this post was submitted on 04 Mar 2026
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Rice and pasta can be cooked the same way. Add water and stuff to pot, then boil and drain.
I grew up thinking I didn't like rice. It turns out I just didn't like rice cooked like this. Do not drain rice. It ruins it. Cook it with just enough water for it to be absorbed by the rice. roughly 2:1
I've found that 2:1 is usually too much water for my rice cooker. 1,5:1 is the way to go for me, at least for basmati. Comes out (close to) perfect
i do almost exclusively jasmine (i can't find basmati at the discount grocer i use and it's close enough) and 1.5:1 is right for jasmine. add a T of fat (we like olive oil) and 1/2 t of salt per C of rice and you'll get a great result. also, and this is the important bit, let it rest 15 minutes after it's finished before you take the lid off and serve. it lets the liquid redistribute in the rice and gives a better texture.
i've been trying to figure out a good garlic rice, and so far i've just been adding a bulb's worth of garlic cloves, sliced. it's not garlicky enough. i have also tried sauteing the garlic in butter and using the butter for the fat, then adding the garlic cloves. it's better, but i am lazier than that. I'll figure it out one of these days. maybe a hint of acid might bring out the garlic? i dunno i'ma squeeze a drop of lemon in next time just to see.
Skill issue. If you pull the rice early enough and let it steam itself dry, it comes out as good or better than letting the rice just absorb the liquid.
It's also way easier to make a huge batch of rice this way.
Completely disagree, but I suppose it's a matter of preference.
That absolutly depends on the type and quality of the rice.
Can, doesn't mean it should. Rice should be cooked in just enough water for it to be absorbed or boiled off. Many types of rice are packaged with added minerals and shouldn't be washed (check your packaging, you loose this if you have to drain).
Even the cheapest rice cookers use clever physics to fully automate this process and make it come out perfect every time.
what countries still have fortified rice? it feels like a cold war thing idky
I mean salt is still iodized. Fun fact, adding iodine to salt is actually seen as one of the most cost effective public health measures ever done.
The US consumes plenty of enriched rice.
In an era of overprocessed foods engineered to be cheap and look good, adding back micronutrients wherever possible still makes sense I think.
It's definitely done where I live.
Have you tried not washing rice?
It turns into a gloopy mess.
depends on the rice, how much starch. Jasmine - no need to wash, Sushi - must wash
I would again suggest you check your particular packaging. It should say whether to wash or not.
Sushi rice is supposed to be very sticky, I don't wash any rice where I live.
Unless you are making sushi or risotto, why would anyone not cook Jasmine rice? Any other rice is less than ideal.
there are so many different grains of rice why limit yourself to one. i mean i love jasmine too but basmati is great.
Basmati is pretty good too, but yeah it's tough to beat jasmine rice...
Calrose all day.
I almost never wash rice unless I'm doing it for korean dishes that use the water, and I don't have that issue. I do use a cheap rice cooker, and it comes out fine.
Some rice is prewashed before the minerals are added
What's this? A recipe for soggy rice?
It's a recipe for extra White rice.