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.

Rinsing your rice before cooking it separates the grains, resulting in fluffier rice that doesn’t harden and clump up when you take it off the stove. 5. Add and boil your water (but don't add ...

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 ...

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 ...

Rinse rice until the water runs clear, just like cooking it on the stove. Add rice and water to a microwave-safe bowl. Use enough water to cover the rice by about half an inch.

Once it’s boiling, put the lid on and let the rice finish cooking in the oven for 17–20 minutes depending on the rice variety. Let the rice rest for 5–10 minutes, lift the lid, fluff, and serve.

Knowing your particular stove’s quirks can be the difference between a perfectly cooked meal and a total disaster—so if you’re used to gas and suddenly need to cook on an electric stove, it ...