Are you like me? Were your years marred by the fact that when you cooked rice, it always turned into a big ole blob in the pan when the water was finally gone? I hated cooking rice. The instant rice always stayed nice and pretty, but didn’t taste nearly as good as cooking regular long grain rice. Just how did Jackie Chan do it?
While scouring the internet for recipes one day, I came upon a different method for cooking rice. It sounded odd, but I was willing to try. It worked great! This will be my method for cooking rice from now until the Lord returns or I kick the bucket. I’m here to walk you through it so your life can be enlightened like mine! It’s so easy you’ll say “Well duh. Why didn’t I think of that?”
Start with a LARGE stock pot of water, about 14 cups. I used a pot that I knew about how many cups were in it, so I just filled it up. However, you can measure the water if you need too. Please, please make sure you use enough water. Yes, it sounds like too much but you need it. If you feel bad about using so much water, strain it when you’re done and let it cool. Then water your plants, the dog, the grass. Anyway, back to the rice!
Bring your water to a boil and add 2 teaspoons of salt.
When it’s boiling really good, add up to 4 cups of rice. Notice I said, UP TO 4 cups. You can use 4 cups. You can use 2 cups. Heck, you can use ¼ cup if you want to. Just don’t use more than 4. Why not? Well, I’m not sure. That’s just what I read on the internet. Ya’ll all know the internet is 100% true, right? When the water comes back to a boil, reduce the heat a little but let it continue boiling. Do not put a lid on.
Stir the rice every 2 to 3 minutes, to make sure it’s evenly distributed. It shouldn’t take more than 15 minutes for the rice to be done. Taste it to make sure. You know you want to. Try not to eat it all though. Save some for dinner for Pete’s sake!
When it tastes done, drain it in a colander and rinse with hot water. It will be nice and pretty and fluffy. That description sounds just like a dog.
Go forth and boil rice! This post is also linked at Kitchen Tip Tuesday on Tammy’s Recipes.