Brown rice cooks up even faster and fluffier in the boil-like-pasta method, IMHO. Photo by Laura Groch

I have to confess I am late to this rice-cooking party. But I’m here at last, so here goes:

It’s not easy cooking rice on the stovetop. This seemingly simple task is the bane of many home cooks (and why those boil-in-bag rices, which are parboiled, were invented):

Two cups water to one cup white rice, or two and a half cups water to 1 cup brown rice. Heat it up in a saucepan and boil it, but not too hard. Keep the pot lid on but a little askew so some steam can escape. Cook 15 minutes for white rice, closer to 40 minutes for Continue reading →