Cooking rice on the stovetop requires proper storage, washing, soaking, and cooking techniques. Use a heavy pot, add fresh water, and cook on low heat without lifting the lid. Leftovers should be refrigerated and used within two days.
Cooking rice on the stovetop is an art form, but it’s well worth learning. While rice cookers are convenient, one may not always be on hand, or you may want to make a special recipe that uses ingredients that shouldn’t be added to a rice cooker, as is the case with coconut sticky rice. A few simple steps should be followed when cooking rice to perfection every time, even if you may have a few false starts in the beginning. Whether you cook rice in a rice cooker or not, the steps for pre-treating rice are the same, so don’t skip them!
To cook rice, start by storing it properly in containers labeled with the type of rice and the date it was purchased. Store hulled rices such as white rice in airtight containers in a cool, dark place and try to use them within six months. Brown rice should be refrigerated until ready to use because the oils in the hull can go rancid. Ideally, brown rice should be used up within three months.
When you’re ready to cook the rice, start by washing it thoroughly. While many Asian cooks are familiar with this step, some Westerners are unfamiliar with the reasons for washing rice. By washing the rice before cooking it, you remove excess starch, as well as any contaminants the rice may have been exposed to, including pesticides and herbicides. Washing the rice will also help the grains separate as they cook, creating a light, fluffy rice. When washing rice, use multiple water changes until the water runs clear.
After washing the rice, it should be soaked to relax the grain. If cooking hulled rice such as brown rice or forbidden rice, soak the rice overnight. If you’re making sticky rice, plan to soak it overnight as well. White rice can be soaked for thirty minutes to 12 hours before cooking; if you plan to cook rice when you get home, soak some before you leave for work. When cooking rice that has been soaked, it cooks faster and usually has a better texture.
When cooking rice, use a heavy pot, preferably one that’s enamelled. Thin pans are more likely to burn the rice while cooking, especially on unreliable stoves. Drain the wet rice and add fresh water: a scant two cups for each cup of rice. Using a ratio of exactly two to one will tend to make the rice soggy and mushy. With the rice and water together in the pot, turn the stove to high until you hear the water begin to boil. Immediately turn the burner to the lowest possible temperature, cover and cook the rice for 12-20 minutes, depending on the type of rice. White rice will cook more quickly, while rice with a hull cooks slowly.
Do not lift the pot lid at any time while the rice is cooking. Lifting the lid will disturb the balance of heat and steam in the pot and change the flavor and texture of the rice. Until you get used to the rice cooking time you’re using, you may overcook the rice, but that’s not much of a concern. The crust that forms at the bottom of the rice cooker is delicious when sprinkled with sugar and butter for dessert or fried in oil and sprinkled on the main dish.
When finished, rinse it briefly with a fork and let it sit for 5-10 minutes before serving. Leftover rice should be placed in the refrigerator immediately and used within two days for fried rice or other dishes. While cooking rice properly may seem like an elaborate process, the flavorful results are well worth it. Once you’ve gotten comfortable preparing the rice on the stovetop, consider adding ingredients like sliced bananas, grated nori seaweed, or coconut milk for extra flavor.
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