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I will agree with you on this one. It certainly works for white rice such as basmati. The rule here for the water is enough to cover the rice and up to the first knuckle if you put your finger in the water. My Chinese flatmate worked on this rule at University and her rice was always perfect.
This is how I always make my white rice and it works like a charm! For my family of four, I use 2 cups rice, 4 cups water, about 1 T. butter and 1/2 t salt. I place everything in the saucepan, bring to a boil, stir once. I cover the pot, reduce the heat to "low" and let it simmer for 10 minutes WITHOUT removing the lid! Perfect everytime! Thanks for sharing the recipe!
This method truly did make absolutely perfect white rice! Sue D.'s more detailed instructions in the comments really helped more than those attached to the recipe, but I am still giving it 5 stars. I always seem to under- or over-cook rice, so this is great! Thanks so much for sharing!
Who needs a rice cooker. I cook rice this way always now and it is perfect every time. Even my friends and family are impressed. Here's cheers to you.