The Easiest Way to Make Rice

I used to be pretty comfortable in the way I made rice. You know, measuring the rice, measuring the liquid, etc. But I would find that whenever I made bigger batches of rice, for some reason or another, it wouldn't cook right. I would end up with rice that was crunchy and inedible.

I was sharing my issue with my mother-in-law one day when she taught me this little trick, and now I pass it on to you!

 

1. Pour desired amount of rice into a saucepan. (No measuring needed! Unless you really want to for some reason!)

2. Add enough water to the pan so that the level of the water (from the surface of the rice) reaches the first knuckle on your index finger.

3. Heat water on the highest setting (high for stainless cookware, or medium for non-stick) until it begins to boil. (MIL insists you should not stir it at this time at all, but I'm a stirrer and I've never noticed any issue).

4. Turn the heat down to low, cover and simmer for 15 minutes.

5. Remove from heat, then fluff with a fork or whatever utensil you happen to be using!

It doesn't seem to matter what size pot or pan you are using, for some reason, you get the right amount of liquid every time.

Now I can make Jambalaya without crunchy rice (and I can do so without using measuring cups)! Thanks, MIL!

What cool kitchen tips have you come across lately?