When it comes to pantry staples, a big bag of rice is likely in everyones cupboard.
And while rice may seem foolproof to make, one wrong tool or missed step can turn it from a fluffy delight to a mushy disaster.
So when Insider sat down with Martha Stewart at the NYC launch for Beyond Breakfast Sausage — which she promoted in partnership with Beyond Meat — we asked the lifestyle expert for her secret to making perfect rice.
Martha Stewart says never to ‘crowd the pot’
Stewart will be the first to say that she cooks “really good” rice dishes. She told Insider that she always tries to find organic rice, and cooks it with “just onions, shallots, and water.” Advertisement
Her first big tip? “Dont crowd the pot.”
“I sauté my onions and shallots in olive oil,” she said. “And you could add a clove of garlic if you like — I dont like garlic so much.”
After washing her rice to remove the excess starch, Stewart said she sautés it in the onion mixture until it becomes “opaque.”
While thats happening, Stewart is also boiling water to add to everything. Advertisement
“Its two parts water to one part rice, thats the ratio,” she said.
Stewart adds half of the boiling water to the rice first, making sure to stir it in.
“Let it cook down,” she said. “Then you add the rest of the water, cover the pot, and put it on a pretty high heat until its done. Its a few minutes, and its delicious rice.”
Want to use the same recipe for brown rice? Not so fast.
As Stewart notes on her lifestyle website, brown rice is different from white rice in more than just taste. Advertisement
“Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain,” she writes. “This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients.”
Stewart notes that even if the package recommends using 2 cups of water to 1 cup of rice, the standard ratio will actually result in mushy brown rice.
“For long-grain brown rice, use 1 1/4 cups of water to 1 cup of rice,” she writes. “For short-grain, use 1 1/2 cups of water.”
Stewart also advises going against recipes that call for brown rice to be cooked for 50 minutes. Advertisement
“We think 30 minutes is plenty,” she adds.
Stewart recommends using a “wide, shallow pot with a tight-fitting lid” to ensure “evenly cooked grains,” and lets the cooked brown rice sit for 10 minutes while covered to “absorb maximum moisture.”
Then just remove the lid and fluff the rice with a fork.
If you want to store any leftover cooked rice — no matter the type — Stewart says to refrigerate it in an airtight container “for up to five days.” Advertisement
“If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed,” she adds. “Whether frozen or refrigerated, reheat rice in the microwave — covered — until steaming for one to three minutes.”
Martha Stewart’s Method for Stovetop White Rice | Martha’s Cooking School | Martha Stewart
FAQ
What is the best water ratio for jasmine rice?
Is it better to soak jasmine rice before cooking?
How much water do I need for 1 cup of uncooked jasmine rice?
How do you cook jasmine rice on a stovetop?
The traditional stovetop method might take more monitoring than fancy gadgets like a rice cooker or an electric pressure cooker, but there’s no denying it’s still the most intuitive method. Simmer jasmine rice on the stove until all the water is absorbed, or about 10 to 15 minutes. Afterwards, let the rice rest off heat for about 10 minutes.
Is jasmine rice good for health?
Adding jasmine rice to your diet can offer you health benefits. Some of them are: 1. Colorful varieties of jasmine rice, including red, purple and blue, are packed with phytonutrients. Phytonutrients help protect your body’s cells, improving your immune system and overall health. 2. Jasmine rice is packed with folic acid. It has been linked to promote healthy pregnancies and within the first trimester. 3. Brown jasmine rice has a higher fiber content than white jasmine rice. Brown rice is less processed which means that fiber and nutrients remain intact which also helps in digestion.
How do you make jasmine rice fluffy?
The key to fluffy jasmine rice is to use less water than usual because it’s a softer rice – only 1 1/4 cups for each 1 cup of rice. Most recipes get this wrong and the rice is way too soft/gummy. Rinsing is optional – it barely makes a difference to fluffiness (see comments in post).
How do you cook jasmine rice in a crock pot?
Measure 1 cup jasmine rice into a fine-mesh strainer, and rinse under cool running water until the water runs clear. Combine the drained rice and 1 1/4 cups water in a small saucepan, and add salt to taste. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer until the water is absorbed, 15 to 18 minutes.