I grew up in a house with a lot of people and a tiny kitchen. There was limited room for small appliances so we only had the ones that got the most use (a toaster, a Kitchenaid mixer, and a blender). One small appliance that has always boggled my mind is the rice cooker. What is the point of having a totally separate appliance just for cooking rice?
So here are two quick and easy ways to cook rice without a rice cooker:
Microwave
This is my mom’s favorite method but sometimes my rice burns. Mom blames it on hot spots in my microwave. A major advantage of being able to make rice in the microwave though is that microwaves are the most energy efficient way to cook.
In a microwave safe dish put 1 part rice and 2 parts water. Add a bit of fat and salt. I use Better than Bouillon which has fat and salt in it or a bit of olive oil or butter and salt. Cover the dish with it’s lid or a plate. Microwave on high for 5 minutes followed by medium for 15 minutes.
Stove Top
Dad and I agree that stove top is the way to go when cooking rice. I find a 2 quart sized sauce pan is perfect for 2 to 4 servings of rice. Use a larger pan if you’re making more.
Again, 1 part rice to 2 parts water along with some fat and salt. Bring to a boil in a thick bottomed sauce pan. Once it’s boiling, turn the temperature down but maintain a simmer and simmer with the lid on for 15 minutes.
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Rice cooker? Why would you even need one? Really, you don’t have to have all these appliances. A pot with a good lid on a stove works splendidly.
I really prefer to cook rice like pasta – toss in a pot with a ton of water, cook for length of time indicated on bag, drain, add a bit of butter.
Never burns to the pot, never gross and sticky.
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