There are many types of rice, and according to the type of grain, the amount of water needed for cooking might be different. I generally use parboiled long grain rice. It takes a little longer to cook but the nutritional value is higher than white rice. I think it’s a nice and happy medium between brown and white rice.
There are 2 ways of cooking rice, traditional home-style and the rice cooker method. I’ve never used a rice cooker so I’m going to share the home-style way with you. I made my first batch of rice when I was in 5th grade, and I have to say that I did well on my first try. Meaning that anyone can cook rice.
For 1 cup of uncooked rice, you’ll need 2 cups of water. For 2 or more cups uncooked rice, you’ll need 1 and 1/2 cups of water per cup of rice (e.g. 2 cups rice + 3 cups water, 3 cups rice + 4 cups water etc.).
1 cup rice roughly serves 2-3 people
2 cups rice serves 4-6
It all depends on serving, appetite, and if you want leftovers.
Add one tablespoon of olive oil to the pot at medium heat.
Add rice and water.
When the water begins to boil enough, cover the pot and continue cooking at low heat.
Rice should be fully cooked in about 15-20 minutes.
Uncover the rice and listen carefully, if you can hear the rice popping at the bottom (getting stuck to the bottom of the pot), then the rice is done!
If the rice is still a bit raw (not fully cooked), add a few more tablespoons of water and with a spoon stir the rice well and continue cooking for 5-10 more minutes.
If the rice is overcooked (has excess water), continue cooking uncovered for 10 more minutes or until water evaporates.
And that’s all there is to it. Reading the instructions on the package also helps, but I never read them. I either make perfect rice or I don’t. Everybody makes mistakes.
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