6 Method To Cook Perfect Rice, You Can Also Cooking On Stove

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Rice might be cooked by three various methods, and three require different quantities of water. These three methods include boiling that will require twelve times all the water as rice, the Japanese method that can need you to use more as much water as rice along with the steaming method that may need you to use 3 times all the water as rice. You wish to take into account that your rice when cooked must be whole and distinct. So that your rice will likely be perfectly cooked you would like to measure your ingredients; perfectly and you also want cook it only for how long necessary in the recipe therefore it won’t end up sticky and gummy. You don’t desire to end up with it creating a gummy or pasty appearance.

How to Cook Perfect Rice on the Stove? you must provide :


Method 1

  • 2 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon butter or oil (optional)
  • 1 cup long grain white rice


  1. Get water to heat up a medium pot. Add the salt and butter and invite the butter to melt.
  2. When water has returned to your boil, stir inside the rice. Let the lake return to your light simmer. Stir again, cover the pot and turn the temperature down to low. Keep the rice simmering slightly, whilst the pot covered (you might want to peek after a few minutes to make certain heat is a the best temperature, but then allow it to cook, covered). Start checking to find out if the rice is tender causing all of the liquid is absorbed at about 17 minutes. It may take up to 25, particularly if are generating a bigger amount of rice.
  3. When the rice is cooked, shut off the temperature and allow it to sit for another matter of minutes in order to complete absorbing any liquid. Take off the lid, fluff the rice which has a fork and let it sit for another 2 minutes or so, so that some of the excess moisture in the rice dries off. Finish, Now this time to eat that.


Method 2


  • 1 cup rice
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter or oil, optional


  • Measuring cups and spoons
  • Fine-mesh strainer
  • 2-quart or 4-quart saucepan using a lid
  • Small pot or electric pot, for sweet-smelling rice
  • Spoon
  • Fork


  1. Simmer and steam long-grain white rice. And To cook long-grained white rice about the stove, work with a 2 to a single water to cooking rice on stove ratio. Bring 2 servings of water with a boil in a small saucepan having a tight-fitting lid.
  2. Rinse the rice. Pour the rice into a fine-mesh strainer and rinse under flowing water until the water runs clear. This removes dusty starch that will lead to gummy grains.
  3. Boil water in a very 2-quart pot. Bring 1 1/2 cups water to your boil, covered, in a 2-quart pot over high heat.
  4. Add the rice, salt, and butter. Stir within the rice, salt, and butter or oil, if using.
  5. Simmer for 18 to 20 minutes. Bring back to your gentle simmer, then cover, reduce heat to low, and cook before the water is absorbed, 18 to 20 minutes.
  6. Rest the rice from the heat for 10 minutes and after that fluff. Remove in the heat and allow the pot stand, covered, for 10 minutes. Remove the lid, fluff which has a fork, and serve.


Method 3

How to Cook Rice on Stove Without a Lid

cooking rice on stove

Typical instructions to cook rice around the stove include in the rice after it boils. This steams the rice together with simmering. However, covering the pan and trapping the steam also can bring about bubbles forming inside starchy water, which can multiply to the stage that they push the pot lid up and boil over, set up heat is defined on low. If you’ve been can not prevent this bubbling and boiling over from happening, you’ve likely resorted to cooking the rice with out a lid. This makes the rice, particularly the top layer, dry up in short order. Keep an eye around the rice in order to avoid burning it onto the pot’s surface.

The Things You Need

  • Cooking pot
  • Spoon or fork


  1. Rinse the rice if vital – the producer’s guidelines will affirm this – and add water and rice to a pot for each those directions. Diverse rice assortments require marginally extraordinary measures of water, and including close to nothing or a lot of will abandon you with rice that isn’t completely cooked or that is a soft mass.
  2. Boil the water and rice without a cover not surprisingly. Once the water bubbles and you decrease it to low to stew the rice, abandon it for around 5 minutes.
  3. Check the water level. Some white rice retains water rapidly. Blend to try and out regions that are getting to be higher and moving toward the surface of the water.
  4. Stir the rice sporadically and overlap the best layer beneath whatever remains of the rice as the water level brings down. This helps shield the best layer from drying out.
  5. Dig into the rice and check the base layer to perceive how much water remains once you never again observe water over the highest point of the rice. Quit cooking when you see a smidgen of water left at the base; the base of the pot will appear as though it has a smooth or bland layer on it. Try not to give the majority of the dampness a chance to dissipate while the warmth is on in light of the fact that the rice will assimilate the rest of the dampness as it cools. And The Difference Between Cooking Rice On Stove Vs Rice Cooker is on the next method.


Method 4

Boiled Rice

Boiled Rice is amongst the easiest and quickest methods to allow it to be. If you properly boil it then it will likely be perfectly cooked with distinct grains and also you can make use of the boiled rice like a base for other dishes. In order for it to change out perfectly measure the ingredients. You should rinse rice only when given to for the package. Keep in mind that stirring rice to often will ensure it is sticky and starchy. The only exception to this is risotto which should be stirred to make a rich creamy texture. If you end up with wet rice after cooking, cook it uncovered for some minutes on low heat.

If you would like to make enough boiled rice to give eight or maybe more people use one cup of rice, one tablespoon of ground sea salt, and three quarts of boiling water. Wash your cup of rice well then add it to your three quarts of salted water. Bring your water and rice to a boil then decrease the heat to a simmer and cover the rice. Over the next 20 mins possibly even the rice will cook and undertake each of the water. Once all the water is taken up you can then add butter or margarine for your rice if you would like to. You can also serve your rice using a spoon of gravy over it for a delicious meal. I just simply want to serve fried chicken using this method. To me that is certainly the best approach to serve fried chicken.


Method 5

Japanese Rice Cooking Method

With the Japanese technique of cooking rice you should have a cup of rice, one teaspoon of ground sea salt and five cups of water. Have your five glasses of water boiling using the teaspoon of ground sea salt put into it and after that you wish to add your cup of rice. Let your rice and water boil for quarter-hour and then squeeze pot having an oven safe lid on it inside oven in the preheated 350 degree oven for 15 more minutes to allow water evaporate out of the rice. When you cook your rice by doing this it is going to be soft and won’t be mushy. You can naturally take rice made using this method and allow it to be into many other dishes.


Method 6

Steamed Rice Method

This could be the way I usually cook my rice. Ever since I bought a steamer I have cooked it this way and I always such as the way it turns out. To use using this method you’ll need a steamer needless to say and you need to have a cup of rice, a teaspoon of ground sea salt and three glasses of water. I always start off by boiling my rice inside boiling salted water inside a pot and after fifteen minutes I pour my rice and water in to the steamers top basket and hang up it on high. I cook it in the steamer first hour and after this time I have perfect rice nearly every time. I serve this rice with my steamed fish and vegetables and people just love it.

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