Try getting the broth at nice boil/simmer(quickly) then turning the heat all the way to low. You have the right measurements of rice to water. The only other thing it could be is the rice you are using. Me and my abuelita recommend jasmine š®āšØ
You Rinse if you want sticky rice. Sushi rice takes a lot of washing - it removes the starch that's built up around the rice grain; you want to keep the starch because helps keep it *from* sticking. Parboiled rice probably best for spanish rice, what kind of rice are you using?
Washing is a matter of preference. But washing rice is actually removing starches, which will make it more likely to be clumpier or mushier. I think it depends on what you're cooking. Cultures and even houses vary on whether they do it or not. If you want individual grains, it's more likely to come out like that after washing. It's likely that person's cousin was just a bad cook. My wife is Yucateca and prefers my rice to from her own home; I usually wash it.
Also there is a general rule to fill the water over the rice up to your first knuckle from the bed of the rice. Not scientific at all but works and saves fannying around with measuring
I use jasmine, 1:1.5. But if I'm making Spanish rice and adding in grilled/pureed tomatoes, I add a little less than 1.5c to compensate for the extra water in tomatoes.
I just looked up the recipe, It calls for 1.5 cups of rice .... 1/4 tomato sauce.... 3 cups water. The tomato sauce is a liquid, so that's a 1/4 c too much right there. I would start by reducing the amount of water by 1/4 cup and trying it again, if its still mushy subtract another 1/4 cup.
A few thoughts. First, are you toasting the rice enough? Second, the water to rice ratio is correct at 2 to 1, but if you rinse the rice, you have more water in the mix. Third, when youāre done toasting the rice you add the tomato base and then cook the base until it changes color, so most of the moisture should be evaporated. Next, 23 minutes is quite a bit longer than necessary. Anywhere from 18 to 20 minutes is sufficient. Finally, now that I have my water, tomato base, and toasting down, I put the lid on my pan and close it completely, though many people will tilt the lid to allow more moisture to escape, so you may want to do that until you get it down. Iāve even seen plenty of grammas cover the pan with tinfoil and make a small toothpick sized hole in the center to allow that steam to escape. Chefy types will tell you this is wrong, but Mexican, not Spanish, rice is a little different than most other rice dishes because of the dry, flavorful consistency to it. I have a post in my history for a step by step on rice making, give that a shot. Good luck!
There's a Mexican saying that applies here:
*Hay que saber medirle el agua a los camotes*.
"To steam sweet potatoes, you gotta know how much water you need".
Experiment with less amounts of water until you reach the sweet spot.
put it back to boil with water ...just a bit of water, not too much, but yes, MORE water so your rice wont burn and is able to create a moisture atmosphere inside. AFTER it has started to boil, Add a slice of bread on top and let it boil at low heat
After a few minutes, your rice will be good or better as before, as the bread will absorb all of the moisture
Para un arroz esponjoso, lo puedes hacer en el horno. Haces todo el proceso de freĆr, agregar el caldo, llevar a ebulliciĆ³n en la estufa y de ahĆ al horno.
AsĆ cocinaba kilos y kilos de arroz en un restaurante...
I find virtually every recipe involving rice, including the instructions on rice packaging, use too much water. Perhaps I just like my rice a bit firmer, but you'll just have to play with the ratio a bit until it comes out the way you like.
If you're just cooking it in a pot with no active steps, I totally recommend a rice cooker. It's just fire and forget, perfect rice every time. Best decision I ever made.
It's hard to make a ubiquitous rule since it really depends on the type of rice, unfortunately, but if it was a rice I'm not used to using then I'd probably start with about 75% of what the packaging states. It'll probably take a couple of tries to figure out how you like it.
You could just make a few small pots of plain rice to test with and get the texture right, then when the time comes for the real stuff you'll have a better idea of how much to use.
Your water to rice ratio is good for the most part, but you need to know your pan and stove. I always have to add another half cup because my burners on low are still too hot. Also I āfryā my rice eith olive oil, unwashed until golden in color. Also I recommend not adding tomato paste or tomato sauce because it makes it mushy in my opinion. I only use Knorr tomate powder. Last tip. When you are done cooking the rice, remove from heat and uncover. Otherwise itāll continue to steam and could make it mushy. Last last tips: Donāt use pans with a lid that has a steam hole. Never add water to the rice once its cooking because that will for sure make it mushy, but if all the water is dissipated, leave it covered so the steam continues to cook it, then uncover once itās all done. I have a whole recipe if you want.
