How to Make Brown Sugar Soft Again Without Microwave

How to melt rice in a pot on the stove (my default),microwave oroven! My method to make steamed rice is simple and foolproof – no rinsing, no colanders, or whatever of the other fussy techniques chosen for in other recipes. Your rice will be fluffy and tender every single fourth dimension – never gluggy or mushy. And I'm a rice snob!

Use this recipe for: short, medium and long grain white rice. See divide directions for: jasmine, basmati and brown rice.

Spring TO VIDEO | RECIPE | Stove | Oven | Microwave |
Rice Types | Biggest Mistakes | No rinsing! | Troubleshooting | Useful Info

How to melt rice

Everyone should know how to cook rice perfectly – without a rice cooker! Then today, I'm sharing how I cook rice, 3 different ways:

1. Stove in a pot (13 min) –the best results, the way I usually brand rice;

2. Oven (35 min) – the most hands off mode, and the easiest way to melt rice in big batches;

3. Microwave (12 min) –the fastest, hands off manner

Which rice to use for this recipe

Employ this rice recipe for:

• long grain white rice

• medium grain white rice

• short grain white riceexcept sushi rice (which is a blazon of brusk grain rice, see below)

See split recipes for:

• basmati rice

• jasmine rice

• brown rice

DO NOT apply this recipe for:

• sushi rice – apply the directions in this recipe

• wild rice (cook per this recipe), black rice, or other special rices

• risotto rice – use a risotto recipe

• paella rice – use this Paella recipe

• quinoa – follow this recipe

Wondering about the difference between rice types?

The full general rule is that the shorter the rice grain, the stickier the rice.Sticky doesn't meany gummy! Information technology simply means the grains stick together more, rather than existence crumbly, and then they are easier to eat with chopsticks.

The longer the grain, the less sticky it is. Basmati is the least sticky rice (Indian food isn't eaten with chopsticks!), short grain is the near glutinous. (eg. Sushi rice is a blazon of short grain rice, and information technology has to be sticky in order for sushi rolls to stay together. You tin't make sushi rolls with basmati rice!)

Rice to h2o ratio

For ane cup of rice, you will demand one.v cups of h2o for to cook rice on the stove or in the oven.

The water needs to be increased to 2 cups to cook rice in microwave.

If you rinse the rice*,reduce the water by 2 tablespoonsper cup of rice.

* You don't need to rinse rice to have fluffy rice if you utilise the right cooking method and rice to h2o ratio! More on the to-rinse-or-not-to-rinse contend beneath.

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How to melt rice on the stove (my default method)

1. Place 1 loving cup of rice (no rinsing!) and 1.five cups water in a saucepan and bring to a eddy over medium high – no lid;

2. Plow estrus down to depression, cover with lid, and leave for 13 minutes;

3. With hat however on, remove saucepan from stove and stand for 10 minutes; and

4. Fluff with a rice paddle, rubber spatula or fork, marvel at perfectfluffy rice! {Come across recipe video for a good close up!}

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This is my default way of cooking rice, and of the iii methods I'm sharing today, it yields the best result – the closest to using a rice cooker. All the rice cooks evenly, the grains are tender but not mushy, and the surface of the grains are not mushy and viscid.

There is no need to rinse rice if y'all use my rice cooking method!

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How to cook rice in the oven

Useful for hands off, big batch rice cooking.

1. Place rice and boiling water* in a small casserole with a lid (or utilize a pan and foil);

2. Comprehend with lid, bake at 200°C/390°F (180°C fan) for 35 minutes;

3. Remove from oven and stand for 10 minutes; and

4. Fluff with fork, marvel at perfectly cooked fluffy oven baked rice. {Meet recipe video for a good close up!}

* Humid water helps rice melt more evenly in the oven because the water doesn't require fourth dimension to come to temperature in the oven (which can accept over 10 minutes).

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This is my next preferred method to cook rice. Information technology's non equally perfect as rice cooked on the stove considering some of the rice on the edges gets a wee scrap crispy. Only it is yetvery very good and the small-scale compromise is worth the convince of thisentirely easily-off method of cooking rice.

Some people think rice should not be glutinous at ALL, but that'south non right! Rice is supposed  to be a bit sticky, otherwise five billion Asians would struggle to consume rice with chopsticks!

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How to cook rice in the microwave

Useful emergency method! I use this when I'm scrambling for rice props in photos!

