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How to Cook Perfect Rice

November 29th, 2011 Cooking

Rice is one of the most ubiquitous grains in the world. In fact, it's consumed by the vast majority of people in the world, especially in Asian countries. For as much we love to eat rice, cooking it just right can be a little tricky. Achieving the ideal ratio of rice-to-water is easier said than done. With a little practice, you can get it right every single time. If you don't have access to a cooker, here's a quick primer on how to make perfect long-grained rice in a pot every time.

Though it's not necessary, you can choose to rinse the grains in a bit of cold water before cooking it. Let it soak for about 20 minutes, rinse it off and repeat. This will remove starches that cause rice to become mushy once it's prepared. Of course, for more casual meals, you can skip this step.

The simplest way to prepare rice is through absorption - place the grains in a measured amount of water and put it on heat for a certain amount of time. The rice will absorb all of the water and you'll end up with a soft, white and fluffy pile of delicious food. Generally, you want to use between 1 1/2 and 1 3/4 cups of water per cup of rice, but this varies depending on how you like it. More water will yield stickier, softer results.

Simply place the water and rice in a pot with a tight lid and turn the heat on high, uncovered. Once the water is boiling, lower the heat to a simmer and cover the pot. After about 15 minutes, you can take it off of the heat and let it sit for about five minutes. Every now and then, feel free to open the lid and fluff the rice a bit to make sure none sticks to the pot.