Pot for cooking long grained white rice on gas range
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?
Best Answer
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.
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What pot can I use to cook rice?
With both electric and glass stovetops, a flat-bottom pot will help with even heat distribution, which is crucial for perfectly cooked rice. Induction stovetops are also great for achieving a quick boil, but must be used with pots that have magnetic steel or cast-iron bases.Can you cook rice in a pot with a vented lid?
Step 2: Get a good medium pot with a tight-fitting lid with a small vent hole. This basic equipment is not expensive. You don't need a rice cooker. The vent hole allows steam to escape and acts as a natural gauge of how much steam is being created in the pot.How do you cook rice in gas?
How big of a pot do I need for rice?
For cooking 1 to 2 cups of dry rice, a 2-quart saucepan is just the right size. Too big and the rice may not steam right. Too small and it will boil over and make a sticky mess. And you want a lid that fits well and does not let tons of steam escape.How to make Long Grain White Rice in your Instant Pot
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Answer 2
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.
Answer 3
The heat from a gas stove is not evenly distributed throughout a pot or pan. Gas flames spurt upward in a ring of flames. Because the flames are beneath the pot or pan, the cookware must redistribute the heat throughout the pan so the food contained inside is sufficiently cooked.
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