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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.)

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LovesCookingHatesDishwashing June 16, 2013

I'm surprised this is so much different (and better!) than the usual way I make white rice. And I have never thought about doing it this way. My husband and I loved it and I'm sold- this was the best rice to have with my beef stir-fry spooned over, it was amazing, thank you so much! I'm going to share it and, of course, give you credit for it.

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SDSusan October 03, 2012

This is perfection! I followed the directions exactly and was amazed at how simple it was. Geesh, all these years of clumped mushy rice, who knew??! I cooled this, bagged it, and froze it. I will never make rice any other way. Be sure to rinse the rice really good. I was still getting starchy water after 5 full minutes of rinsing. I just kept on until the water was clear. Thanks for a really great technique!...Gina :)

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JustGina410 October 09, 2010

Rice turned out fluffy, but still ended up browning on the bottom. Tastes like rice cakes.

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JenJenMarie November 14, 2009

Kittencal, you have just stoped a 35 year battle over rice. I love stickey rice dh thinks min rice is the only good rice..yuk..last nite he told me I had finally learned how to make good rice, for me it taste just like sticky rice, but better. Can't wait to make my chinese rice, know it will be my best. Thanks Kittencal for stoping this battle, LOL

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dolores in paradise October 09, 2009

Kittencal - thanks so much for posting this recipe. I am an experienced cook, but I have never been able to master perfect rice. Even with a rice maker, I wasn't happy with the results (too gummy or not done). I had been reduced to running up to the local Chinese take out for my rice. No more! This makes lovely, fluffy rice every time.

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celebration June 23, 2009

This is terrific. I always thought rice had to be covered the entire time it was cooking, but now I've learned something. DH just loved this. Thanks, Kittencal!

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Chocolatl June 20, 2009

This worked great! I had never heard of rice being rinsed until my husband and I went to Haiti as missionaries. It sounds weird, but it makes the rice nice and fluffy. Gets rid of a bunch of the starch that makes rice clump. Thanks for sharing!

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Whinyard April 10, 2009

Kit is there anything that you do not know how to make perfectly, I really don't think so, all of your recipes are right on and this rice was perfect, I went with the medium, thanks a million Kit!

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kusinera March 05, 2009

Made this rice to go with your Best Chinese Fried Rice with Eggs (350260). Really liked the way the rice was firm for the fried rice. Takes an extra 20 minutes from the usual way rice is cooked, but it was worth the extra time.

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slickchick February 16, 2009
Kittencal's Perfect Cooked White Rice (Soft, Medium or Firm)