The general rule of thumb for cooking rice on a stovetop without a pressure cooker or microwave oven is to use a ratio of 1:2, which means one cup of raw rice should be cooked with two cups of water. This ratio is suitable for most types of white rice, such as long-grain, medium-grain, or short-grain rice.
Here's a step-by-step guide for cooking rice on a stovetop:
- Measure one cup of raw rice and rinse it under cold water to remove any excess starch.
- In a saucepan or pot, combine the rinsed rice and two cups of water.
- Place the pot on the stove over medium-high heat and bring the water to a boil.
- Once the water reaches a rolling boil, reduce the heat to low and cover the pot with a tight-fitting lid.
- Let the rice simmer on low heat for about 15-20 minutes, or until all the water is absorbed. Avoid removing the lid during this time to ensure even cooking.
- After 15-20 minutes, turn off the heat but keep the lid on. Allow the rice to rest for an additional 5-10 minutes. This resting period helps to steam the rice and make it fluffy.
- Finally, remove the lid and fluff the rice gently with a fork. Serve hot and enjoy!
Remember that cooking times may vary depending on the specific type of rice, so it's always a good idea to check the package instructions for any specific recommendations.