I’m old school when I cook rice. It was the first thing my grandmother taught me to cook. I cook it in a stainless steel pot. I’m not comfortable with the off-gasing of harmful chemicals boiling a plastic bag of rice in water. Non-stick freaks me out so I don’t use a rice cooker because the bowls are usually non-stick. I could never tell my grandmother you can make rice by boiling it in a plastic bag, she would think I was crazy!
- 2 cups Medium grain rice or Jasmine rice (makes 6 cups of cooked rice)
- 2 cups water
- 3 quart stainless steel pot (or something close) with lid
In my rice bag, I store my measurement cup. It’s one of my kiddie cups and close enough to 8 oz. Whatever cup you use (measuring cup, kidding cup, etc), use it to measure both your rice and water.
Measure 2 cups of rice.
Pour into your pot.
Uncooked rice is covered with starch from processing. If you don’t clean it off, it will make the rice very gluey. To clean, fill the pot with water covering the rice.
Pick up a handful of rice and rub it between your fingers in the water.
Use the water to get the handful of rice off your hand. Repeat this process with 3 more different handfuls of rice (total of 4 handfuls).
Drain the water from the rice.
Fill the pot with water again and clean 4 handfuls of rice. If the water your draining is still very cloudy, fill the pot with water and clean handfuls one last time. The water does not need to be completely clear, but you should be able to see the rice.
Once the rice is clean, fill the pot with 2 cups of water.
Make sure all of the rice is under the water.
Cover the pot and cook on high.
When the water is boiling, turn the burner to low. Steam will by coming through the lid when the water is boiling, uncover and make sure the water is fully boiling before turning to low.
Cook for 20 minutes. Uncover and check out your perfectly fluffy rice.
The Dumpling Mama xo