Cooking rice the best and easy way

Cooking Rice

Learning the thanks to cook rice is like riding a motorbike. Once you recognize the thanks to make fluffy, perfect rice every time, you easily repeat the tactic over and over and wonder how your rice ever clothed any differently. Brown or white rice—or the opposite kind you prefer—is a staple in countless dishes, so knowing the thanks to make perfect stovetop rice yourself could also be a reasonably important skill.

Many white and rice recipes make cooking it look so simple, but everyone i do know has burned rice a minimum of once (or, in my mom’s case, every time). To master the cooking feat once and for all and ensure your water-to-rice ratio is typically on point, follow our step-by-step guide for how to make rice right the stove. We promise this is often often the only easy white rice recipe you’ll ever need—and once you nail it, you’ll never wonder the thanks to cook rice again.

What you’d like

Measuring cup
Saucepan with lid
Wooden spoon

Follow These Steps

Boil water and add saltAfter you rinse your rice, pour water (for every cup of rice, use 1¾ cups of water) into an outsized saucepan with a tight-fitting lid. bring back a boil. Mix 1 teaspoon salt into the water.

Pour in rice
Add the rice to the boiling water.
Stir once, or just enough to separate the rice

Use a wooden spoon to separate any clumps. Don’t over-stir: which can cause the rice to become sticky.
Cover the pot and simmer

Be sure the lid fits tightly on the pot. Turn down the heat to its lowest setting. Let rice simmer for about 18 minutes, then remove from heat and permit the rice to steam within the pot for a further 5 minutes.
Fluff rice with a fork
Just before serving, gently fluff the rice with a fork to separate the grains. And after you’ve cooked up your perfect rice, might we propose some chili to travel with it?

Rice cooking tip

Don’t uncover the saucepan or stir the rice during cooking. If it’s done before you’re ready to serve it, place a folded towel over the saucepan, replace the lid, and forgot. The towel will absorb excess moisture and condensation, helping prevent overcooked and mushy rice.

Avatar Of Janine Slee

Janine Slee

Janine Slee is a contributing author for Thumbwind Publications. She travels extensively and researches various methods of cooking. She is currently on sabbatical in Norway.

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