Kittencal's Perfect Cooked White Rice (Soft, Medium or Firm)

READY IN: 30mins
Recipe by Kittencalrecipezazz

This method will create a perfect cooked rice --- remember not to stir at anytime while cooking or the rice will stick to the bottom of the pot, and do not cover with a lid until all water is absorbed, for this method use only long grain white rice, please see directions for water amount.

Top Review by LovesCookingHatesDi

Okay, I doubled this recipe and got bad results. The rice didn't cook all the way through. I cooked 2 cups of raw rice with 3 1/2 c. water for firm rice. The rice, mainly on the top layer stayed partially hard. That made it so that I couldn't use it in my recipe. I cooked it on an electric flat surfaced stove. Has anyone doubled it with success? I actually made two pans at the same time knowing that more probably wouldn't have worked. Both failed. (I won't rate this since I strayed from the recipe and doubled it.)

Directions

  1. *NOTE* for a firm rice (which makes the best Chinese fried rice) use 1-3/4 cups cold water, for medium use 2 cups water less 2 tablespoons, for soft use 2 cups water.
  2. Place the uncooked rice in a fine strainer and rinse thoroughly under cold water; drain very well (this is an important step the rice must be rinsed firstly).
  3. Place the rice into a 2-quart saucepan then spread out to cover the bottom.
  4. Pour the water over the rice, then sprinkle the salt over the top (do not stir) bring to a full boil UNCOVERED on medium-high heat.
  5. When rice is at a full boil immediately reduce heat to medium-low (more towards the lower setting) and simmer uncovered for 20 minutes or until the water has evaporated and the rice looks dry (push aside a few grains of rice with a fork, if there is no moisture/water in the bottom of the pot then it's ready, do not stir!).
  6. Turn off the heat and cover with a lid and let the rice stand on the element for 20 minutes.
  7. Fluff the rice with a fork before serving.

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