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.
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