Not really! It's usually a 1 1/2:1 ratio, water to rice. Also, oil? Who uses oil!?
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So how many of you can cook rice without a rice cooker?
- Thread starter gunlovefiction
- Start date
Not really! It's usually a 1 1/2:1 ratio, water to rice. Also, oil? Who uses oil!?
I grew up as PWT in the '70s & '80s. I never even knew rice cookers existed until I moved to Japan in my 20s. I can cook rice in a pot all day every day if I had to. But I've got a rice cooker, so it's all good.
Pot on stove. I cook rice every week. Never in my life did I have a rice cooker. It's like... the easiest thing in the world to cook rice in a pot.
Bingo.
There's a little more to it than that, and there are so many different ways to actually cook it too. Rinsing it can also help to prevent it from becoming really sticky, although then you end up losing some of the "enrichment" that was added to it. Different rice types also call for different amounts of water. Sometimes simply adding "twice the water" is wrong, and you're better off with slightly less.
0.5 + (1 x cup of rice ) cups of water
Some onion
Some garlic
Some evoo
Some rice
sautée onions in 1-2tbs of olive oil until almost translucent on med high
Add garlic, sautée 30s-1m until raw edge is gone
Add rice, sautée until fragrant and mildly nutty smelling (1-2m), add salt
Add water, bring to boil over med high
Once at a boil, reduce to low, cover let cook 15-17m depending on burner
remove from heat, cover with paper towels, and put lid back on. Let steam with the lid and paper towels 10m
Remove lid, fluff with fork, enjoy amazing perfect rice
Some onion
Some garlic
Some evoo
Some rice
sautée onions in 1-2tbs of olive oil until almost translucent on med high
Add garlic, sautée 30s-1m until raw edge is gone
Add rice, sautée until fragrant and mildly nutty smelling (1-2m), add salt
Add water, bring to boil over med high
Once at a boil, reduce to low, cover let cook 15-17m depending on burner
remove from heat, cover with paper towels, and put lid back on. Let steam with the lid and paper towels 10m
Remove lid, fluff with fork, enjoy amazing perfect rice
Pretty common in foodservice. It helps when making a fuckton of rice.
I'll sometimes use my instant pot if I've got a bunch of other things cooking on the stove, but I'll normally just do it on the stove.
I can't think of a single other thing you would do outside of what I posted for some plain-ass white rice. Obviously you have to let it sit for a bit to "fluff up" but in terms of anything someone actively has to do, that's the step-by-step the process.
I mean it's not hard, but again it's not just "dump in the rice, dump in the water, boil and shut off". A lot of people can cook rice, but sometimes it takes a few tries to even get it to come out edible.
I've been cooking it in a pot for almost two decades now, and I still end up with issues at times due to a handful of variables.
I use a rice cooker but I learned a HUGELY valuable tip for not sticking. It might or might not apply to cooking rice in a pot. Basically. Once it's cooked leave the lid on, take it off the heat and leave for a few minutes and then it won't stick to the bottom.
Boiling rice is the easiest thing ever as long as you don't walk away and let it stick to the bottom of the pot.
What the fuck are you on about, rice cookers are handy but they are pretty lazy.
Making savoury rice is better in a pot but it's not impossible in a rice cooker.
No format of rice cooking is hard.
I don't know what to tell you man. I've never once fucked up rice in a way that didn't just involve me accidentally forgetting about it. The notion that there's nuance to it outside of not putting in an excessive amount of water and looking for bubbles doesn't make any sense to me. I've probably fucked up scrambled eggs more times in my life than I've fucked up rice.
Actually, scratch that. I've definitely fucked up scrambled eggs more times in my life than I've fucked up rice.
Rice cooker is just the easiest. I used to use a pot bit i feel like the rice would stick to the pot too much.
1. Drop some oil in the pot
2. Add rice, careful to ensure it doesn't burn
3. Add 1.5x cup of water per cup of rice
4. Add in 0.5x cup of chicken stock per cup of rice
5. Once water comes to a boil, turn to lowest heat with lid on for 40ish minutes.
6. Add garlic, parsley onion powder to taste
I cook on the stove more than using my rice cooker, despite it taking longer.
2. Add rice, careful to ensure it doesn't burn
3. Add 1.5x cup of water per cup of rice
4. Add in 0.5x cup of chicken stock per cup of rice
5. Once water comes to a boil, turn to lowest heat with lid on for 40ish minutes.
6. Add garlic, parsley onion powder to taste
I cook on the stove more than using my rice cooker, despite it taking longer.
Let's see, two cups of rice and same amount of water?
I could do it eyes closed, but now I think I would mess up the first try.
Last time I did, was for a funeral tho, a little over 15 years ago. Daily grub has almost always being made with a rice cooker, even before they were fully electric. I miss my old ass gas Tiger, it would clicky and clanky, but always deliver a fine cooked rice.
I could do it eyes closed, but now I think I would mess up the first try.
Last time I did, was for a funeral tho, a little over 15 years ago. Daily grub has almost always being made with a rice cooker, even before they were fully electric. I miss my old ass gas Tiger, it would clicky and clanky, but always deliver a fine cooked rice.
Huh? Rice is like the easiest food to cook. I do it daily. Literally just water and salt
Oil?!
Oil?!
How does it being organic change the need to wash it?
hint: it doesn't.
I don't make rice often, but I do make it when I have taco nights at home since rice in tacos/burritos is killer. I always use a pot and I've never had an issue.
For short white rice, water is just the same amount as the rice, plus half a cup. 1 cup rice, 1.5 cups water. 2 cups rice, 2.5 cups water. I use half a cup of shaoxing rice wine instead of water. Oil is just for flavor, you don't really need it. Different kinds of rice might need different amounts of water, but only slightly.
This is close to how I do it with butter, gonna try the onions and garlic next time.
