Home / Main Recipes / How To Cook Rice on the Stove — Cooking Lessons from The Kitchn

How To Cook Rice on the Stove — Cooking Lessons from The Kitchn

An excellent pot of rice has the facility to become a humble dinner of greens right into a venerable dinner party. Rice is simple to seek out, reasonably priced, and the easiest clean slate for the bottom of many vintage dishes — stir-fry, butter hen, and crimson beans spring to mind.

A rice cooker is at hand if you happen to cook dinner rice (and different grains) often and if you have got the gap to retailer it, however you do not if truth be told want any particular apparatus or components to cook dinner up a pot of stunningly easy, soft, and fluffy rice.

In reality, all you truly want is a cup of rice, a pot, and a stovetop. Listed below are the 3 very best tactics to cook dinner long-grain white rice, brown rice, and fragrant rices — like jasmine and basmati — at the stovetop.

How To Cook dinner Rice at the Range: Watch the Video

3 Strategies for Stovetop Rice

Many rice recipes depend on ratios for rice to water. I will be able to cook dinner pasta blindfolded, make grits conveniently, and bake potatoes with the most productive of them. However cooking a pot of rice at the stovetop remained a thriller till I gave up juggling water-to-rice ratios and attempted other ways as an alternative. A just right pot of rice holds a mountain of fluffy, separate grains — regardless of the kind of rice. And now not all rice sorts are the similar, so there is not any explanation why to cook dinner them the usage of the similar way.

Those stovetop strategies use other pot sizes and water boiling strategies (be sure to have a pleasant, tight-fitting lid for every). Take a look at to not peek whilst the rice chefs — that can alternate the cook dinner time and water absorption price.

First, Rinse the Rice

Rice, like dried beans, is an agriculture product, which means it comes from the sphere and processor with some grime, particles, and, in rice’s case, starch within the bag or field. Rinsing the rice is the primary defensive position in opposition to gummy grains, because it washes away unfastened, powdery starch that may keep on with the grains upon cooking. All the time use a fine-mesh strainer to rinse your rice beneath cool operating water — regardless of the cooking way.

Stovetop Strategies for White, Brown, and Basmati Rice

For long-grain white rice: Same old long-grain white rice is most fitted for the simmer-and-steam way. Right here the rice simmers in water till totally absorbed. Slide the pot off the warmth to steam, and with a snappy fluff of your fork the rice is able.

For brown rice: Brown rice has a nutty taste and pleasant chunk. It additionally has a difficult popularity, regularly cooking up gummy or underdone. A fool-proof way is what this rice wishes, and cooking brown rice like pasta suits the invoice. Deliver a large pot of water to a boil and stir within the rice. Fish out a grain or two each so regularly and take a style. As soon as the rice is soft and chewy, drain, go back the rice to the pot, and steam.

For basmati or jasmine rice: When fragrant rice like basmati or jasmine are at the menu, use the pilaf way. Toast the rice in butter after which pour in boiling water. Cook dinner till the water is long past, then steam off the warmth for distinct grains of rice that fragrance the kitchen and are filled with toasty taste.


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How To Cook dinner Rice at the Stovetop, three Tactics

Makes Makes three cups cooked rice

What You Want

Substances

  • 1 cup

    rice

  • 1/2 teaspoon

    kosher salt

  • 1 tablespoon

    unsalted butter or oil, not obligatory

  • Apparatus
  • Measuring cups and spoons

  • Tremendous-mesh strainer

  • 2-quart or Four-quart saucepan with a lid

  • Small pot or electrical kettle, for fragrant rice

  • Spoon

  • Fork

Directions

Means 1: Simmer and steam long-grain white rice.

  1. Rinse the rice. Pour the rice right into a fine-mesh strainer and rinse beneath operating water till the water runs transparent. This gets rid of dusty starch that can result in gummy grains.

  2. Boil the water in a 2-quart pot. Deliver 1 1/2 cups water to a boil, coated, in a 2-quart pot over excessive warmth.

  3. Upload the rice, salt, and butter. Stir within the rice, salt, and butter or oil, if the usage of.

  4. Simmer for 18 to 20 mins. Deliver again to a steady simmer, then duvet, scale back warmth to low, and cook dinner till the water is absorbed, 18 to 20 mins.

  5. Leisure the rice off the warmth for 10 mins after which fluff. Take away from the warmth and let the pot stand, coated, for 10 mins. Take away the lid, fluff with a fork, and serve.

Means 2: Cook dinner long-grain brown rice like pasta.

  1. Rinse the rice. Pour the rice right into a fine-mesh strainer and rinse beneath operating water till the water runs transparent. This gets rid of dusty starch that can result in gummy grains.

  2. Boil the water in a Four-quart pot. Deliver eight cups of water to a boil, coated, in a Four-quart pot over excessive warmth.

  3. Upload the rice and cook dinner exposed 33 to 35 mins. Stir within the rice and boil, exposed, for 33 to 35 mins or till soft however nonetheless rather chewy.

  4. Drain extra water and steam to till soft. Flip off the warmth, and drain rice in a fine-mesh strainer. Go back the rice to the pot off the warmth, duvet, and steam for 10 mins.

  5. Upload the salt and butter to complete. Upload the salt and butter or oil, if the usage of, fluff with a fork, and serve.

Means three: Use pilaf method for fragrant rice, comparable to basmati or jasmine.

  1. Rinse the rice. Pour the rice right into a fine-mesh strainer and rinse beneath operating water till the water runs transparent. This gets rid of dusty starch that can result in gummy grains.

  2. Boil the water one at a time. Deliver water to a boil in a small pot or electrical kettle. Use 2 cups water consistent with 1 cup basmati rice and 1 1/2 cups water consistent with 1 cup jasmine rice.

  3. Soften the butter and toast the rice. In a separate 2-quart pot, warmth the butter or oil over medium-high warmth till shimmering. Upload the rice and salt, stirring till extra water from rinsing evaporates and to coat within the butter. Sauté, stirring continuously, till a starchy movie develops at the backside of the pan and the rice smells rather toasted, 2 mins.

  4. In moderation upload the boiling water, duvet, and cook dinner for 18 mins. Pour within the boiling water, scale back warmth to low, duvet, and cook dinner till the water is totally absorbed, 18 mins.

  5. Leisure the rice off the warmth for 10 mins after which fluff. Take away from the warmth and steam, coated, for 10 mins. Fluff with a fork and serve.

Recipe Notes

Garage: Refrigerate leftovers in an hermetic container for as much as five days.

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