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Perfect Rice
Rice doesn't need to be starchy or sticky when it's cooked properly. Just follow this simple method for cooking rice. Instructions for newbie cooks:
1 1/4 cups of rice
2 1/2 cups of water
1/4 teaspoon of salt
1 tablespoon of butter Add butter and salt to water, and at a medium temperature, bring water to a boil in the pan (approximately 10-15 minutes depending on your cooktop.) Add rice. The surface of the water should be 3/4 to 1 inch above the surface of the rice. Use a spoon to gently pat down the rice to a level surface, if you can't tell if you have the right distance between the level of the water and the level of the rice. Make sure you do not disturb the majority of the rice while you do this. Cut the heat under the pot down by half*. Instead of a roiling boil, your water should be slightly bubbling. Wait 3 minutes and stir your rice. This step is essential, as it helps to make sure your rice doesn't clump together. Wait 10 minutes and stir your rice again. The grains of rice at the top of the pot are receiving less water at this point. Therefore you can't tell how your rice is actually coming along by looking at the surface. At this 10 minute mark you are looking at the rest of the rice to judge where you are in the cooking process. And to see how much water you have left. Reduce the heat again by half.* Cook for another 5 minutes and you are done. Instructions for experienced cooks:
Bring water to a boil, throw in a dash of salt and a pat of butter. Add rice. Leave a knuckle's worth of distance between the top of the rice and the top of the water. Stir. Set kitchen timer for 15 minutes. When it dings, your rice is done. Instructions for new and experienced cooks (who are tired of cooking):
Place rice pouch in microwave safe bowl, making sure pouch is covered in water. If instructions on the box say to cook for 10 minutes, cook for 12 minutes. Take out of microwave and drain promptly, so rice does not get mushy. *The half method - for electric stoves. If the knob of your cooking element was a clock, you'd start the boil at 6:00 o'clock. When the rice goes in, you'd turn the knob to 9:00 o'clock to cook the rice. Ten minutes later, you'd turn it to 10:30 to finish the rice. You cannot use this method with older gas ranges. For gas ranges, turn to high flame to boil water, medium flame to cook rice, low flame to finish rice.
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Contributor's Note
I use Uncle Ben's Rice, but have observed effectiveness of this cooking method over the years with probably every brand out there.
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Your method is confirmed, perfect, from a lover of rice. My brand is Mahatma; general recipe fits various portion sizes. Choose an appropriate size container (coffee cup, cereal bowl, ...} for size will yield twice as much when done. Follow "Perfect Rice" suggestion for seasoning. Which ever container chosen, double the amount of water and a 1/4th more for evaporation. Allow water and seasoning to rise to a vigorous boil; pour in the container of rice stirring until the last grain. Allow to return to a vigorous boil; stir and reduce heat (electric-stove position #3); cover and allow to cook til water is 1/4th high. Stir to ensure no rice clings to bottom; reduce to simmer until water disappears.
CONTRIBUTOR'S REPLY
Thanks, JazLive - I'm the designated rice cooker for the family, and I've had to cook in different homes, with different pots, cook tops and brands of rice. One cousin asked for instructions, so I did an article to clarify what I now do on auto-pilot.
The copyright for this content entitled "Perfect Rice" has been specified by the contributor as:
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