![]() Use a fork to gently mix and lift rice to make sure that the grains don't stick together. Turn off the heat, replace the lid, and let it rest for a few minutes in the steamy saucepan. (Cooking brown rice? Check at 30 minutes.) If there's a little water leftover, it's totally fine! Just tilt the saucepan slightly to drain it out. Let the rice be your indicator, not the water. Though it will be tempting, keep the lid on! It's very important not to mess with the steam.įor long grain white rice, I always set a timer for 18, knowing that it could need another minute or two. ![]() Don't take off the lid.Ĭover the saucepan and reduce heat to low. Let it come back to a gentle simmer (otherwise you run the risk of your water cooking off faster than your rice gets tender). And if you want to add a tab of butter, too, go for it - your rice will taste 10x better.Īfter adding the rice, the temperature of your water will drop significantly, and it'll stop boiling. (Double-check your rice packaging to be sure.) Feel free to swap in chicken or vegetable broth for more flavor. Ugh, I know, rinsing is annoying, but it really is worth it to get rid of the dusty starches that may make the rice too sticky. Just place your rice in a fine mesh strainer and rinse under cold water until the water runs clear.įor most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. Before you know it, you'll have a steaming bowl of rice ready to be made into our easy Buddha bowls or topped with beef and broccoli for the easiest weeknight dinner.įollow our steps with our top tips and tricks to master rice on the stovetop every time: But, once you've got it down, it's simple to get it right every time. Many things can go wrong when prepping rice: too gummy, too hard, burnt. ![]() Just can't master the art of cooking rice on the stovetop? No stress-you're not alone.
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