I eat rice with everything, but how it turns out has always been hit-or-miss. Then I came across bon appetite’s The Perfect Pot of Rice. My days of sticky, mushy rice and chopsticks full of disappointment are gone. With a few easy steps, I’ve been enjoying fluffy, firm brown rice every time WITHOUT a rice cooker.
Here’s the deal:
- Put 1 cup of brown or white rice and 1-1/4 cups water in a large saucepan (don’t rinse the rice first or add salt or butter because these all mess with the fluff factor). I doubled this using the same ratio, but I wouldn’t cook more than this at time.
- Swirl it all around (don’t you dare put a spoon in that pot!). Then bring it up to a boil.
- Turn the heat down to Low and cover. Simmer for 35 minutes (18 minutes for white rice), no more and no less.
- After 35 minutes, turn off the heat, remove the lid, and fluff the rice with a wooden spoon or fork.
- Now here’s the kicker: Cover the pot with a clean towel, then replace the lid. Let this sit for 10-15 minutes (the towel soaks up all the moisture that would otherwise drip back down into the rice).
- Fluff the rice again, and it’s ready!