How to Cook Rice

Basically, for “normal” rice, i.e. long-grain rice, the rule of thumb is one part rice to one and a half parts water. This is handled somewhat differently with special types of rice, for example with risotto, where hot broth is gradually poured over it, or with whole grain types, where the ratio of rice to water is almost one to two.

It’s important for rice to cook properly and not just pull, otherwise, too much starch will be pulled from the grain.

How to properly cook loose rice

Put the rice in a saucepan with about 6 times the amount of water and add a pinch of salt. Heat the rice on the highest setting. Once the water is boiling, turn the heat to medium-high and let the rice simmer uncovered for about 15 minutes.

How do I know when rice is ready?

White, husked rice can be prepared in 15-25 minutes, while brown, whole grain rice take about 30-45 minutes to cook. Short-grain rice is also one of the slightly longer-cooking varieties at 30 minutes.

How much water do you need for rice?

Usually, the ratio is about 1:2. So for every cup of rice, put two cups of water in the pot.

At what level do you have to cook rice?

As soon as the water is boiling, turn the stove down to the lowest setting (medium for induction) and simmer the rice over low heat with the lid closed until the water has completely evaporated or has soaked into the rice. Take the pot off the stove and serve the rice.

Is rice cooked with or without a lid?

Our tip for a slightly firmer consistency: cook the rice with the lid slightly open. This way, a little liquid can always evaporate. The result is al dente, but not hard.

What temperature rice?

Any bacteria present are only completely killed off at a temperature of at least 65 degrees Celsius. When all the rice is steaming, you can be sure that it has reached the perfect temperature and is now free of spores.

Why not reheat the rice?

Because rice almost always contains spore-forming bacteria of the type Bacillus cereus. “The spores of these bacteria are not killed when heated. New bacteria that form toxins can develop from them during storage,” says Susanne Moritz, nutrition expert at the Bavarian Consumer Advice Centre.

Why not stir rice?

The rice now absorbs the water due to its excess heat. When there is no more water in the pot, the rice is ready. The key tip: Never stir the rice. This destroys the rice covering that keeps the rice warm and causes it to burn.

How much-uncooked rice per person?

For rice on the side, simply multiply the number of people by 60g: 120g for two people. 180g for three people. 240 g for four people.