September 23, 2006
I’ve been running my own buzz campaign about quickindiancooking.com. So imagine my surprise when I got interrupted at the pub mid-way though a passionate, high-level discussion about chicken curry with the question “what’s the best way to cook rice”.
There is only one way dear people: use a rice cooker. Life’s too short to watch water boil. And you can never beat the fluffy, dry and fuss-free result anyway.
I mastered the art of turning the dial years ago and haven’t looked back since. If you can afford it, invest in one.
If this isn’t an option for you, my brother-in-law has a foolproof technique:
Rinse and drain your rice, level it in the saucepan and stick your thumb on top of it. Cover with cold water until the water reaches the first joint on your thumb. Bring to boil, then lower the flame, cover and simmer until its done. This takes about 20 minutes but the best way to know is to taste a few grains of rice. If the rice is cooked but still soggy, turn the flame up to medium and uncover for a minute or two.
Never stir rice. It disintegrates and gets all gooey. Far from the rice-cooker result we want to achieve.
As for measures. I find a half pint glass is enough to two and a half people. The half especially comes in handy the morning after.
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I use your bro-in-law’s method too! The trick is to keep the pan uncovered with the gas on high flame until the water boils and then lower the flame and cover it.
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I don’t bother soaking the rice beforehand.
Do you have to soak the rice in water for a certain period of time before you cook it??
I use your bro-in-law’s method too (but I discovered it quite on my own) and discovered it works with pretty much any kind of rice, from sushi all the way to long grain brown rice. Actually, it worked better than my ‘rice cooker’, which used to burn the bottom of the rice.