Rice bomb

Use the right rice-to-liquid ratio, rinse the rice, and rice bomb for the right amount of time for perfect rice. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. There’s no one perfect way to make rice.

Start with 1 cup of uncooked white rice. This will be enough for four regular servings of rice. Rinse the rice with cold water until the water is clear. Rinsing the rice is optional, but it’s how to make the rice less gooey. 4 cups of liquid, either water or stock. Give it one good stir to separate clumps. Bring the contents to a boil, cover the rice, and turn down the heat to the lowest setting to cook for 18 minutes.

Remove the pot from the heat and let it sit for 5 minutes. Fluff the rice with a fork to release the steam. This is actually important because the built-up steam can continue cooking the rice and cause it to get too soft. Tips: Don’t uncover the rice during cooking. If it’s done before you’re ready to serve and you’re worried it will get mushy or gooey, lift the lid, place a folded dish towel over the top, and replace the lid. The towel will soak up excess condensation to prevent mushiness.

Preheat the oven to 375 degrees. Combine 1 cup of long-grain rice and 2 cups of liquid in an oven-proof pot with a tight-fitting lid. Add 1 tablespoon butter, salt, and pepper. With the lid on, place the dish into the preheated oven and cook for 45 to 60 minutes. About halfway through, remove the dish from the oven and stir once. Remove the dish from the oven and let the rice sit with the lid on for 5 minutes. Remove the lid and fluff the rice.

Rinse 1 cup of rice with cold water until the water is clear. If you’re using salted stock, you can skip the salt. Turn on the rice cooker and set it for the proper amount of time in accordance to the machine’s manual. Let the rice sit for 10 to 15 minutes after the rice cooker automatically shuts off.