#27
Post
by Shane » Tue Nov 06, 2018 3:38 pm
While I agree rice cookers are very effective, doing rice in a pot is also incredibly simple. Add rice, and twice the volume of water. Put on the lid. Element/burner on maximum until the water boils. When the water boils, set heat to the minimum level possible, and leave it there till there is little or no water left in the pot. It will not matter if it boils for a little while before you notice and turn down the heat, as long is it doesn't come close to boiling dry. But it'll probably spooge wet starchy water all over your cooktop if you boil it too long because I am not fucking around with rinsing my rice before cooking.
When there is little or no water in the pot (use a fork to move some rice to check how it looks at the bottom, but don't stir that shit!) turn off the heat entirely and leave it for a few minutes (it'll still be absorbing a little water). Now it's done. Eat rice. Leaving the lid on during the entire process (other than when you check it) is important.
This is just a different take on my esteemed culinary colleague @augeleven's method. I believe putting rice in from the start makes for a shorter cooking time, at the onerous cost of having to check the rice once or twice. You probably eat something other than rice, with your rice, so mayhap you are already in the kitchen doing that, so check the fucking rice.
It is exceedingly hard to fuck up rice this way. You have 3 things to do though, very technical. If you are one of those people who finds that others often scream at you "YOU HAD ONE FUCKING JOB TO DO!??", veins apopping, or you're still on your rice cooking LP, you may need my online rice preparation coaching services. Only $300 per month. Formchecks, inappropriate touching, and multi-dimensional intolerance of your life choices included. Or you can buy my Starting Rice branded equipment line, including the #voluntaryscorchmarks 100% wood pot and the #GORAD rice measurement device crafted by 100% Australian American legal immigrants from fencing grade c-channel.
TL/CR;
-2 parts water to 1 part rice (by volume), covered
-bring to boil, then turn down heat, covered
-notice minimal water left in pot, turn off heat, covered
-remember to eat rice, uncovered
