Should Adults Know How To Cook Reddit

How to cook rice in a pot on the stove (my default),microwave oroven! My method to make steamed rice is simple and foolproof – no rinsing, no colanders, or any of the other fussy techniques called for in other recipes. Your rice will be fluffy and tender every single fourth dimension – never gluggy or mushy. And I'yard a rice snob!

Use this recipe for: short, medium and long grain white rice. Come across separate directions for: jasmine, basmati and brown rice.

JUMP TO VIDEO | RECIPE | Stove | Oven | Microwave |
Rice Types | Biggest Mistakes | No rinsing! | Troubleshooting | Useful Info

How to cook rice

Everyone should know how to cook rice perfectly – without a rice cooker! So today, I'm sharing how I cook rice, 3 different ways:

1. Stove in a pot (13 min) –the best results, the style I normally make rice;

2. Oven (35 min) – the most hands off way, and the easiest manner to melt rice in big batches;

3. Microwave (12 min) –the fastest, hands off way

Which rice to apply for this recipe

Apply this rice recipe for:

• long grain white rice

• medium grain white rice

• brusque grain white riceexcept sushi rice (which is a type of short grain rice, come across beneath)

See separate recipes for:

• basmati rice

• jasmine rice

• brown rice

Practise Non use this recipe for:

• sushi rice – utilize the directions in this recipe

• wild rice (melt per this recipe), black rice, or other special rices

• risotto rice – employ a risotto recipe

• paella rice – use this Paella recipe

• quinoa – follow this recipe

Wondering almost the difference between rice types?

The full general rule is that the shorter the rice grain, the stickier the rice.Sticky doesn't meany gummy! It just means the grains stick together more, rather than being crumbly, and so they are easier to eat with chopsticks.

The longer the grain, the less gummy it is. Basmati is the least sticky rice (Indian food isn't eaten with chopsticks!), brusk grain is the nearly gummy. (eg. Sushi rice is a blazon of short grain rice, and it has to exist viscid in order for sushi rolls to stay together. You lot can't make sushi rolls with basmati rice!)

Rice to water ratio

For one cup of rice, you will need ane.5 cups of h2o for to cook rice on the stove or in the oven.

The water needs to be increased to ii cups to cook rice in microwave.

If y'all rinse the rice*,reduce the water past 2 tablespoonsper cup of rice.

* You don't need to rinse rice to accept fluffy rice if you use the correct cooking method and rice to h2o ratio! More than on the to-rinse-or-not-to-rinse debate below.

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How to melt rice on the stove (my default method)

1. Identify i cup of rice (no rinsing!) and ane.5 cups water in a saucepan and bring to a boil over medium high – no lid;

2. Turn heat down to low, cover with lid, and leave for 13 minutes;

3. With chapeau withal on, remove saucepan from stove and stand up for 10 minutes; and

4. Fluff with a rice paddle, condom spatula or fork, marvel at perfectfluffy rice! {See recipe video for a good close upwards!}

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This is my default way of cooking rice, and of the iii methods I'm sharing today, it yields the all-time result – the closest to using a rice cooker. All the rice cooks evenly, the grains are tender only not mushy, and the surface of the grains are non mushy and gummy.

There is no demand to rinse rice if you apply my rice cooking method!

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How to cook rice in the oven

Useful for easily off, big batch rice cooking.

1. Place rice and boiling h2o* in a small casserole with a lid (or use a pan and foil);

2. Cover with chapeau, bake at 200°C/390°F (180°C fan) for 35 minutes;

3. Remove from oven and stand up for 10 minutes; and

4. Fluff with fork, curiosity at perfectly cooked fluffy oven broiled rice. {See recipe video for a good close up!}

* Boiling water helps rice cook more than evenly in the oven because the h2o doesn't require time to come upward to temperature in the oven (which can take over 10 minutes).

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This is my next preferred method to cook rice. It's not equally perfect every bit rice cooked on the stove because some of the rice on the edges gets a wee bit crispy. But it is stillvery very good and the modest compromise is worth the convince of thisentirely hands-off method of cooking rice.

Some people think rice should not be pasty at ALL, but that'southward not correct! Rice is supposed  to be a flake sticky, otherwise 5 billion Asians would struggle to swallow rice with chopsticks!

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How to cook rice in the microwave

Useful emergency method! I use this when I'grand scrambling for rice props in photos!

