While not the most exciting dish, it IS a staple around here – the base for many of our favorite foods.
I don’t know about you, but I’ve had very inconsistent success with making white rice on the stovetop. I can never seem to get the flame adjusted just right, and wind up either scorching the rice or undercooking it.
And brown rice? Forget it. I’m sure it’s super simple, yet I’ve never been able to get nice fluffy results with traditional cooking methods.
Years ago I discovered the best ways to make both. They require zero attention and yield absolutely perfect rice every time!
Let’s start with white rice.
Place 1 cup of rice, 2 cups of water, 1 tablespoon of butter (or oil) and a pinch of salt in a covered, microwave-safe bowl. Cook on full power for 5 minutes. Reduce power to 50% and cook for an additional 15 minutes. Let sit for 5 minutes, fluff and serve!
And I LOVE this method for brown rice, courtesy of Our Best Bites.
Pre-heat oven to 375; spread 1 1/2 cups brown rice in an 8” square baking dish. Boil 2 1/3 cups water and 2 teaspoons butter (or oil) in a small saucepan. The moment it boils, pour over the rice and add 1/2 teaspoon salt. Cover tightly with two layers of tin foil and bake for one hour.
Remove baking dish and uncover. Fluff rice with a fork and cover with a kitchen towel, making sure that the towel doesn’t touch the rice. Let sit for 5 minutes. Uncover and let sit for 5 more minutes; serve immediately.
Let me know if you try either of these methods, or if you have any tips for making rice that you’d like to share!