The Fastest Rice Recipe (In the World!)

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READY IN: 15mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup rice, rinsed thoroughly (if using brown rice, add 1/4 in more water)
  • 3
    tablespoons olive oil, margarine or 3 tablespoons butter
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DIRECTIONS

  • Heat oil in saucepan on high heat.
  • Dump rice in heat and stir to coat kernels thoroughly.
  • Let oil "fry" rice lightly, stir occasionally so it doesn't burn.
  • When rice starts to stick to the bottom, pour enough water to cover rice by about 3/4 inch. Stir so rice is evenly coated and bottom of pot is scrapped. Let rice boil on high heat until the water boils down.
  • When water seems very low, turn heat down to low and place lid on pot.
  • Cook for 4-5 more minutes, then fluff with a fork and add salt to taste.
  • It is very important that you do not stir the rice while it is boiling down. If you stir it, it will burn.
  • I cook my rice this way every time. I was skeptical at first but it makes fast, delicious, and perfectly fluffy rice. I will never go back to boil it away for 40 minutes. One of the benefits of this recipe is that you don't need to measure everything, I often just scoop out a mass of rice and then fill the pot with enough water to cover and it works every time. No more measuring!
  • *Sometimes I put raisins in the water to cook into the rice when I am using it for curry dishes.
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