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.

Quick Facts

Serves: as much rice as you want to cook
Prep Time: 2 minutes
Cook Time: depends on rice type
Ready In: 20-40 minutes

Ingredients

  • 1 part rice
  • 6 parts water

Equipment

  • Large pot
  • Fine mesh colander
  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 RiceWaterYield Cooked RiceServings
1/3 cup2 cup1 cup1 main or 2 sides
1/2 cup3 cups1 1/2 cups3 sides
2/3 cup4 cups2 cups2 main or 4 sides
1 cup6 cups3 cups 3 main or 6 sides
1 1/2 cup9 cups4 1/2 cups9 sides
2 cups12 cups6 cups6 main or 12 sides

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