Yes, I can easily make rice on a stovetop. But I have been told that make rice like a white lady.

Anonymous wrote:For jasmine rice, rinse the rice till the water runs clear, then add a little less than 2x the amount of water, bring to a boil, reduce to simmer, cook till you can't see bubbles (15-18 mins), turn off flame and let sit another 5 minutes. Fork fluff and serve.

I add exactly *2 water, once it boils add rice, bring to boil again, cover, reduce heat to minimum and cook for 19-20 minutes. Uncover & fluff and leg stand for 5-10 minutes.

Yes, consistent results.

Once you find a way of doing it, stove top is easy. You need a lid that is really tight - if necessary supplement lid with aluminum foil. Also, my various recipes (for different types of rice) all require that before you open the lid at the end, the rice sit in the pot, off the flame for 10 minutes.

For jasmine rice, rinse the rice till the water runs clear, then add a little less than 2x the amount of water, bring to a boil, reduce to simmer, cook till you can't see bubbles (15-18 mins), turn off flame and let sit another 5 minutes. Fork fluff and serve.

I guess I am. I just follow the directions, and it works every time.

Always cook on stovetop because I hate the clutter of extra single use appliances but am intrigued by the number of people that swear by rice cookers.

We have a second mountain house at 9,000 feet though and cooking rice there has taken a long time to master - 25% more water, 5-10 min extra time.

I messed it up more than I got it right so I bought a rice cooker. In theory it is not difficult. But in practice, it is easy to mess up.

I like stovetop because I can monitor progress through a glass lid. I bring the rice and water to a boil uncovered, then cover and simmer on medium-low until all the water is gone. I've tried Instant Pot but hate that I can't check on it, and the end result is always a surprise (and often not good). I have a cheap Cuisinart rice cooker that ALWAYS boils over. I probably would like a high-end rice cooker, but saucepan on the stove for 10-15 minutes works for the small batches I make.

Rice to the first knuckle of your finger. Water to the next knuckle. A bit of salt. Put the pan on the burner with a lid, bring it to a boil, turn off the burner or at most turn it to low. 15 minutes, it's done.

Anonymous wrote: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.

This. I add some salt and oil/butter. Sometimes bouillon.

The key is to never pick up the lid for at least 25 minutes. 20 minutes on heat and 5+ minutes with the burner off.

I can cook it pasta style for polos and tahdig, but I cannot make “regular” rice on the stove. I cook a lot, but I cannot cook rice. I use my old Corning ware in the microwave.

I use a rice cooker. Much easier.

Nope. Asian. Always use rice cooker as does every other Asian I know.

I tried it on the stovetop when we went to a vacation house and didn't have a rice cooker -- no good at all.

I'm Asian, we had to master both making in rice cooker and on stove top at a young age in my family.