How to Cook Perfect Rice on the Stovetop, With 3 Easy Methods

A superb pot of rice has the power to elevate a meager dinner of vegetables into a revered feast. Rice is simple to find, cheap, and the ideal foundation for many traditional dishes. Fried rice, butter chicken, and red beans and rice are just a few examples.

How to Cook Perfect Rice on the Stovetop, With 3 Easy Methods

Numerous rice recipes rely on rice-to-water ratios. I can easily make grits, make pasta while wearing blinders, and bake potatoes just as well as anyone. But until I stopped fumbling with water-to-rice ratios and instead tried various methods, cooking a pot of rice on the stove remained a mystery to me.

3 Methods for Stovetop Rice

Similar to dried beans, rice is an agricultural product, meaning that the bag or box it comes in contains dirt, debris, and in the case of rice, starch. The first line of defense against gummy grains is rinsing the rice, which removes any loose, powdery starch that might adhere to the grains during cooking.

First, Rinse the Rice

Standard long-grain white rice is best prepared using the simmer-and-steam technique. Here, the rice is submerged in water while simmering. Rice is prepared with just a quick fluff with a fork after you slide the pot off the heat to steam.

Stovetop Methods for White, Brown, and Basmati Rice

Regarding brown rice: Brown rice has a delicious chew and nutty flavor. It has a bad reputation for frequently cooking food that is gummy or underdone. This rice requires a foolproof cooking technique, and brown rice prepared similarly to pasta fills the bill.

Stovetop Methods for White, Brown, and Basmati Rice

Rice is added after the water in a large pot comes to a boil. Every now and then, fish out a grain or two and sample them. Drain the rice after it has become chewy and tender, then add it back to the pot and steam.

Stovetop Methods for White, Brown, and Basmati Rice

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