#foodie-all – by Ellen Britt.
Lately I’ve read about all these people who struggle to cook rice. They get these Instant Pots and even specialized rice cookers to enable them to get rice that is cooked correctly.
I’ve been cooking rice for a long time and never had a problem with it, so I thought since so many folks seem to have trouble with it, I would detail how I do it here.
First of all, you should use really good cookware with a thick multiple-ply bottom so the rice won’t stick. I use a Tramontina brand 3 quart stainless steel pot that has a glass lid. This size works great to cook rice.
When I cook rice, I use a cup of dried uncooked rice at one time, as this amount cooks up nicely. If I don’t need that much after it’s cooked, I simply put the leftovers in a covered container in the fridge and warm it up, as it will keep for several days.
The proportions are 1 part rice to 2 parts water. I happen to like Jasmine rice. So I take one cup of rice and two cups of water, put everything into my 3 quart saucepan. Then I stir it to make sure it’s not clumped then bring it to a boil uncovered.
When it comes to a full boil, I give it a final stir, cut the heat to as low as the burner will go, put on the lid and cook it for exactly 20 minutes. Then cut off the heat, let it sit for about five minutes, then uncover and fluff with a fork before serving.
That’s it. Easy. Let’s eat y’all…!