How to Cook Rice

Compared to brown rice, white rice's nutrients have been greatly reduced in fatty acids, fiber (which is already low in brown rice compared to some of the other grains), vitamin E, thiamin, riboflavin, niacin, vitamin B6, folacin, potassium, phosphorus, magnesium, iron, zinc and copper. The amino acids remain relatively unchanged. As white rice is so poor nutritionally, it is usually fortified with several of these same nutrients that were removed. These fortified vitamins are usually in the form of a powder on the outside of the rice. If you wash your white rice before cooking it, you will wash off the majority of these added nutrients. When you eat brown rice, you eat all the natural nutrition that comes with this grain.

Some rice comes with Talc... One reason to wash the rice... As for cooking, the way most Asians, I know, cook rice by first washing washing the rice, then drop it in the rice cooker and then it comes out perfect.

Since I am cooking rice for those who have eaten it their whole lives, you can get some stage fright, so you want to cook it perfect everytime.

This is how, and it is very easy. This can be adjusted to however large or small serving you want to make it. For four to five people, take one glass of rice, pour it in a bowl, rinse it, pour it into a rice cooker or pan, then put a glass and a half of water in the pan. Turn on the heat full for about five minutes and then turn the heat all the way down and let it simmer for another 10-mins, or until the rice is soft. A rice cooker is the best method because you don't have to worry about the heat, it does it by itself. Good luck, it may take a few tries, but the water is the important part to keep the rice from becoming soggy or to dry. 1-cup rice, 1 1/2 cups of water, calculate to adjust for serving size...

The best and quickest way is to use the mirowave.

Longest way to cook rice I've ever seen, I got take out instead.

That was good but,who has the time to wash al those bowls????? not necessary in my opinion.

Just my opinion but. Everything, the measuring, the washing of the rice etc, stated was correct except for the cooking method. I have found that cooking the rice quickly until the water has cooked down and the top of the rice looks like the craters on the moon THEN cover the pot and steam for twelve minutes at the lowest flame or heat setting possible on your stove. Rice is steamed perfectly. Learned that in oriental cooking class and this method of cooking rice works out perfectly every time.

he just rinsed all the nutrients out of the rice.

curtis, tyler, you guys are great, I didn't realize tempura was that easy. I'm anxious to give it a try

I use chicken or beef broth (cubes or liquid) or Hispanice seasonings when I cook my rice, and I add a pinch of salt. But I do wash my rice a few times.

No offense, but that's still an amateur's method of cooking rice; for instance, he didn't even add salt to taste- you want it to cook into the grains, not be an (uneven) add-on. Etc. Mostly, the method is NOT the best way; you are also washing away nutrients in this method- NO WASHING! My humble opinion~