Discussion Board

Since I read how to cook 'foolproof rice' on Chowhound - I now just use this method--below--

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Just boil the rice for 10 minutes, strain through a collander into another pot, put the collander over that pot, cover, and steam for another 10 minutes.
Bulletproof and works with Japanese, basmati, brown, and converted rices. If you've got 2 pots and a collander, you already have a rice cooker.
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You do have to pay attention so it perhaps is not as easy as a rice cooker but you never have to guess about the amounts of water etc. I was wondering if this would work for quinoa - ? - so I tried it today with perfect results! I soaked the quinoa for 15 min first then proceeded just as I do with rice.

I've never soaked quinoa before cooking. Does it change the texture? I may give that a try. Would be hard to over cook it.

Does not change the texture - just makes it a bit "nuttier" in flavor.

Must try - thanks.

To make sure I understand the rice cooking method:

After boiling the rice in water for 10 minutes, you are steaming the rice OVER that same water for another 10 minutes? Even rices that take about 45 - 50 minutes to cook according to the package will be done in 20 minutes this way? What a time saver!

Well I tried the perfect rice method with Lundberg Farms Long Grain Brown Rice (organic), and I do like the texture of the rice -- I'd call it a bit al dente.

However, it made a mess of my stovetop, as the water in the steamer pot (a tall 3 qt. saucepan) boiled over, oozing out from under the colander and over the edge of the pan and into the burner pan and onto the stovetop.

Any advice on how to avoid this problem?