There are hundreds of different methods for cooking rice out there, and to be honest I think I’ve tried them all trying to get the perfect pot of rice. Since getting my own place I had to learn how to cook rice to perfection like my mom did. After trying many recipes I found on different websites, a bit of trial and error, I finally cracked the secret to making a perfect pot of rice every time. I personally use Basmati rice because it has a lovely fragrant taste and aroma, but this recipe will work for any white rice than can be cooked with a cooker from ricecookerworld. I always use the 2:1 ratio, whatever amount of rice you are going to make double the water ie. 1 cup of rice = 2 cups of water.
First off I measure out my rice for arguments sake we’ll say that it is 1 cup, put the 1 cup of rice into the pot you are intending to cook it in.
This step is very important so I would not recommend skipping this step. Quickly rinse the rice in cold water and while rinsing it give it a swish around using a fork or a clean hand. After quickly rinsing the rice, drain. Repeat this step again so that you have rinsed the rice twice in total. I say that this step is important because rinsing the rice helps remove some of the starch which makes the rice cook more evenly and it makes the cooked rice less sticky. In some countries the rice is coated in talc which has been linked to ailments such as stomach cancer, although talc is banned in the United States the rice is still coated in either starch, glucose, or other coatings in order to give the rice a glossy appearance. Some may say that rinsing will wash away the vitamins, but white rice is so processed that there are not many nutrients left. If nutrients in rice is vitality important then I would suggest cooking brown rice, otherwise wash away the unknown coating on the rice.
The 1 cup of rice is now drained in the pot and now it’s time to add the water it will be cooked in, so for this example I would add 2 cups of water to the pot, at this stage add butter, margarine, or oil. For the 1 cup I would add about 1 teaspoon of butter. Now is also the time to add salt to taste I recommend starting with a small amount such as 1/4 teaspoon then tasting the water to see how salty it is, by tasting the water now you will have control over how salty the end product will taste.
Put the pot of rice on the stove uncovered and bring just to the beginning of a boil ie. when the bubbles are gently starting to break through the surface, not a rolling boil.
Once the rice has come to a gentle boil, quickly cover the pot with a tight fitting lid and turn down the heat to a simmer. Set a timer for 7-10 minutes, check the rice at 7 minutes if there is still water in the pot then it will need the full 10 minutes.
After 7-10 minutes of cooking have elapsed take the covered pot off the stove and set aside, leave the pot covered for 10 minutes allowing the rice to steam. During this time the rice has a chance to become nice and fluffy from the steam.
Fluff with a fork, serve, and enjoy!