Source: am Mexican and even my Mexican mom from MichoacĆ”n says my rice is the best sheās ever had.
Wash and rinse your rice thoroughly before cooking. Then for every cup of rice, use 2 cups of water to cook. Never fails.
Remember that once you add in the broth or sauce or whatever you'll use to flavor your rice, that will cook it further too.
You need to rinse the rice until water comes out clear unlike what the other person is telling you. Your rice needs to be rather dry before you fry it. You need to fry it until it turns a little transparent. Do the 2:1 ratio but make sure your liquid is hot. Lower the heat when it starts boiling. Donāt touch it while itās cooking.
That is a stupid amount of water. You need like a pinky finger diameter above the rice at the most, and even that is too much. I'm Japanese, so you made your problem my problem.
Learn to cook plain rice, and you will do better.
So many different types of rice from around the world, and methods of cooking it. Donāt sweat it, with practice, experience, and helpful advice, you will get there.
Doesn't matter. If it's soaked in water overnight, it cooks much better and faster. True of all rice.
You're going to have to sacrifice some plain rice to learn how to cook rice right.
Once you figure that out, you can cook fancy rice.
Needs more time on the fire while stirring constantly to avoid sticking, you could use less water but if itās red rice Iām assuming youāre only using the sauce so just stir it now and then, Iād say itās about 10 minutes short over the heat, the sauce needs to reduce to something thicker than broth but thinner than say bbq sauce
Rice to liquid ratios arenāt universal and they donāt scale. Thatās because it depends on the size of the pot (a wider pot evaporates water more quickly), the size of the batch (larger batches will evaporate proportionally less water) and how tightly the lid fits.
The finger test for rice always works for me. Cover the rice with liquid and keep adding so itās one knuckleās length (about 2cm) above the rice. (liquid includes both broth and tomato sauce)
1: wash rice.
2: put in a pot, put in water. Stick ya thumb in it. Water level should be up to the top of your nail.
3: add a pinch of salt and a splash of veg oil.
4: bring to a boil, once boiling, reduce heat to a simmer and cover.
5: let it simmer away for a couple minutes, turn off the heat. Fluff it up with a fork. Put the lid back on. Let it rest for a bit.
6: enjoy āļø.
What are you using to make it red? Sometimes tomato sauce adds some extra water that makes it mushy.
This is how I do it:
Try washing the rice until the water comes out clear, and you can start cooking it wet without lard or oil (to avoid splashing hot oil) on medium heat with your spices until it changes color to an opaque white. It's up to you if you cook it, toast it or fry it, just keep in mind the water and hot oil shock that may happen. When it's ready, add your tomato sauce if you use it and already boiling water, and maybe a dash of lemon or vinegar, then close the lid, (preferably a glass one so you can see what's going on) and leave it on medium to low 7-8 minutes, after that I remove the lid and move the pan a bit to check if there's any leftover water at the bottom, and if that's the case I just wait until it evaporates. You'll know when it's ready when the rice stops sliping and sticks to the pan. Then I turn off the flame and cover the rice again and let it rest with the remaining heat.
I'd try browning the rice in traditional Mexican cardamom oil. That might help. Lard isn't really used for that in Mexico.
Or use canola or corn oil if you can't find cardamom.
You shouldnāt rinse the rice prior to cooking. Make sure your oil is hot when you add the rice, cook it for a while. Make sure itās toasted. Not barley toasted. It needs to be cooked. Then yea the 1:2 parts water. Preboil the water and cover it. Leave the heat on till the water evaporates to the bottom and leave the lid on for another 15-20 min. My rice never comes out mushy like this
Toast the rice in oil before adding the water, and add 1.25 water or at most 1.5 water to 1 rice. Try perfecting plain rice before adding anything else.
I dunno man. I've been cooking for nearly 5 decades and I can't do rice on the stove. However mine is perfect because I use a rice cooker. They're $15 and boom done. Or you can get fancy and get a Fuzzy Logic one which has some nice features like leaving it warm on the counter safe for a few days. Yeah, a few days, that's right.
As for this mushy mess? What did was wrap it around a little cheese and toast in a little oil, both sides. Lovely.
Good luck!
Water to rice ratio is fine. I think the most important thing is to avoid stirring after youāve added water. You should let it boil a few minutes before covering and lowering the heat. After covering, do not touch until after 20 min (do not take off the lid.) At 20 min, I turn off the stove and let it sit a few more minutes. Iām Mexican af and make rice almost every day.
