Food and Cooking

@TheOtherJake after years of cooking rice on the stove and in the rice cooker, I tried it in the Instant Pot and wow, what a game changer. I'll never go back to the other methods

Instant pot. High pressure, 0 minutes. 20 minute natural release. Water and rice measured by weight, not cups. Each type needs a different ratio. Generally less water needed than other methods as the steam has nowhere to go.

If you have an instant pot (they're 100% worth it imo) just follow this: https://greenhealthycooking.com/instant-pot-rice/

First rinse the rice, then put 1:2 rice to water plus a little extra water to account for steam in a pot. After you figure out how much the water comes up it's easy to do the knuckle thing. Wait till it comes to a boil then cover and cook for 20 mins. Proceed to fluff with a fork, spoon, or other object.

I often use a pressure cooker to cook rice faster. Especially cause I know the rice-water proportions (1:1.5) that would always give me a good result in ~5 mins.

Make sure to buy good rice. I decided to get the store brand rice. It's just rice, right? Wow there is a noticeable difference in taste, also I got sick of picking random black things out of it while I was washing it.

Add a small handful of cumin seeds to your batch. It imparts a wonderful aroma and taste to it for such a simple addition.

For plain white rice, I just use a rice cooker with basmati and put in my soy sauce and the like.

For fried rice, ALWAYS let it sit in the fridge over night after steaming it, and be sure to break it up as much as possible before frying it.

I use this method because I don't have a rice cooker and it works really well.

I love sticky rice. You're supposed to steam it, but I just soak it for 40 minutes and then cook it in a rice cooker. Comes out alright.