HELP! OVERBOILING

Whenever I cook rice it starts making bubbles and then boils over. I’m afraid to do anything because it will ruin the rice, I don’t know if you’re allowed to remove the lid or mess with the heat at all once you bring it to a simmer. What do I do?

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  1. 1 month ago
    Anonymous

    Just turn the damn heat down lmao

    • 1 month ago
      Anonymous

      I have it on 1

      • 1 month ago
        Anonymous

        Bigger pot you goofball.

        • 1 month ago
          Anonymous

          What if I don’t have one

          • 1 month ago
            Anonymous

            Less rice! 😀 You could try adding oil to try and reduce the ability for the rice to foam, but that only works so well.

            • 1 month ago
              Anonymous

              Im going to try that next time, thanks anon

              • 1 month ago
                Anonymous

                You're whale cum. Haha.

              • 1 month ago
                Anonymous

                Less rice! 😀 You could try adding oil to try and reduce the ability for the rice to foam, but that only works so well.

                thats really shitty advice. oil will make the rice cook slower and will result in crunchy inside and overcooked outside. I swear to god you morons can't even cook rice, its incredible.

              • 1 month ago
                Anonymous

                That only happens when your fat and dumbass adds half a cup of soybean oil to your rice. You only need a very small amount to reduce foaming.

              • 1 month ago
                Anonymous

                Let go of the fricking oil you daft c**t, you dont need it. Your original post had no mention of only using a small amount of oil, OP is a clueless moron who fricks up rice, your advice would have resulted in even worse rice for him.

              • 1 month ago
                Anonymous

                No, lard boy. A few drops of oil won't ruin your rice. As long as you don't add too much it will not mess up your rice. Ever heard of spanish rice, dummy? You fry it in OIL before COOKING IT. It comes out nice a and fluffy. woaaaaaaaah.

              • 1 month ago
                Anonymous

                No, lard boy. A few drops of oil won't ruin your rice. As long as you don't add too much it will not mess up your rice. Ever heard of spanish rice, dummy? You fry it in OIL before COOKING IT. It comes out nice a and fluffy. woaaaaaaaah.

                These zesty lil nibbas getting spicy

            • 1 month ago
              Anonymous

              >You could try adding oil to try and reduce the ability for the rice to foam, but that only works so well.
              For me this doesn't work by itself but frying the rice briefly beforehand works like a charm. When it's regular white jasmine rice it barely seems to change the end result also. It's not crunchy or anything like that. The rice is a little oily but it's barely noticeable.

              btw no amount of rinsing seemed to help. It would change the appearance of the starchy bubbles but wouldn't eliminate them entirely.

      • 1 month ago
        Anonymous

        Get a heat diffuser or use a double boiler pan.

        • 1 month ago
          Anonymous

          this. a heat diffuser is cheap and helps compensate for shitty stoves.

  2. 1 month ago
    Anonymous

    if it's boiling over on 1 your burner sucks and cant go low enough to steam rice
    just remove it from the burner entirely, hopefully you have a pan that retains heat and a fully sealed lid

  3. 1 month ago
    Anonymous

    You're not allowed to prevent it from boiling over, creates mustard gas.

  4. 1 month ago
    Anonymous

    >I don’t know if you’re allowed to remove the lid or mess with the heat at all once you bring it to a simmer
    I always cook rice with the lid off so I can stir it. Here's how I make rice
    >wash rice til water's clear enough
    >soak at least 20 min
    >bring double the amount in water to a boil with a tiny bit of salt
    >boil ~10 min, add water along the way if it gets too dry, stir if it sticks
    >once the water's about gone, turn off heat, toss, poke holes in the rice, cover with a lid, let steam 5-10
    >toss and serve
    If you want butter, add it before the steaming section.

    • 1 month ago
      Anonymous

      You will never need to add more water to your rice if you're doing a 2:1 ratio. That's way too much water for almost all types of rice!

      Stirring is entirely unnecessary also.

