With this method of boiling, the rice will come out, grain for grain, firm but cooked and free of excess starchy residues. No more gummy rice that sticks together in globs.
1. Fill a 6 quart pot with 14 cups of water. Do not alter the water volume.
2. Bring the water to a boil and add 2 teaspoons of salt.
3. When the water is boiling rapidly, pour in up to 4 cups of rice. “Up to 4 cups” means you can boil a half-cup or 4 cups, it makes no difference.
4. When the water comes back to a boil, reduce the heat but keep the water actively bubbling, and begin taking note of your cooking time.
5. As the rice cooks, you should continue to stir the rice every 2 or 3 minutes to distribute the heat. You need not cover the pot while the rice is boiling.
6. It should take no more than 15 minutes for the rice to be completely, perfectly cooked.
7. Taste a few grains of the rice to be sure there are no hard centers.
8. When the rice tastes cooked to you, immediately take it off the heat, pour it into a colander and rinse well with hot water.
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This is fabulous; this method works perfectly everytime. Now my husband requests it with other dishes, too! Thanks!
This worked GREAT!!!!!!!!!!! Thank you so much! This will be my go-to recipe for rice from now on!
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norahs6 on 1.13.2010
I’m interested in trying this method out. Thanks!