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Almost-Fail-Proof Rice

September 8, 2011 by Dan

White rice is one of the easiest side dishes to prepare and it does not take much to get the hang of it. Here is a very quick and simple recipe that is somewhat forgiving and easy to master.

Difficulty Level: easy
Prep Time: none
Cooking Time: 20-25 minutes


  • 2.5 cups water
  • 2 cups white rice


  • Depending on the rice, rinse once or twice. Do not rinse if the package says it is pre-washed or says something like “washing not necessary.”


  1. Combine water and rice into a small to medium sized stainless steel pot
  2. Bring to a boil (about 6 minutes)
  3. Turn down the heat to low and simmer for 6 minutes
  4. Remove from heat and let stand for 10 minutes
  5. fluff up the rice and serve

Notes, hints, and substitutions:

  • This recipe can be doubled.
  • Different varieties of rice need more or less water to cook. We prefer Kokuho Rose variety of rice. It is a short to medium grain rice that makes sushi well.
  • Use more water for wetter rice and less water for more dry rice, depending on your preference. Either way, start with this recipe.
  • We generally use a 6 quart pot.
  • Do not use aluminum. Rice comes out best with pots made from stainless steel, carbon steel, or cast iron. Aluminum can leave an off-flavor, not to mention it has been tied to Alzheimer’s disease.
  • Feel free to substitute half chicken or other broth for half the water

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