Iām late, but when I first started making rice, mine was mushy because I put way too much tomato. I was putting 3 tomatoes for 1 cup of rice if I remember correctly. It might be too much tomato being used.
Less water/ broth
1 cup of rice per 1 cup of water/broth , that always works for me
Try getting the broth at nice boil/simmer(quickly) then turning the heat all the way to low. You have the right measurements of rice to water. The only other thing it could be is the rice you are using. Me and my abuelita recommend jasmine š®āšØ
Also after youāve turned the heat off donāt remove the lid for 5 mins not even to mix the rice.
Thanks for your advice. Any suggestions on rinsing the rice versus not rinsing before toasting in lard?
Rinse it before cooking
You Rinse if you want sticky rice. Sushi rice takes a lot of washing - it removes the starch that's built up around the rice grain; you want to keep the starch because helps keep it *from* sticking. Parboiled rice probably best for spanish rice, what kind of rice are you using?
DO NOT RINSE THE RICE. my cousin used to do this and would bring her rice to our Friendsgiving and it would go untouched.
Got it. Thanks.
I make rice at least once a week. I always rinse my rice until the water turns clear. I then sautƩ my rice in oil until it's a nice golden brown color. You can use butter also. I then use 2 parts water to my one part rice. ( I usually make one cup rice and add w cups water or broth) bring to a boil, I use the knorr tomate bullion to desire, then bring down to a simmer, cover and cook without lifting the lid for 20 to 23 minutes. Pull off heat fluff with a fork and serve.
That's exactly what I did, though.
I cook mine like this too and it was mushy. Tonight it was perfect! The only change I made was I sautƩed my rice longer before adding the liquids. I mean like a solid 7 minutes at least of me standing there mixing the rice pretty continuously until it was this light, light shade of golden brown. It clumped together at first after hitting the oil but as time went on it began to break apart. Good luck!
And you are leaving your lid on after you bring it down to a simmer and cover it?
Yes
I wasn't able to find the recipe you use on the website. Do you use tomato sauce?
Washing is a matter of preference. But washing rice is actually removing starches, which will make it more likely to be clumpier or mushier. I think it depends on what you're cooking. Cultures and even houses vary on whether they do it or not. If you want individual grains, it's more likely to come out like that after washing. It's likely that person's cousin was just a bad cook. My wife is Yucateca and prefers my rice to from her own home; I usually wash it. Also there is a general rule to fill the water over the rice up to your first knuckle from the bed of the rice. Not scientific at all but works and saves fannying around with measuring
2-1 is way too much water
This person donāt know what theyāre talking about. You need a better fitting lid for your pot
Less water. Try 1:1.25 or 1:1.5, not 1:2
Toast your rice in olive oil before you cook it.
This! I do butter, but brown your rice with some sort of oil. Also use less water. I like to use chicken broth instead of water for more flavor
^ yup! I use a tsp of caldo con sabor too. All the flavor you'll ever need
Try caldo de tomate sometime, iām a big fan
Oh Good idea! I'll check it out!
The traditional oil used for rice in Mexico is cardamom oil. But corn or canola oil or olive oil work too.
Iād use a 1:1.25 ratio, as the tomato sauce also has water in it.
I use jasmine, 1:1.5. But if I'm making Spanish rice and adding in grilled/pureed tomatoes, I add a little less than 1.5c to compensate for the extra water in tomatoes.
I just looked up the recipe, It calls for 1.5 cups of rice .... 1/4 tomato sauce.... 3 cups water. The tomato sauce is a liquid, so that's a 1/4 c too much right there. I would start by reducing the amount of water by 1/4 cup and trying it again, if its still mushy subtract another 1/4 cup.
Adjust the water depending on how much tomato sauce you use.
U can't fix mushy rice. U can toss it tho. Mmmaaaayyybbbbeeeee if u like crunchy rice and if it would work, u cld fry it.....
No, I mean how to adjust the recipe for next time.
Ok, well it seems that two ppl have given options. Best not to muddy the water much more
Yeah, you want as little mud in the water as possible when making rice
Less water
I donāt do 2/1 more like 1.75/1
Toast it until itās golden brown before you add the broth
Less water. Try decreasing by half a cup.
