Hellobee Boards

A rice cooker! Zojirushi FTW!

This is how my Ecuadorian MIL taught me how to make rice. She's been making 2+ pots of rice a day for the last 50 years or so, so I trust her, ha.

She uses a slightly less than 2:1 ratio, maybe more like 1.8:1. Pour the rice into a colander and wash under running water for at least 3 minutes (basically until the water runs clear). Dont just let the water run over it, get your hand in there and squeeze it and push it around and rub it together. Coat the bottom of the pot in oil and put on high heat. She usually puts about a tbs of minced onion and a minced garlic clove in there, cooks it a minute or so, then pours in the washed rice and constantly stirs it for about 2-3 minutes. You can skip the garlic and onion part, but don't skip the rice toasting part. Then she adds the water, and enough salt so that the water has the slightest salt taste to it, maybe 2-3 shakes of the salt shaker. Cover, bring to a boil. Once it starts boiling she immediately turns down the flame to the lowest it can go, covers it, and waits for it to dry out. I usually start to check at 20 minutes, then every few minutes after that. When you start to see little tunnels forming, she'll fluff it with a fork and let it go another 5-10 minutes. It is always perfectly cooked at that point-not mushy, not crunchy, and the grains don't stick together, and it usually doesn't stick to the pot

You'll have to let us know what ends up working for you!

Little bit of olive oil or butter in a pan over high heat. Put in 1c of rice and let it cook, stirring, for a minute or two. Dump in 1 3/4c water, stir once, let it come to a boil, uncovered, then add a pinch of salt, stir again, cover with a tight lid and turn the heat down as low as it will go. 18 minutes, then let it sit, covered, off the hot burner for another 5.