3 ms·
For standard long grain white rice, 1 part rice to 1.2 parts water. (Rinse rice until mostly clear water comes out), put on the heat(no lid/cover) until it just
by marak830 8y ago
For standard long grain white rice, 1 part rice to 1.2 parts water. (Rinse rice until mostly clear water comes out), put on the heat(no lid/cover) until it just starts simmering(and I actually mean the preboil simmering). Heat to extremely low and lid/cover on. Timer for 10 minutes. After the timer goes off, heat off and timer for 12 minutes. Don't open the lid/cover at any stage.
That's how your rice cooker makes absorption style rice, and how you do it in a pot. (Also a ton better than boiled)
Source: 18 year experience chef ;-)
- JasonFruit 8y agoWhat about shaking the pot from time to time to keep the rice from adhering? I've read that frequently but not seem it do anything in practice.
- marak830 8y agoDon't need to, if you follow what I said, it will come out perfectly fluffy. Also note I have made a mixture of multiple types of rice, same way, with no issue. Honestly I only actually learnt the Asian method about 5 years ago and was kicking myself for not researching it earlier. It's so much better and insanely reliable across different types of rice. Edit: after it is done I tend to take the lid off, stir it and let sit for a bit to let it air out. That helps a lot.
- wrycoder 8y agoMy method is similar, except that once it boils, I stir the rice once and then simmer on medium high heat until the water level gets down to the surface of the rice and steam pockets (“rice eyes”) appear. Then reduce heat to lowest and cover for 20 min. I’m going to try your fluffing method.
- marak830 8y agoDo, I'll give yours a go as well. Always looking to learn new methods!