How To Cook Rice

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How To Cook Rice – Say goodbye to burnt pans and rubber grains and learn to cook rice like a pro! These simple cooking methods produce tender, fluffy rice every time.

It is said that you need a rice cooker or instant pot to cook fluffy and tender rice at home. Well, I’m here to tell you that the rumors are not true. Cooking rice on the stove is quick and easy, and if you do it right, it works every time. Below I share 2 foolproof methods of cooking rice in under 30 minutes. The rice is certainly light, soft and not chewy at all. So ditch the fancy gadgets and get a pot with a lid! A steaming pot of perfect rice is just half an hour away.

How To Cook Rice

These methods of how to cook rice will work with short, medium or long grain white rice, such as jasmine or basmati.

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Note: These will NOT work for brown rice! If brown rice is what you have on hand, head over to this post to learn how to cook it.

Rice is at home in Asian dishes, Mexican recipes, and more, so it’s impossible to come up with new ways to use it. Serve it alone as a side dish or season it with lime and cilantro to make Cilantro Lime Rice. Pop it in a pan or use it as the base for a healthy bowl of muesli. Try it in one of these recipes:

For a lighter variation on one of these recipes, use a 50/50 mix of plain rice and cauliflower rice.

Store leftover rice in the refrigerator for up to 2 days. It will dry out over time, so reheat it with a little water on the stove or in the microwave. I also like to cook the rice ahead of time and freeze it to keep it longer. Check out this post for my best tips on freezing grains.

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If you enjoyed learning how to cook white rice, learn how to cook one of these plant-based basics:

Learn how to cook rice on the stove! This easy 30-minute method produces soft, fluffy white rice every time—no rice cooker or Instant Pot required.

This rice-to-water ratio also works in a rice cooker with the white rice setting. If you use a rice cooker to cook rice, skip the olive oil.

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We love to eat, travel, cook and eat even more! We create and photograph vegetarian recipes from our home in Chicago while our Shiba puppies eat kale stalks that fall on the kitchen floor. This post contains affiliate links for which we receive compensation when a purchase is made. Using links costs you nothing and helps support continuous content creation. • Go to the recipe

How To Cook The Perfect Rice Every Time!

One of the first things we learn to cook as Asian children is rice in a rice cooker.

But by then, the cook manual and the little measuring cup, which is smaller than the standard American cup that came with the rice cooker, were long gone. Without these two elements, the lines to follow in the rice cooker are useless.

So we use our body parts as measuring units to get the perfect ratio between water and rice. Surprisingly, we get perfectly steamed rice every time.

For adult Asian kids who have forgotten or non-Asian kids who want to learn, this step-by-step guide on how to cook steamed white rice using the finger and knuckle methods is for you.

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But don’t worry, I’ll also include the precise method for those who have graduated in these techniques, and oven instructions for those who don’t have a rice cooker.

Make the desired amount of rice. You can use the small measuring cup that comes with the rice cooker, a standard American size cup or a small Vietnamese bowl that we eat rice from. Doesn’t matter. The point of this post is to get the right amount of water with any amount of rice.

But as a general rule, one cup of uncooked rice gives almost 3 cups of cooked rice.

I use my favorite rice that is always readily available at my local Asian grocery stores, Thai Brand 3 Ladies Long Grain Jasmine Rice.

How To Cook Rice

Start by placing the rice directly in the inner pot of the rice cooker or in a regular pot with a lid for cooking on the stove.

Fill the pot with plenty of water to cover. Mix the rice and rub the rice grains gently.

Drain as much water as possible over the sink by tilting the pot. You can use your hand to prevent the rice grains from falling. A few grains of rice will fall off and that’s okay. Repeat two or three times until the water is clear and no longer cloudy. There will be some water left in the rice after you drain it, but unless it’s a big puddle of water, it won’t make much of a difference in the end.

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Rinsing without rinsing will produce cloudy water (left). Be sure to rinse until the water runs clear (right)

The Guide To Cooking Perfectly Steamed Rice: Asian Kid Edition — Vicky Pham

Here is the most crucial part, adding the right amount of water. First add just enough water to cover the rice grains, then gently shake the pot back and forth until the rice is level. If necessary, use the waterline as a guide for leveling. Next, use one of two Asian methods to get the perfect water-to-rice ratio.

The common Asian technique involves using the finger method to get the right water level for what amount of rice you are using. Once you have leveled the rice grains with a little water, place the tip of your little finger on the surface of the rice in the pan. Then add more water until you reach the first joint of your little finger. Here’s a photo to illustrate:

Another common Asian technique uses the hand or back knuckle method. Once you have leveled the rice with some water, place your palm directly on the surface of the rice and fill the pot with more water up to the middle knuckle of the back of your hand. Here’s a photo to illustrate:

Now that we have measured the correct water using the Asian child method, cook the rice in two ways:

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Close the lid of the rice cooker, select white rice if applicable, then press start. Let the rice cooker do its magic and automatically switch to “keep warm” mode when the rice is cooked.

Here is the Zojirushi Neuro Fuzzy Rice Cooker that I have used for over 15 years and is still going strong.

Place the pot on the stove and cover it with an off-center lid (leave a little gap) to prevent the water from boiling over. Cook the rice undisturbed for about 20 minutes over medium heat. Then turn off the heat and re-center the lid so that it now covers the pot tightly. Let it rest undisturbed for another 20 minutes. The trapped steam will continue to cook the rice. When done, fluff the rice with a rice paddle or fork.

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Let’s be real. We cannot completely ignore the fact that people are different sizes. One person’s finger, knuckle and hand are different measurements than another’s. Also, depending on the rice cooker, the type of rice used and the environment we live in, the water level can vary slightly, so small adjustments are necessary.

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If you follow the finger method with your little finger and it comes out too dry, try using your index finger next time. Your index will measure a little more water.

If you are following the manual method, you may want the waterline to be a little more above or below the middle ankle. If the rice is too soft, use less water, go under the middle knuckles. If the rice is too dry, use more water above the middle knuckle.

Cooking rice with the finger or hand method may not be perfect for everyone. However, it’s a great start to cooking rice if you don’t have measuring tools and the variation in water level is really forgiving.

This means that for one cup of uncooked rice use 1.5 cups of water. This is what is on the packaging instructions for most brands of rice, including my favorite brands. Rinse the rice through a colander to remove any residual water that will change the water level.

How To Cook Rice

I tried that too. After doing the pinky method and draining the water to measure. It turns out that the amount of water using the pinky method is about one and a half cups of water.

Sometimes I want the rice to be a little firmer and will instead use a little less water with a rice to water ratio of 1:1.25. This water level falls 3mm (about 2 quarters overlap) below the first joint of my little finger.

Master the art of cooking rice like Asian kids! This step by step guide covers the finger method,

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