Crooked Kitchen

It seems to be a very basic thing, but many people find it hard to cook rice without it being hard or getting gummy or mushy. Using a rice cooker is the easy way to make rice – in most cases, just set it and forget it – but rice cookers take up counter space and their function can be duplicated with a single pan with just a little bit of skill and practice.

I cook rice in a saucepan with a tight-fitting lid. My method is very simple, but results in perfect rice every time. The method varies slightly depending on the type of rice used. This is different than the pilaf method, which is often used to produce rice with things added – vegetables, spices, and herbs.

Guidelines for perfect rice

• Use a sturdy pot. Anything thin and flimsy will burn the bottom of the rice.
• Rinse the rice before cooking.
• Use 1 1/4 cups of water for each cup of long-grain rice.
• If you want more fluffy, separate grains of rice, add a teaspoon of oil to the water.
• The more rice you use, the less water you’ll need. When you’re using 3 cups or more of uncooked rice, use a 1:1 ratio of rice and water.

Some people tout the traditional method of measuring the water in the pot with your finger: place the tip of your finger on top of the rice, pointing downward, then fill the pot with water until it reaches your first knuckle. I measure the rice and water separately in measuring cups. The knuckle method is too inexact – the actual amount of water will vary based on the size of the pot.

Step-by-step method for cooking perfect long-grain rice

The absorption method

1. Add the rice – Put a cup of rice in a heavy pot.
2. Rinse the rice – Add cold water to the pot, and swirl the rice around to rinse it. Pour off the water, being careful not to lose any rice.
3. Rinse the rice again – Repeat the rinsing process once or twice more. Drain off the water.
4. Add the water – Add 1 1/4 cups of water and a pinch of salt if desired. With Asian dishes, rice isn’t usually salted.
5. Bring to a boil – Place on high heat, put the lid on, and bring to a boil.
6. Leave the lid alone – From this point, do not remove the lid. Don’t be tempted to peek. Don’t mess with it. Keeping the steam inside is what makes this process foolproof. If you really want to keep an eye on the rice, use a glass lid.
7. Steam for 10 minutes – Turn the heat down to very low and leave for ten minutes.
8. Rest for 10 minutes – Turn the heat off and leave for another ten minutes.
9. Fluff the rice – Now you can remove the lid. Fluff the rice with a fork.
10. Serve the rice.

Modifications for Japanese rice

If you’re cooking a short- or medium-grain rice and you’re going for sticky rice like you’d get in a Japanese or Korean restaurant, there are a couple modifications to the method.

• Use 1 1/3 cups of water per cup of rice.
• Standard Japanese and Korean rices are typically not salted or oiled.
• Rather than fluffing the rice with a fork, fold it gently with a rice paddle.
• Check out Just Hungry for a complete tutorial specifically on Japanese rice.

My usual rice is jasmine rice, but I occasionally cook basmati and Japanese rice. I never use less than a cup of uncooked rice, even if I’m only cooking for myself, because leftover rice is just begging to be made into fried rice.