Rice
How to Cook Rice Perfectly, Every Time
Wash grains of excess starch, drip them dry, and let excess water steam off.
Popular on Food52
7 Comments
Suzy S.
April 14, 2021
This is all too much work. Once I discovered baked rice, perfect rice happened every time, with no hands on after it’s put together for the oven. No rinsing, no straining, no stirring. The most time-consuming part is boiling the water to add to the rice before baking.
Karen L.
March 27, 2021
In step #4, you strain the rice? We - my mom and I - have never done that! I just lower the temp and simmer for 12 minutes or so or until rice is cooked. Is this a new technique I'm not aware of?
Karen L.
March 27, 2021
Also, I soak the rice until they're opaque, boil the rice WITH cold water and not wait until the water boils to put the rice in. I'm learning a new rice making method at my old age. Hahaha.
Coral L.
March 27, 2021
Hi Karen! In this way, rice is cooked like pasta (in excess water), so yes, the cooked rice is strained.
Your method sounds very smart, too!
Your method sounds very smart, too!
amanda
January 16, 2020
I wonder if this will work with brown rice as well, or is this recipe/technique and the suggested times meant for white rice varieties?
Coral L.
January 16, 2020
Hey Amanda! I'm sure it will work for brown rice as well. How long rice takes to cook depends not only on type, but harvest date as well :-) Just start checking (tasting) for doneness around 8 minutes.
Mark D.
January 16, 2020
This is a great method that I use for Basmati rice. The only exception is that I usually only need 8-10 minutes to get it fully cooked, and I add salt to the boiling water to get some extra flavor.
Join The Conversation