Rice

Do you long for the perfect rice without a rice cooker? Just a little sticky, but also fluffy and not at all mushy? We’ve got you. This is a foolproof method to get the perfect rice, whether brown, white, long grain, short grain, etc. Just adjust the cooking time and you’re golden.

1. Rinse rice in a fine mesh strainer until water runs clear.
2. Bring water to a boil in a large pot.
3. Add rice to water and keep at a boil until desired rice texture is achieved, about 15 minutes for white or 30 minutes for brown.
4. Drain rice in the same fine mesh strainer, return to pot (off the heat), cover, and let sit for 5 minutes.
5. Voila! Perfectly cooked rice waiting to be the bed of a curry or served alongside some main dish.

Note: If serving rice as a side dish, bank on about 1/2 cup cooked per person. For a main dish, about 1 cup per person. Different rice will expand at different rates when cooked, but a good rule of thumb is about 1:3 dry to cooked. The handy thing about this boiling method is that you always know you will yield approximately half as much cooked rice as you have to use water:

Dry Rice	Water	Yield Cooked Rice	Servings
1/3 cup	2 cup	1 cup	1 main or 2 sides
1/2 cup	3 cups	1 1/2 cups	3 sides
2/3 cup	4 cups	2 cups	2 main or 4 sides
1 cup	6 cups	3 cups	3 main or 6 sides
1 1/2 cup	9 cups	4 1/2 cups	9 sides
2 cups	12 cups	6 cups	6 main or 12 sides