The secret to making good rice is not to lift the lid while it's cooking. Serves four.
Things You'll Need
- 2 c. rice
- 1/2 tsp. salt
- rice cookers
- Rice Cookers
In a heavy pot with a lid, bring 2 c. water to a boil. Add rice and salt and lower heat.
Cover the pot and simmer rice for 15 to 20 minutes.
After 15 minutes, take off the pot lid and test a few grains of rice - if the center is at all crunchy, simmer a few more minutes.
Test rice again. When it's done, fluff it with a fork to let steam escape and help keep grains separate.
Tips & Warnings
- A rice cooker is an excellent, even easier way to cook rice. Put the water, salt and rice in the cooker, then cover and turn it on. The cooker will stop cooking when the rice is done (usually the On lever pops up).
- For Chinese- or Japanese-style rice, use a short-grain rice and omit the salt.
- This recipe is only a guide; basmati and jasmine rice use more water. Consult the package for instructions on this, and whether to rinse.
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