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How to Cook White Rice the Way My Mom Taught Me

Updated on May 13, 2013
5 stars from 4 ratings of My mom's way of making rice

When I left my mother's house I had been taught to make rice, but I never actually cooked rice. I'm ashamed to say it, but I didn't really know how to cook rice until I was almost thirty. I know what you're thinking! I can hear you from here! You are thinking "how could a spanish woman not know how to cook rice?" Okay! I know, I know.

You have to understand that I ate rice and beans pretty much everyday growing up. When I moved out, I wanted to eat "American" food everyday! I worked as a server, lived off fast food and cereal, and hardly ever cooked. When I did cook, it was macaroni and cheese or some other box food. Every time I attempted rice, I usually overcooked it or undercooked it so I dreaded trying to cook it. I just couldn't get the concept.

One day, I heard someone comparing something to cooking rice because you use equal parts. After this, I wanted to try cooking rice again. Eventually, the memory of my mom teaching me to make rice started to get clearer and clearer. Its almost as if the simple act of wanting to, made the memory clearer.

I remembered her telling me that she liked to use a big metal cooking spoon because it was flatter and better for turning over the rice. She used the metal spoon to measure the oil and the salt. I remember her saying that the oil should cover the bottom of the pot. She said that every piece of rice should be coated in oil and to cook the rice for a few minutes before adding the water. I remember her telling me that after the water boiled I should cover it and not touch the lid for at least 15 minutes. I remember her telling me to taste the water before covering the rice and if it tasted almost too salty then it was just right.

I can see the shiny pot that she used and the overhead stove light casting an easy glow on everything. She was very "matter of fact" about things. She was usually too busy running a household to remember to teach me about much. So the few memories that I have of her sharing some thing with me are very special to me. She probably thought I wasn't paying attention, but I guess I was.

Here is that recipe, because there may be other young ladies out there ashamed about not knowing how to cook rice and I must help them! :)

The final meal
The final meal | Source
melting butter in the oil
melting butter in the oil | Source
coating the uncooked rice in oil
coating the uncooked rice in oil | Source
water starting to boil
water starting to boil | Source
this little doodad helps your pot get an even distribution of heat when you have a gas stove.
this little doodad helps your pot get an even distribution of heat when you have a gas stove. | Source
Covering the pot with foil and a lid
Covering the pot with foil and a lid | Source
Turning the rice
Turning the rice | Source
Fluffed rice
Fluffed rice | Source

Cook Time

Prep time: 2 min
Cook time: 20 min
Ready in: 22 min
Yields: 4-6 servings

Ingredients

  • 2 tbsp oil, Can use Olive oil, coconut oil, or vegetable oil
  • 1 tbsp butter
  • 1 1/2 cups long grain rice
  • 1/2 tsp salt
  • 2 cups water, (I find that adding a 1/2 cup more than the amount of rice that you use makes the rice just right)
  1. In a saucepan add 3 tbsp of some oil. I like to use 2 tbsp of olive or coconut oil then 1 tbsp of butter. Then add the rice.
  2. Stir the rice so that the oil coats every bit. Cook and stir the rice over med heat until it starts to sizzle (usually a few minutes). Then add the water and salt. I use 1 tsp of salt, but you may want to start with 1/2 tsp and then taste the water. The rice pretty much soaks up the salt and water and it won't taste as salty as the water did.
  3. Bring to a boil then cover with foil and a lid so that none of the steam escapes. Cook over low-med heat for 20 minutes. Turn rice to fluff it. Start in a circle, turning the bottom rice to the top until you get to the middle. Serve with beans, or an over medium egg, or whatever you like. Enjoy!

Comments

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    • My Cook Book profile image

      Dil Vil 4 years ago from India

      Wow this is cool. Happy cooking, i like your step-by-step pics.

    • Mhatter99 profile image

      Martin Kloess 4 years ago from San Francisco

      Thank you for this. I'm a 17 minute man. he he. :)

    • shiningirisheyes profile image

      Shining Irish Eyes 4 years ago from Upstate, New York

      Nothing is quite so special as a recipe from Mom to daughter, and the lineage of the dish just makes it taste that much more spectacular.

