First, I measured out a cup of rice, which I then rinsed well under tepid water. Next, I added ½ cup of broth, ½ cup of water, and a bit of olive oil to a lightly sprayed Instant Pot pressure cooker. Then, I secured the lid and pressed the “rice” button. And that’s it that’s the beauty of this device. It’s so easy to use. After a brief period of pressurization, the rice cooked for all of 12 minutes, then the appliance beeped, indicating it was rice time. My pressure-cooked rice was plenty flavorful and had a soft, though not quite fluffy texture. All of the grains of rice were cooked through. The process was so easy, and I have no big complaints about the taste or texture of the rice. This has been my go-to method for cooking rice for several years. The stovetop was my go-to way of cooking rice before I got an Instant Pot. For this method, I measured and rinsed a single cup of rice, then added it to a medium-sized saucepan with a cup of water, a cup of broth, and 1 teaspoon of oil. I placed the pan on the stove over a medium-high heat. As soon as the rice came to a boil, I reduced the heat to a low simmer and covered the saucepan with a lid. I kept an eye on the rice, turning up the heat slightly when the simmer dropped to just a few bubbles every few seconds, then easing the heat back off again once the bulk of the liquid seemed to have been absorbed or cooked off. Once I could see little pockets of air between the rice grains, which typically takes between 15 and 20 minutes, I cut the heat and let the rice sit, covered, for another five minutes. Then, I fluffed the rice with a fork and took some bites. This was, to my surprise, better than the pressure-cooked rice. Before this experiment, the two had been more or less interchangeable to me. Now that I had eaten each rice side by side, I could definitely tell the difference in the taste and texture. The stovetop rice was truly plump with a nice flavor, and there wasn’t even much of it caked to the bottom of the pan. This method took a little longer than the pressure cooker, but the resulting rice was slightly tastier and fluffier. This is a great way to cook rice as long as you have the proper grain-to-liquid measurements and keep a close eye on your pot. With this method, it can be easy to accidentally overcook rice. Before cooking rice in a microwave, I cross-referenced at least a half-dozen recipes I found online, so I’m confident my approach was decent. But the outcome? I can hardly describe it as such. I rinsed the rice, combined it with 1 ¾ cups of my water-broth blend, and added the olive oil to a microwave-safe glass container. Next, I partially secured the container’s lid not too tightly, as I didn’t want it to explode and popped the rice in the microwave on full power for five minutes. Then, I microwaved it for another 15 minutes on half power and let it rest for an additional five minutes before retrieving it. I had low expectations, but I was still disappointed. The microwaved rice was clumpy and dried out, except for the largest gobs, which were gummy and unevenly cooked. Only a generous dose of a sauce and further cooking in a frying pan could have made this rice tasty. I took three or four bites and then composted the rest. The thing about oven-cooked rice is that you need to start with boiling water or a water/broth blend, in my case. So, you’ll probably also need a stovetop or electric kettle. Once I preheated my oven to 375 degrees Fahrenheit, I rinsed the rice and brought a cup of water and a cup of broth up to a full boil on my stovetop. Next, I greased a 2-quart glass baking dish and added the rice and oil to it. Then, I carefully poured 1 ¾ cups of my boiling liquid over the rice. Finally, I quickly covered the dish with aluminum foil and popped it into my heated oven. I pulled the baking dish out after 25 minutes and let it sit, still covered, for five minutes. I pulled back the foil to reveal the best rice I have ever made. It was evenly cooked, and each grain was fluffy and full of flavor. The oven-cooked rice had taken on the taste of the broth and had a faint, yet pleasant, roasted flavor. Plus, other than having to boil liquids, this cooking method was fairly hands-off. I was able to pop my dish in the oven and work on other tasks. I had my wife do a blind taste test of all four versions of the rice, which I’d carefully timed to be ready at the same time. She agreed that the oven-cooked rice was the best on all fronts. I had never thought to cook rice in the oven, but I’ll consider doing it every time going forward, provided I have enough time on my hands. This experiment also had me second-guessing my switch from stovetop to Instant Pot, but the convenience of the latter is still so hard to beat. When I’m in a rush, the pressure cooker will still be my go-to for preparing rice, but on more relaxed days, into the oven it goes. Click to check out the other appliances we’ve put head-to-head so far.
https://www.businessinsider.com/best-way-to-make-rice-stove-oven-microwave-instant-pot
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