Sub-Process: Cooking Rice
Section 1.00 — Summary & References
1.01 — Summary
Description
I’m choosing to document the rice cooking process exclusively as a sub-process because of how common it is. I would not like to repeatedly document the steps required for cooking rice in all recipes which require it and I also would not want to burden the reader with the details of something they most likely already know how to do. However, it would not be fair for me to exclude this detail either.
Note: This document specifically covers white sticky rice. The steps for cooking almost any rice should be near identical with the exception of the rice:water ratios & cooking time. Always follow the directions on your own rice’s packaging.
Origin
In this case, I followed the instructions on the back of the rice package I bought. I would advise you to do the same since it may vary, but the process should be very similar, if not identical.
1.03 — Estimated Processing Time & Servings
Estimated Processing Time
The estimated processing time for both current & future state.
Current State: 12 minutes
Future State: N/A
Estimated Servings
2 Cups of uncooked rice makes enough cooked for 6 servings cooked in my world.
1.04 — Version Control Table & Contributions
The intention with this section is to reinforce the idea that these recipes will continually be updated as my skills grow or if contributions are made by friends and commentators. Major changes will be tracked here with attribution.
Section 2.00 — Ingredients, Tools, and Pre-requisite Knowledge
2.01 — Ingredients
Here’s a cooking measures conversion tool, if required.
2.02 — Tools Required
- Measuring Cup (1 Cup)
- Medium Pot (with lid)
- A spoon
2.03 — Pre-requisite Knowledge
No additional skills or knowledge required, though it would be good if you were familiar with the consistency of well cooked rice (this will make it easier to know when it’s done).
2.04 — Mistakes Made
Mistake #001 — Too Long or Too Soon
The most common mistake I’ve made while cooking rice is of course either taking it off too soon or not soon enough. If you remove it too soon and/or remove the lid too soon, then the rice may be under cooked and kind of crunchy.
If you leave it too long and it continues cooking after all the water has boiled off, then the bottom layer will crisp up & stick to the pan. On the other hand, if too much water was added in the first place, then you might end up with a kind of mushy rice.
Your best bet is to follow the instructions exactly, don’t peak too early, and wait for all the water to boil off.
Section 3.00 — Related Resources
Resource #001: Why you should be washing your Rice
Kitchn: Yes, You Should Be Rinsing Your Rice (Kelli Foster)
Section 4.00 — The Current State Process
Since I’m not making any modifications to this recipe, I’ll cover the details of the current state.
4.01 — Process Model
4.02 — Process Summary
The short version
- Gather the tools & ingredients
- Add rice to the pot
- Wash the rice & drain dirty water
- Add water for cooking (amount depending on chosen rice & volume)
- Cover & bring to a boil
- Once boiling, lower the heat and continue simmering, with the lid on, for 12 minutes
- Check water level and assuming the water has been boiled off, remove from the heat and leave covered for 5 minutes
4.03 — Process Detail
Step 1.00 — Gather Tools & Ingredients
Gather the tools & ingredients required.
Step 1.01 — Add Rice
Add 2 Cups of Rice (or whatever amount you prefer — just adjust the water in Step 1.03 accordingly).
Step 1.02 — Wash Rice
Pour enough water over the rice to cover it, then run your hands through the rice, moving it around in the pot.
You should start to notice the starchy discharge from the rice, discoloring the water:
After washing for 15–30 seconds, drain the water:
If the water is still dirty when you drain it, then repeat the process. Eventually, the water should start to clear up:
You will likely need to repeat the process several times. It usually takes me 5–10 minutes to complete. Once your final drain is complete, continue to the next step.
Step 1.03— Add the Water for Cooking
Add the required water for cooking, follow the package instructions so as not to put too much or too little (see Mistake #001, section 2.04). Since I’m cooking 2 cups of sticky rice, I’ll add 3 cups of water at this stage:
Step 1.04 — Cover & Bring to a Boil
Move the pot to the stove, on high heat, and cover with a lid. Bring the water to a boil, then turn the heat down to low, allowing it to simmer for 12 minutes.
After simmering for 12 minutes, open the lid to check on the water level. Push some of the rice aside to check the water level at the bottom of the pot. If water is still pooling at the bottom, then cover again for another minute and repeat the process until no water is visible.
In the above image, I am satisfied that enough water has boiled off to move to the next step.
Step 1.05— Remove from Heat and Leave covered for 5 minutes, then Serve
Keeping the pot covered, remove it from the heat and allow to stand for 5 minutes. Next, remove the lid and fluff (move it around) the rice in the pot with a fork or spoon, then serve:
