Le Creuset and Staub round pots: my small-burner rice routine

I’ve been cooking rice in cast-iron pots for two years and got rid of my rice cooker long ago. My kitchen looks tidier, too. Rice takes about 15 minutes, and I can bring the pot straight to the table—it looks good, and the rice tastes good.

I use a 20 cm Le Creuset round pot with light-colored enamel inside for two cups of rice, and an 18 cm Staub round pot with black enamel inside for one and a half cups.

1. Rinse the rice as usual. For the water, I describe the amount as “one to two”: I put a finger in to gauge it, with the water above the rice roughly matching the depth of the rice itself. It’s much like cooking rice in a rice cooker. Wipe any water from the outside of the pot before turning on the heat. Some people like to soak the rice first, but I usually cook it right away and it still tastes good.
2. Heat matters! In the photo of my cooktop, I mainly use the two smallest burners on the far right. A higher flame will scorch the rice.
3. Stir from time to time during the first few minutes over the heat, or the rice will scorch. I use that time to get other things ready, like washing and cutting vegetables. When the large bubbles turn into small ones, lower the heat.

4. Once you’ve lowered the heat, cover the pot and cook for 8–10 minutes. Then turn off the heat and leave it covered until it’s time to serve.

   The key is to keep the heat low so the rice doesn’t scorch. When the bubbling changes from large bubbles to small ones, turn the heat down and continue cooking. Get those two things right and the rice won’t scorch or stay undercooked.

5. Enjoy!