      • 1 month ago
        Anonymous

        2:1 always works for me, but I do live in a humid climate, so maybe that's affecting my measuring. Also yeah, stirring is basically unnecessary, I just do it to check if anything's catching

      • 1 month ago
        Anonymous

        I only use 1 1/2 cup of water per cup of white rice or 1 1/4 cup of water per cup of jasmine/softer white rice. 2 cups is too much

    • 1 month ago
      Anonymous

      This is some moronic shit anon

      • 1 month ago
        Anonymous

        How? My rice turns out great every time

        • 1 month ago
          Anonymous

          you dont know what great rice is. youre eating mushy starchy uneven garbage because you didnt wash it and boiled it for too long with too much water and didnt let rest after fluffing
          also the water ratio depends on the rice variety, completely different for sticky rice and basmati for example

          • 1 month ago
            Anonymous

            >youre eating mushy starchy uneven garbage because you didnt wash it and boiled it for too long with too much water and didnt let rest after fluffling
            Open your eyes homie I literally mentioned washing it you tard. Also way to make assumptions about "mushy starchy uneven garbage". Maybe you cook it that way? But I don't. Also the steaming with the heat off is basically the rest period because I use that time to go finish other stuff in the kitchen, so it usually ends up taking longer. And you're right, the ratio can vary from rice to rice, but for me and what I cook (basmati), 2 to 1 is pretty much perfect. Last thing, learn how to use apostrophes, their absence makes you look stupid.

          • 1 month ago
            Anonymous

            >eaten by billions on this planet
            >rice is so special food only I know how to cook it with magical voodoo rules

            • 1 month ago
              Anonymous

              You sound stupid. Really really stupid.

        • 1 month ago
          Anonymous

          Because you ‘poke holes’ in a pile of loose grain

    • 1 month ago
      Anonymous

      Just turn the heat off. The main thing is keep the rice hot while it absorbs the water. You don't need it to be boiling all the time. You can pop the heat back on near the end if it needs to be warmed up, but it you are doing it in a heavy pot or ceramic bowel, you won't need to.

      You should be using the simmer burner (the littlest one). You can use a main to get the water up to temp if needed.

      You only need to stir it prior to the boil point to keep it from sticking.

      anon, invest in a rice cooker. the cheap ones work pretty well. Its worth the cost.

      Pots, crockpots, instapots, donabes, fuzzy logic ones, ALL do the same thing, just at different cook times. You don't need to spend $200 on that shit. Regular pots work just fine. Crockpots take like 2 hours on high, but they cook rice too.

      You only need a dedicated rice machine if you want rice cooked by a certain time to like wake up to or some shit.

      • 1 month ago
        Anonymous

        >two hours for rice
        anon, I get what you are saying, but that is a bit long, especially considering working hours
        The instapot is a good suggestion, but damn do I get a lot of use out of my ricecooker, so if someone eats a lot of rice, I don't view it as a bad investment to be able to fine-tune it with how al dente you want your rice, and what kind of rice as well

    • 1 month ago
      Anonymous

      >poke holes in the rice
      >stir while boiling
      What the frick lmao you know the holes occur naturally right, from the boil

  5. 1 month ago
    Anonymous

    anon, invest in a rice cooker. the cheap ones work pretty well. Its worth the cost.

    • 1 month ago
      Anonymous

      yeah and wash the rice, even like a 15$ rice cooker is perfect rice every time also asian people leave them on warm for like 3 days so you can make rice ahead if you want to and its always available

    • 1 month ago
      Anonymous

      nope

      [...]
      Or you could rinse the starch off...

      if you rinse the starch off it gets sticky which is unwanted if youre not making asian dishes

  6. 1 month ago
    Anonymous

    you are allowed to do whatever you want. Of course you can remove the lid.
    hundreds of years ago before people had glass lid so they could see inside, before they had gas/electric stove that could be adjusted instantly, how do you think they knew what was going on inside the pot or what they wouldve done if they used too much water?
    they open the fricking lid
    all the homosexuals in this thread who tells you that you cant open the lid are clueless

    • 1 month ago
      Anonymous

      Having a rice recipe that doesn't require stirring or opening the lid will prpduce better rice. Calm down, ricelet.

      • 1 month ago
        Anonymous

        >needing a recipe to cook
        moron

        • 1 month ago
          Anonymous

          The only moron is the person that opens their mouth without knowing anything of what they're talking about. That's you btw. 🙂

          • 1 month ago
            Anonymous

            I regularly feed your mom my rice after fricking her in the ass and she loves it. She also says youre a homosexual and a bottom

            • 1 month ago
              Anonymous

              Hahaha! You're angry because you know I'm right! 😀 Your silly little post speaks volumes about your rice cooking skills. If you don't know what I mean by that I'm saying you SUCK at cooking rice! LOL! If your rice wasn't so disgusting I bet you wouldn't be so angry. Heh. If you ask me nicely I'll share my recipe with you and you can be happy for once in your life!