1. Place one cup of rice and 2 cups ofhumid h2o in amicrowave proof round^ containerthat's 3 to iv timestallerthan the water level (the water bubbling upwards quite a lot);

2. Microwaveuncovered for 12 minutes on loftier;

3. Remove from microwave,cover then rest for 10 minutes;

4. Fluff and enjoy!

* Most microwaves heat things from the outside in. Using boiling water helps rice melt more evenly.
^ Circular container cooks more evenly than square or rectangle, but non disquisitional.

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Cooking rice in the microwave is just as fast as using the stove, simply it's more easily off. Only microwave rice is not quite as expert equally cooking rice on the stove. The rice doesn't cook quite as evenly, but the divergence is marginal and I'm pretty certain only rice snobs can tell the difference!

You might plough your nose up at the thought of microwave rice… but it's super handy to know how!

When I'm cooking on the job and need rice for stir fries or curries or something else I'm shooting, rice gets made in the microwave more ofttimes than not – for sheer convenience. Things get pretty hectic around here on shoot days!

Here's a wait at the rice cooked in the microwave. Hard to capture the texture in photos, merely itis fluffy and doesn't take that unpleasant glutinous surface on the grains. Y'all can see information technology better in the recipe video below!

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The biggest mistake yous've been making all your life

The biggest mistake people make when cooking rice is usinglikewise much waterwith most recipes calling for 2 cups of water to 1 cup of rice for stovetop cooking. This virtually guarantees overly soft rice with gummy surfaces.

The problem of too much h2o is then exacerbated by rinsing the rice, with promises that removing the excess starch will make your rice fluffy. Ever weighed your rice earlier and later rinsing? All that extra weight = water.

So actually, recipes that telephone call for 2 cups of water AND rinsing rice end upward using almost 2 1/iv cups of water for 1 cup of rice = overly soft rice with mucilaginous surfaces.

The perfect rice to water ratio is 1:1.5 for the stove. If you insist on rinsing the rice, reduce the water by 2 tablespoons.

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At that place is no need to rinse rice to brand information technology fluffy!

There'due south a widely held belief that rinsing rice is the key to to successful rice, that doing this washes away excess starch on the rice grains which makes the rice actress fluffy.

Yes that's true, it does launder away excess starch.

Just your rice volition still exist beautifully fluffy even without rinsing if y'all use my 1:ane.v rice to water ratio and cooking method for the stove (or other methods higher up).

The just reason to rinse rice are under the following circumstances:

• to make clean it – if yous've purchased it at street markets or similar (ie not in packages at grocery stores) and you're concerned well-nigh how clean it is, washing the rice volition remove impurities;

• flavoured rices –there are some rice recipes I've shared that call for rinsing in circumstances where other ingredients create a thicker cooking liquid. So to ensure the rice is still fluffy, I rinse the rice and sometimes even par boil information technology beforehand eg. Biryani, Curried Rice with Carrots, Coconut Rice.

If yous DO rinse rice, you need to reduce h2o past 2 tablespoons for each cup of rice because the rice has some remaining h2o clinging to information technology (weigh your rice before and afterwards rinsing – the weight increment is all water!).

How do y'all wash rice?

Easiest style is to apply a bowl, fill with h2o and swish rice around, and so pour water off. Do this 4 times or and so. Notation: The water will never get completely articulate.

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Troubleshooting!

• Scorched base – when y'all fluff the rice, you lot discover the base of the pot is burnt.

  • Estrus was as well loftier – some stoves are more powerful than others, and might be too powerful for the saucepan size you are using. Move to a smaller burner.

  • Pot is as well large – don't employ a big pot for a pocket-sized amount of rice. This causes the liquid to evaporate too quickly inside the pot, which will result in the rice being scorched.

• Water not captivated – don't accept the rice off the stove until the liquid is fully absorbed (tilt saucepan to check). 13 minutes is the average time for an average stove, but if yours is weaker, information technology might have 15 to 17 minutes. In addition, don't skipresting the rice for 10 minutes after cooking. During this stage, any residual water will be absorbed!

• Rice not properly cooked – unevenly cooked rice grains, with some withal hard

  • Did you peek while the rice was cooking? That will allow steam to escape which stops the rice from cooking properly!

  • Did y'all residual the rice for x minutes? This is when the rice finishes cooking.

  • Did you utilize an appropriate size pot? Don't use a giant cauldron to cook i cup of rice! That volition make the liquid evaporate likewise fast.

  • Fix information technology! Add an extra i/4 cup h2o for every i cup rice you used, then put information technology back on the stove with the chapeau on for v minutes on low, and so residue 10 minutes.

