How to cook rice - White, brown and jasmine
How long to boil, simmer and rest rice
The first few times I tried to make Jasmine rice it was a gluey, yucky mess. Several attempts of following the directions on the bag left me searching for a way that would work. I grew tired of looking it up again and agan, so I threw together this chart.
||Cups of Rice
||Cups of Water
||Bring to Boil
|Brown||Yes||1||2 1/4||Covered||45 min.||10 min.||60 min.|
|Jasmine||Yes||1 1/2||1 3/4||Uncovered||20 min.||10 min.||45 min.|
|White||No||1||2||Covered||20 min.||5 min.||35 min.|
- Add about a 1/2 tsp of butter or margarine to the boiling water - it will cut down the foam and keep it from boiling over.
- If the lid for your pot has a way to open/close to let steam out, close it.
- When cooking rice in coconut milk, rise the rice well or it will be a gluey mess.
I've only used one rice cooker. It is second-hand and it looks like it was made in the 60's. It is great at white rice, but that is about it. I'm sure the newer ones can cook all kinds of rice - someday I hope to own one!