              • 1 month ago
                Anonymous

                Didnt read i was busy deepthroating your sister while your mom lick my poop hole

              • 1 month ago
                Anonymous

                Hahahaha still angry and a liar! Thanks for the you, ricelet. 🙂

              • 1 month ago
                Anonymous

                Go cook us some rice homosexual were gonna need it after all the screwing. Maybe then ill let u watch

              • 1 month ago
                Anonymous

                Lol. So angry, but at least he admits he sucks at cooking rice! I like how you call me so many names(very low iq insults btw) and yet I seem to have direct control over your emotions. Really cool thing! Dance monkey, DANCE!

              • 1 month ago
                Anonymous

                Didnt read

      • 1 month ago
        Anonymous

        no it won't. you're a fricking moron.

        https://i.imgur.com/l1hwPUA.jpg

        Whenever I cook rice it starts making bubbles and then boils over. I’m afraid to do anything because it will ruin the rice, I don’t know if you’re allowed to remove the lid or mess with the heat at all once you bring it to a simmer. What do I do?

        you can do whatever you want. just don't overcook. everything else is genuinely conjecture.

        • 1 month ago
          Anonymous

          The ricelet knows nothing about cooking rice! Cute!
          Post rice. Oh wait you won't do that. Post recipe.

          • 1 month ago
            Anonymous

            a recipe for cooking rice? I am not the cooklet here. lmao. f4, seethe, and reply while I go get my dick sucked again.

  7. 1 month ago
    Anonymous

    Ok, Anon. With all respects, here is the ONLY right recipe to cook rice:
    - Find a TIGHTIEST LID possible. If you don't have tightiest lid, find something to cover lid you have;
    - Preferably pot should have thickened bottom;
    - 200 gr. of rice to 300 gr. of water;
    - Boil for 12 minutes in total. 3 minutes on strongest fire, 7 on medium, 2 on low;
    - After that let it stay for another 12 minutes to absorb the remaining water. Personally I cover the pot in a towel and let it stay like that;
    - ONLY when rice is cooked and stayed for 12 minutes, ONLY then add salt/butter/dry mushrooms, whatever you prefer;

    The thing is, that water shouldn't evaporate from pot at all costs, it should be ABSORBED by grains, 200 to 300 is the exact ratio to not make your cook a slushy mess or dryed dust. 1 to 2 ratio appliable only to buckwheat (and maybe other grains, but I've never looked tbh). Well, and salt and seasonings absorb water if you add them earlier.

    • 1 month ago
      Anonymous

      >not cooking rice in plenty of water like pasta to leech out 60 percent of the arsenic which you then drain
      OBJECTIVELY INCORRECT METHOD
      You're a bad cook and you should feel bad.

  8. 1 month ago
    Anonymous

    just buy rice cooker haiyaa

  9. 1 month ago
    Anonymous

    It's crazy how many 12 year olds infect this website. It's so obvious when they pretend to know things. Imagine being so incredibly ignorant about cooking something as simple as rice! Laughable!

  10. 1 month ago
    Anonymous

    Some people get angry about rice. I guess that's just how the world works. I would be pretty upset if I was unable to cook such a simple grain.

    Imagine getting defeated by rice. Lol.

  11. 1 month ago
    Anonymous

    So angry about rice. Cute!

  12. 1 month ago
    Anonymous

    I've heard you can lay a spoon across the top of a pot to break the bubbles and keep it from overboiling
    never been in the position to try that myself though

  13. 1 month ago
    Anonymous

    If rice is clean you don't need to wash it. but it doesn't do anything bad to it anyway so whatever, it's your choice.
    >1 cup rice for 2 cups water
    >bring to boil in covered saucepan
    >immediately reduce to very low heat (eg if 10 is "quickly boil water max heat" then turn it down to a 2 or 3)
    >leave 12 minutes
    wa la. that's how jacques pepin taught me to do rice and it works every time.

  14. 1 month ago
    Anonymous

    Have you tried using a cooler pot than what you have currently?

  15. 1 month ago
    Anonymous

    [...]

    Keep making up moronic stories in your head if that's what helps you sleep at night, lil dude. In reality your rice SUCKS, and you know very little of rice or countries that eat a lot of rice.

  16. 1 month ago
    Anonymous

    Here's what I do OP because had the same problem. The first half cooking period keep the lid off but the temp a little higher than lowest setting. Then at the halfway point turn the heat to lowest and put the lid on and don't take the lid off until it's time.