1. Place 1 cup of rice and 2 cups ofboiling water in amicrowave proof round^ containerthat's 3 to 4 timestallerthan the h2o level (the water bubbling upward quite a lot);

2. Microwaveuncovered for 12 minutes on high;

3. Remove from microwave,encompass then rest for 10 minutes;

4. Fluff and enjoy!

* Almost microwaves heat things from the outside in. Using boiling water helps rice melt more than evenly.
^ Circular container cooks more evenly than square or rectangle, but not critical.

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Cooking rice in the microwave is just as fast as using the stove, only it's more than hands off. Just microwave rice is not quite equally good every bit cooking rice on the stove. The rice doesn't cook quite every bit evenly, but the difference is marginal and I'm pretty sure only rice snobs can tell the divergence!

You might turn your olfactory organ upwards at the idea of microwave rice… but it's super handy to know how!

When I'm cooking on the chore and demand rice for stir chips or curries or something else I'm shooting, rice gets made in the microwave more often than not – for sheer convenience. Things get pretty hectic around here on shoot days!

Here's a expect at the rice cooked in the microwave. Hard to capture the texture in photos, but itis fluffy and doesn't have that unpleasant gluey surface on the grains. You tin see information technology better in the recipe video beneath!

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The biggest mistake you lot've been making all your life

The biggest mistake people make when cooking rice is usingbesides much waterwith most recipes calling for ii cups of water to 1 loving cup of rice for stovetop cooking. This virtually guarantees overly soft rice with gummy surfaces.

The trouble of too much water is then exacerbated by rinsing the rice, with promises that removing the excess starch will make your rice fluffy. Ever weighed your rice before and later on rinsing? All that extra weight = water.

So actually, recipes that call for 2 cups of h2o AND rinsing rice end up using almost 2 1/4 cups of h2o for 1 loving cup of rice = overly soft rice with gummy surfaces.

The perfect rice to water ratio is 1:one.5 for the stove. If you lot insist on rinsing the rice, reduce the water by 2 tablespoons.

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In that location is no need to rinse rice to brand it fluffy!

In that location'southward a widely held belief that rinsing rice is the central to to successful rice, that doing this washes away excess starch on the rice grains which makes the rice extra fluffy.

Yeah that'southward true, it does wash abroad excess starch.

But your rice will still be beautifully fluffy fifty-fifty without rinsing if you use my 1:1.5 rice to water ratio and cooking method for the stove (or other methods above).

The only reason to rinse rice are under the following circumstances:

• to clean it – if y'all've purchased information technology at street markets or similar (ie non in packages at grocery stores) and you're concerned virtually how make clean it is, washing the rice will remove impurities;

• flavoured rices –there are some rice recipes I've shared that telephone call for rinsing in circumstances where other ingredients create a thicker cooking liquid. And then to ensure the rice is still fluffy, I rinse the rice and sometimes even par boil it beforehand eg. Biryani, Curried Rice with Carrots, Coconut Rice.

If y'all Exercise rinse rice, you lot demand to reduce water past two tablespoons for each cup of rice because the rice has some remaining water clinging to it (weigh your rice before and after rinsing – the weight increase is all water!).

How do yous wash rice?

Easiest way is to utilize a bowl, fill with water and classy rice effectually, and then pour water off. Do this four times or so. Note: The water will never go completely articulate.

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Troubleshooting!

• Scorched base of operations – when you fluff the rice, you lot observe the base of the pot is burnt.

  • Oestrus was too high – some stoves are more powerful than others, and might be likewise powerful for the bucket size you are using. Movement to a smaller burner.

  • Pot is as well large – don't use a big pot for a small amount of rice. This causes the liquid to evaporate likewise quickly inside the pot, which will effect in the rice being scorched.

• Water not absorbed – don't have the rice off the stove until the liquid is fully absorbed (tilt bucket to check). xiii minutes is the average time for an average stove, but if yours is weaker, it might take fifteen to 17 minutes. In addition, don't skipresting the rice for 10 minutes later on cooking. During this stage, whatever residual water will be captivated!

• Rice non properly cooked – unevenly cooked rice grains, with some nevertheless hard

  • Did you lot peek while the rice was cooking? That will allow steam to escape which stops the rice from cooking properly!

  • Did you rest the rice for 10 minutes? This is when the rice finishes cooking.

  • Did you lot employ an appropriate size pot? Don't use a giant cauldron to cook one cup of rice! That volition make the liquid evaporate besides fast.

  • Prepare it! Add together an extra 1/4 cup water for every 1 cup rice you used, so put information technology dorsum on the stove with the hat on for 5 minutes on low, and then rest 10 minutes.

