It used to be that I considered cooking rice to be a pain in the rear! It seemed like it was always either undercooked and crunchy or too sticky or it took forever to cook and was never done on time with the rest of the food. Ugh!  Then I found the easiest way how to cook white rice on the stove, in a pot (and you don’t need a rice cooker either!).

Here it is:  simply bring the right amount of water to a boil in  the pot you want to cook the rice in.  For example, if we are talking about basic white rice, then you would bring 2 cups of water to a boil for every one cup of dry rice you are going to cook.

Once the water is boiling, add your rice.  Bring it to a boil again.  Once you have it really boiling, but the lid on the pot and turn the burner off.  Walk away and do other, more productive things than watch your rice cook.  As long as you let it sit for an hour or so it will be done and ready when you are.

I can hear the questions already, so let me say a few more things about this.  Yes, it does take an hour for the rice to cook, but that is time you can do other things.  You don’t have to WATCH the rice as it cooks.  This frees up more of your time.  No, you do NOT have to stir it.  Just let it sit, covered, on the same burner that you used to bring it to a boil.  It will NOT burn.

You don’t even have to use the rice right away either.  Sometimes I make chili and I will make sure that I make my rice in the early afternoon so that when I finally get around to cooking the chili, the rice is already done and waiting.  Since I am putting hot chili on top of the rice, I do not need to reheat the rice.  This works especially well for little ones who try to eat food when it’s too hot.  The rice absorbs some of the heat from whatever you mix it with and then it makes the whole dish a “just right” temperature.



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