I know you will be wondering why a post on how to cook white rice is necessary. Though we all know how to prepare our favorite side, the challenge for most people is to ensure that each grain stands out and the rice is not mushy and soggy. This is a guaranteed way of overcoming this challenge and ending up with perfectly cooked rice every single time. You can place your bet on this method of cooking white rice.
(1) 1 Cup Long Grain Parboiled Rice
(2) 2 Cups of Water + More for Steaming
(3) Salt to Taste
(1) Wash rice thoroughly in water. Place washed rice in pot along with 2 cups of water and season with salt.
(2) Bring rice to boil. As soon as the water starts boiling, allow the rice to cook for 10 more minutes and take off heat. Rinse rice under cold water to do away with the starch which has built up around the grains and also to reduce stickiness. Drain rice over sieve.
(3) Place water in a large pot and bring to boil. When the water starts boiling, place a colander over the pot and ensure that the water level in the pot is below the base of the colander. Season rice with some salt and place inside colander. Get some foil paper and cover the rice making sure it touches the edges of the colander. The aim here is to lock in steam from the boiling water and finish cooking the rice with the hot steam.
(4) Place the pot cover over the foil paper and allow the rice to steam for 20 to 30 minutes, depending on brand of rice you are using or how soft you like your rice. Check on the rice every 10 minutes after it has steamed for 20 minutes. When rice reaches the level of softness you desire, take the colander off the boiling water and fluff rice with a fork.
The end result is very fluffy boiled rice with no sticky grains. Serve rice with your choice of sides, sauces and stews. I recommend that you try your perfectly cooked white rice with my Chicken and Vegetable Stir-Fry (Recipe here). Enjoy!