"How to boil rice?" "How to have it nice and fluffy - not sticky?" "How to cook rice easily?" Even, "How to steam rice?" Every had these questions? Well, here's your answer! If you're planning a traditional German meal, or perhaps a Chinese meal without the take-out, try this hint for making perfect rice, aka Reis, EVERY TIME!
The trickiest part in making rice traditional way was the timing to get it just right. This method is so fool-proof, combining boiling and steaming.
The boiling gets the rice cooking quickly. The steaming finishes it off.
You need a medium to large pot and a large sieve that fits it, so that the sieve spans the top of the pot and the bottom of the sieve sits at least 2 inches from the bottom of the pot.
Want to make this absolutely wunderbar mushroom gravy to go along with the rice? Check it out here! Use the recipe near the bottom of that page ... the one with the onions as well.
Many years ago, as a young wife, I was watching the Galloping Gourmet on TV. The boil/steam method is what he was showing AND it's been the only way I've made my rice since then. That's over 40 years ago! When something is this easy and good, why change it!
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Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
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How to Boil Rice
Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
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