I don’t get it. I make perfect rice every time in a cheap pot from Walmart. It’s so easy.
My trick is simmering the rice the normal way on low heat for 15 minutes (after bringing it to a boil, of course) and then taking it off the heat and wrapping the pot in a towel for… ever. Seriously. It only needs 5 more minutes of steaming, but I can leave it sitting there for 20-25 minutes and still have perfect, hot rice when the rest of my food is done. Not a single grain will be stuck to the pan. I use an ordinary both towel.
Meanwhile, I used to have a rice cooker and the rice stuck to the bottom every time. It was cheap, but still. It failed at it’s one job.
It’s not that rice is difficult to do on a stovetop. It’s that it takes more time and is an extra thing to think about. You need to be there to start the rice, you need to be there five minutes later when it boils to turn it down to simmer, then you need to be there again 15 minutes later to take it off the stove. If you’re cooking other stuff in the meantime, that’s multiple timers you have to keep track of. If you want to walk away and do something else, it can only be stuff that’s fits into this 15 minutes window.
If you use a rice cooker, then it’s one minute to set it up and you don’t have to think about it again until you eat. Doesn’t matter if it’s half an hour later or five hours later, you still have perfect rice. All it costs is a minute of time commitment.
But I seriously have to be having an incredibly lucky astrology day to cook rice in a pot — like perfect biorhythms and after having rubbed the head of a leprechaun.
I don’t get it. I make perfect rice every time in a cheap pot from Walmart. It’s so easy.
My trick is simmering the rice the normal way on low heat for 15 minutes (after bringing it to a boil, of course) and then taking it off the heat and wrapping the pot in a towel for… ever. Seriously. It only needs 5 more minutes of steaming, but I can leave it sitting there for 20-25 minutes and still have perfect, hot rice when the rest of my food is done. Not a single grain will be stuck to the pan. I use an ordinary both towel.
Meanwhile, I used to have a rice cooker and the rice stuck to the bottom every time. It was cheap, but still. It failed at it’s one job.
It’s not that rice is difficult to do on a stovetop. It’s that it takes more time and is an extra thing to think about. You need to be there to start the rice, you need to be there five minutes later when it boils to turn it down to simmer, then you need to be there again 15 minutes later to take it off the stove. If you’re cooking other stuff in the meantime, that’s multiple timers you have to keep track of. If you want to walk away and do something else, it can only be stuff that’s fits into this 15 minutes window.
If you use a rice cooker, then it’s one minute to set it up and you don’t have to think about it again until you eat. Doesn’t matter if it’s half an hour later or five hours later, you still have perfect rice. All it costs is a minute of time commitment.
We’ve been lucky with our cheap rice cooker.
But I seriously have to be having an incredibly lucky astrology day to cook rice in a pot — like perfect biorhythms and after having rubbed the head of a leprechaun.