this post was submitted on 20 Jun 2023
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Food and Cooking
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I mostly cook basmati or Thai jasmine rice. I don't have a rice cooker, or space for one in my kitchen, so I use a regular pot with a lid.
Different kinds of rice might require adjustments to the time, but the overall procedure stays the same.
This is the Way.
I do it slightly differently... Learned to do it in Korea. But the differences in my approach are just a matter of how you time things. I bring to a boil uncovered, then cover and leave it on low for 25 mins, then 10 mins off the heat.
The gist of the method is not so much to boil the rice, but to let it steam in its own heat. That's how you get soft yet consistent grains of rice.
With a bit of practice, you get perfect rice every time, and it's barely more work than a rice cooker! The only things that a rice cooker add is stuff like timing the cooking for you, the ability to set a timer, and the ability to keep the rice warm once it's cooked. (Which, granted, are pretty useful.)
Thanks for the reply. I'll try your method soon!
The reason I cover mine from the beginning is mostly to reduce the time it takes to come to a boil, especially when I use the small rings on an electric stove. I don't know if that makes a difference in the end result.
Does the rice not get overcooked if you leave it in for 35 min + boiling time?
I should have specified I don't bring it to a full boil. I turn down the heat just when it starts to boil.
Not claiming my method is better than yours! Your method actually sounds quicker, which is a good argument for it.
I didn't think you did :)
I'm happy to explore variations in the never-ending pursuit of perfect rice ;)