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A simple technique using an unconventional water-to-rice ratio, along with a few helpful tips, will produce fluffy, perfectly cooked rice every time.
The basics can be very useful.
An example: many people have asked me how to cook good rice. Rice is an economical pantry staple that confuses many of us because it often turns out to be sticky and sticky when it should be light and fluffy.
Usually all it takes is a little technique to get the perfect pot of rice, whether it's short, medium or long grain.
I've been meaning to offer a "Rice 101" for some time now, like the versions I've made forquinoaInmillet.
Everyone in my family loves a plate of rice, preferably with some soy sauce sprinkled on top. My husband even thinks this is the perfect lunch. So simple but so good.
After a virulent stomach virus recently swept through our family, I had no reason not to finally share my simple guide. After all, the boys barely ate anything for three days, and when they were finally ready for something solid, rice was the only thing that appealed.
So whether you cook rice as one of the main BRAT ailments (I had to explain this to my brother recently - BRAT is an acronym for bananas, rice, applesauce and toast - all of which are easy on the gastrointestinal tract), or if you just want a perfectly cooked side dish or base for your favorite Chinese, Mexican, Thai or Indian meal, the following technique should get you on your way to perfectly cooked grains every time.
I've tested the process of cooking rice in seemingly countless ways, and my best tips are summarized below. But first…
Which rice suits this recipe?
- Long grain white rice
- Medium grain white rice
- Short grain white rice, except sticky andsushi ris
- White basmati rice (small time adjustment included)
- Medium and long grain brown rice (adjust for amount of water and specified cooking time, but I prefer the foolproof technique described in this post forThe best way to cook brown rice. The resulting grains will be lighter, fluffier and plumper when cooked using this simple cooking method.)
How do I make perfect rice?
- Perhaps the most important thing, measure rice and water accurately and use a timer. Precision is the ultimate key to success, and once you find the perfect formula, you can repeat it every time. (See the image below for an interesting dilemma.)
- Please note that this rice is fully cooked to the al dente stage.If you prefer softer rice, add another 2 tablespoons of water at first.
- Use a jar with a tight-fitting lid.This ensures that all the moisture needed to hydrate the rice remains in the pot.
- Make sure your pot is big enough.Rice expands as it cooks and cooks better when there is enough space. A 2 quart pot is what I usually use for 1 cup of rice. If you are cooking more than 1 cup of rice at a time, you will have the most success with a pan that is 4-5 times the water level to begin with.
- “Hungry Corn.”The usual ratio we see for cooking rice is 1 cup of rice to 2 cups of water. I find that a ratio of 1 cup of rice to 1½ cups of water (1¾ cups of water to brown rice) produces better results.
- Do I need to rinse the rice?The short answer is "no". More about that later.
- Add the rice together with the water, not to the already boiling water.The former ensures a slow, even absorption, while the latter cooks the outer layer of the rice too quickly.
When the water boils (over medium heat) and you cover the pan, turn the heat down.For the most even absorption possible, the water must boil very gently.
Do not remove the lid while the rice is cooking.If you don't have a clear lid, you can peek in the last few minutes.
When the rice is ready, remove the pan from the heat, leave the lid on and set the timer for 10 minutes.During this rest period, the rice will finish cooking as the remaining moisture distributes evenly throughout the rice, making the outside of the grains drier. Shaking the rice before this time has elapsed may result in undercooked rice or rice that is stickier and more lumpy.
These measuring cups illustrate why weighing rice offers the greatest accuracy. Both are measuring cups and contain 180 grams (1 cup) of rice. But as you can see, the brown rice reaches the top of the cup, while the white rice is right at the ¾ mark. In other words, sometimes the measuring cups are not accurate!
Does water leak from under the lid while cooking? A larger pot or a tight-fitting lid is probably the solution. The ideal pot size is 4 to 5 times the initial water level and deeper instead of wider.
Should I rinse rice before cooking it?
I've gone back and forth on this over the years and decided "no." While rinsing removes excess starch, which can theoretically make the rice stickier, the following method produces rice that is better than the batches I've made with rinsed rice.
The exception would be if you bought rice from a bulk bin. In this case, rinse the rice in a fine sieve and let it drain well. This will rinse away all the dust and dirt. Then when you measure the water, use 2 tablespoons less to account for the liquid left on the rice.
How much rice should I cook per person?
- Measure out 1/4 cup of uncooked rice per person, or 1/2 cup per person for more generous portions. One cup of uncooked rice yields about three cups of cooked rice.
How long does cooked rice last?
Cooked rice keeps well in the refrigerator for several days, so you can prepare it ahead of time and reheat it or make extra for leftovers. Cooked and cooled rice is also perfect for making fried rice.
- Cooked and cooled rice can also be frozen for about three months. After that time, the grains may be a little mushy after thawing.
How do you make the most of leftovers?
- Rice is very absorbent, so leftover rice can become dry if left in the refrigerator for several days, even if it is fine to eat. To freshen it up, I lightly sprinkle the leftovers with water and then cover them with a damp paper towel while I heat them in the microwave. This way, some of the steam penetrates the rice and brings it back to life.
