When it comes to cooking plain white rice, all you need is rice, water, and a pot or rice cooker. Rice cookers work by bringing water up to a certain temperature and then maintaining that temperature for a while until the rice is cooked. You can buy a rice cooker for as little as 20 bucks, but it's only worth if you're lazy and/or eat a lot of rice because you literally just add your rice, rinse it, add the same amount of water as you did rice, push the button, and walk away until it pops up about 20 minutes later, at which point the cooker will shift from "cook" to "warm", meaning it will keep the rice warm until you're ready to eat it.
If you don't want to buy a rice cooker...
Here's How You Do It On the Stove
Difficulty Level: Easy
Total Prep and Cook Time: 20 minutes
Serves 4 depending on appetites.
1 Cup of Rice
There are a few different kinds of white rice out there, but I have 2 go-to varieties: Jasmine Scented Rice, and Basmati. Jasmine Rice is what I grew up with and tends to be the go-to variety for people from Southeast Asia. The texture when cooked is for me the perfect balance between sticky and fluffy, but if you prefer rice that's on the fluffier side, go with basmati, that has a slightly longer, narrower grain and firmer texture and is more commonly used in Indian cooking.
1 Cup of Water + more to rinse the rice in
There are a lot of differing opinions on what the ideal ratio of water to white rice is. I've always used the 1 to 1 ratio and it has yet to fail me.
1 Small Pot with lid
1 Measuring Cup
Dump the rice in the pot and go to your sink.
Pour in enough tap water to submerge the rice and swirl everything around until the water becomes cloudy.
Carefully pour out the cloudy liquid, and don't worry if you lose a grain or two of rice in the process.
Repeat 1 or 2 more times.
This will get rid of any excess starch.
Pour in the cup of water and put the pot on the stove.
Turn the burner on to medium.
The second you see bubbles rising, put the lid on the pot and turn the heat to low.
You can now walk away for 20 minutes while the rice steams and cooks.
When the time is up, take the pot off the heat, remove the lid and serve!
-Samantha R. Gold
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