We all have it: that thing in your pantry you want to cook, but you just never do. For me, until recently, it was a bag of brown rice. Not because rice is hard to cook (although some people might argue that), but because rice takes so darn long. I'd come home from work craving a bowl of rice, but time and time again, I'd make something fast and easy because I wouldn't want to wait 45 minutes for dinner.
Eventually that big, unopened bag of brown rice in the cupboard broke me down. There had to be a better way, I thought. A quick Internet search resulted in pressure cooker or rice cooker suggestions, which, while smart, weren't relevant, considering I have no such tools. But the bag was really all I needed. Taking a look at the cooking instructions on the back of the bag gave me my answer: boiling.
Typically, rice is cooked using a 2:1 ratio of water to rice; that ratio can vary depending on the type of rice. Using this method, the water cooks down completely as it's absorbed by the rice, which generally takes about 30 to 45 minutes. The boiling method, however, mimics pasta cooking: rice is submerged in boiling water, reducing the cooking time by nearly half. And because the water isn't cooking out, the method has the bonus benefit of eliminating any fear of burning your rice.
The process is simple, but let's break it down for the people in the back. Here's how to boil rice fast:
1. Boil water
Bring a large pot of water to a full, rolling boil. Salt the water, just as you would salt water for pasta: it should taste like the sea. The amount of water doesn't really matter as long as the rice will be completely submerged. (Which means there are no ratios to worry about, and I'm always happy to have one less thing to worry about.)
2. Add rice
Stir and continue to boil until the rice is tender and chewy—about 20 to 25 minutes for brown rice, or 10 to 20 minutes for white rice, depending on the variety. The boiling method works for most kinds of rice: white, black, wild (which technically isn't even rice FYI); as well as varieties like jasmine, basmati, and more.
Where won't the boiling method work? Sushi rice, sticky rice, risotto, or anywhere the starch is important to the integrity of the dish. Just note that cooking times will vary for each type of rice so begin checking for doneness after 10-15 minutes. To test, use a fine mesh strainer to scoop out a few rice kernels and give them a taste.
3. Drain
Drain the rice in a fine-mesh strainer, and enjoy. If you're making a sauce to enjoy with the rice, reserve some of the rice cooking water, just as you would pasta water. The starches left behind in the cooking water will be a benefit to most cooked sauces.
