A large saucepan is better for cooking rice than a smaller one as it has a greater cooking surface. This allows the water in the saucepan to heat more evenly, leading to a greater level of consistency in the cooked rice. A tight fitting lid prevents steam from escaping when cooking. When you cook rice, follow the instructions on the package because it differs for different kinds of rice and recipes. If you cook one and a half cups of rice with three cups of water, you can bring it to a boil and turn it off. Do not remove the lid. There will be fewer chances of overcooking the rice. If you use more than three cups of water, you may need to let it simmer for a while.
For softer rice, soak the grains in cold water for 45 minutes to an hour before cooking. This allows the water to penetrate the outer bran layers. Optionally, you can heat a little oil in the saucepan over medium heat and fry the rice for a moment before adding the water. This helps build flavor, but is definitely optional.
Other liquids, such as vegetable or chicken stock are also good for cooking rice and adding flavor. It is important to accurately measure the correct amount of water or broth for the amount of rice you’re cooking, otherwise your finished product might turn out burnt or mushy.
Brown rice usually takes between 40 and 50 minutes to cook, however, you should begin checking it after 30 minutes to prevent it from burning. Simmer the rice on the coolest burner on your stove, or on a simmer ring. The rice should be bubbling very slightly.
After the resting period, remove the lid and fluff up the rice with a fork - it should be light and fragrant! Serve immediately, or let the rice cool for half an hour then refrigerate for future lunches.