      Thanks for the share.

    • Careermommy profile image

      Tirralan Watkins 4 years ago from Los Angeles, CA

      Insightful Tiger, it's all about the basics. Many don't know how to cook rice so this is an excellent hub with easy information.

    • Insightful Tiger profile image
      Author

      Insightful Tiger 4 years ago

      Thank you for the nice comment My Cook Book! Have a great day!

    • Insightful Tiger profile image
      Author

      Insightful Tiger 4 years ago

      Ha ha whatever works for you Mhatter:) You're very welcome and thanks for the comment. I hope you are having a good day.

    • Insightful Tiger profile image
      Author

      Insightful Tiger 4 years ago

      You are so right. It's one of the only recipes I have from my mother and to me its the most important one because of the memory. Thank you so much for your comment. Have a great day:)

    • Insightful Tiger profile image
      Author

      Insightful Tiger 4 years ago

      Hi Careermommy,

      Thank you so much for stopping by and commenting. I'm happy to help the other cooking late bloomers, lol. Have a great day!

    • moonlake profile image

      moonlake 4 years ago from America

      I have to pin this because I never cook rice the right way now with your recipe I know how. Voted up, shared and five stars.

    • peachpurple profile image

      peachy 4 years ago from Home Sweet Home

      you got it right, girl. Cooking white rice in rice cooker is much easier than in a pot. You need to add more water into the pot. Voted up

    • MsDora profile image

      Dora Isaac Weithers 4 years ago from The Caribbean

      Good instructions and illustrations. Thank you for sharing. Rice is a staple pretty much everywhere.

    • Insightful Tiger profile image
      Author

      Insightful Tiger 4 years ago

      You're very welcome Ms Dora and thank you for the nice comment, You are right about rice being a staple; In my life for sure.

      Have a great day!

    • profile image

      ignugent17 4 years ago

      Interesting way of cooking rice. I am from the Philippines and our meals is always having boiled or steamed rice as our side dish.

      Thanks for sharing your recipe. :-)

    • Insightful Tiger profile image
      Author

      Insightful Tiger 4 years ago

      Thank you so much for stopping by and leaving a nice comment Ignugent17. You are very welcome, sister!

      I have friends from the Philippines, and I know the food is delish! I hope you will try this way of cooking rice. Maybe you can send me one for sticky rice? I would love that!

      Have a great day!

    • Insightful Tiger profile image
      Author

      Insightful Tiger 4 years ago

      I don't know what happened; I thought the following thank you comments had already been posted.

      Thank you so much Moonlake! for the read, comment, pin, stars, and share! you are awesome:)

      Thank you Peachpurple for stopping by and commenting. I haven't used a rice cooker much. I will have to try it again:)

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      i use the rice cooker to cook white rice, using the pot, i will burnt the rice

    • Insightful Tiger profile image
      Author

      Insightful Tiger 2 years ago

      The rice cooker does make everything easier. If I do cook rice in the rice cooker, I like to add salt and garlic to it! Thanks for stopping by :)

    • profile image

      Rayne123 2 years ago

      Hi how are you

      Actually I agree with you about cooking rice. I was never that good at it either.

      Its actually more difficult than it looks, as rice has to be cooked to perfection.

      Thanks for the info. Great hub

      Blessings

      Laurie

    • Insightful Tiger profile image
      Author

      Insightful Tiger 2 years ago

      Thanks for comment Laurie! Yes it can be difficult. It definitely takes some practice :)

    • Hannah David Cini profile image

      Hannah David Cini 2 years ago from Nottingham

      I'm looking forward to trying this - I have only ever boiled rice and it's never quite right. Maybe this will work a bit better.

    • Insightful Tiger profile image
      Author

      Insightful Tiger 2 years ago

      Let me know if it works out :) I hope it does. Thanks for the comment :)

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