A method to cook prefect rice. It took me a long time, and a lot of tries, to cook rice without ending up with a sticky, mushy mess. Thanks to Anetta at The Wanderlust Kitchen for sharing her technique (she has a secret weapon). For rice to be so simple, it’s hard to get it perfect. This method produces tender, fluffy rice like the kind they serve in Thai restaurants.
It’s an absolute MUST to rinse your rice properly before you put it over heat. Again, for instructions see Anetta’s original post.
Serves 5 cups
- 1½ c. long-grain white rice, jasmine rice, or basmati rice (no brown rice)
- 2 c. water
- Measure out 1 ½ cup of rice and pour it into a saucepan that has a tight-fitting lid. Move over to the sink and run some room-temperature water over the top of the rice until it covers the rice by about an inch. Use your fingers to swirl the rice and water around the pan. Drain the water off of the rice using a fine mesh sieve or through your hand if you don’t have one. Repeat the process of adding water, swirling, and draining three more times.
- Once you’ve finished, measure 2 cups of water and add it to the pot. Stir the rice as you add in the water, but do NOT stir it again once you’ve turned the heat on – ever.
- Set the pot over medium-heat and patiently wait as it comes to a boil. Let it boil until the water level drops below the level of the rice (the rice will be peeking through the top). Turn the heat down to the lowest setting possible, place the kitchen towel over the top of the pot, and cover the rice with the pot’s lid. Bring the edges of the towel up and twist around the handle of the lid so they aren’t dangling down near the heat element.
- Set a timer for 15 minutes and walk away. Once that timer goes off, turn the heat off entirely and let the rice sit for 10 more minutes before taking off the lid. After 10 minutes, remove the lid and fluff the rice with a fork. Serve hot.