Rice – What’s the simplest method to cook rice

rice

For me, the perfect rice is whole, loose and flavorful. To get that result, there are a number of techniques. As the flavor depends on the broth used, let's take that out of the equation.

I'm looking for a 'fail-safe' method so the rice won't pass, without using preprocessed rice.

At this moment, the method I'm using most is Rice Pilaf. This yields a good result, but it's not fail-safe. It's possible to either under or overcook the rice.

So, the question is what variables are important and how do I adjust these to the rice I'm using?

Best Answer

My foolproof method is as follows:

  1. Weigh out the desired amount of rice - I use 2-3oz per person - and put it in a saucepan.
  2. Wash the rice well by filling the pan with cold water, tipping it out, and repeating about 10 times. The more you wash the less the rice sticks together.
  3. Put enough water in the pan to cover the rice by about 5-8mm. Leave to soak for 25 minutes until the rice grains have turned opaque white.
  4. Put the saucepan over a high heat, uncovered, and bring to a boil. Boil until the water has evaporated and the surface of the rice is dotted with small holes. Turn off the heat. Cover tightly: if the lid isn't a tight fit, place a piece of foil on the pan, then put the lid on.
  5. Steam for at least 15 minutes.

The beauty of this method is that it doesn't matter how long you steam the rice for once it's past the 15 minute minimum - in fact, the more it steams the better it is, especially if you have added spices or flavourings to the water.

Related Topic