When it comes to making rice, a rice cooker is often the appliance of choice for easy, fluffy rice. But not having a rice cooker is no excuse to not make great rice! All you need is a pot and a stovetop to cook rice the way it was prepared long before you could plug in a machine to make it for you. Here's how to cook rice without a rice cooker. You're welcome.
Rinse your rice
Start by rinsing your rice in cold water. Put uncooked rice in a sieve or small colander and run it under your faucet. This will remove any extra starchiness that could lead to a gummy rice clump after you cook it.
Know your rice to water ratio
Long grain white rice, jasmine rice, arborio rice, basmati rice and other types of rice all require slightly different water to rice ratios. A good ratio to start with is 1:2, rice:water, with a sprinkle of salt in the water, if you prefer.
While some may add rice and water to the pot at the same time, treating rice like pasta and adding it to boiling water is a better way to cook rice, according to Real Simple. Rice absorbs water as it cooks but can only absorb so much water. If the rice absorbs all the water from the start, instead of absorbing boiling water, it won't cook properly.
Simmer your rice on the stovetop
The temptation to mix a hot pot is evident to any cook, but go against your instincts and let your rice simmer after stirring it into the boiling water. Turn your stove to low, cover the saucepan and let the rice cook for the recommended 16-18 minutes.
Let the cooked rice steam
When your rice is done, remove it from heat but keep it in the covered pot. Let it steam an additional 10 minutes to get that perfect texture you thought only a rice cooker could create.
Fluff it up
Once your rice has steamed, use a fork to fluff up your perfectly cooked rice. It's ready to eat!
"Any rice can be 'brown,' just as any rice can be milled to be 'white,'" meat-free cooking guru Mark Bittman explains in How To Cook Everything Vegetarian. Whole grain brown rice, rice that is unmilled and has both the the germ and bran still in it, is more nutritious. Because it is more dense than white rice, it also takes longer to cook.
Start by rinsing your brown rice
Just like with white rice, you'll want to remove any extra starchiness.
For extra flavor, toast the grains
If you want to add nuttiness and depth to your brown rice, stir it in a hot saucepan with a drizzle of oil for a few minutes until it starts smelling toasty.
Unlike with white rice, you'll want to start cooking your brown rice in water before it boils. Though the ratio for some brown rice is still 1:2, expect to add 1/4 cup to 1/2 cup extra water to your pot of brown rice, depending on the grain.
Boil and reduce to a simmer
Again, don't touch your rice once it starts cooking. After the covered pot comes to a boil, reduce the stovetop heat and simmer for 45 minutes.
Check your rice
If there's excess water but your rice tastes cooked, drain it out. If not, no worries, you did great!
Let the rice sit
Just like with white rice, you're going to want to let your brown rice sit covered for about 10 minutes to steam.
Fluff it up!
You made brown rice! Yum!