How to Cook Rice on the Stove (and Other Methods) Story by Teddy Nykiel, Rashanda Cobbins • 5mo. R ice may seem like a basic dish, but cooking it requires immense precision.

You don’t necessarily have to set the rice in a strainer or separate bowl and dirty more dishes. Nguyen recommends putting the rice in your pot (she likes something with a 2- to 3-quart capacity ...

Water to rice ratio. Nguyen's recipe calls for a 4-to-5 ratio of rice to water (2 cups rice to 2 1/2 cups water) to get a "chewy, firm texture" with grains that are not too hard or too soft.

A pot of rice is one of the most elemental, universal foods, and yet even the most competent home cooks can still struggle to get it right. Yes, I'm raising my hand.

You don't necessarily have to set the rice in a strainer or separate bowl and dirty more dishes. Nguyen recommends putting the rice in your pot (she likes something with a 2- to 3-quart capacity for ...

Soaking rice for about 30 minutes can make it more aromatic and help it cook faster, but it usually isn't necessary. If you do soak, you'll need less water for cooking—approximately 1 ½ cups of ...

Reduce the heat to low, cover, and cook until the rice is tender, 35 to 40 minutes. Remove the saucepan from the heat and allow the rice to sit, covered, for 10 minutes. (This will allow the water ...

Rinse 200g jasmine or basmati rice under cold running water and drain. Place the rice in a lidded pot and cover it with 300ml cold water or stock.

Rinse 200g jasmine or basmati rice under cold running water and drain. Place the rice in a lidded pot and cover it with 300ml cold water or stock.