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    Home » Recipe

    How to Make Perfect Rice

    Oct 15, 2012 · by Katie Koteen · Modified: Aug 18, 2022


    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.

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    1. Cara

      October 18, 2012 at 4:19 pm

      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!

      Reply

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