All publications of Bacha Njenga . Nairobi , Kenya
How To Cook Rice
1. RINSE THE RICE.
Ugh, I know, rinsing is annoying, but it takes 20 seconds and gets rid of dusty starches that may result in excess stickiness. Just place your rice in a fine mesh strainer and rinse under cold water until the water runs clear.
2. ALWAYS REMEMBER 1:2.
For most types of rice, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.) Feel free to swap in chicken or vegetable broth for more flavor.
3. BRING WATER TO A BOIL.
Then stir in rice and salt. And if you want to add a tab of butter, too, go for it — your rice will taste 10x better.
4. GET A STEADY SIMMER.
After adding the rice, the temperature of your water will drop significantly, and it'll stop boiling. Let it come back to a gentle simmer (otherwise you run the risk of your water cooking off faster than your rice gets tender).
5. DO NOT TAKE OFF THE LID.
Cover the saucepan and reduce heat to low. Though it will be tempting, keep the lid on! You don't want to mess with the steam. This is very important!
6. ALWAYS CHECK AT 18 MINUTES FOR WHITE RICE.
I always set a timer for 18, knowing that it probably will be perfect, but could need another minute or two. Let the rice be your indicator, not the water. If there's a little water leftover, it's totally fine! Just tilt the saucepan slightly to drain it out. (Cooking brown rice? Check at 30 minutes.)
7. LEAVE IT ALONE!
Turn off the heat, replace the lid, and let it rest for a few minutes in the steamy saucepan. Patience is a virtue, my friend.
8. FLUFF IT UP.
Use a fork. Easy peasy.
If you have a rice cooker, the game is a lot easier. Use the same magic ratio and throw everything into the rice cooker, which does all the work for you. When the machine says it's ready, the same "leave it alone" and fluffing instructions apply.