Jul 032014

Chopstick Rice

Some people use rice cookers to prepare their rice. If you already own one, then by all means, use it frequently. If you don’t own one, then don’t worry. I’ve never owned one and wouldn’t buy one even if they were almost giving them away. A simple stove top and a pot with a good lid are all you need to make perfect rice every time.

Rice is one of the foundational grains of a frugal gluten-free kitchen. You need to be able to cook rice, and this recipe will give you perfect rice every time. This is a universal recipe. It can be used for long grain white rice (the most affordable), brown rice (the most nutritious) and converted rice (the compromise between the two). It will also work for just about any other type of rice, except instant.

Perfect Cooked Rice


  • 4 cups water
  • 2 cup dry rice, any kind—white, converted or brown


The method for cooking rice is the same, no matter which type you use. The only thing that changes is the cooking time.

White rice cooks in about 15-20 minutes.

Converted rice cooks in 20-25 minutes.

Brown rice cooks in 45 to 50 minutes.

To begin you need a pot with a lid. For 2-cups of dry rice I use a 2-quart pot. For 1-cup of dry rice I use a 1-quart pot.

So, find yourself a pot with a good lid. Put the water and rice into the pot. Bring the water to a boil over high heat. Give the rice a quick stir. Place the lid on the pot and reduce the heat to very low. Allow the rice to cook for the necessary time. It’s best if you don’t peak but I admit that my kids always do and our rice still turns out fine. After the allotted cooking time the rice is done—ready to serve.

I have a family of four and almost always prepare 2-cups of dry rice at a time. This is equivalent to about a pound of dry rice. The package directions on some bags of brown rice call for slightly more water than I use. I have tried preparing brown rice that way, but prefer my method, where the brown rice turns out tender and chewy but not mushy.

If you prefer to make less or more rice, simply remember to use 1-part of rice and 2-parts of water. You can make any quantity you like as long as you keep this ratio in mind.

Leftover rice has many, many uses so stash your leftovers in the fridge and use it up as desired.

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