Back to Basics: Making Rice on the Stove
A few weeks ago, somebody messaged me randomly on Instagram about rice. And as we were chatting, we were talking about all the ways to make rice, and it shocked her that I just do it on the stove. I’ve made it in the microwave, the Instapot, rice cooker, but more often than not, I love the way it comes out when I make it on the stove. Call me old fashioned I guess? =) So I’m just taking it back to basics for today. Nothing fancy…just talking about making plain ol’ rice on the stove!
Seems like such a boring topic I’m sure, but I didn’t know how to make rice that well up until a few years ago! I could never get it like the way my mom made it and it would drive me insane!
Now, I literally have one way of doing it, and it’s super simple. I use this method pretty much every time I make long grain (basmati) rice, and it’s perfect and fluffy! (There’s a video at the end if that’s more helpful to you!)
You will have to decide how much rice you’d like to make. I normally make about 2 cups of rice at a time because it helps last through the week. Because day (or few days old) rice is perfect for making fried rice for a quick weeknight dinner!
But basically, you need to memorize the ratio of 1:2. For every one cup of rice, you need 2 cups of water to cook it! So when I make it, I do 4 cups of water for the 2 cups of rice.
Start with boiling your water. While that boils, rinse your rice until the water runs clear. It removes that surface starch and will make it less gummy! I know it sounds like an extra step, but it’s so worth it for a better pot of rice.
Once your water is boiling, add your rinsed rice and give it a quick stir. Let it return to a boil with the rice, and then cover it with a lid and put reduce the heat to low. Put a timer on for 18 minutes, and basically walk away from it. Don’t open the lid or anything, and when the time goes off, you should be golden!