This is the knowledge I learned from an amazing Korean woman on how to make rice the top secret way
The need for a rice cooker is simply one extra
pan in the kitchen to me, and not a 'survivalist' approach.
What you will need:
1) Any pot with a tight fitting lid that is at least 2" deeper than the finished volume of rice will fill (I'm single and I use a typical nonstick 1
qt saucepan to make 4 cups total of cooked rice [2 c uncooked])
4) One normal and proportionate human hand (you must not be missing digits or have a club or flipper hand)
5) White Rice: I recommend buying good quality, more expensive brands like Kokuho Rose. I use that brand simply because it's versatile; I can use it
for sushi, chinese, korean, fried rice, rice soup, you name it.
First step is to decide if you want sticky or fluffy, dry rice. If you want sticky, simply rinse once. If you want very fluffy dry rice rinse it until
you no longer see cloudy white in the water. I use tap water while stirring the rice with my fingers.
Next is to add enough water that it covers to the top the last 2 segments of your 4 fingers as they rest flat against the surface of the rice. It's
like a gentle knuckle punch to the surface of the rice, the volume of rice to pan always works with this measurement, ALWAYS.
Then bring to a boil uncovered, once boiling turn stove to low and stir for 5 minutes until it comes down in heat a bit. Then cover it and set a timer
for 25 minutes. That's it!
Q: My rice tastes stale
A: Buy better rice, look for the dates and where it was grown (in the US i prefer CA grown high quality short grain. Nikko Nikko sucks by the way.
Q: Does this work with any rice?
A: Only white varieties of rice, like short grain, long grain, jasmine, and basmati.
Q: Really, ANY pan with a lid?
A: Yes, providing its not too porous (cast iron) or corrosive (I'm not fond of aluminum, but it will work).
Q: How do I store my extra cooked rice?
A: Simply get a CLEAN wooden spoon, and (providing you don't live in too humid or dry of a house) simply leave the rice covered on the stovetop and
it should keep for almost a week. Just NEVER use a spoon with any other food particles on it and just microwave or reheat the rice on low for 10
minutes. One trick is to invest in a cheap bamboo rice spoon and leave in a jar of clean water when you have cooked rice ready.
Rice is a great source of starch and energy for hard working types, and has less fattening qualities than wheat and potatoes. If you are overweight
I'd suggest try replacing your breads, pastas, taters and starches with rice for a month or two and check the difference, you might be surprised.
Happy cooking friends!