Four ways to cook rice, rank – 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 change your recipes. You can add kimchi, herbs, soy sauce, sriracha, pickled vegetables, toasted sesame oil, withered spinach – The possibilities are endless. But the basis of any good rice bowl is, you guessed it, rice.

What is the best way to cook rice? You can use yours Instant pot, a special rice cooker, the stove or even a microwave. All of this leads to different results. 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. Fortunately I tested it and I drink the tea about what makes the best rice.

Continue reading: Best instant pot accessories for 2020

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

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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 with Zojirushi – apart from its high price: it takes about 45 minutes to cook rice. Quality has its price.

2. Best for personalization

On the stove

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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 the heat down and let it simmer for 15 to 20 minutes, stirring occasionally and tasting. In contrast to instant pots and rice cookers, this is thorough and even cooks the rice.

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

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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. Load the rice in, fill the pot with water to the appropriate mark on the inside, put the lid on and click on “Cooking”. The rice should be ready 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 strives to ensure an even cook, 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 don’t have much time. The process is simple: Simply load equal parts of rice and water into the pot and press “Rice”. The rice is often somewhat uneven, especially with smaller portions. It is too toothy in some sections and somewhat slimy in others. With larger portions and after fluffing to redistribute moisture, cooking rice in an instant pot will give solid results. It is also the fastest method at around 12 minutes.

So if you like rice but don’t have much time, take an instant saucepan and cook.

5. The worst way to cook rice I’ve ever tried


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 college students) and the results were roughly in line with expectations. After many attempts with largely inedible results, I found the best (for lack of a better expression) 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 were stranded on a tundra with just one working microwave and a bag of uncooked rice – but if you are in such a case 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. 10 minutes in the microwave, remove the bowl and immediately cover with plastic wrap for 3 minutes.

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