how do you cook rice properly.?

I have not used the pan method in 20 years.

Get a rice steamer. The Black and Decker model is about $25. 1 part rice, 2 parts water, fill the bottom with water and twist dial to 45 minutes. Brown rice takes about 60.

This gives you time to work on the rest of the meal and you dont have to time or watch the pot. The bell goes off when it is ready. Much simpler.

We have a bigger steamer that only takes about 30 minutes for larger quantities. The small steamer is great for 2-3 people.

It’s a ratio mate. 1 cup of rice to 1 cup of water. That’s it. Soak the rice in water for 1 minute. Then sift the rice into another bowl. Do this 5 times (no joke, it’s boring) to remove excess starch. Then boil the mixture. Once boiling begins, drop the heat to allow a slow simmer and place the lid on top of the pan, let the lid sit off centre so some steam and water vapour can escape. The biggest tip I can give you is not to disturb the rice while it cooks. As in, do not stir the pot. This would cause the rice to become sticky, due to the starches bonding. You’ll know when the rice is done by looking at it. It should appear to be, well like rice, but the water should be 1/3rd the way left. I do hope this helps. For such a simple and worldwide dish it is hard to prepare. Good luck and try what works for your taste!

Put rice into a bowl of cold water. Stir around with your fingers, to rinse some of the starch out of the rice (the stuff that makes it sticky). Drain off the water. Repeat once or twice, until the water is only slightly milky.

Meanwhile, have the water coming to a boil.

When it comes to a boil, dump in the rinsed and drained rice, stir, cover, reduce to the lowest setting and cook 20 minutes.

At the end of 20 minutes remove the pot from the heat, lift the lid, fluff up the rice with a fork, set the lid back on until ready to serve the rice.

For white rice, I prefer white basmati rice.

Ive been cooking rice for years...never had to test it once to see if its done. Ya don't have to rinse it !!! If you do rinse it, it can be after its cooked. The cooking ratio is 2 cups of water ( I use broth ) to 1 cup of rice. Bring water & salt to a boil, pour in rice stir it up. Turn down to simmer right away and put on a tight fitting lid. Don't take off the lid !! It won't be done if you do. Cook rice for 20 minutes. Take off heat right away and let it sit for a little bit, take off lid and fluff with a fork. If you rinse your rice (which I don't ) make sure you use really hot water so it doesn't get cold.

1

In a heavy pot with a lid, bring 2 c. water to a boil. Add rice and salt and lower heat.

2

Cover the pot and simmer rice for 15 to 20 minutes.

3

After 15 minutes, take off the pot lid and test a few grains of rice - if the center is at all crunchy, simmer a few more minutes.

4

Test rice again. When it's done, fluff it with a fork to let steam escape and help keep grains separate.

Use a rice cooker. Sticky rice is a different species of rice from long grain, it isn't a matter of how it's cooked. Congee ( Jook ) is rice cooked with salt in a porridge and it's delicious.