Updated: May 19, 2021
We cook alot of rice. It's probably one of our main stapled ingredient in our the menu my SO and I concoct for ourselves on a weekly basis. We should probably move on to a rice cooker or Instant pot since we eat so much rice, but we perfected this method, cooking rice without a rice cooker, but rather in a heavy base pot, which works every time with no effort what so ever, and in less than 45 min.
We've been asked so may times how we cook our rice or how to cook rice, that we decided to share this simple recipe here with you all.
So Let's do this...
For the Rice
1 Cup Basmati, Jasmine or Sushi Rice
2 Cups Water
Switch water for chicken or vegetable stock to boost the flavor.
For best result we suggest using a heavy base pot.
For Brown rice, the cooking method changes, where you want to bring the rice and water to a boil, then cover and somer for 45 min for best result.
Rinse 1 cup rice with water
Transfer to heavy base pot
Add salt and bring to a boil
Once boiling wait for the water to evaporate and absorb by the rice until you can see bubble… small wells forming in the rice.
Reduce heat to low and cover with lid
Continue to cook on low heat for 15 min
Once done remove from heat, keeping the lid on allowing the rice to continue to steam for another 5-10 min.
Remove lid and using s flat wooden spoon or rice paddle (Shamoji in Japanese, to flip the rice aerating it.
Serve immediately or keep refrigerated upto 4 days.
Link to Video Recipe