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the
clueless cook's handbook: how do you cook rice? 
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how do you cook rice? To cook rice on a stove, you’ll need a heavy-bottomed saucepan with a tight-fitting lid. If you’d like your rice grains to be very separated, sauté your rice in a little bit of oil or butter before adding water. Otherwise, combine water with rice in the following ratios (water:rice) … Short-grained rice = 1.33:1 (for a nice, chewy rice) OR 1.5:1 (for a soft rice, or if you haven’t rinsed)Long-grained rice = 1.75:1 Turn the heat to high and leave the pot uncovered. When the water reaches a boil, turn the heat down to medium-low or low, depending upon how hot your stove runs, then cover and cook for 15 minutes. Don’t peek during this time and, unless you want your rice good and gooey, don’t stir either. If the rice is still too hard, add a little bit of hot water and cook, covered and simmering, for another couple of minutes. If it’s too liquidy, cook uncovered until the water evaporates. If you like your rice fluffy, break up and toss the cooked rice with a fork, then let it sit for 5-10 minutes. No-brainer cooking method: Get a rice cooker. Seriously, it may seem like cheating, but if it makes you feel any better, rice cookers are a staple in every Asian household. Rice cooked in a rice cooker ends up perfect every time. more rice basics ... short-grain vs. long grain | rinsing rice | cooking rice | how much rice to cook | brown rice |
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