White Rice

I'm the same - never been able to make good white rice...so embarrassing! My husband can't believe I have to consult a recipe for rice. But this recipe works and makes quality rice everytime.

• tracelc

• 1/2/2008

I'm so embarrassed. I've never been able to successfully make rice...even in a rice cooker! This is the first time that I've ever made rice that worked! Yeah! No more picking rice up from my local Chinese restaurant!

• Anonymous

• san diego, ca

• 10/17/2006

Using a rice cooker is the best, easiest, no-brainer method to properly cook rice. And THE BEST medium grain rice I have eaten is the KOKUHO RICE from KODA FARMS. I have many asian friends and my relatives who have eaten this specific rice for many years (2-3 generations).

• Anonymous

• Fresno, CA

• 11/26/2002

I searched for I don't knnow how long...to find a recipe that would tell me how to cook rice int he microwave...Finally! Thank goodness for those who thought to post their reviews with their own variations. College students living in dorms only have microwaves at their disposal (usually). Thanks! :P

• J

• Lansing, MI

• 9/15/2002

The recipe sounds delicious enough, but I have difficulty stomaching spicy food. All that salt! Pass the Tums! Anywho, I added it anyway-"Bam!" I said, as I dumped it in. When I made it, I wasn't sure what size cup to use, since it wasn't specified, but it turned out OK. I have to hand it to the cook in WV who recommended this recipe- it was pretty good.

• Anonymous

• Ortonville, MI

• 4/2/2002

For those of you who don't know, rice is pretty important to most of the world, and like most simple things, is quite an art form (perfect rice anyway). This recipe is the first I've seen that lists the correct amount of water and salt, but I put the rice in with the water and salt, bring everything to a boil over high heat, then reduce the heat to very low, cover tightly, and cook for exactly 15 minutes. Then fluff with a fork, cover again and let stand for 5. Perfect every time!

• Anonymous

• New York, NY

• 3/26/2002

My son enjoys this rice and always wants me to keep making more. plus its healthy for you.

• Alicia N. Dear

• ochiltree,t.x.

• 3/26/2002

This rice is pretty good.

• Anonymous

• Colarado

• 3/24/2002

I have to admit, I didn't really try this recipe, I'm quite fond of the way I make it. I'm from the Lowcountry in South Carolina and we LOOOVE rice. Anyway, I just have to say, I have so much fun reading all the comments on this site! Thanks to all the great suggestions on various recipes, I have prepared many wonderful dishes. And thats really what its all about isn't it?

• Atlanta

• 3/3/2002

Yes, I agree with Boulder, CO that there is definitely a technique to making rice! If you think about it, there are many techniques, depending on the type of rice and its appropriate cooking method. There are some rices which require rinsing, there are some rices which require soaking,... A rice cooker is good, a microwave is handy, baking in the oven is nice - but it all depends! That's why it's lovely to see a basic rice recipe like this inexplicably controversial one, to show that it's not really all that frightening.

• Anonymous

• Madison, WI

• 2/28/2002

I'm sure that this rice is excellent but you can make the BEST rice if you follow these instructions: turn your pot on High, melt some butter in the pot, pour the rice in, stir the rice till it turns opaque, dump in the water, stir, and return to a boil. Then simmer on low for however long it takes (30 minutes at altitude). The butter trick definitely makes it taste much better. So it is just rice but I think there is a technique!

• Anonymous

• Denver, CO

• 2/28/2002

There are many reasons people need a basic recipe for plain white rice -- as well as hard boiled eggs, Jello (especially with fruit added), white sauce, etc. etc. Mine is medical; I have minimal long-term memory, so EVERY time I cook anything I have to have a book, box, bag or printed Epicurious recipe on the kitchen counter right next to me. I can even forget what I'm supposed to do if the book is across the kitchen. Enough on that. The point is I applaud Epicurious for reconizing various needs and continuing to post simple as well as complex recipes for all of us. Within my limitations, I am considered a very good cook and have managed my share of souffles and sauces. So please don't judge everyone by your own viewpoint. And keep the silly comments coming; they're fun!

• Anonymous

• Seattle, WA

• 2/28/2002

这是一个很好的米和水的比例,但to guarantee that nothing burns or sticks, I would recommend cooking rice in the microwave. It's more forgiving -- generally, for each 1 cup rice, use 1 1/2 to 1 3/4 cups water or broth. Microwave on high for 6-7 minutes, then 50% power for 12-14 minutes. Easy.

• Anonymous

• Austin, Texas

• 2/28/2002

I would personally like to thank the folks at Epicurious for trying to be a web site for all people. Rice can be an intimidating thing for a novice cook to attempt, I have many friends whom I cannot persuade to step out of the box (minute rice, that is). To those who think they are displaying a sort of sarcastic wit, cut it out. Remember you too had to learn how to cook once.

• Anonymous

• KC,MO

• 2/28/2002

I cooked this last night. Nice simple recipe. I found the dish a little bland and will definitely cook it again - maybe next time I'll try a sauce or something with it.

• Anonymous

• Oz

• 2/27/2002