Burnt my rice three times before I figured out the lid trick

2 comments

2 Comments

The part about "the lid trick" is what got me thinking. Most people talk about using a lid to trap steam and cook rice evenly, but nobody mentions that the type of lid matters just as much as the rice itself. I've found that a tight fitting glass lid works way better than a loose metal one, because you can actually see when the water is getting low without lifting it. Lifting the lid to check is probably what's messing you up, letting all that precious steam escape. Another thing I noticed is that you gotta let it sit for like 10 minutes after the heat is off, don't even think about touching it. That resting time lets the rice finish cooking without burning, and the lid keeps it all snug.

ryan_sanchez1d ago

Nah, I gotta disagree here. Glass lids are fragile and they fog up anyway, so you're just as stuck guessing. A metal lid lets you feel the heat difference on the outside, that tells you more than staring at steam. And the resting thing? 10 minutes is overkill. Rice gets gummy if you let it sit that long, especially if you already had the heat right. You're basically steaming it into mush. I pull mine off the heat, give it maybe 3-4 minutes, then fluff it. That's plenty, any longer and you're just making it clump up.