How to Cook White Rice and a Crockpot Chicken Adobo Recipe

How to Cook White Rice and a Crockpot Chicken Adobo Recipe

White rice is a staple in many cultures. At our house full of part-Filipinos, it is an essential accompaniment to this version of our favorite Filipino dish, crockpot chicken adobo, which is featured today at Stacy Makes Cents Fix and Forget Friday.

Learning how to cook white rice is so simple, you’ll never buy instant rice again!

How to cook White Rice and Crockpot Chicken Adobo
Crockpot Chicken Adobo over White Rice

How to Cook White Rice

Ingredients

  • 1 1/2 cups white rice
  • 2 cups water or stock

Directions

  1. Combine water and rice in a medium stockpot.
  2. Bring the rice to a rolling boil.
  3. Give it a quick stir, cover, and turn down to low.
  4. Cook, covered, for 15 minutes without peeking! Do. Not. Peek.
  5. After 15 minutes, shut the stove off. Don’t peek! Leave the rice covered for another 10 minutes—no peekie!
  6. Your rice is done. Fluff it, scoop it, or shape it with a measuring cup.

You may notice that some rice brands and methods of cooking result in a stickier rice. Cultures that use fingers or chopsticks to eat their rice want the nice stick-togetherness that this recipe will provide.

No-measure tip: My Filipino grandfather-in-law always had a pot of rice on the stove, and let me tell you, Filipinos know how to cook white rice. Instead of measuring, he combined the rice and water in the pot, adding enough water so that when he touched the top of the rice with his finger, the water reached the nearest knuckle.

For a true Filipino experience, top your white rice with my family’s Crockpot Chicken Adobo, our version of a popular Filipino dish, which is featured over at Stacy Makes Cents. Your rice will thank you.

Click here for the Crockpot Chicken Adobo Recipe.

Here’s the printable recipe for how to cook white rice:

How to Cook White Rice
Author: 
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
 
Cooking white rice is so simple, you'll never resort to instant rice again.
Ingredients
  • 1½ cups white rice
  • 2 cups water or stock
Instructions
  1. Combine water and rice in a medium stockpot.
  2. Bring the rice to a rolling boil.
  3. Give it a quick stir, cover, and turn down to low.
  4. Cook, covered, for 15 minutes without peeking! Do. Not. Peek.
  5. After 15 minutes, shut the stove off. Do not peek! Leave the rice covered for another 10 minutes—no peekie!
  6. Your rice is done. Fluff it, scoop it, or shape it with a measuring cup.
Notes
No-measure tip: My Filipino grandfather-in-law always had a pot of rice on the stove. Instead of measuring, he combined the rice and water in the pot, adding enough water so that when he touched the top of the rice with his finger, the water reached the nearest knuckle.

7 Replies to “How to Cook White Rice and a Crockpot Chicken Adobo Recipe”

  1. We always joke that I am brown on the inside. One of the youth workers taught me how to make adobo my sophomore year, its been a hit ever since. Just need to figure out good lumpia and pancit.

    1. Ha ha–too funny! My aunt (in-law) makes the best lumpia ever. If I hadn’t only been married for a year when she made it for us, I would have TOTALLY pigged out. I’m over that little social restriction now, so I wish she’d make it again so I could make a pig of myself. The only pancit I’ve had I made myself, so don’t know about its authenticity. So…have you ever tried balut?! 😉

      1. Never, ever, ever, EVER! Going to try balut. Just seems wrong.
        We had some really good friends when I was in jr high/high school and the wife was philipino – spent many a birthday and family events pigging out on yummy food!

  2. For non-sticky rice, rinse rice before adding to the pot (gets rid of extra starch). I also like to pour the uncooked rice into a tbsp of heated olive oil or butter and sizzle for a minute or two before adding water and cooking. That infuses the oil into the rice instead of adding gloppy butter later.

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