How to Cook Rice?

With these directions for the traditional approach, the pasta method, the pilaf method, and more, you'll always have excellent rice.

How to Cook Rice?

Because rice is such a basic and affordable staple, there is a lot of information available on how to cook it. However, the back of the rice bag says one thing and your favorite site says something another about how to prepare it. You've found our tried-and-true guide, which is great news. We'll show you how to prepare different types of rice in a variety of ways so it never turns out mushy, sticky, or burned.

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Always Rinse Rice Before Cooking

How to Cook Rice?

It's vital to rinse your rice grains no matter how you cook them (or whatever kind you're preparing). Excess starch is removed this way. If the starch is left on the rice, it produces unattractive, gummy results. Some recipes recommend rinsing the rice in a bowl and changing the water multiple times, but we think rinsing it in a fine-mesh strainer is the most efficient method. To uniformly shower the grains, agitate them with your hands as you run water over them. You're done rinsing when the water flows clear. Are you having difficulties determining whether it's clean or not? Place a transparent dish beneath the water draining from the rice, wait for any bubbles to settle, and then examine.

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Consider Toasting the Rice

To be quite honest, this step isn't required. However, if you have the time, it improves the rice's natural flavor. Simply melt a spoonful of butter or olive oil in the saucepan you'll be cooking the rice in over medium heat. Stir in the rice constantly until it begins to smell nutty, similar to popcorn. When you toast white rice, it turns a pale brown color.

The Classic Method

When you think about rice, this is most likely the method that springs to mind because it is the most traditional. It's particularly good with long-grain white rice. If you're dealing with a certain type of rice, such as short-grain rice, you may always refer to the package instructions for tips on how to adapt this approach to the specific variety.

1. Rinse the rice well.
2. Use the proper water ratio. In a big saucepan, combine 2 parts water and 1 part rice. Use 1 part liquid to 2/3 part rice for slightly firmer rice.
3. Bring the water to a boil in a large pot. Add a large pinch of salt after it has reached a boil.
4. Maintain a low heat. Reduce the heat to low and maintain a moderate simmer by covering the pot with a tight-fitting lid. Cooking should be done without looking or stirring.
5. Cook for about 18 minutes, or until the water has been absorbed. To prevent the steam from escaping, wait until the conclusion of the cooking period to peek.
6. Cover the rice and set it aside to rest. Remove the rice from the heat and set it aside for 10 minutes, covered. The rice will steam during this time for extra fluffy results.
7. Toss the rice with a fork to fluff it up.