How To Do Just About Everything
By eHow Food & Drink Editor
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The secret to making good rice is not to lift the lid while it's cooking. Serves four.
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.
Test rice again. When it's done, fluff it with a fork to let steam escape and help keep grains separate.
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Comments
ntherese4990 said
on 7/11/2007 I don't know that this is accurate because from what I've read the ratio is 2 parts liquid to 1 part rice. This doesn't list in ingredients how much water to measure.
Anonymous said
on 11/22/2005 Want to cook rice without burning it? Use a flame tamer. A flame tamer goes over the burner and under the pot. It distributes the heat so that there are no hot spots! You can find them for anywhere from $3.00 to $40.00, or you can make your own by using heavy duty aluminum foil crushed and folded into the shape of a donut. Follow the measurements and directions that come with the rice you buy. After boiling the water, add the rice, cover (with a tight lid) and set your flame to simmer. Pick up the pot and put the tamer over the gas burner (on top of that grill that holds the pot over the flame). Put the pot directly on top of the tamer and smash is down so that the pot is stable. Simmer the pot (usually for 20 minutes) and voilà, perfect, no-burn, rice!
Anonymous said
on 11/22/2005 Rinse rice to remove excess starch. Use 2 parts rice to 3 parts water. Bring to boil over high heat. Boil uncovered, until water is just below rice line and "vents" form. Cover and put heat to low. Cook: long-grain 12 minutes; basmati 25 minutes.