I make a lot of rice dishes in my kitchen so it is nice to have options. Sometimes I want to put the dish in the stove or instant pot and forget about it, other times I don’t want to wait and want the dish done quicker. No matter what, each method has its pros and cons. Below are the basics of each method.

Stovetop

This method took me the longest to figure out, but often times is the most practical and quickest option. The main steps are as follows:

1. Add water/seasonings/etc. to get rice to point where all is left is cooking it.
2. Bring to a simmer.
3. Lower heat to medium low (2-3). Cook for 25-30 minutes until rice is fully cooked and liquid is absorbed.
4. Remove lid and fluff with a fork.

Oven

Baked rice produces a similar product to stovetop rice, except for the pleasant addition of crunchy edges. I use glass baking dishes for this method, specifically an 8” x 8” for smaller batches and a 9” x 13” for larger batches. It is important to cover the dish well with tin foil to keep the steam in. The basic method would be:

1. Add water/seasonings/etc. to get rice to point where all is left is cooking it.
2. Pour contents of pot into a baking dish and cover well with tin foil. 
3. Bake at 375°F for 50 minutes.

Instant pot

This method is the least practical and the most variable. It is the least practical because, obviously, you have to have an instant pot. Even if you do, the results can also be variable. In my experience, it takes less water or more rice to make rice dishes not turn out mushy. I’m assuming this is because no water escapes during the cooking process. I still have not mastered it yet with my own recipes, but I found that adding 1/4 cup of rice per 1 cup in the recipe might be a good start.