The other day Jodi and I were talking and she mentioned she didn’t now how to cook rice without a rice cooker. It reminded me of when I was back in college. I sat next to this girl and somehow we got talking about rice. I confessed EVERY TIME I ever made rice it was crunchy, or watery, or just totally a flop! She gave me a secret that fixed my rice cooking from that day forward! Want to know it? Ok- here it is:
When cooking rice, follow your package directions and add a teaspoon of salt and a teaspoon of OIL! That was it, a trick that has worked everytime!
Now for some tips we found on the internet at wikihow:
- Instead of cooking the rice in water, you can use beef stock or chicken broth.
- You may wish to tweak the “rice to water ratio” with experience – for example: for larger quantities of rice, you may find a little less or more than one and a half the amount of water results in better rice.
- One cup of dry rice grains cooked in this way is about sufficient to accompany a meal for 2 adults.
- If the rice is a major component of the dish, you might need up to 1 cup of rice per adult.
- Your base measurement doesn’t need to be a cup necessarily – the key is to add 1.5x as much water as rice, whatever the quantity.
- It works best to use the original lid of the pot you use, since it will seal best.
- When the rice first boils, it might weep a bit or even lift the lid. Keep watch and an ear out for the start of the boil.
- These times and ratios are for white rice (e.g. Jasmine, Basmati, etc). If you are cooking brown rice you will need around 2C water to 1C rice and double the time.
- Water boils at a lower temperature at altitude. If you live at a high altitude it will take longer to cook rice.
-Jodi Weiss Schroeder