2 Surefire Methods to Make the Perfect Rice

Throw out the conventional wisdom of the 2 to 1 liquid ratio, and the old fashioned boil and simmer, because unless you’re planning on feeding your rice to the dog to take care of his stomach issues, we all know this will produce an under-cooked, mushy, mess. One of the things that people always tell me is that the perfect bowl of rice always eludes them! It’s either undercooked or too gummy. Well, I have tested two surefire ways to get the perfect serving of fluffy, separated rice every time.  For those times when you want to serve a delicious chicken and vegetables, or red wine braised beef over the perfect plate of rice, here are the two new methods you should use:

Pasta Method- I named this the pasta method because you prepare the rice very similar to how you would go about making a perfectly cooked pasta.

8 cups Water

1 cup Rice

Bring Water to a boil then place cup of rice into boiling water uncovered, stir and let boil for 12 minutes. Taste a granule of rice so to make sure it is firm but tender. Then immediately drain, fluff and let sit for 3 minutes before serving.

Sauté Method- This method is aptly named because of the first step.

1 Tbsp Olive Oil

1 Cup Rice

Just under 2 cups (about 1 7/8) Cups of Water

Heat the olive oil on medium high heat in a deep, coverable pot or pan. Once hot, sauté the rice for about 2 minutes until the rice becomes translucent. Add the water, cover and bring to a boil. Once it boils, lower heat to medium-low and let simmer for 15-16 minutes. Taste some rice to make sure that it is firm and tender. If it is tender, take off heat, uncover, fluff and let sit for 3 minutes before serving.