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

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

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=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.  [/quote]

Ew. Rice should not be cooking with excess water and drained like pasta. [/quote]

Why not?  [/quote]

No one has an answer for this?  [/quote]

Because it shouldn't have extra liquid when it is done or it will never be fluffy.

I am a stovetop rice expert!  I don't even measure.  I run water in the pan, pour in rice until it mounds a little above the water, add salt and butter.  Bring to a hard boil, put a lid on it, let it build steam until the lid is hissing.  turn off the stove eye and don't touch it for 15 minutes.  Perfect every time![/quote]

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