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2. This Is the Secret to Cooking the Fluffiest Rice on the Stove

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   The instructions on most rice packaging suggest a 2:1 ratio of liquid to rice, but achieving fluffy rice with separated grains often requires a bit less water. A ratio of 1 ¾ cups of water to 1 ...

3. How to Cook a Perfect Pot of Brown Rice on the Stove - AOL

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   Reduce the heat to low, cover, and cook until the rice is tender, 35 to 40 minutes. Remove the saucepan from the heat and allow the rice to sit, covered, for 10 minutes. (This will allow the water ...

4. How to Cook Jasmine Rice - AOL

   www.aol.com/cook-jasmine-rice-213834611.html

   Let the rice cook for about 15 minutes over medium-low heat. Try not to take the lid off, at least for the first 10-12 minutes, or the steam will escape, resulting in unevenly cooked rice.

5. Cooked rice - Wikipedia

   en.wikipedia.org/wiki/Cooked_rice

   Optionally, a small amount of salt can be added before cooking. If not drained, boiled rice is usually cooked on high heat until a rolling boil, then simmered with the lid on, and steamed over the residual heat after turning off the heat. Nowadays, electric rice cookers are also commonly used to cook rice. During cooking, rice absorbs water and ...

6. Rice-cooking utensils - Wikipedia

   en.wikipedia.org/wiki/Rice-cooking_utensils

   Microwave rice cookers can also be used for cooking Japanese rice, or medium- or short grain rice, but the absorption method should be used. The rice is washed well to remove starch and allowed to stand to absorb water for at least 15 min before cooking. The water absorption step is essential, otherwise the cooking may result in cooked rice ...

7. Japanese rice - Wikipedia

   en.wikipedia.org/wiki/Japanese_rice

   Most modern rice cookers include a cooking-delay timer, so that rice placed in the cooker at night will be ready for the morning meal. The rice cooker can also keep rice moist and warm, allowing it to remain edible for several hours after cooking. Prepared rice is usually served from the rice cooker into a chawan, or rice bowl.

8. Yes, You Should Always Wash Rice Before Cooking It ... - AOL

   www.aol.com/yes-always-wash-rice-cooking...

   After all, it's the basis for so many easy weeknight dinners, like chicken and rice, fried rice, or even a hearty rice casserole. But if you want to make rice the right way so it's always light ...

9. Simmering - Wikipedia

   en.wikipedia.org/wiki/Simmering

   Simmering is the main cooking technique used in Shabbat stews because by Jewish law cooking is forbidden on Shabbat. Almost every Jewish diaspora group has had different versions of sabbath stews, with the common practice of boiling before Sabbath begins and then keeping the pot on a blech or other device to heat the food. [ 6 ]