I’ll be the first to admit that it took me YEARS to learn how to make rice. Yes, rice. What should be the most insanely easy thing under the stars to cook I was miserable at. Sticky, check. Burnt, check. Hard, check. I made every misstep in the book. I tried stove-top methods, rice cookers, rinsing, not-rinsing, jasmine, short grain, basmati. Ugh. I was exhausted and tired of eating lame rice. Somehow, I had the most success with short grain brown rice. I have no idea why, but that seemed to go alright. But I want to make rice like you get at the little Thai place down the street. Is that too much to expect? I didn’t think so.
Here we go. Disregard everything you’ve ever read on a bag of rice. Everything. Now we can begin. The tired and not-so-true 2:1 ratio is hooey. You’ll get mushy rice.
Measurements:
For long-grain go with 1 ¼ cup water per 1 cup of rice. For short grain, try 1 ½ cups water per 1 cup of rice.
Method:
Now the method. Super simple. Put water, rice and ½ teaspoon salt in a pot to boil. A shallow pot with a tight fitting lid works best. Once it’s boiling turn the heat down to low or medium-low so the rice continues at a soft boil. Turn the heat off after 30 minutes and let the pot sit covered (no peeking) for another 10.
Cara
Thank you for this! For years I was embarrassed to admit that I could not cook rice. I recenlty bought some calrose short grain white rice from the bulk bin at Sprouts, but it had no cooking instructions. When I looked it up on the internet there were so many conflicting methods I was overwhelmed and gave up. Now, I am looking forward to trying out my sticky rice with homemade teriyaki sauce, tofu, red peppers and pineapple!