Prep 0 mins
Cook 20 mins
You do not need to be afraid of cooking rice again! lol Real rice is so much better for you than instant. So here is a basic recipe that will have you cooking rice like a pro!
- In a saucepan with a good fitting lid bring water, salt and butter if desired to a boil.
- Add rice and stir.
- Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
- Cook for 20 minutes.
- DO NOT LIFT LID!
- The steam that is trapped inside the pan is what allows the rice to cook properly.
- Remove from heat and fluff with fork.
I've banished the boil in the bag variety and retired my rice cooker, cos I've found Mama's method, tried & true! I've been making rice this way for so long, my apologies for not (thanking Mama, and) reviewing this recipe sooner. I have used this method with white rice and par-boiled with no problems (other than it's hard to put the fork down!) I usually make this with chicken broth in lieu of water, as my family loves it. Thank you.
My beloved rice cooker broke and my husband didn't think I need to go to the expense of
replacing it. I have not had a lot of luck with a pot. The rice was ususally too sticky.
I followed this recipe exactly and it is HEAVEN! Thank you soooo much!!!
Thanks so much for posting what the rice producers SHOULD have written on the bag! As I make it more and more, I am gaining confidence in the recipe and the rice is getting better!