/m/titlegore

fluffychat
I find it hard to take a product seriously when it has “cute” in the first sentence in its description…

Not claiming my method is better than yours!

I didn’t think you did :)

I’m happy to explore variations in the never-ending pursuit of perfect rice ;)

Thanks for the reply. I’ll try your method soon!

The reason I cover mine from the beginning is mostly to reduce the time it takes to come to a boil, especially when I use the small rings on an electric stove. I don’t know if that makes a difference in the end result.

Does the rice not get overcooked if you leave it in for 35 min + boiling time?

I mostly cook basmati or Thai jasmine rice. I don’t have a rice cooker, or space for one in my kitchen, so I use a regular pot with a lid.

1. Wash the rice in the pot by running it under the tap and mixing it until the bowl fills up. Discard the water and repeat 3-4 times, or until the water becomes clear.
2. Drain the pot completely after washing the rice, then add water about 1:1 by volume with rice, or slightly less for basmati.
3. Cover with lid and put on high heat until it begins vigorously boiling (keep an eye on it).
4. Reduce the heat to low and leave for 5-6 minutes.
5. Turn the heat completely off and leave covered another 5-7 minutes.

Different kinds of rice might require adjustments to the time, but the overall procedure stays the same.