Cook Perfect Rice Without A Rice Cooker

Most people who make a lot of rice swear by rice cookers, but food blogger Darya Pino (and me, actually) have had mixed experiences. So, instead of relying on inconsistent rice-cooker results, Pino set out to find how to cook perfect rice without a rice cooker.

The main reason cooking rice to perfection can be difficult is that most methods rely on getting the perfect proportions of water to rice. Pino avoids that stumbling block thusly:

The reason this trick works so consistently is that it does not rely on a specific amount of time or water. Rather you need to test the grains occasionally for tenderness and decide for yourself when it is done. I have found for brown rice the entire process takes about 30 minutes, which is 10 minutes shorter than it took in my rice cooker.

While Pino's method isn't exactly set-it-and-forget-it, she also explains how to make large batches and freeze single-serving leftovers that reheat in a couple minutes in the microwave. Check out the full post for the details, and if you consider yourself a master of the rice hack, share your best practices in the comments.

How To Cook Perfect Rice Without A Rice Cooker (and store it for months) [Summer Tomato]


    Delia Smith's recipe: 1 cup rice, 2 cups boling water. Simmer for 14 minutes with the lid on - don't touch/stir/lift the lid the whole time. Pretty good rice for how easy it is.

    I just treat it the same as I treat pasta. Boil water, add rice, check, if ready, eat. Usually you can smell when it is ready. It starts to smell, well, like cooked rice!

    Plastic microwave rice-cooker pot, 1 cup rice covered to twice depth. 9 minutes - fantastic fluffy every time. No danger of overcooking and pot is trivial to clean.

    Sounds like a lot of work considering a rice cooker is by far the most effective appliance in the kitchen. What your article should be about is a simple understanding of counting combined with half a brain. This will avoid the need to congest your freezer with rice after such an arduous cooking process as described.

      +1, LOL

      I am surprised by "inconsistent rice-cooker results". How can you screw it up with a rice cooker??

        I had a name-brand rice-cooker that heated unevenly and ended up burning rice in one section.

        Microwave pot works much better than the dedicated device ever did and takes up a fraction of the space in the kitchen

    I tend to cook rice in the oven as taught to me by my aunt.
    Rice goes in the bottom of your dish, enough water to cover it, plus a little more, then cover the dish and bake on medium.
    This method is gentle enough that you have a fair margin of error.
    ie: - You've got maybe a 10 - 20 minute period between being undercooked and overcooked where the rice is going to be good.
    And if it IS a little overcooked, you can still salvage it with a little (VERY little) water and a good stir - the rice will re-absorb the water.

    If I had space for another appliance I might get a rice cooker, but seriously, this baking method has only failed me once in 15 years.

    I just fill up the water until it's about 1 finger joint from the level of the rice. Works for me pretty much all the time whether I use a rice cooker, microwave pot or cook in on the stove via absorption method

      +1 this.

      This is without a doubt the first cooking skill you learn. From an asian parent :D


      I've never had a rice cooker work better than rolling my own with this method.

    I usually bring an undetermined amount of water to boil, usually quite a lot, then i just pour the rice in once the water is boiling. Then it's just a matter of testing every 5 minutes or so until it's cooked! Comes out perfect every time

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