Cooking Rice

By: Allrecipes Staff  |  Photo by: Sunflower
Cooking Rice
1 of 2
No need anymore to give sheepish calls to Ma at dinner time to make a pot of rice. There are hundreds of different varieties of rice grown worldwide, but most cooks only need to know a few basic ratios to cook rice perfectly.
The Basics
One cup of raw rice yields about three cups of cooked rice.

When cooking Basmati, soak and rinse the rice for 1/2 hour before cooking to remove extra starch. The water should run totally clear in the final rinse. Other types of white rice are highly refined and polished and do not require washing before cooking.
Put 1 cup of rice and 1½ cups of water in a shallow pan with a tight-fitting lid. Bring the water to a boil over high heat. Steam should be coming out from under the lid; keep the pot covered and don't peek under the lid. (For novice rice cooks, a glass lid is a big help.)
Reduce the heat to very low. The rice grains swell as they absorb the water. If the temperature is too high, the bottom of the pan of rice can scorch while the top rice is still undercooked. Set a timer for 20 minutes.
When the timer rings, turn off the burner and remove the pan from the heat. Let the rice sit, covered, for an additional 5 minutes (and no peeking under the lid--the steam will escape).
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