>>7013480Listen closely, OP, because I have done some significant testing for procedures to cook rice. I've cooked literally a hundred pots of rice to find the best technique to prepare it, and all my efforts have led to this.
For any long grain white rice (including jasmine and basmati), at sea level:
1. Take your rice and wash it, in running water in a sieve, until the water runs mostly or completely clear. Agitate it with your fingers to thoroughly remove the excess starch.
2. Place your rice in your chosen cooking vessel. Add water at a ratio of 1.5:1. That mean for one cup of uncooked rice, use one and a half cups water. This technique uses simple ratio scaling.
3. Place on a burner turned to high.
4. Add one teaspoon of salt per cup of uncooked rice.
5. Stir occasionally until the liquid begins to boil.
6. Cover and reduce the heat to as low as possible.
7. Allow to cook for exactly ten minutes. Ten. 10. Not twenty, not thirty, ten.
8. After ten minutes, turn off the burner, remove the pot from the heat, and allow to rest, covered, for at least five minutes.
9. Fluff with a fork and serve.
I have used this technique to cook rice for over a year successfully, with both friends and family that I have given this technique to corroborating that it also works for them. Approximately twenty people now prepare rice in this way. And you should as well.
