Poll: Are you good at cooking rice on the stove top?

[Anonymous]

I use a pot with handle on the stove. I put a Cloud Cover silicon lid on top (love these covers for rice!). I cook the rice with various seasonings in a bit of butter for a few minutes, then pour in the water, stir, put the lid on, and 15 minutes later it's done. Works very well. Haven't used a rice cooker in years!

[Anonymous]

Anonymous wrote:I use a pot with handle on the stove. I put a Cloud Cover silicon lid on top (love these covers for rice!). I cook the rice with various seasonings in a bit of butter for a few minutes, then pour in the water, stir, put the lid on, and 15 minutes later it's done. Works very well. Haven't used a rice cooker in years!

How is this less work than a rice cooker?

[Anonymous]

Instant Pot. Makes great rice. Super easy. Tho I rinse the rice first.

[Anonymous]

For the pp with rice cookers, which brand do you use?

I had one years ago that was junk, it burned everything. I’d like to try again.

[Anonymous]

Yes. I grew up using a rice cooker but find that making it on the stove is really easy. Low heat and adding water at the end if needed and letting the rice sit if needed are key.

[Anonymous]

I've never used a rice cooker. I use a heavy pot, small but with tall sides (All-Clad). Add one cup white rice to 2 cups water, bring to a boil, cover and reduce heat to low. Cook 15-20 minutes (depending on what the package says). Remove from heat, let sit for 5 minutes. Easy and delicious.

[Anonymous]

Anonymous wrote:For the pp with rice cookers, which brand do you use?

I had one years ago that was junk, it burned everything. I’d like to try again.

I own a Tiger brand rice cooker. My family has always used this brand. If not Tiger, maybe Zojirushi, but I like Tiger better.

[Anonymous]

Depends on the type but for white basmati I do a scoop of butter, low simmer for 15 mins, turn off heat entirely for the last 10 minutes to steam. Brown rice same method but longer time.

[Anonymous]

I make rice on the stovetop, but recently started cooking it like pasta - an excess of water than is drained at the end. I started this to cut down on the naturally occurring arsenic in rice, but it eliminates the need to fussily measure the amount of water, get the correct temp, keep it covered, etc. It also means that you can cook rice anywhere. It is obviously only good for plain rice - anything with seasoning needs to be cooked in the traditional way.

[Anonymous]

Yes, but I’m Asian. All Asians know how to cook rice, stop top or not.

[Anonymous]

Yup. Ive used the same pot for like 10 years. Perfect everytime. Im white and eastern european and make long grain jasmine rice. I dont even time it anymore. i can tell by how it looks through the lid

[Anonymous]

Anonymous wrote:I make rice on the stovetop, but recently started cooking it like pasta - an excess of water than is drained at the end. I started this to cut down on the naturally occurring arsenic in rice, but it eliminates the need to fussily measure the amount of water, get the correct temp, keep it covered, etc. It also means that you can cook rice anywhere. It is obviously only good for plain rice - anything with seasoning needs to be cooked in the traditional way.

Ew. Rice should not be cooking with excess water and drained like pasta.

[Anonymous]

Yes, it's easy. But I had to learn it as an adult from my DH - before that I did it the pasta way, which was gross. Now I've learned how to measure it and do it properly it is perfect every time.

[Anonymous]

Anonymous wrote:Yes, but I’m Asian. All Asians know how to cook rice, stop top or not.

Not according to this thread.

[Anonymous]

Yes.

I frequently cook sushi rice, jasmine rice, sticky rice and basmati on the stove, and can do so without problems. They each need to be treated differently.

The only one I’m not great at is tahdig (or however it’s spelled). I still do the baby version that is very shallow and in a nonstick pan.

I don’t do much island or Spanish style rice , but I’m confident I could figure it out.