Back

@skinnylatte I have to say I don't know what the fuss is about. In 35 years of cooking rice, I've used the same method: wash the rice in a sauce pan with cold water, until the water is clear; refill with cold water to 3cm/1 inch above the rice; put on quite high heat; stir gently after a few minutes to prevent sticking; heat until boiling and allow to boil for about 2 minutes then turn off the heat; allow to stand for 5 to 10 minutes; drain. If you want non-sticky rice, rinse with boiling water.

This works with white basmati (my favourite), white Thai fragrant, Japanese and short grain rice. For brown rice, instead boil for 10 mins instead of 2.

The only rice I've ever had trouble with is American long grain rice: you have to start with a low heat and ramp up slowly, otherwise it sticks to the bottom and burns. I don't like this type of rice anyway, so I usually avoid it.

@cybervegan if you’re an East Asian person making rice for 4 people daily, 4 people who eat rice 3 times a day, a rice cooker is essential. It’s not that we can’t, it’s that it’s a quantity and quality game changer

@skinnylatte That's fair. I was more talking about our (UK Western) two or three times a week rice. Agree if I was cooking it daily I probably fold and get a rice cooker. I was commenting more on the perception that cooking rice is hard.