I’m not sure if this is a recipe or a teeny tiny tip, so I’ll categorize it as both.
Making rice always seems more difficult than it should be. There’s that magic formula of water vs. rice and cooking time with the lid on that generally didn’t really work out that well for me. So I bought a rice cooker, and for about 10 years never gave rice a second thought.
Then last summer, a co-worker gifted me a box from one of the meal subscription services, and it contained a stuffed pepper recipe that featured a new-to-me method of rice cooking. And I’ve never gone back to the rice cooker – in fact, it has moved from the kitchen to the basement, along with other one-trick appliances that aren’t earning their keep.
The technique is ridiculously simple – you just prepare rice as if it were pasta.
Bring a pot of water to boil, add rice, continue to boil uncovered until the rice is cooked to your desired finish. Drain and serve.
Never too crunchy or too soggy. The only caveat on this method is to make sure the holes in your colander are small enough to catch the rice and not let it all go down the drain.
- 3/4 cup uncooked rice
- Bring a medium to large pot of water to a rolling boil.
- Add rice to pot, reduce heat slightly so it doesn’t boil over and stir.
- Keep rice cooking at a boil, stirring occasionally to keep it from sticking to the bottom of the pot.
- Test occasionally beginning at about the 15 minute mark (longer if you are using brown rice).
- Remove from heat when rice is cooked to your desired finish. Drain and serve. Don’t forget to freeze the leftovers.