How to Cook Rice That Doesn’t Suck

How to cook rice that doesn't suck

I never went to culinary school. I’m not a chef. I’ve never worked in a restaurant, but nevertheless, I consider myself a decent cook for home-style meals. I enjoy it and we rarely eat out.

I have a confession however, I cannot cook rice.

I mean, I can, but for years no matter what I tried it turned into barely edible mush. I followed the directions explicitly. I used a rice cooker. I tried high-end brands, low-end brands. I tried baking it. Nothing worked consistently. I had basically given up on making decent rice at home until I had a random thought. What if you ignore the directions (very hard for me to do) and just cook it like pasta?

 

 

Bring a pot of water to a boil, dump in your rice, let it simmer along for awhile. Taste it then drain it. Sounds stupidly simple. Sort of like how cooking rice should sound, right? Best part? It works. 

 

For the last few months, I’ve been able to cook brown rice or wild rice that I’m not embarrassed or apologizing for when I put it on the table. 

It really is that easy to cook whole grain rice that does suck or turn into a congealed pile of mushy grains.

  • Take a cup of rice and rinse off the excess starch
  • Fill a sauce pan with water, salt if desired, bring to a boil
  • Add rice, return to boil, then cover and let simmer for 20-30 minutes or until the grain burst open and get puffy.
  • Drain and fluff

Enjoy rice that doesn’t suck!

MIKE'S WINDOW