I haven't cooked rice in about 5 years, so I am unsure what size sauce pan I should use.
Firstly what is a 'standard' serving of rice? 1/3 cup uncooked rice? (my husband and I aren't big rice eaters and our cooking tends to be rice as a side dish and more vegetables)
In the near future I'll be cooking rice for mostly 2, sometime 4, and occasionally 6 people. So is there a simple formula to follow when choosing a pot to cook 1 cup, 2 cups or 3 cups of rice? When is a pot too big or too small for the job?
I am planning on buying some cookware from the Demeyere Atlantis line and I am wondering if there is an advantage to cooking rice in the conical sauteuse
(which is a clad design) or if a heavy bottomed sauce pan will yield good results?
Hope to get this sorted so I can start cooking my own rice and not having to buy the mushy rice from the restaurant downstairs.
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