• Rice as well hard for your gustation – my recipe makes rice al dente, the Asian way, like it's served at your favourite Chinese, Thai, Japanese and other Asian restaurants. It may be a affect firm for some people who grew upward on softer rice. Use my base recipe as your starting bespeak, and so add an actress 2 tbsp water for your next batch and see if it's soft enough for your taste. For each batch after that, add an extra i tbsp water until it's the right texture for you.

• Overflow messon the stove or microwave – the saucepan should be virtually four to 5 times the water level and should have a heavy lid. For microwave rice, ensure the container is at least 4 times the height of the water level.Oven broiled rice doesn't have overflow problems because it cooks more slowly.

• Cooking rice at high altitude – for stove, add i minute actress cook time for every 300m/one,000ft above body of water level. This is the rule of thumb for boiling things at high distance – because the boiling betoken of h2o is lower and so things take longer to cook.

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TIPS

• NO PEEKING, NO STIRRING! Practise not elevator the hat or stir the rice while it's cooking. That's the surefire way to ruin it! Lifting the chapeau releases the steam = undercooked / unevenly cooked rice. Stirring = activates starch = gluey rice (this is the worst!).

• NEVER skip resting for 10 minutes – this is when the rice finishes cooking in the residue heat and the h2o on the surface of each grain is fully absorbed, leaving y'all with perfectly fluffy, never gluey rice.

• Don't bring to heavy Boil – for stovetop rice, don't bring information technology to a rapid boil because then information technology's then hot, when you lot put the lid on it volition trap in so much rut it will probably boil over. Just bring it to a simmer/gentle eddy on medium high (encounter video!) then there's big gentle bubbles on the surface and information technology gets a bit foamy. Y'all may all the same get a bit of liquid boil over if your lid isn't heavy plenty – if this happens, just add together 1 tablespoon extra water next time!

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USEFUL TO KNOW

• Rice to water ratio –1 cup of rice to one.5 cups of water for rice cooked on the stove. Increase to 2 cups of water per 1 cup of rice for oven and microwave.

• How long does rice last in the fridge? iv days in an airtight container. Some say it will go to vi days, but I adopt to err on the side of caution.

• Freezing rice – rice freezes extremely well! It will keep for three to 4 months in the freezer.

• How to reheat rice – the best way is to identify rice in a bowl, drizzle with 2 teaspoons h2o per i loving cup of common cold rice, cover with cling wrap so microwave on high for 1 minute. The h2o will create a steamy environment and make the rice moist and fresh again.

• Can you lot consume common cold rice?Yes you can. But it's not very pleasant – it'southward hard and dry. Common cold rice is perfect (and necessary!) for Fried Rice! Or apply for Chinese Rice Soup (merely add towards the terminate at the point where the rice would be cooked in the recipe.)

• How much rice does 1 loving cup uncooked rice make? 1 cup uncooked rice = 3 cups (packed) cooked rice. It is enough for 3 normal servings, or 4 smaller servings.

• Don't have to use measuring cups– you tin can applyanything to measure the rice and h2o every bit long as you use the same ratio. For example, one level mug of rice and 1 1/2 mugs of h2o. Or use a bowl or can or jug – annihilation!

• Calories in rice –1 cup cooked white rice has 206 calories.

What to serve with rice

Ah, the fun part!! Here's only a few suggestions:

• Stir fries – stir fries werefabricated to soak rice with the tasty sauces!

• Curries – curry sauces and rice are all-time mates, correct??

• Make Chinese fried rice! Or Nasi Goreng (Indo Fried Rice) or Thai Fried Rice. Or Kimchi Fried Rice!

• With your favourite Chilli Con Carne (try this Shredded Beefiness version!)

• Serve with other saucy things like Beef Stroganoff, Dear Mustard Chicken

• Make a rice salad

• Brand Bibimbap – Korean Rice Bowl!

To exist honest, I think that rice goes well with anything that's saucey – Asian or not Asian. Because rice is a neutral season, it works well with anything!

Thai Basil Craven

Congratulations – yous're at present a Rice Chief!

If you lot've made it this far, you're now armed with the basics for how to cook rice perfectly! You'll exist able to make rice someday, anywhere, without whatsoever special equipment.

A world of deliciousness awaits you – call up of all the things you're going to exist on your rice, and meltwith your rice! – Nagi 10

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Sentry how to make information technology

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Servings 3 cups cooked rice

Tap or hover to scale

Recipe video above. Utilize this recipe for short, medium and long grain white rice. See separate recipes for: jasmine, basmati and brownish rice.

