Cooking (Steaming) or Boiling Rice
Ingredients
- Rice
- Water
- Salt
- Butter or oil (optional)
Step-by-Step Instructions
- Stovetop Method (new MawMaw):
- For every cup of rice, pour 1.5 cups of water in a pot. Make sure the pot has a tight fitting lid. Bring the water to a boil (You can add a tad of butter or a teaspoon or more of oil to the water). Pour the rice into the boiling water and stir. Add salt to taste. Reduce the heat to low; cover tightly and continue cooking for 15 minutes more. Remove off the heat and let stand covered, approximately 10 to 15 minutes. Then fluff and rice is ready to be served. For a flavor difference, replace the water with chicken broth or add chicken granules to the water. This makes perfect rice to serve with jambalaya, red beans, or étouffée.
- Stovetop Method (old MawMaw):
- Measure rice in your pan and add enough water that when you stick your finger in the pot, the water is the same measurement as the rice. Turn the heat on high and cook until the water has boiled out of the rice and you will see the rice dimple. Immediately reduce the heat to the lowest setting, cover tightly and cook until all liquid has evaporated and all rice granules are cooked. This method of cooking produces a “gratin” crust at the bottom of the pan. Siblings would fight for the gratin and it is great served with milk and sugar. This probably was the beginning of Rice Krispies.
- Boiling Rice:
- Allow approximately 50g (2 ounces) of rice per person. Place the rice in a large pan of boiling water. Add salt if required (I would pre-salt the water to taste). Boil for 10-12 minutes, test grain for doneness and drain thoroughly before serving. You could keep warm if needed in an oven covered with foil. If you have never boiled rice before, practice with a small quantity.
- If the rice is still very chewy or hard in the middle, add just enough water to create a little steam, 1/4 cup or less. Put the lid on and cook the rice on very low heat for another 5 minutes. If on the other hand, the rice is cooked but too wet, uncover the pot and cook over low heat to evaporate the water.
- If the rice is much burnt past the stage of a “gratin”, throw it out and start over!!
Common Problems and Solutions
Q: Why is my rice mushy or sticky?
A: You either added too much water or stirred the rice while it was cooking. Use the 1.5 cups water per 1 cup rice ratio and resist the urge to stir once you've covered the pot. Stirring releases starch and makes rice gummy.
Q: Why is my rice still hard after cooking?
A: Add 1/4 cup water or less, cover, and cook on very low heat for another 5 minutes. The rice needs a bit more steam to finish cooking. Next time, make sure your lid fits tightly so steam doesn't escape.
Q: How do I know when the water has boiled out in the old MawMaw method?
A: You'll see small dimples or craters appear on the surface of the rice—that's your signal to reduce heat to the lowest setting and cover immediately.
Tips and Techniques
For the old MawMaw finger method, use your index finger—the water level should reach the same height above the rice as the rice itself. A tight-fitting lid is essential for steaming rice properly; if your lid is loose, place a clean kitchen towel between the pot and lid to trap steam.
Ingredient Substitutions
- chicken broth: beef broth or vegetable broth
- butter: olive oil or coconut oil
Equipment Needed
- Heavy-bottomed pot with tight-fitting lid
- Wooden spoon for stirring
Historical Context
Rice is the foundation of Cajun cooking, served alongside nearly every main dish from gumbo to étouffée. The “gratin” mentioned in the old method is a prized delicacy in Louisiana homes—the crispy, golden crust that forms at the bottom of the pot. Kids would eat it with milk and sugar as a treat.
