I’ve heard “simplicity” discussed a lot as a goal for the new year, whether or not people are using that specific word. Along that line, here is recipe which yields very tasty rice in an absolute minimum of prep time.
Perfectly chop-sticky rice is easier than you think. And so much easier than catching a fly with chopsticks.
If there is a faster, easier way to cook rice (which tastes as good) please tell me about it. A friend learned this method from a Korean woman who had obviously mastered simplicity, and I haven’t needed rice instructions (or a rice cooker) since. It is as easy to memorize as it is to make.
I don’t know if she rinsed her rice (probably) and purists will tell you that it gives you a slightly more perfect flavor to do so. For me that step isn’t necessary, and I love typing “2 minutes” as the active prep time (that’s probably overstated).
Is simplicity a goal of yours for the new year? What goals or resolutions do you have, in terms of your kitchen or your family’s diet? And if you save time this year by simplifying your life, what more important things are you excited to spend that time doing? Please tell me in the comments.
Recipe: Fast Easy White Rice
Summary: Cooking rice doesn’t get any easier than measuring the water with your finger and setting the timer. The only key to this recipe is to find the right sized pot for the amount of rice you need, as explained below.
Ingredients
- dry white rice (any amount you choose)
Instructions
- Place the dry rice into a pot which is sized so the rice fills it 1/4 to 1/2 way (a larger pot will throw off the water ratio, and a smaller pot may overflow).
- Fill with water until the water covers the rice by 3/4 of an inch (from the tip of your finger almost to the first knuckle).
- Cover and cook over moderately high heat until it starts to boil (the lid will start to rattle).
- Turn off the heat but leave the pot in place and covered, and let sit for 10 minutes.
- Fluff the rice with a rice paddle or fork, and serve.
Preparation time: 2 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
I’ve become a fan of using the pressure cooker for rice…cooks it in about 10 minutes. Bring the cooker to high pressure and let it go for about 7 minutes, then run cold water over the cooker to reduce the pressure. I’ve had it suggested to let the cooker go for 2-3 minutes and let the pressure reduce naturally as well.
Thanks Rick – you’re tempting me with all your pressure cooking stories, especially over lunch the other day. So glad you could join up with our little food writers’ community, that was a great meal.
I use this method, but in a rice cooker and it works great. The rice cooker makes flawless scrambled eggs by the way 🙂
I did not see that one coming. Definitely did not know that – thanks Tracy!
Blarg! I did not know that thing about the pot ratio. Now I’m going to go cook some rice. Thanks for the tip 🙂
I hope your pot turns out great. Rice. I meant rice.
My Korean friends in college taught me a similar method 20 yrs ago – whatever the level of rice is, double that with water as measured with a finger. I now usually cook brown rice – I wonder if there’s a comparable method for slower cooking rice?
I don’t know Lori, but please let me know if you figure it out! Since it cooks longer there will be more evaporation, so it might be as simple as using the same method above, but with a higher water level above the top of the rice.
I have been cooking rice for decades and never saw a method like this. Wow! It’s faster than most recipes and is far more reproducible. I’m eternally grateful.
Thanks Dave! It means a lot to have you say that. One of my goals when I started the blog was to ensure that the amount of time readers spent on my blog would be gained back in new efficiencies. I don’t think I’ve fully achieved that, but for this recipe I believe that is probably true. I really appreciate your taking te time to write back about it.
Best,
Ryan