Secrets of Cooking Rice - The Cause of Failure is Not What You Think

I have never used a sauce pan-only rice cookers. The same ratio works perfectly every time no matter how much i cook.

The only time I had a problem, was my very first time cooking rice.

I only do saucepan style, and never have problems.

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Secrets of Cooking Rice

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use a rice cooker

That is how I boil rice, berg

I believe its always long grain. Its never sticky and really fluffy.

Isn't cooking rice as easy as making a ham sandwhich?

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What about the method of just adding a decent amount of water, more than normal, then straining the rice when done to remove the excess? Thats how the old folks in my family seemed to always do it and it was always great.

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This is how I do it.

Test Cook Dan always has good info. He usually has a segment at the end of the ATK podcasts.

I started using a Le Creuset pot for rice, and I've noticed (but not really thought about) a little extra water left at the end with my normal ratio. I should have realized it was the tight fit lid and little evaporation. I'm gonna dial back on the water and see how it does.

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I started using a Le Creuset pot for rice, and I've noticed (but not really thought about) a little extra water left at the end with my normal ratio. I should have realized it was the tight fit lid and little evaporation. I'm gonna dial back on the water and see how it does.

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THIS is the reason I posted the video. You learned something, as I did, and can now improve your technique.

Obviously, the knuckle method jives with this information. Discovered by years of trial and error, the amount of water above the rice is equal to the amount of evaporating water. This method gives you a built-in timer to tell you when the rice is ready.

The method of cooking in a pot of more water and then pouring the excess water means you have to time the rice just right to know when to pour off.