The Last Guide You’ll Ever Need for Cooking Rice
Two methods that ensure your rice won’t burn on the stove.
I love the feel of dry uncooked rice.
It was a big day for me when I was deemed competent enough at rice cookery to put the pot on for my partner and me-—even as someone who has worked professionally in kitchens a long time! My partner takes his rice very seriously, but you’ll understand why he does once you try this method. As I mentioned in my last email, cooking great white rice means that each individual grain maintains its structure perfectly while still being cooked through properly. The best way to evenly cook your rice to achieve this goal is to use indirect heat instead of your burner. In addition to making better rice, you will also have easier cleanup without a large portion of your rice sticking to the bottom of the pan.
What do I mean by indirect heat? It means either cooking your rice in the oven or steaming it on a rack in a pot . I’ll share both the simpler and more complicated methods here. These secrets have been long requested by my family and friends, and I’m honored to share them today.
Method 1: Oven
Bring the right amount of water up to a boil on your stovetop. Pour over your rice in an oven proof container. Seal that container tightly (preferably with a lid, but foil will work okay as well) and place in a 350 degree oven for 25 minutes. Lay rice out on a sheet tray (preferably with a silpat) to fluff it and rest it. This final step will help to prevent your rice from clumping up, giving you more distinct grains. Easy enough, right?
My set-up for cooking rice.
Method 2: Steam your rice
You may need to purchase a small piece of equipment to achieve this method: a small round steamer rack that fits inside one of your pots. They sell for as little as $7 online here, and they won’t take up any space in your cabinets. You will need to have the following:
Spatula
Small sheet tray (preferably with a silpat)
Pot with a tight fitting lid.
A steamer rack and a heatproof bowl that will fit in your pot
Rice (preferably jasmine but basmati will do) and water
Procedure:
Place your steamer rack in your pot and fill the pot with water up to the top of the rack, about 2-3 inches. Place your pot on the stove and put your heat on high.
Measure 1 cup each of rice and water into your heatproof bowl. (Do not rinse your rice)
When the pot starts leaking a bit of steam and the water inside is boiling, carefully place the rice bowl on top of your steamer rack. Put the lid back on and cook your rice for 22 minutes.
Fluff and rest your rice on your sheet tray and silpat for about 5 minutes before serving.
The downside to the second method is that you can only cook 2-3 portions of rice at a time, but the results are worth it.
Do I Season Rice?
I generally do not season my rice! I like focusing on the texture of it when I’m eating and using it to soak up my sauces.
That’s all there is to it! Let me know if you try either method below.
