Cooking rice in 4 ways: rice cooker, stove, instant pot, microwave – CNET

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<pre><pre>Cooking rice in 4 ways: rice cooker, stove, instant pot, microwave - CNET

In elementary school I ate rice every day. It's cheap, it's one of the best side dishes out there, and it never gets old if you mix up your recipes. You can add kimchi, herbs, soy sauce, sriracha, pickled vegetables, toasted sesame oil and withered spinach – the possibilities are endless. But the basis of any good rice bowl is, as you think, rice.

So how do you best cook rice? You can use your instant pot, a special rice cooker, the stove or even a microwave. All of these results vary. The first question you need to ask yourself when planning how to cook rice is, "What do I want from my method?" The right approach to speed is different from the right approach to perfect texture. Luckily I tried them out and I have the tea on what makes the best rice.

(A quick warning: rinse your rice a few times before using it any of these methods. It removes surface thickness that makes your rice sticky and sticky. It is also a common misconception that washing away rice will wash away its nutrients – the loss is minimal and, frankly, rice shouldn't be your main nutrient source anyway. If you want vitamins, add some vegetables; If you want protein, add a soft-boiled egg.)

Chris Monroe / CNET

The fluffiest rice with the most consistent cook comes from high-quality rice cookers like the Zojirushi Neuro Fuzzy. These things are expensive – a 5.5-cup Neuro Fuzzy costs a little over $ 200 on Amazon – but they deliver consistently high-quality results. All you do is throw in a cup of rice and fill the pot with water to the appropriate line. If you click "cook", you'll get perfect rice in less than an hour.

That is, of course, the problem of Zojirushi – apart from its high price: it takes about 45 minutes to cook rice. Quality has its price.

Best for personalization

On the stove

Tyler Lizenby / CNET

Read an article about cooking rice online, and then scroll to the comments. Half of them will be people who share their secret methods of cooking rice. There's a reason: perfect rice is a kind of holy grail for many people, and the hob offers the most flexible way to look for that price. It's also free (provided you already have rice and a saucepan with a lid).

In general, the standard ratio is 2 cups of water per 1 cup of American white rice and 1.5 cups of water per 1 cup of Japanese short-grain rice or basmati rice. I soak my rice for 20 minutes, then bring it to a boil and finally turn down the heat and simmer for 15 to 20 minutes, stirring occasionally and tasting. This, in contrast to instant pots and rice cookers, is thorough and even cooks the rice.

Throw a bay leaf in the mix and you're in business.

Tyler Lizenby / CNET

I love cooking rice on the stove – there is even something therapeutic about it – but when I'm busy with other dishes, a cheap rice cooker is always the way to go. Pour in the rice, fill the pot with water up to the mark on the inside, put the lid on and click on "cook". The rice should be prepared between 12 and 25 minutes depending on the stove and portion size. Rice cookers are easy to use and perfect for individual portion sizes: here the instant pot struggles to achieve an even preparation, and cooking on the stove feels like a waste of time.

You can find a special rice cooker with reliable results for $ 15 or $ 20. This is a real bargain if you want to incorporate the grain into your normal diet.

Tyler Lizenby / CNET

An instant pot isn't the ideal tool for cooking rice, but it's not bad either, especially if you're short on time. The process is simple: Simply add equal parts of rice and water to the pot and press "rice". The rice is often somewhat uneven, especially with smaller portions. It's too annoying in some sections and a bit slimy in others. With larger portions and after loosening to redistribute the moisture, cooking rice in an instant pot achieves solid results. Plus, it's the fastest method of bunching, stamping in around 12 minutes.

If you like rice but don't have much time, take an instant saucepan and cook.

The worst way to cook rice I've ever tried

microwave

Chris Monroe / CNET

I gave the old college attempt to cook rice in the microwave (because I suspect the population using this method are mostly students) and the results were about what you would expect. After many attempts with mostly inedible results, I found the best (for lack of a better term) results: the rice was a bit crunchy and too sticky.

I can only imagine a few cases where I would cook rice with a microwave – maybe if I only got stuck in a tundra with a working microwave and a bag of uncooked rice – but if you are in such circumstances, at least the method is quick. Simply throw a cup of rice in a microwave-safe bowl with the same amount of water that you would use to cook on the stove. Microwave for 10 minutes, remove the bowl and immediately cover with plastic wrap for 3 minutes.

Boom, your science experiment is complete and you have an edible livelihood.