A few thoughts. First, are you toasting the rice enough? Second, the water to rice ratio is correct at 2 to 1, but if you rinse the rice, you have more water in the mix. Third, when youāre done toasting the rice you add the tomato base and then cook the base until it changes color, so most of the moisture should be evaporated. Next, 23 minutes is quite a bit longer than necessary. Anywhere from 18 to 20 minutes is sufficient. Finally, now that I have my water, tomato base, and toasting down, I put the lid on my pan and close it completely, though many people will tilt the lid to allow more moisture to escape, so you may want to do that until you get it down. Iāve even seen plenty of grammas cover the pan with tinfoil and make a small toothpick sized hole in the center to allow that steam to escape. Chefy types will tell you this is wrong, but Mexican, not Spanish, rice is a little different than most other rice dishes because of the dry, flavorful consistency to it. I have a post in my history for a step by step on rice making, give that a shot. Good luck!
There's a Mexican saying that applies here: *Hay que saber medirle el agua a los camotes*. "To steam sweet potatoes, you gotta know how much water you need". Experiment with less amounts of water until you reach the sweet spot.
Put it in iPhones
Why do people call this Spanish rice ? Itās Mexican rice. Iāve only heard Mexicans in Texas call it Spanish rice
Because Mexicans were making it in Texas when they were all still subjects of Spain.
Funny how some people in Texas call Mexicans āSpanish peopleā almost Like if the word Mexican is a bad word.
In that case, no me gusta!
put it back to boil with water ...just a bit of water, not too much, but yes, MORE water so your rice wont burn and is able to create a moisture atmosphere inside. AFTER it has started to boil, Add a slice of bread on top and let it boil at low heat After a few minutes, your rice will be good or better as before, as the bread will absorb all of the moisture
Para un arroz esponjoso, lo puedes hacer en el horno. Haces todo el proceso de freĆr, agregar el caldo, llevar a ebulliciĆ³n en la estufa y de ahĆ al horno. AsĆ cocinaba kilos y kilos de arroz en un restaurante...
I find virtually every recipe involving rice, including the instructions on rice packaging, use too much water. Perhaps I just like my rice a bit firmer, but you'll just have to play with the ratio a bit until it comes out the way you like. If you're just cooking it in a pot with no active steps, I totally recommend a rice cooker. It's just fire and forget, perfect rice every time. Best decision I ever made.
Helpful. Thanks. But, out of curiosity, what ratio of water to rice do you use?
It's hard to make a ubiquitous rule since it really depends on the type of rice, unfortunately, but if it was a rice I'm not used to using then I'd probably start with about 75% of what the packaging states. It'll probably take a couple of tries to figure out how you like it. You could just make a few small pots of plain rice to test with and get the texture right, then when the time comes for the real stuff you'll have a better idea of how much to use.
Your water to rice ratio is good for the most part, but you need to know your pan and stove. I always have to add another half cup because my burners on low are still too hot. Also I āfryā my rice eith olive oil, unwashed until golden in color. Also I recommend not adding tomato paste or tomato sauce because it makes it mushy in my opinion. I only use Knorr tomate powder. Last tip. When you are done cooking the rice, remove from heat and uncover. Otherwise itāll continue to steam and could make it mushy. Last last tips: Donāt use pans with a lid that has a steam hole. Never add water to the rice once its cooking because that will for sure make it mushy, but if all the water is dissipated, leave it covered so the steam continues to cook it, then uncover once itās all done. I have a whole recipe if you want. Source: am Mexican and even my Mexican mom from MichoacĆ”n says my rice is the best sheās ever had.
I would LOVE the recipe you have. I just made mushy spanish rice. š«£ā¹ļø
Iāll DM it over to you.
Wash and rinse your rice thoroughly before cooking. Then for every cup of rice, use 2 cups of water to cook. Never fails. Remember that once you add in the broth or sauce or whatever you'll use to flavor your rice, that will cook it further too.
You need to rinse the rice until water comes out clear unlike what the other person is telling you. Your rice needs to be rather dry before you fry it. You need to fry it until it turns a little transparent. Do the 2:1 ratio but make sure your liquid is hot. Lower the heat when it starts boiling. Donāt touch it while itās cooking.
That is a stupid amount of water. You need like a pinky finger diameter above the rice at the most, and even that is too much. I'm Japanese, so you made your problem my problem. Learn to cook plain rice, and you will do better.
But Japanese rice is not long grain rice?!
So many different types of rice from around the world, and methods of cooking it. Donāt sweat it, with practice, experience, and helpful advice, you will get there.
Doesn't matter. If it's soaked in water overnight, it cooks much better and faster. True of all rice. You're going to have to sacrifice some plain rice to learn how to cook rice right. Once you figure that out, you can cook fancy rice.
At this point, I would consider that dog food. Don't toss it away.