Stovetop is the well-nigh versatile method and yields the all-time effect for perfect, evenly cooked fluffy rice. This is my default, favourite method. The oven is the next best (min 2 cups rice recommended) – handy for big batch, hands off cooking, only information technology takes the longest. The microwave method is extremely handy to know because it'due south hands off AND fast, and it's the method I use when I'thou pressed for time – or on hectic shoot days!

Stovetop (my default method):

• ▢ 1 loving cup white rice – short, medium or long grain, uncooked (Note 1)
• ▢ one 1/2 cups water

Oven:

• ▢ 2 cups white rice – short, medium or long grain (Note 1, 2)
• ▢ 3 cups humid h2o (Note 3)

Microwave:

• ▢ ane cup white rice – short, medium or long grain (Notation 1)
• ▢ two cups humid h2o (Note 3)

Check rice type:

• This recipe is for the following white rice types: long grain, medium grain, curt grain (excluding sushi rice). See dissever recipes for: basmati, jasmin and dark-brown rice.

Stovetop (my default):

• Identify h2o and rice in a large saucepan over medium loftier estrus.

• Once the entire surface of the h2o is bubbling gently(and it gets a chip foamy, meet video), plow rut down to depression and cover with hat.

• Exit for thirteen minutes – do not stir, practice non remove hat. Water should now all be absorbed – tilt to cheque.

• Remove from stove, notwithstanding with lid, and get out for ten minutes.

• Remove lid, fluff with rice paddle or fork, and serve!

Oven:

• Preheat oven to 200°C/390°F (180°C fan forced).

• Utilise a small casserole pot about 24cm/ten" wide with a lid. (Note four)

• Place boiling water and rice in pot, cover with lid and bake for 35 minutes.

• Remove from oven, and leave for 10 minutes with the hat still on.

• Remove chapeau, fluff with rice paddle or fork, and serve! (Makes 6 cups)

Microwave:

• Place rice and boiling h2o in tall microwave proof container (Note v).

• Microwave on high for 12 minutes with NO LID (1100 – 1200W microwaves).

• Remove, cover with lid, leave for 10 minutes.

• Remove chapeau, fluff with rice paddle or fork, and serve!

1. Rice types – u se this rice recipe for:

• long grain white rice
• medium grain white rice
• brusque grain white riceexcept sushi rice
• basmati rice
• jasmine rice

DO Non utilize this recipe for:

• brown rice (coming soon)
• sushi rice – use the directions in this recipe
• wild rice (melt per this recipe), black rice, or other special rices
• risotto rice – use a risotto recipe
• paella rice – use this Paella recipe
• quinoa – follow this recipe

2. More rice for oven – rice cooked in the oven is prone to crispy edges if you cook a minor quantity. The minimum I recommend cooking in the oven is 2 cups.

three. Humid water for oven and microwave – allows rice to melt more than evenly (h2o takes longer to come up to temperature in oven, and in microwave, they by and large melt from outside in which leads to uneven cooking of rice).

4. Oven baking vessel – medium size 24cm/10″ ceramic or cast iron pot with chapeau is ideal. Otherwise, employ a 20cm/8″ pan and foil. If you scale upward, employ a larger pan.

5. Microwave container – you demand a tall microwave proof container, preferably round (cooks more than evenly), that's three to four times the tiptop of the water level with the rice in (water bubbles up).

May demand to increment cook time if your microwave is not as potent.

6. QUANTITY of cooked rice: one cup of uncooked rice = 3 cups (packed) of cooked rice.

vii. STORING –refrigerator for 4 days in an airtight container, freezer for 3 months. In one case refrigerated, rice becomes dry, making it perfect for using in fried rice.

To reheat for serving (eg for stir chips or curries), sprinkle with 2 tsp h2o per 1 cup cooked rice, cover with hat or cling wrap and microwave – water will make moist again.

viii. Cooking rice at HIGH ALTITUDE:Add one infinitesimal stove cook time for every 300m/1,000ft higher up ocean level (because boiling point of water is lower = longer cook fourth dimension). Depending on how heavy weight your pot is, you lot may find you need to add one – 2 tbsp extra h2o (to compensate for loss of liquid via steam due to longer melt time), but tweak that in subsequent batches.

ix. Nutrition per 1 cup cooked rice.

Calories: 205 cal (10%) Carbohydrates: 45 thou (fifteen%) Protein: 4 g (viii%) Fat: one g (two%) Saturated Fat: 1 g (half dozen%) Sodium: 2 mg Potassium: 55 mg (2%) Fiber: 1 grand (4%) Sugar: ane chiliad (1%) Calcium: 16 mg (2%) Iron: one mg (6%)

Keywords: how to cook rice, how to melt rice on the stove, ratio of rice to water, steamed white rice

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