Cooking White Rice

As with pasta, it’s worth checking the instructions on your rice for cooking time – I find they all tend to vary a bit.

I happen to think that salt is essential for rice, though I have yet to be convinced of the need for butter – but taste is a very personal thing!

Thank you so much ! I finally can now be asked to cook rice without flinching. Until I watched this video, I always had problems with it.

As a pure breed Chinese, I would like to say: “Wow!”

You guys really cook like chemistry lab, with all the scales, measure cups, timers……..

Speachless

How do you cook a SOFT-BOILED egg???

I’m with Nancy, ive always been a bit worried about making rice, but ive never seen such clear instructions, Thanks! I found a really easy rice pudding recipe i wanted to try, but of course you need rice first! Looking forward to seeing the rest of the site!

I’ve been cooking a lot this summer as a newleywed wife.  I love the simplicity of this site.  My husband and I love sticky white rice.  I have found success making this Asian-style rice by using short-grain rice, rinsing it several times before cooking it pretty much the same way as described here, but without butter or salt.  Thought I would share since I’ve learned several new tricks here.  Thanks for a great site!

Twelve years ago, I was a “rice challenged” person until I read a book that was an older compilation of the Hints from Heloise column in national newspapers.

The recipe was oven-baked rice.

All one needs is a covered pot or dish that contains two cups of water and one cup of rice in a preheated 375 degree oven for at least 45 minutes.

My rice cooking angst days are over.

Having been married to a Chinese woman for 38 years, I have never witnessed her doing rice in this manner. When she or I cook rice (short grain) we rinse the rice until the starches and sugars used as preservatives are removed. Basically rinse until the water is somewhat clear. After that we do use measuring devices it is called the hand, the old knuckle deep water and rice. Works every time. As time moves forward so does technology, hence electronic rice cookers which surpass the open pot and stove method. Set it and forget it. Last, Adding salt and butter (?) is a Euro/American thing.

So, wash it, cook it, leave out the negatives, salt and butter. you’ll live longer.

Kacey

Great post! I love oven baked rice as I am gluten-intolerant so rice is a fabulous alternative for me and a staple in my meals! Thank you for this post.

My best way of making rice is what I learned from my mother and grandmother. I usually soak the rice for 10 minutes before cooking. it makes perfect rice.