2 cups of water of every one cup of rice. Salt to taste stir once. Cover bring to boil drop to 1/4 temp. Cook for 20 min. Do not remove lid. I have cooked rice like this for 60 years with no problem. Everyone loves my rice.
That’s great! Thanks for sharing!
A rule of thumb I have used before is to put your rice in the pot, then cover with water using your index finger as a measure. You place the tip of your index finger on the top of the layer of rice and adding water until it reaches the first knuckle of your finger. Bring to a boil, cover, simmer for 10 minutes, and usually no extra water is left, and the rice is perfect.
I suppose your mileage may vary based upon finger size, but it’s always worked well for me (though I prefer my Zojirushi rice cooker nowadays).
I’ve heard that Zojirushi rice cookers are the BEST! I think that if you make rice often and want it to be absolutely perfect every time, a rice cooker is definitely the way to go!
I agree with Susan
It doesn’t take much more using a right amount of water, dipending of the result you wanto to obtain…
I think to each his or her own with this! For me, this is the method that has worked consistently and helped me overcome my fear of cooking a bad pot of rice. If you’ve landed on another method that works consistently for you, then that’s great!
I’m all for easy, but as a registered dietitian I must share that enriched rice loses nutrients when it’s rinsed or cooked in too much water which then gets drained away. Using the extra cooking water in other things, as you suggested, would put those lost nutrients to good use!
Hi, Susan! Thanks for the insight! Yes, the nutrient content was exactly why I suggested some ways of using up the liquid. This is a fairly traditional way of cooking rice around the world, but most cultures have established practices for putting the cooking water to good use and retaining all the nutrients. Cheers!
Perfect, very easy and very useful, you rock!
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