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How to Cook Rice Like Pasta
Cooking rice like pasta involves boiling rice in well-salted water until al dente, then draining and resting it with butter to finish. This method results in rice grains that are tender yet retain a slight bite, a texture that differs from absorption techniques. It helps achieve fluffy, separated rice that can complement many dishes easily.
Servings:
3
cups cooked rice
Ingredients
- water
- kosher salt
- 1 cup rice thoroughly rinsed
- 1 1/2 tablespoons butter
Instructions
- Fill a large pot with water 3/4 full, and bring to a boil over high heat. Season the water with a few big pinches of salt. It should taste like sea water. Stir in the rice, drop the heat to medium, and cook uncovered until al dente, stirring occasionally. For white rice, start checking for doneness (tasting) at 7 minutes. For me, white rice is usually done around 8 minutes. For brown rice, start checking for doneness at 25 minutes. For me, brown rice is usually done around 27 minutes.*
- Drain the rice and return it back to the same pot set over the lowest heat possible. Stir in butter and a pinch of salt. Cover and let rest for 10 minutes, stirring once after 5 minutes. Fluff with a fork and season to taste with additional salt.
Cup of Yum
Notes
- Cooking times vary significantly depending on rice type, quantity, and stovetop conditions; taste testing is the best way to gauge doneness.
- Use thoroughly rinsed rice to remove excess surface starch, aiding grain separation.
- The final butter and salt addition after draining enriches flavor and finish, so do not skip this step.