OXO Good Grips Rice & Small Grains Washing Colander

It’s super simple and quick honestly. Full proof if you ask me. If you don’t have an electric scale, get one. Anytime a recipe calls for a cup of something that isn’t liquid you should be measuring by weight and not volume. It will improve almost all of your recipes. This one is amazing, cheap, and as I’m writing this is on sale. Sauce pan on the stove. 1:1 rice (weighed in grams to equal cups) to water (measured by volume in cups). Rinse rice 3-5 times until the water runs clear and all the starch is off. I use one of these to rinse all my grains, beans, etc. you can get them for like $10 but this is the one I use. Boil water, add rice, stir, cover with lid, bring back to simmer, low heat for 20 minutes, off the heat still covered for 5 minutes to steam. Fluff it up with a rice paddle and serve. Texture is always perfect. Wouldn’t recommend if making less than 2 cups of (dry) rice because the surface area is so large. I usually make 3-4 cups (dry) and we eat it for 3-4 days. If you’re just one person, make yourself 2.5 cups (dry), eat what you need for dinner, and then use the leftovers the next day to make fried rice. I like making mine with broth or bouillon cubes most of the time, but plain water is fine. Throw in some aromatics like bay leafs if you wanna be fancy.