TIPS FOR COOKING RICE ON THE STOVE
- Rinse the rice. Rinsing the rice removes dusty starch that can lead to sticky or gummy grains.
- Use the correct water to rice ratio. Generally, use the 1:2 rice to water ratio when cooking rice. Some types of rice require more water (like brown or wild rice) while other types of rice require a little bit less water (sushi rice). Check the section below for more details on the rice to water ratio for each rice type.
- Add rice to cold water and bring to boil. Some sources recommend adding the rice to boiling water but I find that cooking rice this way, leaves it hard and crunchy plus it takes longer to cook. If you want soft and fluffy rice, you should add the rice to cold water and bring it to a boil.
- Use a tight-fitted lid. Use a good lid so the steam and moisture don’t escape during the simmering cook time.
- Cook the rice on low heat. Cooking rice on low guarantees that you will have well-cooked rice that is not over-or undercooked.
- Don’t uncover or stir the rice during cooking. It’s very important not to uncover or stir the rice once it starts simmering because otherwise the steam will escape and the rice won’t cook properly. Be patient and don’t mess with the steam.
- Let the rice rest covered for at least 5 minutes. Turn off the heat, move the saucepan aside, and let it sit covered for 5-10 minutes. While the rice rests, its grains cool off slightly and firm up. If you stir the rice as soon as it’s cooked, while it’s still very hot and moist, the grains can break up and get mushy.
- Fluff the rice with a fork. After the rice has rested, you can fluff it up with a fork gently without squishing the rice. Keep it covered until you are ready to eat.
- Add a pinch of salt and butter, or cook in the broth. If you want to add some flavor to your rice, you can add a pinch of salt, 1 Tbsp butter, or even cook it in broth instead of water. This is optional but it guarantees delicious flavor!