Today, I’m going to show you how to cook rice like a chef.
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The process is simple really: cook rice like pasta.
First, let’s talk about the more standard method for cooking rice. You start by adding water and rinsed rice to a pot in a certain ratio depending on what type of rice you are cooking. Sometimes you add salt and fat to flavor the rice as it cooks. The water comes up to a boil, you clamp a lid on, and then cook for a specified time period. The rice soaks up all the water, and you finish with a fork fluff. Simple enough.
Now, let’s go over the new process. You fill a large pot with water, and salt it so it tastes like the sea. Once the water comes up to a boil, you drop any amount of rice in and cook until al dente (soft on the outside, but a little bite left on the inside). You then drain the rice and return it to the pot over the lowest heat possible. After flavoring with some fat and additional salt, you let rice rest for a few moments before fluffing and serving.
I’ve been cooking rice using the standard method for over 10 years now, so when I first read about this new technique (new to me) in Cal Peternell’s Twelve Recipes, I was a little skeptical. But after initial testing, I was all like this. And now after extensive testing, I can confidently say that I will be cooking rice like pasta all the damn time. Continue reading for the recipe.
I don’t want to claim that this new technique is easier or faster. Cooking rice like pasta requires about the same amount of time and effort as the standard method. This new technique excels in the areas of taste and versatility.
In regards to taste, the finished rice is incredibly fluffy with a pleasant al dente bite. I was amazed at how separate the grains remained after cooking. Almost no clumping or sticking. As for versatility, the amount of water used remains the same no matter what type of rice you are cooking (brown, white, wild, jasmine etc.). There’s no need to keep water ratios in mind! You can also cook any quantity of rice this way without worry of an exact water amount needed.
Timing will vary based upon the type of rice, the quantity of rice, the pot used, the size of the burner, and many other things I’m sure. The key here is to figure out doneness based on taste, not time. I’ve outlined timing guidelines for white and brown rice below, and the technique I used to figure out this timing. Once you learn this technique, you can apply it to any rice or grain that you want to cook, so you can consistently get outstanding results.
How to Cook Rice Like Pasta
Ingredients
- Water
- Kosher salt
- 1 cup rice, thoroughly rinsed
- 1 1/2 tablespoons butter
Instructions
- Fill a large pot with water 3/4 full, and bring to a boil over high heat. Season the water with a few big pinches of salt. It should taste like sea water. Stir in the rice, drop the heat to medium, and cook uncovered until al dente, stirring occasionally. For white rice, start checking for doneness (tasting) at 7 minutes. For me, white rice is usually done around 8 minutes. For brown rice, start checking for doneness at 25 minutes. For me, brown rice is usually done around 27 minutes.*
- Drain the rice and return it back to the same pot set over the lowest heat possible. Stir in butter and a pinch of salt. Cover and let rest for 10 minutes, stirring once after 5 minutes. Fluff with a fork and season to taste with additional salt.
Notes
Reminder!! I’m giving away a copy of Twelve Recipes by Cal Peternell here. The giveaway ends on Friday, so enter to win while you still can!
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Cynthia/What A Girl Eats says
Love it! All my Indian friends make their rice this way! I love butter on rice too!
Brandon Matzek says
Interesting! This is the second time I’m hearing this now. It must be a thing 😉
Joyce Williams says
Wonderful fluffy rice and much faster! I cook rice this way all the time now! Thank you!
Brandon says
Glad you enjoyed it Joyce! Thanks for sharing.
Debi @ Life Currents says
This rice looks fabulous! I usually just use the rice cooker, but will have to try your recipe soon!
Brandon Matzek says
Thanks Debi! I haven’t had the best of luck with rice cookers. Perhaps I just haven’t found the right one! I just like cooking rice on the stovetop 🙂
Mirlandra @ Mirlandra's Kitchen says
The best rice makers are made by Zojirushi. You need one with fuzzy logic technology and they don’t come cheep. Expect to pay about $150 but they last forever. Though, with this recipe I’m not sure you need one if you don’t have an Asian cooking style.
DD75 says
*cheap
Jen Holliday says
I love this, Brandon! Definitely will try. I’m not a fan of that crispy layer on the bottom of my rice (although I know some people prize it), so this sounds much better. Also, for people like me, it means saying goodbye to a large, single-use appliance — bravo!
