Cooking rice is easy, provided you follow a few simple rules and choose the right method for your type of rice, you’ll never make clumpy, sticky rice again
There are only two rules. Firstly, measuring rice by volume makes it easier to judge how much water to add. Secondly, never stir rice while it is cooking or it will break up and turn sticky. (Sometimes you can also add a knob or butter or a little oil to help separate the grains before cooking).
Types of rice and how to cook them
Long-grain rice like basmati must be rinsed before cooking to get rid of excess starch and then boiled or cooked by the absorption method.
Brown rice needs more water than white rice to cook and takes longer. Soaking it in cold water for at least 30 minutes and up to a couple of hours will help cut the cooking time.
Short-grain rice for risotto, paella and rice pudding need the excess starch to make the final dish creamy, so don’t rinse it. For these dishes, the rice is cooked with the other ingredients.
To cook the perfect rice you will need:
– 75g basmati rice per person
– knob of butter or ½ tbsp oil (optional)
1. Rinse the rice thoroughly in cold water until the water is clear. If you have time, soak the rice in cold water for at least 30 minutes.
2. Pour the rice into a pan over a low heat, then add the butter or oil, if using, and stir to coat the rice grains.
3. Add double the amount of water (so 150ml water for one 75g serving). To shorten the cooking time, you can use boiling water.
4. Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it’s well distributed.
5. Put a lid on and turn the heat down to as low as possible. If the heat is too high the rice will cook too quickly and end up chalky or mushy.
6. Cook for 10 minutes and do not take the lid off. Check the rice is cooked by tasting. It should be firm but soft.
7. Spoon into a bowl and then fluff the rice with a fork and serve straightaway.
– provided by Capsicum Culinary Studio