The easiest way to cook perfect rice every time

Rice is one of the most complicated things to cook, it’s very challenging and difficult… IF YOU HAVEN’T LEARNED HOW TO FUCKING COOK IT PROPERLY!

Stop guessing around. Rice is as easy to cook as toasting a toast, sure it can go wrong, but it’s not the fucking toast’s fault!

The absorption method (steamed rice)

This is a fancy name to say that you don’t boil the rice, you let it absorb the water around and the steam cooks it.

You don’t need a rice cooker, steamer or any other fancy stuff, just a regular pot or saucepan and a lid. It’s extremely easy and it goes as follows:

1. Rinse the rice with cold water (unless you want it to be sticky)
2. Add 60 g (about 1/3 of a cup) of rice per person and the corresponding amount of cold water into a pot. You can add salt now if you want.
3. Heat it up! Full power 🔥
4. Once the water starts boiling, give it a stir, put the lid on, lower the heat to a very light simmer (or to the lowest position) and set a timer for the right amount of time (usually written in the package)
5. DO NOT PEEK!! Don’t open the lid, don’t do anything, just wait
6. Once the timer goes off, remove the pot from the heat and let it rest for 2 – 5 minutes
7. Eat

THAT’S IT. No more. It works 100% of the time.

How much water do you need?

I’ve written a whole page with the science behind this, but since I know you’re just looking for a fucking number, you can use this calculator that I’ve made: (you’re welcome)

How much time does it need to cook?

You’ll find that in the package. If you buy it in bulk, then ask someone in the shop.

As a last resource you can use this table, but since every rice and brand is different, take it as a reference, not as an exact value:

The most important thing when you cook rice at home

There’s one thing that will make you great at cooking rice at home: write down what worked and what didn’t and adjust.

Every pot is different, every rice is different, every lid fits different and every fucking stove heats different. But you, at home, will probably cook the same rice or rices, with the same pot, lid and stove. Use that to your advantage!

Take note of how much water you’ve used and how much time did it take to cook, adjust if there’s something a little off and once you find the perfect formula you’ll be able to cook perfect rice EVERY SINGLE TIME.

Tips & tricks

There are a couple of things that can help you:

1. If you can, use a glass lid. If you aren’t a master yet, it’ll help you know if the water is simmering nicely, boiling too fast or if the rice is getting burned.
2. You can adjust on your first tries. If you see that there’s too much water by the end of the time, crank the heat up and it’ll quickly evaporate. Or if the rice is getting burned, add a bit of water. It won’t be perfect but it’s definitely better than burned.

FAQ

Have you tried it? Do you have more tips? Know a friend that would benefit from this?

Leave a comment below or share it so we can stop criminalising rice of being so difficult to manage and hard to understand.