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View submission: Cooking Rice on Induction Range? Help!
Hm. I almost exclusively cook Basmati rice .. I rinse thoroughly (I usually rinse about six times, which makes the water run fairly clear). No soaking. I add the proper amount of water (approximately 1:1.5 ratio of rice to water – essentially water up to the first knuckle when i put my index finger to the rice) and throw in a pinch of salt. I then just put the induction burner on max/boost, and bring it all to a boil without a lid, a quick stir to ensure that nothing is stuck to the bottom – then put a lid on and turn it down to low simmer (2 out of 9 on my stovetop) and let it cook for 10 minutes. Pull it off the heat and let it sit still covered for an additional 5 minutes. Done. Lift the lid and all the water has been absorbed, with no liquid left .. and the rice is nicely cooked all the way, nothing undercooked, nothing overcooked/mushy.
Taking 40 minutes to cook rice sounds very tedious (25-30 minutes cook time plus an additional 10 minutes soaking). But maybe the Basmati rice I'm used to is different somehow.
There's nothing here!