• Rice also hard for your taste – my recipe makes rice al dente, the Asian way, like information technology's served at your favourite Chinese, Thai, Japanese and other Asian restaurants. Information technology may be a touch firm for some people who grew upwards on softer rice. Utilise my base recipe equally your starting point, then add an extra 2 tbsp h2o for your next batch and meet if information technology'southward soft enough for your taste. For each batch after that, add an extra 1 tbsp h2o until information technology'due south the correct texture for y'all.

• Overflow messon the stove or microwave – the saucepan should be about 4 to five times the water level and should have a heavy lid. For microwave rice, ensure the container is at least 4 times the height of the water level.Oven baked rice doesn't have overflow problems because it cooks more slowly.

• Cooking rice at loftier altitude – for stove, add ane minute extra cook time for every 300m/i,000ft higher up sea level. This is the rule of pollex for boiling things at high altitude – because the boiling point of water is lower so things take longer to melt.

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TIPS

• NO PEEKING, NO STIRRING! Do not elevator the lid or stir the rice while information technology's cooking. That's the surefire way to ruin it! Lifting the lid releases the steam = undercooked / unevenly cooked rice. Stirring = activates starch = sticky rice (this is the worst!).

• NEVER skip resting for 10 minutes – this is when the rice finishes cooking in the rest heat and the water on the surface of each grain is fully absorbed, leaving you with perfectly fluffy, never gummy rice.

• Don't bring to heavy Boil – for stovetop rice, don't bring it to a rapid eddy because then it's so hot, when yous put the chapeau on it volition trap in and so much rut it volition probably boil over. Just bring information technology to a simmer/gentle eddy on medium high (run into video!) so there'due south large gentle bubbles on the surface and it gets a scrap foamy. You may still get a bit of liquid boil over if your lid isn't heavy enough – if this happens, but add together 1 tablespoon extra water next time!

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USEFUL TO KNOW

• Rice to water ratio –ane cup of rice to i.v cups of water for rice cooked on the stove. Increase to 2 cups of water per ane loving cup of rice for oven and microwave.

• How long does rice terminal in the refrigerator? iv days in an airtight container. Some say information technology will become to 6 days, but I prefer to err on the side of caution.

• Freezing rice – rice freezes extremely well! Information technology will continue for 3 to 4 months in the freezer.

• How to reheat rice – the best way is to place rice in a bowl, drizzle with 2 teaspoons water per 1 loving cup of cold rice, cover with cling wrap then microwave on high for i minute. The water volition create a steamy environment and make the rice moist and fresh again.

• Can you swallow common cold rice?Yes you tin can. Just it's not very pleasant – it's hard and dry. Common cold rice is perfect (and necessary!) for Fried Rice! Or use for Chinese Rice Soup (just add towards the stop at the point where the rice would be cooked in the recipe.)

• How much rice does 1 cup uncooked rice make? 1 cup uncooked rice = iii cups (packed) cooked rice. It is plenty for 3 normal servings, or iv smaller servings.

• Don't have to use measuring cups– you lot can utiliseanything to measure the rice and water every bit long equally you use the aforementioned ratio. For example, 1 level mug of rice and i 1/2 mugs of water. Or use a bowl or can or jug – anything!

• Calories in rice –1 cup cooked white rice has 206 calories.

What to serve with rice

Ah, the fun function!! Here's only a few suggestions:

• Stir fries – stir fries weremade to soak rice with the tasty sauces!

• Curries – back-scratch sauces and rice are all-time mates, right??

• Make Chinese fried rice! Or Nasi Goreng (Indo Fried Rice) or Thai Fried Rice. Or Kimchi Fried Rice!

• With your favourite Chilli Con Carne (effort this Shredded Beef version!)

• Serve with other saucy things like Beef Stroganoff, Dearest Mustard Craven

• Make a rice salad

• Brand Bibimbap – Korean Rice Bowl!

To be honest, I think that rice goes well with anything that's saucey – Asian or not Asian. Because rice is a neutral flavour, it works well with anything!

Thai Basil Chicken

Congratulations – you're now a Rice Master!

If you've fabricated it this far, you're at present armed with the basics for how to cook rice perfectly! Yous'll be able to brand rice anytime, anywhere, without whatsoever special equipment.

A globe of deliciousness awaits you – think of all the things y'all're going to be on your rice, and meltwith your rice! – Nagi ten

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Servings three cups cooked rice

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Recipe video above. Use this recipe for short, medium and long grain white rice. See separate recipes for: jasmine, basmati and brown rice.

