Expert advice on how to cook the perfect pot of rice.
For my family, cooking rice is like a rite of passage. One day, just as puberty loomed, my mother beckoned me into the kitchen to teach me how to cook rice. What should have been a simple rice-cooker lesson turned into an intense deep dive into all the different methods. I’ll spare you the lecture, but I do feel it’s worth knowing the small, easy tips that will instantly transform your next meal.
Always wash your rice
After harvest, rice is often left in the sun to dry, which can lead to the presence of grit and other elements of nature. Besides cleaning it, washing also helps to remove any excess starch. Starch saturates your cooking liquid, making cooked rice gluey and claggy. Rinse your rice in a sieve until the water runs clear, tossing the grains lightly with your hands as you go. Now, you’re ready to get cooking.
Absorption
For most white rice varieties, you need a 1:1 ratio of water to rice, with another ¼ cup for the pot. Bring your water and rice to a boil in a covered pot, then lower the heat and simmer for 10 minutes. Turn off the heat and rest for another 10 minutes for the water to absorb; fluff gently with a fork before serving. This method suits most varieties, from jasmine to shorter, stickier grains like sushi rice. For brown rice, use 1½ cups of water for every cup of rice and increase the simmer time to 25 minutes.
Boiled
Boiling rice like pasta is the best method for robust long-grain varieties like basmati. Just add the rice to a pot of boiling salted water, give it a quick stir, then cook at a rolling boil on high heat for 12 to 15 minutes. Drain well, return the rice to the pot and rest, covered, for at least five minutes before serving warm.
Steamed
Steaming holds a special place in my heart because my grandmother used to steam rice over a charcoal stove. Combine ¾ cups each of rice and water in two heatproof rice bowls and leave to soak for 20 minutes. Place the bowls into a steamer with boiling water in the base. Cover and cook for 20 minutes. Turn off the heat and rest for a further 5 minutes. This gentle method is best for jasmine rice, as the grains are more delicate and prone to breaking.
Tammi Kwok is a chef, food editor and regular freelance contributor to the Connection.
