You can cook a variety of rice mixes using a pot and a lid. This method is very accessible to everyone and can produce a great batch of rice that is fluffy and cooked completely.
Check my other blog posts on how to prep the type of rice you are using before beginning. Different types of rice and grains have different soaking times.
Rice cooked with a Pot & Lid
Equipment
- Pot with fitted lid You can use tin foil if you do not have a lid.
Instructions
- Add the washed and soaked rice to the pot with water
- Bring to a boil and then add the lid and turn to low heat.
- Let the rice steam for 15 minutes on low heat.
- After 15 minutes, take it off the heat and place it to the side for 10 minutes. Do not take the lid off until the 10 minutes are up.
- After 10 minutes fluff and serve the rice.
On my induction numbered stove top, I consider low heat to be the setting #3
If you have golden scorched rice (Nurungji (누룽지)) on the bottom, add water and simmer until tender before eating.
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