How do you cook White Rice?
- Thread starter MUUGEN
- Start date
I’ve never cooked rice before so watch me come up with the instructions using my ~imagination~
1. You fill the kettle with water. This will help the rice to be nice and soft after cooking.
2. You pour the rice.
3. You set it to medium heat and cook it for 6 minutes.
4. Go on the Internet because you burnt your rice using these instructions.
1. You fill the kettle with water. This will help the rice to be nice and soft after cooking.
2. You pour the rice.
3. You set it to medium heat and cook it for 6 minutes.
4. Go on the Internet because you burnt your rice using these instructions.
a good quality rice cooker takes care of it every time
I rarely cook rice with a stovetop since I only have stainless steel pots/pans and the rice sticks to the pots 99.9% of the time even if you time it right/prevent it from ever burning, and washing/scraping it out is an inconvenience. Rice cooker for me gives me cooked rice in about 15 - 17 min consistently, all I need to do is wash the rice until the water runs clear (I do 5-6 when I want the rice grains to be extra separate) and add water up to the measured engraved ruler (level 2 water for 2 cups of rice using the rice scooper provided w/ the rice cooker)
This is the rice cooker I use btw
https://shorturl.at/oqxR2
my family has been using this rice cooker for 30+ years without fail, well before I was even born
you can ofc add oil/seasonings/additions (I like adding frozen peas and diced up Lạp Xưởng)
) before cooking but I'd recommend using one phase of 'rice cooking' to heat up or toast the spices. The 'rice cooking' mode is dependent on the weight added to the cooking bowl (non stick) so just adding oil will last about 2-3 min. And then you can add the washed rice and water to start cooking
that works for rice porridge if you do a 10 to 1 water to rice ratio actually, and make sure the water is boiling first before you add the rice (and constantly stir)
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I rarely cook rice with a stovetop since I only have stainless steel pots/pans and the rice sticks to the pots 99.9% of the time even if you time it right/prevent it from ever burning, and washing/scraping it out is an inconvenience. Rice cooker for me gives me cooked rice in about 15 - 17 min consistently, all I need to do is wash the rice until the water runs clear (I do 5-6 when I want the rice grains to be extra separate) and add water up to the measured engraved ruler (level 2 water for 2 cups of rice using the rice scooper provided w/ the rice cooker)
This is the rice cooker I use btw
https://shorturl.at/oqxR2
my family has been using this rice cooker for 30+ years without fail, well before I was even born
you can ofc add oil/seasonings/additions (I like adding frozen peas and diced up Lạp Xưởng)
) before cooking but I'd recommend using one phase of 'rice cooking' to heat up or toast the spices. The 'rice cooking' mode is dependent on the weight added to the cooking bowl (non stick) so just adding oil will last about 2-3 min. And then you can add the washed rice and water to start cooking
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I’ve never cooked rice before so watch me come up with the instructions using my ~imagination~
1. You fill the kettle with water. This will help the rice to be nice and soft after cooking.
2. You pour the rice.
3. You set it to medium heat and cook it for 6 minutes.
4. Go on the Internet because you burnt your rice using these instructions.
1. You fill the kettle with water. This will help the rice to be nice and soft after cooking.
2. You pour the rice.
3. You set it to medium heat and cook it for 6 minutes.
4. Go on the Internet because you burnt your rice using these instructions.
Last edited:
Finger technique
Salt and pepper on top add alot of butter on top
Let it melt
Fluff
Sometimes I'll add a Bayleaf but it's not needed unless I'm making jollof or jambalaya.
Good cooks imo.
For example making rice pilaf. Imo smothering rice in butter afterwards is fine if your eating a healthy meal like rice and fish but in most rice DISHES I rather use oil.
Salt and pepper on top add alot of butter on top
Let it melt
Fluff
Sometimes I'll add a Bayleaf but it's not needed unless I'm making jollof or jambalaya.
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who the 
uses oil when cooking rice
uses oil when cooking rice
For example making rice pilaf. Imo smothering rice in butter afterwards is fine if your eating a healthy meal like rice and fish but in most rice DISHES I rather use oil.
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actually becomes a really nice topping for soups/salads/etc if done right
https://cookingontheweekends.com/spicy-crispy-rice-recipe-2/
https://cookingontheweekends.com/spicy-crispy-rice-recipe-2/
You can actually learn stuff on WorstGen?!
We need more threads like this to be honest.
We need more threads like this to be honest.
I even take out the cooked rice to add oil and heat it up for some scrambled eggs/fried eggs in 2-3 min, mixing back in the cooked rice to make a quick fried rice of sorts