Hello again,
I am cooking plain long grain white enriched rice and using a ratio of 2 cups of water to 1 cup of rice as recommended on the package. Bring the water to a boil, add the rice, cover and simmer for 20 minutes. Remove from heat and let stand 10 minutes, fluff with a fork and serve. The rice is gooey, gummy, and water is always left in the bottom of the pan. I am using a 2 quart stainless steel sauce pan with lid. Sorry I didn't provide enough information from the start, and thanks for the help.
Hello again,
I am cooking plain long grain white enriched rice and using a ratio of 2 cups of water to 1 cup of rice as recommended on the package. Bring the water to a boil, add the rice, cover and simmer for 20 minutes. Remove from heat and let stand 10 minutes, fluff with a fork and serve. The rice is gooey, gummy, and water is always left in the bottom of the pan. I am using a 2 quart stainless steel sauce pan with lid. Sorry I didn't provide enough information from the start, and thanks for the help.
This instruction is how I have cooked my rice since childhood, well until I got lazy and bought a rice cooker. I've never used butter or oil in my rice.
This instruction is how I have cooked my rice since childhood, well until I got lazy and bought a rice cooker. I've never used butter or oil in my rice.
How To Cook Rice on the Stove — Cooking Lessons from The Kitchn | The Kitchn
I cook my Jasmine rice (my favorite) exactly like PF and it's perfect every single time.
How To Cook Rice on the Stove — Cooking Lessons from The Kitchn | The Kitchn
(Shush! Is anyone listening? This is just between you and me so don't tell anyone.)Hello,
I am a seasoned cook, but can't seem to cook rice on top of the stove. I have tried several "you tube" recipes and all have failed. Does anyone have a "foolproof" method you can share? I would appreciate it. Thanks.