Stovetop is the almost versatile method and yields the best consequence for perfect, evenly cooked fluffy rice. This is my default, favourite method. The oven is the next all-time (min two cups rice recommended) – handy for big batch, easily off cooking, but it takes the longest. The microwave method is extremely handy to know because it's hands off AND fast, and it's the method I use when I'm pressed for time – or on hectic shoot days!

Stovetop (my default method):

• ▢ 1 loving cup white rice – short, medium or long grain, uncooked (Annotation ane)
• ▢ ane one/2 cups water

Oven:

• ▢ ii cups white rice – curt, medium or long grain (Annotation i, 2)
• ▢ 3 cups boiling water (Notation iii)

Microwave:

• ▢ 1 cup white rice – short, medium or long grain (Note 1)
• ▢ 2 cups boiling h2o (Note iii)

Cheque rice blazon:

• This recipe is for the following white rice types: long grain, medium grain, short grain (excluding sushi rice). See separate recipes for: basmati, jasmin and brown rice.

Stovetop (my default):

• Place water and rice in a big saucepan over medium loftier estrus.

• Once the unabridged surface of the water is bubbles gently(and it gets a bit foamy, see video), turn heat down to depression and cover with lid.

• Leave for xiii minutes – do not stir, do not remove lid. Water should now all be absorbed – tilt to cheque.

• Remove from stove, still with chapeau, and leave for ten minutes.

• Remove lid, fluff with rice paddle or fork, and serve!

Oven:

• Preheat oven to 200°C/390°F (180°C fan forced).

• Employ a minor casserole pot about 24cm/10" broad with a lid. (Note 4)

• Identify boiling water and rice in pot, cover with lid and bake for 35 minutes.

• Remove from oven, and get out for ten minutes with the lid still on.

• Remove chapeau, fluff with rice paddle or fork, and serve! (Makes 6 cups)

Microwave:

• Place rice and boiling water in tall microwave proof container (Notation 5).

• Microwave on high for 12 minutes with NO LID (1100 – 1200W microwaves).

• Remove, embrace with lid, go out for 10 minutes.

• Remove hat, fluff with rice paddle or fork, and serve!

1. Rice types – u se this rice recipe for:

• long grain white rice
• medium grain white rice
• short grain white riceexcept sushi rice
• basmati rice
• jasmine rice

Practice Non utilise this recipe for:

• brown rice (coming soon)
• sushi rice – apply the directions in this recipe
• wild rice (melt per this recipe), black rice, or other special rices
• risotto rice – use a risotto recipe
• paella rice – use this Paella recipe
• quinoa – follow this recipe

two. More rice for oven – rice cooked in the oven is prone to crispy edges if yous melt a small quantity. The minimum I recommend cooking in the oven is 2 cups.

three. Humid h2o for oven and microwave – allows rice to cook more evenly (water takes longer to come to temperature in oven, and in microwave, they more often than not cook from exterior in which leads to uneven cooking of rice).

4. Oven blistering vessel – medium size 24cm/10″ ceramic or cast iron pot with lid is ideal. Otherwise, apply a 20cm/eight″ pan and foil. If you calibration upward, employ a larger pan.

5. Microwave container – you need a tall microwave proof container, preferably round (cooks more evenly), that's 3 to 4 times the meridian of the h2o level with the rice in (water bubbling upwards).

May need to increment cook time if your microwave is not equally strong.

6. QUANTITY of cooked rice: 1 cup of uncooked rice = 3 cups (packed) of cooked rice.

7. STORING –fridge for 4 days in an closed container, freezer for 3 months. Once refrigerated, rice becomes dry, making it perfect for using in fried rice.

To reheat for serving (eg for stir fries or curries), sprinkle with two tsp water per 1 loving cup cooked rice, cover with hat or cling wrap and microwave – water will make moist again.

8. Cooking rice at Loftier Altitude:Add one infinitesimal stove cook fourth dimension for every 300m/1,000ft in a higher place body of water level (because humid signal of water is lower = longer cook time). Depending on how heavy weight your pot is, you may detect you lot demand to add 1 – two tbsp extra water (to compensate for loss of liquid via steam due to longer cook time), but tweak that in subsequent batches.

ix. Nutrition per ane cup cooked rice.

Calories: 205 cal (10%) Carbohydrates: 45 g (fifteen%) Protein: four 1000 (8%) Fat: i g (ii%) Saturated Fat: 1 k (6%) Sodium: 2 mg Potassium: 55 mg (2%) Fiber: i thousand (4%) Saccharide: 1 grand (1%) Calcium: sixteen mg (ii%) Atomic number 26: 1 mg (six%)

Keywords: how to cook rice, how to cook rice on the stove, ratio of rice to water, steamed white rice

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