How to Cook Rice on the Stove: 3 Easy Methods

how to cook rice on stove

Rice is a staple food enjoyed by millions of people around the world. It is eaten by itself but mostly as a part of a variety of simple or elaborate dishes.

I've seen many people preparing rice in a hurry or a microwave because making fluffy, delicious rice require a little bit of attention to detail, so here are three easy methods to cook rice on the stove. If you follow my methods, the rice will be delicious, and the grains will separate easily.

Generally, rice may be cooked in three ways, each requiring a different proportion of water. These methods are boiling, which requires 12 times as much water as rice;  the Japanese rice cooking method, which requires five times as much; and steaming, which requires about 2-1/2 times as much.

Whichever of these three methods you will decide to use, you should remember that the grains of rice, when cooked properly, must be distinct and whole.

In order to make sure that the grains look right and prevent the rice from having an ugly, gooey appearance, it should not be stirred too much while cooking nor should it be cooked for too long.

BOILED RICE

Boiling is the most straightforward way. Adequately cooked rice not only forms a tasty meal but is an excellent base for all other dishes that you can serve at any meal. The water in which rice is boiled should never be wasted as it contains many nutrients. This water may be used in the preparation of sauces or soups, or it can even be utilized in the making of delicious yeast bread.

Boild Rice (this will make eight portions)

1 c. rice ; 3 tsp. salt;  3 qt. boiling water

Wash the rice properly and add it to the boiling water that had salt already added. Boil until the water begins to appear slightly milky because of the starch seeping out of the rice into the water, or until individual grains can be squashed between your fingers.

Drain the cooked rice through a colander, and then pour cold water over the rice in the strainer, to wash out the remaining starch and leave each grain separated and distinct. If you want to reheat the rice, do it by shaking it over the fire, and serve hot with butter or cream or if you like it sweet rather than savoury, you can use milk with a pinch of sugar.

JAPANESE METHOD

Rice prepared by the Japanese method can be used just like the boiled rice. However, unless you use the leftover liquid from boiled rice, the Japanese method of cooking rice on the stove has the advantage of being a much more economical way of preparing it.

Japanese Method (to serve eight portions)

1 c. rice ; 1-1/2 tsp. Salt; 5 c. boiling water

First, wash the rice and then add it to the salted boiling water, and simmer for about 15 minutes. Then cover the pot in which the rice is cooking and place it in the oven for another 15 minutes, to evaporate the water and make the grains soft but not mushy or too soft. Serve in the same way as any boiled rice.

STEAMED RICE

To steam rice requires more time than the other cooking methods but it results in no loss of liquid. Then, too, unless the rice is stirred too frequently while it is steaming, it will have a great appearance comparable to rice cooked by the other cooking methods. Just as in the case of boiled rice, steamed rice can be used as the base food for a variety of meals and dishes and may be served on its own.

Steamed Rice (enough to serve six people)

1 c. rice; 1-1/2 tsp. salt 2-1/2 c. water

Wash the rice very carefully and add it to the boiling water that has salt added. Cook it for only about 5 minutes and then put it in a double boiler. Allow it to cook until the rice is soft. Keep the cooking pot covered and do not stir the rice at all. In about 1 hour the rice will be ready. Serve in the same way as boiled rice.

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