re: I'm stuck without a rice cooker. Never cooked rice on the stove. Lil help?

I have used Alton Brown's method and liked it a lot. LINK

quote:

---

Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes.

---

2 cups water for every 1 cup rice.
Boil water, pour in rice, continue to boil until the rice is no longer covered by the water, turn to lowest setting and cover for 10 minutes.

What Tiger Lee said except bring the pot to a medium boil until you can't see water, cut the hat to low, cover and 20 minutes later you're done. never have to measure rice or water.

quote:

---

So is it 1.5 to 1 or 2 to 1?

---

I'm in the 1.5 group.

One advantage of the rice cooker is that it can hold the rice and keep it warm. Great if people are eating at various times.

My grandma taught me this one. Rice to the first bend on your pointer finger, water up to the second. Add pinch of salt and a tbsp of butter. Bring to boil uncovered and let boil one minute. Reduce to low and cover for 15 minutes.

I've never done it like that. I thought more water made rice mushy..?

After our second rice cooker in a year burned out, I was determined to figure out how to make perfect rice in a regular pot on the stove. My tips:

1. I use ratio of 1:1.5 rice to water. My measuring tool is a coffee cup that happens to measure one cup.
2. The pot I use is a 2 quart heavy stainless fake All-Clad. It is more tall than broad and has a lid that fits snugly.
3. Add a dash of white or rice vinegar. I read somewhere that this helps if you have high mineral content in your water. I have well water, so it works for me.
4. Bring salted water and rice to a boil, cover and turn the heat to low. Turn the heat off in 20 minutes. Uncover and fluff the rice with a fork quickly, then replace the lid. Let rest for a few minutes to absorb some of the remaining steam.