Yes. 1c rice stir dry into 1tbsp melted butter. Cook for 1-2 min until it smells nutty. Add 2 1/4c water, pinch of salt, and 1 tsp better than boullion chicken flavor. Cook 10-12 min. Take off heat when it still looks a little wet, let it sit 5 min to absorb water.

It took me four tries to get the timing right so I could cook it without burning the entire bottom of the corningware. I grew up making Minute Rice which never burned. I'll be honest - a lot of times I get the microwave rice.

Yes. But I've found that different types of rice respond differently to various methods.

Parboiled Rice (think Uncle Ben's) works great on the stove-top. While I've gotten my best Jasmine Rice in a rice cooker.

Cooking rice? This is one thing that I am good at. I can cook any type of rice in any method and any cuisine. Microwave, stove top, pressure cooker, instapot, rice cooker, over campfire. Rice is pretty much the first food I learnt to cook.

I can also do stove top two ways - with or without draining the extra starchy water. I do not add salt or butter to the rice but my DH does. Draining the starch out of rice makes it incredibly light and with a lower glycemic index.

Always wash rice three times before cooking.

I only microwave rice and I'm comfortable with this cop out.

Perfect rice on the stovetop: rice + water in correct ratio, using distilled or purified water. Add fat - olive oil or butter. Bring to boil, then reduce heat to low with lid fitted tightly, cook ~ 30 minutes.

I pretty much only make basmati rice this way. Long grain brown or blend I usually sauté in a braiser with stock and add-ins, more like pilaf style.

I always cook rice on the stove top. I’m Persian so I have a specific method for cooking it.

Anonymous wrote:I only cook rice on a stovetop and that's how I grew up cooking it too. I don't have a big secret. Rice, water, salt, simmer and it's done.

+1 I grew up eating rice cooked on the stove top. I didn't know rice cookers were a thing until I was in my 20s.

I use an all clad pot, add rice to boiling water, cover and simmer 20 mins, remove from heat stir and keep covered another 5 mins, always turns out fine. Don’t peek or check on it while simmering.

Nope - and I am good at other complicated things in the kitchen so it bothers me. I use the microwave and it is perfect for all rice types and no extra appliances. PLus it leaves more room on the stove.

Nope - and I am good at other complicated things in the kitchen so it bothers me. I use the microwave and it is perfect for all rice types and no extra appliances. Plus I leaves more room on the stove.

I usually use chicken stock in the water to make it more flavorful, but how is this difficult?

Anonymous wrote:I only cook rice on a stovetop and that's how I grew up cooking it too. I don't have a big secret. Rice, water, salt, simmer and it's done.

+1 The key is making sure the heat is simmer only, no higher.

Yes. Super simple.

My father is Japanese, and I grew up with rice cooker. My Caucasian mother cooked rice on the stove: the secret is not to lift the lid... but I prefer the rice cooker myself.