Brandon Matzek says
Thanks Jen!! I never was a fan of the crispy layer either, but I feel like I should like it :P. We recently got rid of our rice cooker. It was sitting on a shelf for a few years :P. I always cook rice in a regular pot now!
Karen @ Karen's Kitchen Stories says
What a revelation!!
Brandon Matzek says
Thanks Karen!
Mirlandra @ Mirlandra's Kitchen says
Wow. This is so ingenious! My husband is Korean and we make a LOT of rice. But if somebody forgets to start the rice cooker or the rice in the rice cooker is older than I thought it was there is a total dinner tragedy. (Never separate a Korean from his rice). I’m hanging unto this idea for sure! What a practical dinner save!
The Food Hunter says
very cool! I don’t make much rice but I would try this method
Medha @ Whisk & Shout says
I will definitely be trying this! So interesting and I can totally picture in my mind how it would work 🙂
Brandon Matzek says
Yes! Give it a go and let me know how it turns out 🙂
Laura says
I love the pasta method for rice! I only use it with biryani, because I find that it produces a fluffier rice, which I do not want with jasmine (those are the 2 rices I use most).
Katalina @ Peas and Peonies says
I usually use this method, for white and for brown rice and its delicious every time!
Brandon Matzek says
Excellent!! Thanks for sharing.
Nutmeg Nanny says
This is so cool! I don’t make a lot of rice but this handy little trick just might change that.
Brandon Matzek says
Go for it :)!
TSA says
Yup, I am Indian and never knew another way to make plain basmati rice aside from this one until I was like 16! My family has always made it this way, boil the water then drain!
Brandon Matzek says
Awesome! Thanks for sharing. I am definitely a big fan of this method now.
Heather Mason @NuttyNutrition says
Interesting! I never knew about this technique, I don’t like measuring the water so it seems good to me! I will have to try!
Brandon Matzek says
Thanks Heather! Definitely give it a go.
dedietrich says
Well, I think it is worth to try this way of cooking rice.
Sippitysup says
I usually return cooked boiled potatoes to the pot to “dry” why not rice, right? GREG
Brandon Matzek says
Exactly! I do the same with potatoes as well.
Kay says
thanks for this idea!
always fun to try a new method after using the same one for upteen years….even if it is tried & true it’s great to continue experimenting.
Brandon Matzek says
I agree! I love trying new techniques.
Anne says
I love rice when it was cooked this way! But I’d say it’s the standard version of cooking rice here in Germany, so it’s definetly not knew to me 😉 I rather heard about the other method for the first time now, at least that it works for any kind of rice because I only cook my Jasmine rice with the “soaking technique” 😀
Brandon Matzek says
Interesting! Well I’m glad I’m getting all caught up on the rice front 🙂
Vicky says
I’ve been using this method for years, and the rice always cooks up perfectly. I start tasting around 8 minutes, and by 10 to 11 minutes it’s done.
George Petridis says
My folk’s rice was the talk of the neighbourhood. They always cooked it the way you describe. For me it’s easier and there’s no risk the rice sticks or clumps together. Thanks for the well written article.
Brandon Matzek says
So happy to hear this and thanks for sharing!!
Uncle Bird says
Best way ever to cook the rice! No more gummy mess. I love it.
Ciara Roots says
I just made the best brown rice ever using this recipe. I will never worry again about whether my rice will turn out right.
Thank you!!!!
Brandon Matzek says
So glad you enjoyed the recipe. Thanks for sharing 🙂
Diane says
The best foolproof method for cooking spaghetti is after the salted water boils add spaghetti and bring to a boil again. Then turn off heat completely and 15 minutes later your spaghetti is done.
I was trying to find a way to cook rice without having to measure and simmer and hope the water doesn’t boil out and burn the rice. I generally just use the microwave to cook my rice but want to make fluffy white rice.
Vince says
Have you ever tried the pasta method of cooking with parboiled rice? How did it turn out ?
Brandon says
I haven’t! If you do try it, please let me know how it turns out.
Linda says
We didn’t eat much rice in my house growing up but when we did it was always boiled.
diane says
This is how my mother ALWAYS cooked rice. I never knew there was another way until I was in my 20s (we are talking back in the 1960s here). I tried because I was thinking the absorb all the water way was the “right” way to do it. After several burned pots I reverted but felt a failure at rice cooking. Then seeing James Beard recommend the “cook rice like pasta” method in one of his cookbooks I was elated!! All is good. Should have listened to my mother in the first place.