  17. 1 month ago
    Anonymous

    the heat of the water cooks the rice

    • 1 month ago
      Anonymous

      moron

  18. 1 month ago
    Anonymous

    you cant open the lid idiot

  19. 1 month ago
    Anonymous

    ideally you cook it on high and have it simmer once it starts boiling.

    usually i tend to have it on high for 10 mins and then simmer on low for around 10-15.
    I used to cook rice manually for 15 years.
    But honestly OP a rice cooker appliance isnt bad, i use it now just follow the rice and water ratio. Its so much easier and you dont have to have the overboil anxiety

  20. 1 month ago
    Anonymous

    OP, it looks like you're trying to make sticky rice. you only need to do two things:
    1) wash your rice like 2-3 three times. drain it completely, do it until the water is clear and until it's not full of starch.
    1a) optional - let it soak for 20 minutes.
    2) sticky rice takes 20 minutes. first 2-3 minutes: bring rice to boil. next 10 minutes: cover, drop heat to low/med-low. remainder: turn off the heat, but don't take the lid off or remove it from the burner.

    this steams the rice through, and you'll get a perfect pot of sticky rice in under half an hour, assuming you didn't do something stupid like salt it or add the wrong amount of water. works best with medium/short grain, but it's fine for jasmine, long grain, etc. for indian and persian rice, be sure to soak it for 20 minutes before cooking for long, fluffy grains.

  21. 1 month ago
    Anonymous

    I use 1 part rice, scant 2 parts of water in a 2-3 qt pot, typically. I literally use the same teacup for measuring. I'd go up to 3-4 quarts if doing a double batch.

    1) optionally, rinse the starch off the rice to reduce the bubbling (caution:may remove vitamins). If you do rinse, reduce the water slightly or increase steaming time.
    2) increase the size of the pot, bring just to boil with lid off, scrape across bottom once to lift up the initially sticking grains, then reduce to simmer, lid goes on.
    3) set timer for 20 mins, leaving it alone.
    4) at 20 mins, take off the hot burner or turn off burner, but keep lid on another 10 minutes.

    This is a formula for the pan and lid that I use, but you will know if your pot holds heat well with a thick bottom, tight lid, or you have to add a couple minutes of time the 2nd time you try the formula. Also, depending what you enjoy, you CAN add a glug of olive oil or a pat of butter to the water, which breaks up bubbles and adds delicious flavor.

    • 1 month ago
      Anonymous

      Yucky doodoo rice. Ew!

  22. 1 month ago
    Anonymous

    Just use super hot sink water and keep replacing it every 2-3 minutes, since it will cool over time and wont properly cook the rice.

    Also it rinses the rice in the process.

  23. 1 month ago
    Anonymous

    Rinse your rice.

  24. 1 month ago
    Anonymous

    Holy shit, this thread has so many morons.
    OP, here's a simple thing you can do. Add a drop or two of olive oil. It will heavily reduce the starch bubbling without making the rice greasy.

    • 1 month ago
      Anonymous

      Haha, that's what I said, and then people said mean things to me.

      • 1 month ago
        Anonymous

        Holy shit, this thread has so many morons.
        OP, here's a simple thing you can do. Add a drop or two of olive oil. It will heavily reduce the starch bubbling without making the rice greasy.

        Or you could rinse the starch off...

  25. 1 month ago
    Anonymous

    >be me
    >throw rice into cup (unwashed, frick your feelings)
    >boil water in uncleaned rice pot
    >throw in rice and salt
    >cover and reduce heat from 10 to 5
    >rice foams up
    >ignore it and it goes away
    >it cooks perfectly
    Works on my machine bud.

  26. 1 month ago
    Anonymous

    I cook rice without a lid at the start and I even stir it a few times to ensure even cooking, cooking rice isnt a sacred entity youre not allowed no touch

  27. 1 month ago
    Anonymous

    kek after reading this thread I finally understand why so many of you hopeless fricking weebs think a rice cooker is an essential kitchen appliance - you're all literally moronic

  28. 1 month ago
    Anonymous

    Buy a rice cooker - said every asian ever

  29. 1 month ago
    Anonymous

    stop eating rice then.
    mos tof it is just chinese plastic anyways.

  30. 1 month ago
    Anonymous

    >Whenever I cook rice
    Get a rice cooker.
    Solved your problem.

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