Just saw another thread asking for help with a particular rice dish, and thought this might be a useful thread (and if there's been one before, do let me know!). After years of making lousy rice, and not trusting my husband's method, it's now the only one I use when making "regular" rice. I pretty much make only white or brown basmati rice, unless I'm making a risotto or paella, or the Iraqi rice dish w/ the saffron crust on the bottom.
My (husband's) foolproof method:
I follow the instructions on the bag of rice in terms of rice to water ratio, put in a small sauce pan with a little oil, bring to a boil, and boil until the water level is down to the level of the rice, such that little holes appear on the surface of the rice. Cover, turn down as low as possible, set the timer for 15 minutes. That's usually the perfect amount of time for white rice, I occasionally need another minute or two for brown rice, after checking.
What's your method?
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