Cooking rice on the stove is easy, as long as you keep these tips in mind: To trap the steam, leave the lid on as much as possible while cooking; let the rice sit afterward to absorb the water completely; and always fluff it with a fork just before serving. It also helps to have a basic understanding about the different types of rice. Most rice is classified as either white or brown; the color is determined by the way that the grain is processed. White rice is stripped of its husk, bran, and germ. Brown rice has the bran and germ intact, and takes longer to cook. In general, the shorter the grain, the more starch it contains. Some types of rice, especially Asian varieties such as basmati and jasmine, benefit from rinsing to remove the excess starch and any impurities. American enriched rices, however, have been coated with vitamins, and rinsing will only serve to wash those away. If you do rinse the rice (either under running water or by submerging it in cold water and then draining it), reduce the amount of water you cook with by 1/4 cup. Finally, although many recipes call for cooking 1 cup rice with 2 cups water, try reducing the water to 1 1/2 cups; this ratio produces lighter, fluffier results.
If your machine was made in Asia, the instructions may assume the rice has been rinsed and therefore underestimate the amount of water needed; if you don’t rinse, use the 1 1/2 cups water to 1 cup rice ratio.
