Rinsing the rice isn’t always necessary. Some rice may have more starch on it than others, though, so you may just want to get in the habit of doing it with every batch that you boil.
When you’re making white rice, use a use a 1:2 ratio for the rice and water. That means for every 1 cup of rice you plan to make, use 2 cups of water. As it cooks, rice expands so it’s important to use a pan that’s large enough for the amount that you’re making. In general, a 2-quart (2. 5 L) pan is large enough for 1 to 2 cups of uncooked rice.
You can also add 1 tablespoon (14 g) of butter or oil to flavor the rice and keep it from sticking together as it cooks. Follow the instructions on the package because it may be different for various kinds of rice and recipes. If you cook one and a half cups of rice with three cups of water, you can bring it to a boil and turn it off. Do not remove the lid. There will be fewer chances of overcooking the rice. If you use more than three cups of water, you may need to let it simmer for a while.
Don’t take the lid off the pot before the 18 minute mark. It helps trap steam that aids in the cooking process, so if you remove the lid, it may take longer for the rice to finish. If you don’t have a lid for your pot, use foil to cover it while the rice cooks. Just make sure to cinch the foil around the edges so the steam can’t escape. If there’s still water left in the pot when the rice is finished cooking, you should drain it. Just tilt it over the sink to allow the excess water to drip out.
It’s a good idea to allow the rice to sit for another 2 to 3 minutes after fluffing before you serve it. That gives it some time to dry out so it’s not too wet and sticky when you serve it.
Rinsing the rice before cooking can also improve its texture, so each grain is distinct and doesn’t stick to the others.
You can also tell when the rice is finished toasting when it begins to give off a nutty aroma.
Make sure not to cover the pot until the contents stop boiling completely.
During the 45 minute cooking period, don’t uncover the pot. That will cause steam to escape, and the rice will need longer to cook. It’s okay if there’s a little water at the bottom of the pot when you check it after 45 minutes. If there’s more than 1 tablespoon (15 ml) of water, though, drain the excess into the sink. If the rice is still crunchy after 45 minutes, pour a bit more water if necessary into the pot and allow the rice to cook longer. Be sure to check on it in 10 minute intervals, though, until the rice is tender.
Allowing the rice to sit also helps it dry a little so it doesn’t seem as wet and freshly steamed when you serve it.
Leftover brown rice can last between 3 and 5 days in an airtight container in the refrigerator.
Soaking the rice isn’t entirely necessary, but it helps make the rice softer once it’s cooked.
If you don’t have a lid for your pot, don’t worry. You can set a cookie sheet that’s large enough to cover it on top when the times comes. You can add as much salt as you like to taste. In most cases, ⅛ teaspoon (0. 7 g) for each cup of rice is usually sufficient.
During the 15 minutes when the rice is cooking, don’t remove the lid or foil to check on it. You’ll allow steam to escape, which can affect the cooking process.
