How do I cook the perfect rice?
My family and friends love the way I cook. They don’t realize that I don’t know how to cook rice because I always substitute it with a different dish. How can I get that fluffy rice without the steam rice cookware?
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14 comments a "How do I cook the perfect rice?"
you don’t you go to your local wok and order some.
let the pros do it for you
Put it in a pot with twice as much water and be sure to boil it for a couple minutes before you put the lid on and turn the fire either off or very, very low.
white rice…1 cup rice, 2 cups water…bring to boil, cover and reduce heat to low…cook 20 minutes…then fluff with a fork…brown rice takes longer…about 45 minutes, but same procedure. You can also add salt and butter if you like. Rice is done when all water is absorbed.
For every 1 cup of rice add 2 cups of water. Here’s the key though, the second cup of water should be just shy of a cup, if you put 2 full cups the rice will be a bit mushy. So add somewhere between 3/4 and a cup. Also add about 1/2 tablespoon of butter to keep it extra moist, along with a dash of salt before boiling for 15 minutes.
to add to the above poster.
cook for only about 20 minutes, then fluff with a fork!
enjoy.
I was shown this by a friend whose family is chinese.
You can follow the regular directions BUT rinse the rice first. It get’s rid of the extra starch particles that make it stick.
you just said it. rice cookers are fail safe. it can be difficult to cook rice on a stove top if you don’t have a gas stove top, just leave the lid on, no peeking until it is done then just fluff with a fork.
my way is loved just as much.
1 cup rice,
2 cups water..
let the rice boil, then rinse the rice, add water to cover the rice, add a pinch of salt and half teaspoon margarine. Let the rice boil slowly, until the water is almost boiled out, then turn the stove off and allow the rice to boil from the left heat of the plate it was cooked on.
happy cooking.
white rice…1 cup rice, 2 cups water…bring to boil, cover and reduce heat to low…cook 20 minutes…then fluff with a fork…brown rice takes longer…about 45 minutes, but same procedure. You can also add salt and butter if you like. Rice is done when all water is absorbed.
2 cups water 1 cup rice and about 2 tablespoons of cooking oil the oil helps to help the rice from sticking together and a pinch of salt however you will want to bring the oil,salt and water to a rolling boil before adding your rice once the rice is added turn the heat down and give it a stir with a fork place a lid on the pot and let cook on low for about 15-20 minutes or until all of the water is absorbed fluffing occasionally with a fork as it cooks then you may serve with your meal ( if you would like to make a flavored rice ( such as chicken or beef you can substitute the pinch of salt for one bullion cube ) ( found in your spice aisle at your local store ) GOOD LUCK
The directions on the back of a pack of rice are pretty fool-proof. You basically take an amount of rice and usually add double that amount of water. Then you add butter or oil, and a little bit of salt. (check the directions for the exact measurements). You bring the whole thing to a boil, then you cover and simmer for about 20 minutes. Then you take it off the heat, and let it sit for 5 minutes.
The simmering part is the only thing that’s not cut and dry. To get the simmer perfect, you want the mixture to be steaming with a few bubbles popping through. A steady stream of bubbles means the heats up too high, and the rice won’t absorb all the water.. If it’s like one bubble every few seconds, it means the heat’s too low and it will take forever. Just find that middleground.
Without a rice cooker? I don’t know.
Really, get a rice cooker from Zojirushi or Tatung or other comparable Japanese or Chinese brands.
Buy Kokuho or Nishiki brand rice.
Follow the directions for the rice maker you purchased and use filtered water for cooking and measure the rice accordingly.
Different rice requires different ratios of water to rice, i.e. 2:1 or 1.5 :1. Add the rice to the water and bring to boil, once you see the “craters in the rice put the lid on and take it off the heat or on very low. Do not remove the lid for at least 12 -15 minutes. Fluff with a fork and the rest is up to you. Use the rice within 30 minutes of it being cooked or you run the risk of bacterial growth.
for every cup of rice use the same amount of water, use the same cup you measured the rice with. the ratio is 1 is to 1. wash the rice twice then add water. copk in medium high heat. lower temperature to medium low when it boils, stir once. when there is no liquid you can eye ball it,lower heat to lowest. cook for another 10 minutes on low then turn heat off. fluff the rice with spoon before serving.
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