There’s lots of info out there on how to cook rice — perhaps because it's such a simple and inexpensive staple. But the back of the rice package says one thing about how to cook it, and your favorite blog says something else. Good news — you've landed on our tried-and-tested guide. We'll walk you through different ways to make different rice varieties and ensure it never comes out mushy, gummy, or burnt. You understand now
THIS IS THE FIST POINT NO:1
First and Foremost: Always Rinse Rice Before Cooking
No matter how you're cooking your rice (or which variety you're making), it's important to rinse those grains. Doing so removes excess starch. Left on the rice, the starch results in unappealing, gummy results. Some recipes will tell you to place the rice in a bowl and change the water several times, but we think the easiest technique is to rinse it in a fine-mesh strainer. Agitate the grains with your hands as you run water over them to shower them evenly. When the water runs clear, you're done rinsing. Having trouble seeing whether or not it's clear? Put a clear bowl underneath the water draining off the rice, let any bubbles settle away, and then take a look.
next NO:2
Consider Toasting the Rice
Full disclosure: This step isn’t necessary. If you’re toasting white rice, you’ll see it turn pale tan. But if you have the time, it enhances the natural flavor of the rice. Heat a teaspoon of butter or olive oil over medium heat in the pot you’re going to cook the rice in. Add the rice and stir it frequently until it starts smelling nutty — a bit like popcorn.
next NO:3
Don't Forget to Season the Water.
Adding a big pinch of salt to the cooking water goes a long way in making your finished rice taste balanced. If you forget and season the rice after it's done cooking, you'll notice an unpleasant bite of salt.
next NO:4
What the Heck Does It Mean to "Fluff Rice?"
Many rice recipes conclude with simple instructions: "fluff rice." This means you should stick a fork into the rice and break up any grains that have clumped together. The step literally makes your finished dish fluffier.
NEXT How to Cook Rice on the Stove
Read the back of every rice package in your pantry, and you'll realize that there's no one way to make rice on the stove. But have no fear; we've broken down everything below. The technique changes based on which type of rice you're making.
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The Classic Method
When you think about making rice, this technique probably comes to mind because it's the most classic. It works fantastically with typical long-grain white rice. If you're face-to-face with something like short-grain rice, you can always check the package instructions for how to tailor this technique to the variety.
1.Rinse the rice.
NEXT: 2.Use the right ratio of water. Add 2 parts water and 1 part rice to a large pot. For slightly firmer rice, use 1 part liquid to 2/3 parts rice.
NEXT: 3.Bring the water to a boil. Once it's boiling, add a big pinch of salt.
NEXT: 4.Maintain a simmer. Reduce heat to low, cover the pot with a tight-fitting lid, and maintain a gentle simmer.
NEXT: 5.Cook without peeking or stirring. Cook until the water is absorbed, about 18 minutes. Try not to peek until the end of the cooking time, so the steam doesn't escape. Whatever you do, don't mix the rice while it's cooking — this will lead to gummy rice.
NEXT: 6. Let the rice rest covered. Turn off the heat and let the rice sit, covered, for 10 minutes. During this time, the rice will steam for extra fluffy results.
NEXT: 7.Fluff the rice with a fork.
NEXT:>>>>>The Pasta Method
Surprise, you can cook rice like pasta in an unmeasured amount of water. This is a great technique for varieties like brown rice and wild rice that take a long and sometimes unpredictable time to cook. It's also a smart way to cook a gigantic batch of any rice without a rice cooker. It can be tricky to nail big batches of rice cooked using the classic method because there's so much more water that needs to be kept at a constant simmer. Here's what to do instead.
1:Rinse the rice.
NEXT: 2:Bring water to a boil, then add the rice. Fill the pot with water (no need to measure) and salt it — as you do with pasta water. Please bring it to a boil, and then carefully add your desired amount of rice.
NEXT: 3:Maintain a boil. Boil uncovered without stirring until the rice is softened through but still a tad al dente (read: not mushy).
NEXT: 4:Drain the rice. Drain the rice through a fine-mesh strainer.
Perfect Brown Rice
Though it's easy to do, preparing brown rice can seem daunting when you're trying to get that perfect not-too-chewy, not-too-soggy texture. Rest assured, this recipe will guide you to success every time
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