No ImageEasy Boiled Rice

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  1. Connie

    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.

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  2. Jasmine P.

    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.

    xxxxxyyyyy

  3. michel

    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!!!!!

  4. Lesli

    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!

  5. Jack Burton

    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

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