Here’s a foolproof way of cooking white rice on the stove (it’s the chef way). If you haven’t seen this method before, you won’t believe how simple it is. All you need is rice, a pot with a lid (or foil), and water. A timer is handy – I use my watch.
This method will work for any white rice that needs the grains to be separated. You can even use this method with your rice cooker if you have one. I have a Thermomix, and occasionally make rice in it, but to tell you the truth my TM is usually cooking the “hero of the dish” and the rice is just the side. Making the rice on the stove ensures the rice is finished cooking at the same time.
There are so many methods out there to do absolutely everything, but I like to do things the easy way. If I find something that’s complicated, I look for the easiest, quickest, cleanest way. After all, there aren’t many of us that want to spend more hours in the kitchen than we need to.
When adding water to your rice, less is better than more. Adding too much water results in overcooked rice. If you don’t use my method below, then read the pack and follow that. Although if following the pack instructions I like to reduce the amount of water just a little bit because you can always add more, but you can’t easily take it out.
There’s one rule I never skip, it’s so important if you think about where much of our rice comes from.
- Wash the rice first. There are so many ways you can do this, but you if you have a strainer like this, it’s easy. Pop your rice in it and run water through it until the water runs mostly clear. I don’t do this so much to wash the starch out, I do it to clean it. Depending on where your rice has come from you will defiantly want to wash it.
- Put your rice in a pot that has a lid. Cover the rice with enough water until it comes up to your first knuckle. (Your fingertip sits on the surface of the rice and the water reaches your first knuckle.)
- Set the pot on the stove with the lid on and bring to the boil. Keep an eye on it, as soon as it starts to boil, reduce to a simmer and cook for 10 minutes. After 10 minutes don’t take the lid off, simply take it off the heat and let it rest for a further 10 minutes. If you don’t keep an eye on it for that first step and your rice boils too long, then you’ll overcook it. Once you’ve done this a few times, you’ll know how long it takes, and it will become second nature for you.
How easy is that? Just a little tip, if you use too much water you’re rice can overcook or blow out. If you use this method at any time and you find the rice seems overcooked, it’s because you used too much water. It’s almost impossible to ruin your rice if you follow this method correctly.
- Your rice will have perfectly absorbed the liquid
- It won’t be too soft
- it won’t be too hard
- You can add flavour before you start as I do with my Cumin rice recipe
Rice is such a quick and easy side to prepare. It’s a pantry staple that everyone loves. This recipe works for any rice that needs to have the grains separated.
Want to know more?
If you love curry or any dish that has bags of flavour, check out my spice blend eBooks. We’ve added a second one as a freebie with even more ways to use them. There are recipes for southern fried chicken, powdered vegetable stock, Ras El Hanout, Tandoori, Laksa and a whole lot more.
Or, have a look at this rice recipe (Cumin Rice) blog post