No, you do not need a rice cooker to make perfectly fluffy rice at home. In this recipe and video, you'll learn the easiest way to cook long- and medium-grain white and brown rice on the stove.
Rice Cooking FAQs
The timing and amount of water in this recipe are best for long or medium-grain white and brown rice.
Because different-sized pots require different amounts of water to properly submerge the rice. You want the water to cover the uncooked rice by about 1 inch. To test this, I pour in water, then dip my index finger in just until it touches the top of the rice. I know I have enough water when it reaches my the first knuckle on my index finger.
There are two reasons for this extra step: (1) Rinsing uncooked rice removes any debris and chemicals used in the milling process and (2) it also removes surface starch that can make rice clump up and turn gummy during cooking. For more about rinsing rice, check out this article on Mashed.
Aim for about 1 cup of cooked (½ cup uncooked) rice per person, plus some extra for seconds.
Yep! After it's done cooking, spread the rice out on a baking sheet and let it cool completely to room temperature. Then, transfer it to a zip-top plastic bag (or a vacuum seal bag), press or suck out as much air as possible, and seal. Label and freeze for up to 3 months.
Looking for more how-tos like this one? Click here for more grains and staples from Every Night Meals.
How to Cook Rice
Equipment
- Saucepan or pot
- Wooden spoon
Ingredients
- 2 cups long- or medium-grain white or brown rice (such as jasmine rice)
- Water
Instructions
- Put the rice in a fine-mesh sieve. Rinse it under cool running water for 2 or 3 minutes.
- Dump the rinsed rice into a medium saucepan or pot and pour in enough water to cover the rice by 1 inch. (I measure this by dipping my finger in the water until I touch the top of the rice. There is enough water when it reaches the first knuckle of my index finger.)
- Place the saucepan on the stove over medium-high heat. Let the water come to a rolling boil, then continue to boil for 5 to 10 minutes or until most of the water has evaporated and you see blow spouts on the top of the rice. As soon as this happens, cover the pot with a lid and reduce the heat to low.
- Cook the rice on low for 20 to 30 minutes, until it is tender.
- Fluff with a rice and serve.
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