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For many years I tried fiddling with the magic amount of water to rice. A few years back I said screw it. I now cook my rice like one would cook pasta. I pour
by sudoaptinstall 2y ago
For many years I tried fiddling with the magic amount of water to rice. A few years back I said screw it.
I now cook my rice like one would cook pasta. I pour however much I want in a pot of salted, boiling water. When it's done I pour it into a colander, set it on top of the pot, melt in some butter and fluff it with a fork.
Nothing ever sticks to the bottom of the pan, it's pretty indistinguishable from rice cooked he "normal" way and it's way less hassle.
- mtsr 2y agoAdditionally this is the best way to cook whole-grain rice. Unfortunately contaminants collect in the husk and cooking in large amounts of water dilutes it more.
- globular-toast 2y agoIt's also the best way to cook any rice to reduce the amount of arsenic in it.
- sudoaptinstall 2y agoThat's interesting, I've never come across this fact in all my years of cooking. I'll have to check it out.
- netsharc 2y agoThe college student version is to buy rice-in-a-bag: https://www.youtube.com/watch?v=Nu2WeH0XCz4 https://www.youtube.com/watch?v=Nu2WeH0XCz4 The bag serves as an interesting timer, when it's completely bloated in boiling water, the rice should be done.
- shuvuvt5 2y agoA $20 rice cooker will pay itself off in a few weeks, and can cook dorm room meals too.
- walthamstow 2y agoI love my WFH rice cooker lunch. A couple of frozen dumplings and some vegetables in the basket, add soy sauce to serve and you've got yourself a hands-free lunch that will sit on keep-warm until you're ready to eat it.
- GordonS 2y agoThis makes "OK" rice, and I always use this technique for long grain rice. But for "better" kinds of rice, like basmati or jasmine, I always use the absorption method - the rice is so, so much better! The delicate flavours are better preserved and the grains are drier and more separated. Also when you're cooking stuff with the rice, such as risotto or biryani, the absorption method is a must for me - a risotto or biryani cooked otherwise is honestly not worth eating; but with absorption, the result is absolutely heavenly! I try to stick to the same brands of rice, as the amount of liquid, and cooking time, can vary from brand to brand.
- shuvuvt5 2y agoPro tip, you don't even need to let it boil before adding the pasta.
- aaomidi 2y agoYeah but then it sticks
- skylurk 2y ago[flagged]