I left my rice cooker behind when we left PEI, and never bothered replacing it after moving to Australia. Instead, I learned the stovetop method—and discovered it’s just as easy, and the end result is even better. There’s no need for pre-rinsing, barely any hands-on time, and the result is perfectly cooked rice every single time.
Ingredients:
- 2 parts white Basmati Rice
- 3 parts water
Directions:
- Combine rice and water in a medium sauce pan. Bring to a boil over high heat. As soon as it boils, turn heat to low, place lid completely on pan and allow to simmer 12 minutes. DO NOT LIFT THE LID while it is simmering.
- After 12 minutes, remove pan from heat and fluff rice with a fork before serving.
- I always think of rice in parts instead of cups as it is easier to adjust the quantities. Use a cup/bowl to scoop 2 scoops of rice, using the same cup/bowl for 3 scoops of water. The cooking time remains the same regardless of quanitites, just be sure to use a suitable sized pan.
- If the rice is done before you are ready for it, remove from heat and leave the lid on. DO NOT LIFT THE LID, and leave off the heat until needed. Fluff with a fork before serving.
- Replacing the water with bouillion gives rice a lovely flavor. Cook the same as if it were water.
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