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 ...

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.

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.

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.

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 ...

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.

If there's one thing everyone should learn, it's how to cook a perfect pot of rice. There are countless ways to cook rice—using a rice cooker, steamer basket, microwave, oven, or even boiling it ...

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.