This Simple Move Eliminates The Straining Step Out Of Rice Cooking - Tasting Table

"You can skip the entire cumbersome step of straining your rice by placing a fine mesh sieve or strainer on top of your pot and pouring the rice directly into it, rather than into the water. Leave the sieve in the pot for the whole cooking process with a cover placed on top. The steam rising from the water will cook the rice, giving you a perfectly separated, airy result."

"This method works best for looser types of rice, like long grain basmati and jasmine. And while you don't really need to measure the ratios, a good aim is about one cup of rice so you don't overload the strainer. A medium heat level is also optimal to prevent the water boiling too much."

"This hack should also allow you to skip resting your rice after cooking, as it will already have steamed inside the pot. If you're not ready for the strainer just yet, then you can also combine the method with boiling. Just simmer the grains in the hot water for five minutes before draining in the sieve, then place the sieve over a new pot of water and steam for ten more minutes."

A simplified rice cooking method involves placing a fine mesh sieve or strainer on top of a pot of water and pouring rice directly into it rather than into the water. The sieve remains in the pot throughout cooking with a cover on top, allowing steam to cook the rice evenly. This technique eliminates the need for straining and produces perfectly separated, airy grains. The method works best for long grain varieties like basmati and jasmine rice, using approximately one cup of rice at medium heat. The rice requires no resting period after cooking. For those preferring a hybrid approach, rice can be simmered in water for five minutes before draining into a sieve and steaming for ten additional minutes. Short grain sticky rice requires different preparation methods.

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