71 Reviews of Perfect Basic White Rice

From: Lalaloob

On Sep 14, 2005

Yes, I've never understood why rice cookers except, I suppose, people are in a rush and forget to watch. But it's a no brainer. Great idea to post here. I've never boiled the water first and then added the rice but I think it is simply great. Good job!!!

From: PanNan

On Sep 15, 2005

What a difference boiling the water makes! The rice was so fluffy and tender. I'll never go back to my old method again. Thanks so much for sharing this.

From: currybunny

On Jul 9, 2006

Simple and works perfectly every time! I normally use 1/2 cup for two people so cut the cook time down to 15 minutes. Thanks for posting Mama!

From: Nana Lee

On Sep 14, 2005

I am going to rate this "recipe" because it is exactly how I make my rice! I got this technique from a woman's magazine about XXX years ago; a VERY LONG time ago! I agree with mama's kitchen, there is no reason why someone would NOT make regular rice. It is so very simple and foolproof.

From: Sackville

On Jun 19, 2006

This is exactly the method I use. Great description of how to do it. Do not lift that lid, even if the desire to peek is killing you! I sometimes find with stoves that aren't easily adjusted and tend to hold heat in the burners, long after you've turned them down, that just turning them off completely works after the water boils. With gas it's much easier to adjust.

From: Ms*Bindy

On Sep 20, 2005

This method works every time! My rice had only been cooking about 12 minutes when I had to run out to pick up my girls from school, so I just turned of the heat, and let it steam for the last 5 minutes. Another tip that I've learned is to put a dish towel under the lid (be careful that the ends don't hang too low over the side of your pot, or you'll have a fire!). Apparently the dish towel collects some of the moisture so that the condensation doesn't drip back on to the steamed rice.

From: Cookgirl

On Oct 8, 2007

I've prepared this recipe twice now. The first time I cooked the rice as indicated but used the larger stove top burner and consequently the rice burned a little on the bottom and sides. So, next time around I cooked as written and used the smaller burner and the rice turned out perfectly. The know the moral of the story. Oh, and I reduced the salt by half and omitted the butter. Try this with Chicken (Or Turkey) a La King!

From: Princess Jasmine

On Feb 6, 2007

This is a perfect recipe! Thank you so much for posting this! Another option is to use a can of Campbell's "fat free Chicken Broth with Garlic&Herbs" and then add the needed amount of water to the broth to equal 2cups, instead of using just 2cups of water. This brings extra taste to the rice and is great with various recipes, and no extra work! I followed the rest of this recipe exactly but ommited the butter and salt due to the broth. Thanks again!

From: SkinnyMinnie

On Sep 15, 2006

Perfect white rice!! Being from the south, I am ashamed to say I never have been able to cook rice properly. But last night...I DID!! I didn't peek, and I am positive boiling the water first helped! Thank you mama for making me a proud southern girl, who can now cook perfect white rice!!

From: Kasiunia

On Nov 16, 2006

One thing I have never been able to perfect is making rice, you'd think it would be simple but for some reason it never turned out right. UNTIL this recipe! It comes out perfect EVERYTIME! I add the butter in and never lift the lid and it always turns out great! Thanks so much for sharing Mama!