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.
Serves: as much rice as you want to cook
Prep Time: 2 minutes
Cook Time: depends on rice type
Ready In: 20-40 minutes
- 1 part rice
- 6 parts water
- Large pot
- Fine mesh colander
- Rinse rice in a fine mesh strainer until water runs clear.
- Bring water to a boil in a large pot.
- 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.
- Drain rice in the same fine mesh strainer, return to pot (off the heat), cover, and let sit for 5 minutes.
- 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|