Choosing and Cooking Rice Varieties
The difference between a clump of gluey starch and a bowl of distinct, aromatic grains lies entirely in the variety you choose and how you handle it. Once you stop treating every bag of white rice as interchangeable, you gain control over the texture of your entire meal.
Rinse until the water runs clear.
Starch dust on the surface of dry grains causes sticking. Rinsing under cold water removes this excess and is the single most important step for getting distinct grains.
- fine mesh strainer
- heavy-bottomed saucepan with a tight-fitting lid
- fork
What goes in.
- 1 cupBasmati or Jasmine (long-grain)
- 1.5 cupswater
- 1 cupArborio or Carnaroli (short-grain)
- 3 cupsbroth or water (for risotto-style)
Mastering the Steam
After the liquid hits a boil, turn the heat to the lowest setting and do not lift the lid. The rice finishes cooking in the trapped steam; lifting the lid releases that pressure and ruins the texture.
The method.
Rinse
Place rice in a mesh strainer and run under cold water, moving the grains with your fingers until the water streaming out is transparent.
Simmer
Combine rice and water in the saucepan. Bring to a boil, then immediately turn to the lowest flame and cover tightly.
Steam
Cook long-grain rice for 15-18 minutes without peeking. Turn off the heat and let it sit for another 5 minutes covered.
Fluff
Use a fork—never a spoon—to gently lift and separate the grains, allowing residual steam to escape.
Other turns to take.
Brown Rice
Contains the bran and germ, requiring 45 minutes of cooking and a higher water-to-rice ratio.
Glutinous (Sticky) Rice
High amylopectin content; best steamed in a bamboo basket rather than boiled to reach the intended chewy, glue-like consistency.
When it doesn't go to plan.
Use a heavy-bottomed pot to prevent hot spots that cause the bottom layer to scorch.
If your rice is slightly underdone, add a tablespoon of water and cover for 2 minutes over low heat.
Never stir long-grain rice while it cooks, or you will break the grains and release excess starch.
The ones that keep coming up.
Why does my rice always turn out mushy?
You likely used too much water or the heat was too high, causing the bottom to boil while the top steamed. Reduce your water ratio slightly next time.
Does salt matter?
Salt the water before it comes to a boil. Rice absorbs the seasoning as it hydrates, which is significantly more effective than seasoning it after it is cooked.
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