Community Tips

pan of cooked rice

Make perfect rice

Cooking perfect rice on the stovetop with the absorption method is easy as long as you have a tight lid for your saucepan. If your lid is a bit loose, cover the pot with foil before placing the lid on. Getting the amount of water right is also important - for long-grain rice use one and a half times as much water as rice, so for 1 cup of dry rice add 1 1/2 cups of water, for 2 cups of rice add 3 cups of water, etc.

  1. Wash the rice 
    Place the rice in a strainer, then lower the strainer into a bowl full of cold water. Swish it around with your hand to agitate the grains of rice and wash off any residue. Lift the strainer of rice from the bowl and let it drain a moment. (Then give the leftover water to your potplants).
  2. Transfer the rice to a heavy-based saucepan with tight-fitting lid 
  3. Pour water over the rice
    Measure out the water and pour it over the rice. Add a pinch of salt and swirl the pan gently.
  4. Place the pot over medium-high heat and bring it to the boil
  5. Let it boil for a minute then place the lid on the pot and turn the heat down to very low
    If you're using gas, turn it down as low as you can without the flame going out. If you're using an electric stove it's a good idea to move the saucepan from the hot element to a different element that's already at a very low setting.
  6. Leave the rice undisturbed on the low setting for 10 minutes 
    Leave the lid on - don't let that precious steam escape.
  7. Remove from heat and let it sit for 10 more minutes with the lid on
    Still no peeking!
  8. Remove the lid and marvel at your perfect rice 
    Fluff the rice with a fork and serve.