Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I tried this but my rice came out too sticky and clumpy. There was no water left after cooking for 10 minutes to drain so did I not use enough water? I made a cup of rice and a little more than a cup of water.
Hi, Connie! Yes, you’ll need quite a bit more water! You should add enough water to cover the rice by several inches. I’d use at least 4 cups of water or more — you don’t actually need to measure it. I’m going to modify the instructions slightly to make the amount of water more clear. Hope that helps!
Wow! The first and only recipe that produced the type of rice I like – the edible kind! HAHA! Thanks so much for taking the time to post this! Much needed in my household.
Additional Thought: I add about 3 tablespoons of Bragg’s Liquid Aminos for a boost of savory flavor, and my rice comes out delicious EVERY SINGLE TIME.
One of the easiest & simple way to make a tasty rice. its not take to much time to ready. I liked it!!!
Thanks you for sharing it!!!!!
It is my understanding that if you are at all concerned about the level of arsenic in rice, this is the cooking method for you. Pouring off the excess cooking water is said to remove about (read this somewhere!) 40-60% of the arsenic. That works for me!
1 Cup Jasmine Rice
2 Cups Water
3 Tbsp Cooking Oil(not Olive)
1 Tbsp Garlic Salt
1/4 Cup chopped Onion
1/4 Cup chopped Scallions
In large pot or rice pot heat oil on medium heat
When oil gets hot add onions, scallions and garlic salt
Cook for one minute but do not brown
Add water and rice, stir to mix everything together
Cook, uncovered, until some of the water cooks down
Reduce heat to lowest, cover and cook for 25 minutes
Taste, if rice is still too firm, test in 5 min intervals
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!
My Mom’s way was very much the same. 2 cups water to one cup rice. Bring to boil, stir put lid on and do not touch the lid until you are ready to serve. The difference is she shut it off after 15 min and left it on the burner for 5 more minutes. After the total time of 20 minutes you can then lift the lid fluff with a fork and serve or leave lid on until your ready then fluff and serve. I can still hear my mom, “DO NOT TOUCH THE LID”. I have taught this method to many and the secret is 2:1 and DO NOT TOUCH THE LID ! A tablespoon more water makes the rice softer or stick together more and a tablespoon less each grain is separated and obviously dryer. I have never made a bad pot of rice.
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!