More rice tips and troubleshooting:
- Has the water been completely absorbed, but is the rice still too firm?There are more options.Firstmeasures correctly. Even a slightly rounded measuring cup will result in too much rice compared to water. If you don't have a kitchen scale, shake the measuring cup to make sure the rice is completely below the top rim of the cup.OtherDid you watch while the rice was cooking? Lifting the lid allows the steam to escape, which in turn can prevent proper cooking.
- Is some of the water not absorbed?Do not remove the pan from the stove until the liquid is completely absorbed (tilt the pan to check this). 13 minutes is the average time for an average heater, but if yours is weaker it could take 15 to 17 minutes. In addition, you should not let the rice rest for 10 minutes after cooking. During this phase the remaining water is absorbed!
- When you stirred up the rice, did you notice that the bottom of the pan was soggy?This can mean two things.First, the heat could have been too high. Also keep in mind that some burners are more powerful than others, and switching to a smaller burner can help.Other, the pot may be too big, and tThis will cause the liquid in the pan to evaporate too quickly, leading to burnt rice.
- Do you end up with an overflow mess on the stove?Make sure your pot is 4 to 5 times the water level and has a heavy lid.
- Don't forget to let the rice rest for 10 minutes off the heat and with the pan covered.This gives the rice time to absorb the steam in the pan and complete cooking.
- Please note that the rice will be a bit sticky.While we don't want our rice to be sticky, mushy, or otherwise overcooked, part of rice's inherent appeal is its hint of starchy stickiness. This technique results in grains that separate quite easily, but it is worth keeping this in mind. This is the nature of rice!
- Looking for real sticky rice?Sushi risare meant to go together and the technique is different, but completely feasible at home. Here are my foolproof instructionssticky rice, perfect for a fun night outmake your own sushi!
This pot of rice was halfway through cooking when I removed the lid. When the lid is removed, a significant amount of moisture escapes in the form of steam, which may cause there to be insufficient water at the end of the cooking time.
How do I fix overcooked or undercooked rice?
If your measuring cup of rice was on the heavy side, or if water spilled out of the pan thanks to a loose lid, here are some solutions:
- If your rice is too hardand there is no more water at the end of the cooking time, add ¼ cup of water and return the rice to the heat. Cook over low heat, covered, for 5 minutes and then let rest for 10 minutes.
- If the finished rice is too softfor your taste, you may have to grin and bear it the first night (and then check the steps above or email me for next time!). That said, if you let the rice cool and then refrigerate it overnight, you will find that the day-old rice is firmer and tastes pretty good. This is because the rice naturally dries out over time.
How about brown and sticky rice or sushi rice?
Although I have included adjustments for brown rice in the recipe below, I prefer a cooking method for the longer cooking grain. The simple, foolproof technique is described in this postThe best way to cook brown riceand the resulting grains will be lighter, fluffier and plumper when cooked that way.
If you want to make sticky rice or sushi rice, I recommend following the method described inHow to make sushi rice.
Perfectly cooked rice
Yield: 1 cup dry rice = 3 cups cooked
Although most instructions for cooking rice use a ratio of one cup of rice to two cups of water, I prefer slightly less liquid. “Starving” the grains, as I like to say, prevents rubbery rice and instead produces fluffy, distinct grains every time.
ingredients
- 1 cup (180 g) white rice (short, medium, or long grain; see notes for brown rice and white basmati rice)
- 1½ cups (12 ounces) water (can substitute stock or stock)
- Optional:1 teaspoon kosher salt or to taste and 1 tablespoon butter (diced or softened) or olive oil (these additions make plain rice taste really good when served without other sauces)
Instructions
- Add water, rice and optional salt to a large saucepan or pot with a tight-fitting lid and place over medium heat. When the water is bubbling gently but steadily and the surface is foaming slightly, stir once to loosen it, then reduce the heat to low and cover with a lid.
- Cook over low heat for 13 minutes, without stirring or removing the lid. By this time the water should have been absorbed (tilt the pan to check) and the rice is done.
- Remove the pan from the heat and let it stand covered for 10 minutes. Remove the lid, loosen it with a fork, stir in the butter or olive oil and serve warm.
To note
•Cooked rice keeps well in the refrigerator for several days, so you can prepare it ahead of time and reheat it or make extra for leftovers. Boiled and cooled rice are also perfect to makeBaked rice. If the leftover rice seems dry, sprinkle it lightly with water before reheating it and/or cover it with a damp paper towel if reheating it in the microwave.
•You can double the recipe, but I find that the deeper the rice is in the pan, the harder it is to cook perfectly.
For brown riceIncrease the water to 1¾ cups and boil for 35 minutes. Follow the rest of the recipe as written.
For white basmati riceFollow the directions for plain white rice (use the same 1½ cups of water) and cook the rice for 12 minutes.
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Enjoy this recipe for a flavor twist on simple boiled riceCoriander Lime Rice. It goes well with a wide range of cuisines, and if you don't like the taste of coriander or simply don't have any, a simple version with lime is also delicious.
original post 3/21/14; updated 4/17/21
