ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

How to Cook Rice - Perfect Rice Every Time

Updated on October 1, 2015

How to Cook Rice

Would you like to know how to cook rice - perfect rice every time?

How to cook rice without it sticking, in a few easy steps. This is a quick, easy way to cook rice. it will never stick, and will never overcook! Perfect rice, every time!


A lot of people have great difficulty cooking rice, usually because they leave it to float around in a large pot, full of far too much water.

The theory is normally that rice must be boiled in an abundance of water, when the fact is, the opposite is true; one only needs the amount of water the rice will absorb into itself.



Cook Perfect Rice - Every time!
Cook Perfect Rice - Every time!

7 Easy Steps to Cook Perfect Rice, Every Time

All one needs to do, is follow these easy steps:


  1. Coat the bottom of a saucepan with oil, (I prefer extra-virgin olive oil, for flavour, but any oil will do)

  2. add salt, and the rice (one cupful will give you two good portions)

  3. stir the rice, salt, and oil, until all the grains are coated. Stir gently over medium heat, until the rice becomes opaque.

  4. Add twice the amount of water as rice (1 cup rice-2 cups water)

  5. bring to the boil, stir once. Cover with lid.

  6. Lower heat, and cook until all water is absorbed. The rice will appear solid, with craters on the surface.

  7. The rice is cooked to perfection! Remove lid, let steam escape.

    Use immediately, or cool quickly. (tip out onto cool plate, or rinse under cold water if freezing) and store. Cooked rice may be frozen for future use


This recipe was passed to me by a Mauritian friend, and in 20 years, I've never had rice overcook, or stick.

Try it, you'll impress your friends!

My favourite is Basmati rice, which I use for most things, except those dishes where rice is their base, i.e. paella, risotto, which need short grain. Plain Basmati is a great garnish for healthy dishes like Salmon, or even Steaks.

Choose carefully the menu for your dinner party, find somegreat recipes and make it special!



Comments

    0 of 8192 characters used
    Post Comment

    • AdinaH profile image

      AdinaH 7 years ago from UK

      Thank you for this, it is just what I was looking for...mine always comes out a thick white mush. Disgusting!

    • profile image

      Liz 5 years ago

      Mine was still rock hard when the water was absorbed. I've always used a 2:1 water to rice ratio. Could that be a typo? What did I do wrong?

    • dianew profile image
      Author

      dianew 5 years ago from Spain

      Maybe cooked it on a too strong heat, so that the water evaporated too quickly. You can test halfway and add a little more if you need to, but shouldn't be necessary. After you turn off the heat, with the lid on the rice will continue to cook in the heat anyway, so there shouldn't be a problem.

    • profile image

      Allen 5 years ago

      I had to goof around with the recipe and method to get it the way I liked, but isn't that the joy of cooking? :) I never thought of putting the oil into the rice to begin with... now I'm using different olive oils for different meals with great success. Thank you.

    • dianew profile image
      Author

      dianew 5 years ago from Spain

      You are welcome, thanks for the comment Allen, glad to help

    • profile image

      Joy 5 years ago

      I had the same thing happen as the other, rice was still hard when water evaporated.

    • dianew profile image
      Author

      dianew 5 years ago from Spain

      Sorry to hear that Joy, but this is a tried-and-true method, so I can only suggest you used too little water or too great a heat. Fact is that if you leave a lid on, the rice will continue to cook in its own heat anyway.

      Try again, you should not be disappointed.

    • profile image

      Peter 5 years ago

      Do you need to wash the rice before hand to get rid if the starch?

    • dianew profile image
      Author

      dianew 5 years ago from Spain

      Not at all, unless that is your preference. I never have.

    • profile image

      Peter 5 years ago

      Thanks for the advice, will give it a go this weekend and let you know how I got on.

    • jiro profile image

      jiro 5 years ago from India

      The tip is very good

    • dianew profile image
      Author

      dianew 5 years ago from Spain

      Thanks Jiro, I always find this works for me.

    • profile image

      gepeTooRs 12 months ago

      Wonderful put up, very informative. I ponder why the other specialists of this sector do not understand this. You must continue your writing. I am confident, you’ve a huge readers’ base already!|What’s Going down i am new to this, I stumbled upon this I have discovered It positively helpful and it has helped me out loads. I am hoping to give a contribution & assist different users like its aided me. Good job.

    Click to Rate This Article