How to cook rice with A POT (better than Jamie Oliver), by Flying Chopsticks (Chinese Cooking) on YouTube. 3 min 41 s.
- Video length
- 3 min 41 s
- Time to do it
- 25 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Measure your rice into a cup or bowl. Note the volume so you can add the same amount of water later.
Rinse the rice in cold water two or three times until the water runs mostly clear. Drain it well.
Put the drained rice in the pot and add water at a 1:1 ratio, one cup of water for each cup of rice.
Set the pot on the stove over high heat with the lid off and bring the water to a rolling boil.
Turn the heat down to low, put the lid on and let the rice simmer gently.
Cook until the water is absorbed and small steam holes appear on the surface, roughly 12 to 15 minutes.
Take the pot off the heat and leave it covered for 5 to 10 minutes so the rice finishes steaming.
Fluff the rice with a fork and serve.
Tips and common mistakes
Keep the lid on while simmering so steam does not escape and dry out the rice.
Do not stir the rice during cooking, as this makes it sticky and gluey.
If the rice is still hard after the water is gone, add a splash of hot water and cook a few more minutes.
Use a pot with a heavy base so the bottom does not scorch on low heat.
Questions
Do I really need a 1:1 ratio?
The video uses equal parts rice and water by volume. If your rice turns out too firm, add a little more water next time, and if it is mushy, reduce it slightly.
Can I use any type of rice?
This stovetop method works best with regular white rice. Brown rice and other varieties usually need more water and a longer cooking time.
How do I know the rice is done?
The water should be fully absorbed and the surface should show small steam holes. Taste a grain to check it is tender.
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.
