At work, at school pickup, at the gym — I always get the same question: “Lisa, how do you cook rice properly?” So I figured it was time to write it all down once and for all. 😄
In Taiwan, a rice cooker is more than just an appliance — it’s a symbol of home. For older generations, it was even a traditional wedding gift from the groom’s family. Very practical, maybe a little cliché by today’s standards… and yes, a tiny bit sexist looking back! 😆 But joking aside, if you cook a lot of Asian food, a rice cooker truly is one of the most essential things you can have in your kitchen.
That said — what if you don’t have one? Completely fine! You can absolutely make perfect rice with just a regular pot. That’s exactly what I’ll show you today. 😉
Step 1 — Choose the right rice
If you’re a beginner, go for sushi rice. It’s forgiving, widely available, and it won’t let you down. Can’t find it? Jasmine rice or basmati rice are also great options. This time, I’m using sushi rice I found at Intermarché — so it’s really accessible here in Belgium!
Step 2 — Rinse and soak
Rinse your rice under cold water, then let it soak for one hour before cooking.
⭐ Why soak? This step ensures the center of each grain cooks evenly. You’ll notice the rice gradually turning from translucent to solid white — that’s how you know it’s ready to go.
Step 3 — The ratio
After soaking, drain the water completely. Then add fresh water using this ratio:
1 volume rice → 1.5 volumes water
Simple, and it works every time.
Step 4 — Cook
Place the pot on the stove over high heat. Once it starts boiling, turn the heat down to the lowest setting, put the lid on, and let it simmer for 15 minutes. Resist the urge to lift the lid — every peek lets steam escape and throws off the cooking! 🙏
After 15 minutes, turn off the heat and let the rice rest for 30 minutes — lid still on, pot still on the stove. This resting time is just as important as the cooking itself; it’s what gives you that perfect, fluffy texture.
And voilà! 🍚✨
Perfect rice, no rice cooker needed. Once you’ve got this down, a whole world of Asian recipes opens up — because good rice really is the foundation of everything.
