How to Cook Rice
Excelsior Culinary Students, Cooking a pot of rice is one of those everyday things that everyone has to do, but no-one seems to be able to do well! For most, the biggest problem is rice sticking to the bottom of the pot or burning altogether. With this technique, this is no longer a worry. Since the pot is not over an open flame and the steam will keep the pot moist even after the rice finishes cooking, you can walk away, forget about it, and go take a nap.
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[edit] StepsCommon rice sold in the US is usually fortified with key vitamins and minerals (like Iron and Niacin), most of which will be washed away if the rice is soaked and washed prior to cooking. On the other hand, soaking and washing the rice will result in fluffier, lighter cooked rice, with fuller grain that doesn't stick. Washing will remove a good percentage of the starch in the grain leaving the protein intact.
Soak the rice in cold water for 30-60 minutes
Rinse/wash in sink until it the water is clear enough to see the rice through it. So basically, keep the water running on low while shaking the rice until the foggy white color turns to clean clear.
Measure one cup of washed rice into a pot (or you if you skipped the soaking/washing you can start here with dry rice out of the bag).
Pour one and a half cups of cold water into the pot. It depends on the rice and your preference, you may want to add 1.75 cups of water.