How To Cook Rice Perfectly. Every Time.

Rice-1-2 Cooked rice is supposed to be fluffy, light and each grain distinct. It’s such a simple task, yet why does it so often turn out mushy and over or undercooked? There are a few small secrets that will help make perfect rice a possibility every time. I learned this from Alton Brown and since then don’t cook rice any other way.

Yields: 6 – 8 servings

Ingredients:

2 Tablespoons butter

1 teaspoon salt

2 cups long grain rice

3 cups boiling water

Melt the butter in a medium saucepan. Add the rice and salt and stir for about 2-4 minutes, until all the rice is coated in the butter and smells toasted.  IMG_8362 Pour in the boiling water, having the lid nearby to cover right away since it will boil vigorously right away.  IMG_8364 Reduce the heat to low and cook for 15 minutes. Turn off the heat and let the rice stand for another 5 minutes. Fluff with a fork and serve.  IMG_3256

Coating the rice in butter will help each grain of rice be distinct and fluffy. Toasting it also gives it great flavor. You can add some onions, garlic and white wine to the butter and cook it until the onions are tender before adding the rice to make it more flavorful.

Rice-1-2 You can also many flavors and aromatics to rice pilaf. Most commonly, I add a chopped onion, a few minced garlic cloves and a splash of white wine at the very beginning. After the onion softens, 5-7 minutes later, add the rice and proceed with the rest of the recipe. You can also add carrots, peas, bell pepper, etc. It’s so simple but really delicious. Rice Pilaf With Carrots, Onions and Garlic (334x500)

How To Cook Rice Perfectly. Every Time.
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 6-8
Ingredients
  • 2 Tablespoons butter
  • 1 teaspoon salt
  • 2 cups long grain rice
  • 3 cups boiling water
Instructions
  1. Melt the butter in a medium saucepan.
  2. Add the rice and salt and stir for about 2-4 minutes, until all the rice is coated in the butter and smells toasted.
  3. Pour in the boiling water, having the lid nearby to cover right away since it will boil vigorously right away.
  4. Reduce the heat to low and cook for 15 minutes.
  5. Turn off the heat and let the rice stand for another 5 minutes. Fluff with a fork and serve.
  6. Coating the rice in butter will help each grain of rice be distinct and fluffy. Toasting it also gives it great flavor. You can add some onions, garlic and white wine to the butter and cook it until the onions are tender before adding the rice to make it more flavorful.

 

Signature

Related posts:

Comments

  1. Olga B. says

    Thanks, that is very helpfully. I was always kind of disappointed with my rice. Can’t wait to try your method.

  2. Oksana says

    Even rice cooker disapoints me sometimes…. Will try this trick, as it will obviously change the taste of rice as well… and have it just right and fluffy – is everyone’s wish! Thanks Olga!

      • Oksana says

        Couldn’t wait, so cooked it yesterday! :-D And yes, it turned out so PERFECT! I could not believe. I was tempted to add onions and whatever, al I know i’d love it, but instead added only a little of “Mrs. Dash Original Blend Salt-Free Seasoning” – and it turned out so delish! My hubby said: baby, FROM NOW ON…. cook rice only this way!” i could not detach him from the rice, even tho WE DID EAT the dinner already. (i prepared rice ahead of time, for making stuffed mini peppers today ;-) !!!)
        Thanks again for sharing, dear! Very-very helpful!!!

        • says

          That’s awesome, Oksana!
          I’m so glad you were happy with the results. I was so excited and relieved when I found this recipe and now I can be sure that the rice will be cooked correctly every time. Good luck with Thanksgiving dinner! Good job getting things done ahead of time; it’s always so helpful to have part of the prep done.

  3. Brad says

    Hey, this was great. I’ve been cooking rice in the rice cooker for many years, but I like this variation. The grains are all separated and the rice feels light and fluffy and tasty! Thanks a lot for the recipe. I used half the salt, however. :)

    • says

      Hi Olga.
      Unfortunately, I don’t have a lot of experience cooking brown rice. I know it takes more water than white rice and also more time. Also, I’ve heard that if you soak the rice in water for a few hours before cooking it, it will cook in about 30 minutes.

    • says

      I cook buckwheat very similarly. I actually have a recipe for buckwheat. You can cook it simply by just omitting everything else that I added to it, if you want to have just simple buckwheat, just use the same method as int his recipe, Buckwheat Kasha.

  4. Brittaney says

    Thank you so much for this recipe. I am a beginning cook and I’ve never made rice that wasn’t mushy or sticky. This recipe is the best. I feel like showing off now :) thanks a bunch, you’re awesome

    • says

      I’m so happy to hear that, Brittaney! Thanks so much for taking the time to let me know. I know exactly what you mean; it’s so satisfying when you’re successful at something. I’m exactly the same way:).

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>