How to Cook Rice

Some people have trouble getting rice to turn out nicely.

Here's what I do. I use two parts water to one part rice plus a bit of salt and butter if you want. So for example:

1 cup white rice
2 cups water
1/2 tsp salt
1 tsp butter if you want (I frequently leave it out)

I use a medium grain white rice. If you're using something different, refer to the package for proportions.

I used to bring the water to a boil and then add the rice, but I read that wasn't necessary and haven't done it in years. That way I can lazily use the same measuring cup for the rice (when it's dry) and then the water. Bring it to a boil and then turn it as low as you can while still getting a slow simmer, as slow as possible but still simmering, stir it, cover it, and cook for 20-25 minutes. Don't stir it or take the cover off during this time. When the bell rings, turn the stove off, fluff up the rice with a fork, and cover it again until you're ready to serve. It will keep warm for quite a while.

I've also learned a new way that works even easier, although you may be throwing out what little nutrients there are in white rice if you do it this way. Basically, cook it like pasta. Bring a larger pot of water to boil, add the rice, stir, and then cook until done. Drain the rice.

Updated: I've now become a convert to rice cookers (affiliate link). The fancy ones have timers and steamer baskets and such, but even the plain ones do a fantastic job of cooking rice. I also use mine to cook oatmeal and porridge.

How to Cook Rice

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