Rice Recipe - Rice cooker and Stove-top Instructions
Rice is a pretty simple thing to make and in case your rice bag doesn't have any instructions to that specific type of rice (long grain, basmati, jasmine, short grain, etc), these should serve as simple guidelines for how to cook arguably the easiest and most delicious side dish in the world.
Ingredients
- 1 cup rice
- 2 cup water
- ½ tsp salt (optional)
- sesame seeds (garnish)
Instructions
Stovetop Method
- Rinse rice thoroughly, at least twice.
- Combine 2 cups of rice with 2 ½ to 3 ½ cups of water, depending on type of rice. See notes below. Add salt and/or oil if desired.
- Bring to a full hard boil for at least 1-2 minutes.
- Reduce heat and simmer for 20 minutes, until all water is absorbed into rice grains.
- Remove from heat and let stand for 5-10 minutes.
- Fluff with fork/spoon, garnish and serve with today's feast!
Rice Cooker
- Rinse rice thoroughly.
- Follow instructions on rice cooker using measuring cup and lines on cooker pot designed to create perfect rice.
- Hit start, sit back and do nothing for 25-30 minutes.
- Fluff, garnish and serve with today's feast!
Notes
Method: For best results, cook minimum 2 cups of rice and use a heavy pot with a tight-fitting lid.
Quantity: One cup of raw rice produces approximately 3 cups of rice. Think of the water being absorbed into the rice grains and then, because of the cooking process, air will also develop in cooked rice, so it will have the appearance of growing/expanding.
Rinsing: ALWAYS rinse your rice! My Grandma says minimum 3 times or until water comes out almost clear :)
Soaking: Some manufacturers also suggest soaking rice for a 15-20 minutes prior to cooking. This helps absorption, but it is totally up to you whether you do this or not.
Long-grain rice: longer grain rices will require more water than their short-grain counterparts. For basmati, use up to 2 cups of water for every 1 cup of rice. Jasmine, use 1.2-1.5 cups or water (after rinsing)
Short-grain rice: Japanese/Korean/Thai sticky rice/sushi rice, ie. higher glutenous rices, will require slightly less water.