My rice cooker died mid-meal prep last night and I almost cried

I was making a huge batch of black beans and rice for the week (my go-to cheap meal) and the cooker just stopped working about 15 minutes in. Turns out the heating element burned out after like 5 years of daily use. Does anyone have a favorite stovetop method for cooking rice without a machine?

2 comments

2 Comments

wendysmith2d ago

The boil and cover method has been my go-to ever since my own rice cooker gave out a few years ago. You just bring the water and rice to a boil, then cover it and turn the heat way down low for about 15-18 minutes. Don't peek under the lid while it's cooking because the steam does all the work. Let it sit off the heat for another 5 minutes before you fluff it with a fork. My rice turns out just as fluffy as it did in the cooker.

veraramirez2d ago

Haha oh man, the "don't peek" rule is the hardest part honestly! I swear my rice knows when I'm even thinking about lifting that lid. I've definitely been guilty of cracking it open just a tiny bit "to check" and then wondering why my rice came out all sticky and sad. The waiting 5 minutes at the end feels like forever too, especially when you're hungry. But you're totally right, when you actually follow the rules it comes out perfect every time.