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Rice

Appears in
The Weeknight Cook

By Brigit Binns

Published 2012

  • About

A staple in Asian cooking, long-grain rice such as jasmine and basmati cooks up to a dry, light texture, while medium- and short-grain rices are softer and moister. If you eat a lot of rice, consider investing in a rice cooker, which cooks steamed rice conveniently and consistently.

The exact ratio of water to rice varies with different types of rice, but here are general directions for cooking rice on the stove top: For 3 cups (15 oz/470 g) cooked rice, place 1 cup (7 oz/220 g) rice in a fine-mesh sieve and rinse until the water runs clear. Transfer the rice to a heavy saucepan and add 1½ cups (12 fl oz/375 ml) water. Bring to a boil, give the rice a quick stir, reduce the heat to low, cover, and cook, undisturbed, for 20 minutes. Let rest, covered, off the heat for 10 minutes, then fluff before serving. Cook twice as much rice as you need and refrigerate the extra for up to 2 days. Leftover rice can be used in a variety of dishes from soups to fried-rice to rice pudding.

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