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Confused by the 20 minutes stove top cook time. I have long cooked "regular white rice" (Mahatma) on the stovetop until the two cups water to 1 cup rice boils. I stir for a few seconds, cover and remove from the heat. Within a few minutes it's absorbed all water and is ready to eat.
I inherited my Mothers stove top rice cooker. We always cooked the rice for 20 mins. Since it’s in storage, I cook my rice in the oven and it takes longer.
Confused by the 20 minutes stove top cook time. I have long cooked "regular white rice" (Mahatma) on the stovetop until the two cups water to 1 cup rice boils. I stir for a few seconds, cover and remove from the heat. Within a few minutes it's absorbed all water and is ready to eat.
I am equally confused. I have never heard of that method for "regular rice", and even the Mahatma cooking instructions say simmer 20 minutes.
It makes zero sense since the residual heat seems to do the job in minutes minus the possibility of scorching the rice into bottom of the pan.
Which is why I don’t cook it in a pan on the stovetop. My mother’s cooker is a double boiler. So as long as the bottom didn’t run out of water, it didn’t burn.
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