3 answers
Cheeky
Student
22
Questions
Asked
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What is the fastest and easiest way to cook rice?
With minimal resources and time? I need to know this for my part time!
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3 answers
Dr H
Dr. H's Research
1334
Answers
Australia
Updated
Dr’s Answer
Hey again Cheeky,
Welcome to my cooking kitchen, I Mena if I had one right? Maybe I had name It Dr. H's kitchen.
Alright, for the fastest, easiest rice hack you’ve ever seen. 🔥
First off, grab yourself a microwave-safe bowl (yes, we're going full-on speed mode here) and throw in a cup of rice and double that amount of water. So, one cup rice, two cups water. Simple, right? Next, slap a lid or plate over that bowl like you’re sealing in all the good vibes, and pop it in the microwave.
Now, hit that microwave for about 10-12 minutes on high. Seriously, that’s it! The rice will be soft and fluffy like a cloud of carbs, and you didn’t even break a sweat.
No fancy rice cooker, no pan, just straight-up microwave wizardry. 💥 You can even toss in a pinch of salt, a little butter, or some seasonings to elevate the flavor, but this method? Pure, no-fuss magic. Perfect for when you’re juggling a part-time gig and need food fast.
Done. You’re welcome. Enjoy your rice domination. 🍚👑 Adios! 🤪
And a general umm for any type of rice, the general rule is: rinse it (to get rid of excess starch), then cook with double the amount of water. Bring it to a boil, reduce the heat, cover it, and let it simmer until the water’s absorbed and the rice is tender—about 16-21 minutes for most rice types. Let it sit for 5-6 minutes after cooking, then fluff with a fork. Boom, perfect rice every time. 👌
Welcome to my cooking kitchen, I Mena if I had one right? Maybe I had name It Dr. H's kitchen.
Alright, for the fastest, easiest rice hack you’ve ever seen. 🔥
First off, grab yourself a microwave-safe bowl (yes, we're going full-on speed mode here) and throw in a cup of rice and double that amount of water. So, one cup rice, two cups water. Simple, right? Next, slap a lid or plate over that bowl like you’re sealing in all the good vibes, and pop it in the microwave.
Now, hit that microwave for about 10-12 minutes on high. Seriously, that’s it! The rice will be soft and fluffy like a cloud of carbs, and you didn’t even break a sweat.
No fancy rice cooker, no pan, just straight-up microwave wizardry. 💥 You can even toss in a pinch of salt, a little butter, or some seasonings to elevate the flavor, but this method? Pure, no-fuss magic. Perfect for when you’re juggling a part-time gig and need food fast.
Done. You’re welcome. Enjoy your rice domination. 🍚👑 Adios! 🤪
And a general umm for any type of rice, the general rule is: rinse it (to get rid of excess starch), then cook with double the amount of water. Bring it to a boil, reduce the heat, cover it, and let it simmer until the water’s absorbed and the rice is tender—about 16-21 minutes for most rice types. Let it sit for 5-6 minutes after cooking, then fluff with a fork. Boom, perfect rice every time. 👌
Benjamin Schad CEC
Executive Chef
6
Answers
Naples, Florida
Updated
Benjamin’s Answer
hey Cheeky,
I don't rinse rice.
measure volume of raw rice, double volume of water in thick bottom pot on medium heat, add some salt, splash of heavy cream and a knob of butter. bring to boil, then add rice and stir to separate grains, bring back to simmer, cover pot and lower heat for 15 mins. turn off heat and let rice rest, taste for salt level and adjust or serve. Cheers!
I don't rinse rice.
measure volume of raw rice, double volume of water in thick bottom pot on medium heat, add some salt, splash of heavy cream and a knob of butter. bring to boil, then add rice and stir to separate grains, bring back to simmer, cover pot and lower heat for 15 mins. turn off heat and let rice rest, taste for salt level and adjust or serve. Cheers!
Kristen Grissom
Chef instructor
5
Answers
Greenville, South Carolina
Updated
Kristen’s Answer
The oven is generally the best bet unless you have a steamer handy.
Wash the rice well in a china cap until the water runs clear. Put it in a hotel pan, drizzle in a little oil and sprinkle in a little salt. Measure a 1.5-1.75:1 ratio of water to rice (different rice types take differing amounts of water, but I generally find 2:1 makes it too mushy), boil it, pour it over the rice, and cover it with foil. Put it in a 350 oven for 20 minutes (about 40 minutes for brown rice). Remove and fluff with a fork.
If you have a steamer, just wash the rice, add a little oil and salt, cover it with about 1/2 inch of water, cover, and steam for 20 minutes.
Wash the rice well in a china cap until the water runs clear. Put it in a hotel pan, drizzle in a little oil and sprinkle in a little salt. Measure a 1.5-1.75:1 ratio of water to rice (different rice types take differing amounts of water, but I generally find 2:1 makes it too mushy), boil it, pour it over the rice, and cover it with foil. Put it in a 350 oven for 20 minutes (about 40 minutes for brown rice). Remove and fluff with a fork.
If you have a steamer, just wash the rice, add a little oil and salt, cover it with about 1/2 inch of water, cover, and steam for 20 minutes.
Thank you so much, Kristen!
Cheeky