After I wrote my post about "How to Cook Jasmine Rice" years ago I figured that should suffice, but I've noticed a lot of hits from people searching for how to cook rice on the stove top. Since I made a pot on the stove in order to season my claypot, I might as well blog it. I mean, in case you really need that kind of help or you don't own a rice cooker.
I'm using my Chinese claypot for this post, but really, any pot will do. Read my how to cook jasmine rice post for all the basic information about rice and how to cook it.
Remember to rinse and massage your rice a few times to get rid of any impurities. Then measure to the first finger mark for the right amount of water. Doesn't matter what size pot or which finger, just seems to work out that way. :P
Cleaned rice with the proper amount of water, ready for the stove top.
Cover with a lid and make sure there's a vent hole. If there's not, just angle the lid a bit so the steam can escape.
Cook on medium-low heat for about 15 to 30 minutes, depending on how much rice you're cooking. For only 1 cup of rice in a 1-quart pot, it usually only takes me about 10 minutes.
This was 3 cups of rice in a roughly 2.5-quart pot, so it took 30 minutes.
When the rice is done, remember to fluff it so it doesn't get clumpy.
That's it! You've made a perfect pot of rice on the stove top.
Other kitchen basics can be found in Peek in My Kitchen.
1 year ago today, Old Town Mexican Cafe and Cantina - San Diego.
2 years ago today, Mam Nem (Vietnamese Fermented Anchovy Dipping Sauce).
3 years ago today, overly salty dishes at Roy's - Newport Beach, and a little primer on che at Thach Che Hien Khanh - Westminster (Little Saigon).