15
My rice cooker gave out on a Tuesday and I had to figure out stovetop rice in 15 minutes
I was dead set on making a cheap curry dinner last week when my rice cooker just stopped mid cycle. No warning, no smell, just a sad click and the light went dark. I had a bag of jasmine rice and about $3 worth of veggies and canned coconut milk sitting on the counter. So I grabbed my smallest pot, measured out 2 cups of water and 1 cup of rice, and tried to remember what my grandma used to do before she got a microwave. I boiled it hard for 5 minutes, then dropped the heat to low and covered it for another 10. It came out a little sticky on the bottom but totally edible, and I saved myself from ordering takeout. Has anyone else had to switch to stovetop rice in a pinch and actually prefer it now?
4 comments
Log in to join the discussion
Log In4 Comments
lily_cooper17d ago
Right, Patricia, it really isn't brain surgery, and sometimes that sticky bottom is just the price of a good cheap dinner.
7
brooket4317d ago
My grandma always used a fork to fluff her stovetop rice, not a spoon, and I swear that little trick keeps it from turning into paste. I actually switched to stovetop full time after my second rice cooker died on me, and I havent looked back in three years. @patricia32 is right that it's not a big crisis, but I think the real skill is knowing when to take the lid off and let a little steam escape so that sticky bottom stays just the bottom layer. For me, the extra minute of babysitting the pot is worth having one less appliance cluttering up my counter. It's the same rice, just a different kind of attention, you know?
6
patricia3217d ago
I mean, it's rice, not brain surgery. A little sticky bottom isn't exactly a culinary crisis, is it? Honestly, sounds like you got a perfectly fine meal out of it with zero waste, so I'm not sure what the big deal is.
3