How to cook rice WITHOUT a rice cooker on the STOVE TOP ***FOOL PROOF***, by Yeung Man Cooking on YouTube. 3 min 13 s.
- Video length
- 3 min 13 s
- Time to do it
- 25 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Measure 1 cup of rice into a bowl. Cover it with cold water and swish the grains with your hand.
Strain the cloudy water off. Repeat the rinse and strain about 3 times until the water runs fairly clear.
Put the washed rice in the saucepan and add 1 cup of water.
Set the pan over high heat and bring the water to a full boil.
The moment it boils, turn the heat down to just above low. Stir once, then put the lid on.
Leave it covered for 10 minutes without lifting the lid.
Take the pan off the heat and let it sit, still covered, for another 10 minutes.
Remove the lid and fluff the rice with a fork. Serve while hot.
Tips and common mistakes
Keep the lid on during both resting periods so the steam finishes cooking the grains.
Use a pot with a tight fitting lid, since escaping steam dries out the rice.
If the bottom starts to catch, lower the heat rather than stirring the rice.
The 1 to 1 ratio works for long grain white rice. Adjust water for other types.
Questions
Why is my rice still crunchy after 10 minutes?
The heat was probably too low or the lid let steam escape. Next time keep the pot covered and check that the water is at a gentle simmer.
Can I double the recipe?
Yes, keep the 1 to 1 rice to water ratio and use a larger pot. The cooking and resting times stay about the same.
Do I have to rinse the rice?
Rinsing removes surface starch and keeps the grains separate. Skipping it gives stickier, clumpier rice.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
