Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I do not want to buy a dedicated rice cooker and I have been told by some people that a rounded bottom thick Dutch pot is best for rice cooking on a gas stove I have also heard that a tall aluminium pot is best, what do you think?

share|improve this question
add comment

2 Answers 2

up vote 3 down vote accepted

It depends on how much rice you're trying to cook. I rarely cook more than a few cups at a time, and I don't use a special pot for it (clad steel, though). Once the water comes to a boil, turn down to low, leave it for about 15 minutes (covered!), turn it off, wait another 15 minutes or so (still covered), and you're done.

If you're cooking a lot of rice at a time, a thick/heavy pot (enameled cast iron, or just a heavy clad steel pot) will help hold a low temperature without scorching the bottom of the rice.

share|improve this answer
add comment

I cook my rice on a Aluminium (mostly flat) pot on a gas stove on low heat. The only trick I use is to barely cover it with water and add boiling water as it absorbs or evaporates.

I dont't cover the pot, but I usually don't cook more than 1.5 lbs at once.

I keep adding water "until done" in SMALL batches.

PS:This (I don't know why) doesn't work well for short-grained rice.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.