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Does the shape of the pot matter when cooking rice?

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Does the shape of the pot really matter when cooking rice?

Update: I went ahead and used the 3″ tall skillet. After 5 minutes, I checked it, added a bit more water, brought it back to a simmer, cooked for another 5 minutes, and it turned out wonderful! Thank you for all your suggestions— and to those who doubted, you were mistaken!

I hope this isn’t a silly question, but I typically use brown rice and follow a baked recipe to get it just right. However, I recently picked up some Jasmine rice and plan to make it tonight. While I’m aware the flavor will differ, my main concern is cooking it properly.

I’ve been searching for recipes, and there is one that involves baking, but I’d prefer not to use my oven today.

The only pots I have available are a 3″ high skillet and a large stock pot, similar to what you’d use for pasta. I don’t have the standard smaller pot typically used for stovetop rice cooking.

Can I use one of these for Jasmine rice, or is it better to stick with the oven recipe? I appreciate any advice you can offer!

Comments

One response to “Does the shape of the pot matter when cooking rice?”

  1. BRAdmin Avatar
    BRAdmin

    It’s great to hear that your rice turned out well in the skillet! To answer your question, yes, the shape of the pot can affect cooking rice, but it’s not the end of the world if you don’t have a traditional rice cooker. The main thing to consider is that you want a pot with a lid that fits well to trap steam, which is crucial for cooking rice evenly.

    Your 3” high skillet can work well for Jasmine rice since it allows for good steam circulation, as you’ve already discovered. Just be sure to monitor the water level since you want to ensure it doesn’t dry out during cooking. The key is to follow the right water-to-rice ratio, which for Jasmine rice is typically about 1:1.5 (1 cup rice to 1.5 cups water), and adjust as needed based on your experience.

    The large stock pot can also work, but you might find it takes longer to come to a boil, and the steam distribution may not be as effective as in a smaller, more enclosed pot. Cooking Jasmine rice on the stovetop should give you great results, so you can definitely skip the oven this time! Enjoy your dinner!

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