pilaf from the grocery store which frankly I think is pretty darn good! Thanks for your help.

      1. re: mocro
        Sam Fujisaka May 17, 2008 04:10 PM

        I cook regular long grain and parboiled ("converted"), using three cups liquid to two cups of rice. Bring to a boil, simmer for 20 minutes, let sit for 10.

    2. Uncle Bob May 17, 2008 02:50 PM

      Sounds like over cooking is the culprit...Check it for doness sooner than the recipe says...You might try washing the rice in a collander until the water runs clear out of the bottom...HTH

      1. mrbozo May 17, 2008 03:13 PM

        I always rinse my rice before cooking, until the rinsing water is clear not cloudy with talc. Sometimes I lightly sautee the raw rice in a few drops of oil. I aim for 1.75 cups liquid to 1 cup rice, never more than 2 cups liquid (I notice your ratio was 2.5:1 and you extended the cooking time by 40%, effectively making a thick chicken rice soup). I bring the rice to a boil and immediately lower the heat to very lowest possible simmer: 25min. for white rice, 45min. for brown. No peeking. If at the end there is a bit of excess liquid I remove the lid and let it steam off.

        1. t
          torty May 17, 2008 03:14 PM

          My 2 cents is focused on your phrasing "add rice + stock". For pilafs, I have always sauteed the rice in the fat till almost taking on color, THEN add stock. The rice maintains its integrity and separateness better. Also agree with others, that the 10 extra minutes contributed. Also "boil then simmer" should be bring just to the boil, then turn down- you don't want masses of bubbles of starch coming out. Good luck.

          1. ipsedixit May 17, 2008 04:07 PM

            Use less water and let the rice "rest" longer after it's done cooking.

            1. b
              bw2082 May 17, 2008 07:47 PM

              the recipe wants too much broth.

              1 Reply
              1. re: bw2082
                m
                mocro May 19, 2008 11:15 AM

                Thanks for everyone's advice. I will definitely adjust the recipe in the future for less liquid/more resting. I managed to salvage my rice by letting it sit and then breaking up the "clumps" with my hands. By the next day it looked pretty normal and adding some good quality pecorino helped too. The best cooking advice is, as always, to cook for people who love you and who aren't finding fault!

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