There are a number of ways to cook rice, but the one I always use is the absorption method. With a little bit of knowledge of the right steps to take, you can have perfect, fluffy rice every time.
1) If using white rice, wash the rice TWICE - this is very important as it removes excess starch, preventing the cooked rice from being sticky. Simply measure your rice into a pot, pour water over it, stir with your hand, then drain, and repeat. If using brown rice, you do not need to wash it.
2) Boil the kettle. For every cup of rice, pour 1 3/4 cup of boiling water into the pot of rice. Measure carefully! So for 2 cups of rice, use 3 1/2 cups water, 3 cups - 5 1/4 and so on.
3) Add salt to taste, give the pot one stir with a fork, and set on stove with element turned just a LITTLE above it's lowest setting. Keep an eye on it, and when the pot has just barely come to the boil (some light movement and almost bubbling), then turn to low, and place a fork under the edge of the pot lid to allow some steam to escape.
4)Cook on low for 25 mins for white rice, and up to 40 min for brown rice (some brown rices don't take that long, so check from time to time). DO NOT STIR while cooking, else the rice will clump and stick. To check if water has been absorbed, use a fork to carefully press a hole in the middle, so you can see to the bottom of the pot. The rice is done when no water remains visible. Do not burn.
5) Once finished, let sit off heat with lid on for 5 mins. Fluff with a fork, and serve.
2) Boil the kettle. For every cup of rice, pour 1 3/4 cup of boiling water into the pot of rice. Measure carefully! So for 2 cups of rice, use 3 1/2 cups water, 3 cups - 5 1/4 and so on.
3) Add salt to taste, give the pot one stir with a fork, and set on stove with element turned just a LITTLE above it's lowest setting. Keep an eye on it, and when the pot has just barely come to the boil (some light movement and almost bubbling), then turn to low, and place a fork under the edge of the pot lid to allow some steam to escape.
4)Cook on low for 25 mins for white rice, and up to 40 min for brown rice (some brown rices don't take that long, so check from time to time). DO NOT STIR while cooking, else the rice will clump and stick. To check if water has been absorbed, use a fork to carefully press a hole in the middle, so you can see to the bottom of the pot. The rice is done when no water remains visible. Do not burn.
5) Once finished, let sit off heat with lid on for 5 mins. Fluff with a fork, and serve.
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