Cooking rice in the rice cocotte. Best rice ever.

Cooking rice in the rice cocotte

At over 60 I should be able to cook rice, you would think. But I have to admit, even I am still learning, namely how to prepare rice much better than before. You don’t believe that? Yes, yes. Since I bought a small, extremely practical rice cocotte from Staub, I’m sure I have rice in all possible variations two or three times a week.

What is so special about cocottes?

A cocotte, in French cocotte, is a cast iron, refractory roaster or cooking pot. Cocottes hold heat extremely well and allow for gentle yet energy-saving cooking, stewing and baking. Good cocottes are enameled, which makes them much easier to maintain and prevents food from sticking to them. Enameled cocottes do not rust either. Cocottes of the well-known French brands Staub and Le Creuset are available in many variations, sizes and beautiful colors.

What can a cast-iron rice cocotte do that a "normal" pot cannot do so perfectly??

A cast iron cocotte keeps the heat better than any other pot. After turning off the stove, the rice cooks by itself, does not burn, does not stick, never becomes mushy and stays hot – even at the table.

Rice swells in a rice cocotte, completely absorbing the previously measured water. After the swelling time, the rice is cooked and at the same time fantastically fluffy. It does not stick, nor does it stick to the rim or bottom of the pot. Every single grain of rice falls loosely and easily out of the cocotte, respectively. from rice spoon to plate. If someone had told me this earlier, I probably wouldn’t have believed it. But now things look quite different. Namely, like this:

Cooking fluffy rice in the rice cocotte

In a rice cocotte fragrant rice becomes loose and fluffy all by itself. Nothing burns, nothing sticks and no mud is guaranteed – even if the swelling time has long been exceeded.

Why does rice in the rice cocotte turn out better than with other methods??

So far I have cooked rice simply like noodles in water. So bring water to a boil, add rice and salt, set the kitchen timer for 13 minutes for basmati rice, and strain off excess water after the cooking time is complete. Rice is cooked in this way, but unfortunately also completely tasteless. Even fragrant rice, which includes basmati rice, loses its unique flavor, valuable vitamins, minerals, and trace elements when cooked in water.

If you accidentally overcook rice using the water method, it will become mushy. This is completely impossible with this recipe, as well as burning or sticking to the bottom of the pot. The worst thing that can happen to you with rice in the rice cocotte is cold rice. And you can reheat it at any time, saute it or make rice with apple caramel out of it.

What are the alternatives to the cast-iron rice cocotte?

Steam the rice, which includes a good electric rice stove.

What nutritional values are in 100 g basmati rice?

  • Calories: 351 kcal
  • Carbohydrates: 76 g
  • Protein: 9 g
  • Fat: 0.3 g
  • Dietary fiber: 2.2 g
  • Plus vitamins B1, B2 and E, magnesium, calcium, iron, zinc, potassium and phosphorus. Whole grain rice contains significantly more of these valuable vitamins and minerals and trace elements than basmati rice.

There is arsenic in basmati rice, isn’t it??

Yes. According to the Bavarian State Office for Health and Food Safety and EU regulation, currently max. 200 micrograms of arsenic per KG of white rice allowed. The arsenic content of basmati rice is extremely low, according to Stiftung Warentest.

TIP: Wash rice thoroughly before cooking. Washing rinses off the starch and also reduces the arsenic content.

Cooking rice in the cocotte: how to do it exactly?


  • 100 g of basmati rice
  • 160 ml water
  • 1 pinch of salt

Here’s how rice is cooked in the rice cocotte:

  • Washing First, rinse the rice in a sieve under running water until the water runs clear. Adhering starch, which would stick to the rice, is thus rinsed off.
  • Put the rice in the rice casserole and add the previously measured amount of water and a pinch of salt.

Add measured water to the rice in the cocotte

Fill according to the above recipe measured water and a pinch of salt to the rice in the rice cocotte

  • Bring water and rice to a boil over medium heat.
  • Turn the heat down (to level 1-2 out of 10), put the lid on, and cook the rice Cook the rice for 5 minutes long.
  • Now turn off the stove completely, but leave the pot (with lid) on the flame. After 25 minutes, the rice has completely absorbed the water and is cooked.

While the rice swells and cooks, you have plenty of time to prepare a delicious vegetable curry or stir-fry. It really couldn’t be simpler.
Good appetite.

Rice from the cocotte is fluffy, does not stick and retains its vitamins, minerals and delicate aroma

Basmati rice from the rice cocotte is fluffy, fragrant and tastes aromatic, and contains many vitamins, minerals. Serve the rice in the cocotte, so it stays warm longer.

What to cook in a rice cocotte, besides rice?

The rice cocotte is a small pot with a diameter of 16 cm. Of course, you can also prepare polenta, porridge (oatmeal porridge), pearl barley, lentils, chickpeas, risotto, rice pudding, but also vegetables and many other dishes and side dishes in it. The lid with the so-called chistera structure ensures that rising steam drips evenly back onto the food to be cooked, so that it does not dry out. This is perfect for all foods that need to swell.

Is this a paid promotional article?

No, but an experience report from my country kitchen.

What is my experience with cast iron cocottes??

Only good!

I cook fresh every day, and I love it. After my three, now grown children have moved out, I have so gradually switched to, mostly small, cast iron cocottes and pans. A cast iron pan for schnitzel and crispy fried potatoes made a start a few years ago. Since then I have learned a lot about the numerous advantages and special features of the cookware made of enameled cast iron. I cook with more calm (slow cooking) and save energy on the side. The results can be seen and above all tasted.

It was probably only a matter of time before a rice cocotte had to join my other much-loved cast-iron pans and cocottes in my household. I would not like to miss it any more.

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