How to Cook Rice

How to Cook Rice

My mother was an unremarkable cook, for the most part. She did have an easy and foolproof way to cook rice, however - one that I have used effectively my whole life. It pains me when people complain that they have trouble with this staple. Here then, from Janet S. to you, is how to cook rice.

(NOTE: This method is for making plain non-sticky long-grain white or brown rice. If you want to make risotto or rice for sushi or rice to eat with chopsticks or any other dish that calls for rice which coheres, this blog post is not the one you want.)



Rice
makes four large portions

• 1.5 cups plain long-grain white or brown* rice - not par-boiled or otherwise adulterated
• large covered saucepan or small stockpot (4 quarts)
• large strainer or small-holed colander (see photo)
• 2.5 - 3 quarts (10 - 12 cups) water
• timer

Bring the water to a boil over high heat in the covered pot. The exact quantity is not critical, but it has to be a lot. Basically you're cooking rice exactly like you would cook pasta. If you don't have enough water it will become too starchy, and the rice will be sticky.

When the water is at a full rolling boil, remove the cover. Stir in the rice, using a wooden scraper or spoon to make sure none sticks to the bottom of the pan. For plain, jasmine, or basmati white rice, Start a timer set exactly 8 minutes. (*For brown rice, set it for 20 minutes.) Do not wait for the water to come back to a boil before starting the timer. The water should come back to a boil within about 30 seconds. If it doesn't, you didn't use enough water. Again move a wooden spoon around the bottom of the pot to make sure there is no stuck rice.

Boil uncovered until the timer goes off. Then do not dally. Spring into action and drain the rice into the strainer or colander. Allow all water to drip out. I think this is the place where most people are unprepared for this method of cooking rice: You need a strainer or colander that's big enough to hold a bunch of cooked rice but which has REALLY SMALL HOLES. Otherwise, obviously, you will end up with rice in the sink. Serve the rice immediately. If you need to hold it for five minutes you can do that by adding a quarter inch of hot tap water to the still-hot cooking pot. Then set the strainer filled with rice over the water and cover with the lid. Do not turn the heat on or you will steam the rice, overcooking it. Enjoy.