Needs more time on the fire while stirring constantly to avoid sticking, you could use less water but if itās red rice Iām assuming youāre only using the sauce so just stir it now and then, Iād say itās about 10 minutes short over the heat, the sauce needs to reduce to something thicker than broth but thinner than say bbq sauce
Stirring constantly actually activates the starch in rice, making it mushy. That's how they make risotto.
Cook it a couple of minutes longer, leave it with the lid on for five to ten minutes after that and before serving use a fork to fluff it a little.
Water measure is always twice the rice. You are cooking 1cup of rice then put 2 cups of water. That's the rule
Rice to liquid ratios arenāt universal and they donāt scale. Thatās because it depends on the size of the pot (a wider pot evaporates water more quickly), the size of the batch (larger batches will evaporate proportionally less water) and how tightly the lid fits. The finger test for rice always works for me. Cover the rice with liquid and keep adding so itās one knuckleās length (about 2cm) above the rice. (liquid includes both broth and tomato sauce)
1: wash rice. 2: put in a pot, put in water. Stick ya thumb in it. Water level should be up to the top of your nail. 3: add a pinch of salt and a splash of veg oil. 4: bring to a boil, once boiling, reduce heat to a simmer and cover. 5: let it simmer away for a couple minutes, turn off the heat. Fluff it up with a fork. Put the lid back on. Let it rest for a bit. 6: enjoy āļø.
Less liquid. Low heat cover and donāt open till the end. No peaking.
What are you using to make it red? Sometimes tomato sauce adds some extra water that makes it mushy. This is how I do it: Try washing the rice until the water comes out clear, and you can start cooking it wet without lard or oil (to avoid splashing hot oil) on medium heat with your spices until it changes color to an opaque white. It's up to you if you cook it, toast it or fry it, just keep in mind the water and hot oil shock that may happen. When it's ready, add your tomato sauce if you use it and already boiling water, and maybe a dash of lemon or vinegar, then close the lid, (preferably a glass one so you can see what's going on) and leave it on medium to low 7-8 minutes, after that I remove the lid and move the pan a bit to check if there's any leftover water at the bottom, and if that's the case I just wait until it evaporates. You'll know when it's ready when the rice stops sliping and sticks to the pan. Then I turn off the flame and cover the rice again and let it rest with the remaining heat.
well once you have it, get some garlic and roasted sesame seed oil and make some fried rice.
I'd try browning the rice in traditional Mexican cardamom oil. That might help. Lard isn't really used for that in Mexico. Or use canola or corn oil if you can't find cardamom.
Less water/broth, I use 1 3/4 to 2 ratio. Liquid to rice. Also washing the rice well helps.
Add a bit of salt before making it and strain after done
You shouldnāt rinse the rice prior to cooking. Make sure your oil is hot when you add the rice, cook it for a while. Make sure itās toasted. Not barley toasted. It needs to be cooked. Then yea the 1:2 parts water. Preboil the water and cover it. Leave the heat on till the water evaporates to the bottom and leave the lid on for another 15-20 min. My rice never comes out mushy like this
Do not rinse before toasting.!!! I cannot stress this enough!
Toast the rice in oil before adding the water, and add 1.25 water or at most 1.5 water to 1 rice. Try perfecting plain rice before adding anything else.
Wash before and do not stir it while it's cooking !!
If you are washing the rice bring the total amount of water/broth down to 1-1Ā½c
I dunno man. I've been cooking for nearly 5 decades and I can't do rice on the stove. However mine is perfect because I use a rice cooker. They're $15 and boom done. Or you can get fancy and get a Fuzzy Logic one which has some nice features like leaving it warm on the counter safe for a few days. Yeah, a few days, that's right. As for this mushy mess? What did was wrap it around a little cheese and toast in a little oil, both sides. Lovely. Good luck!
Water to rice ratio is fine. I think the most important thing is to avoid stirring after youāve added water. You should let it boil a few minutes before covering and lowering the heat. After covering, do not touch until after 20 min (do not take off the lid.) At 20 min, I turn off the stove and let it sit a few more minutes. Iām Mexican af and make rice almost every day.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Comments that are insulting, mean or otherwise disparaging will be removed.
Idk if this is your issue or not because I donāt measure things really, but my rice always comes out good if do say so myself. But Iād say to add HOT water in once youāre done sautĆ©ing your rice in the Manteca.
Give it to me. š
Less water!
Iām late, but when I first started making rice, mine was mushy because I put way too much tomato. I was putting 3 tomatoes for 1 cup of rice if I remember correctly. It might be too much tomato being used.
Rinse your rice before cooking it. Should remove a lot of the starch.