Gordon Ramsay's secret to perfectly fluffy basmati rice
Rice remains a common dinner accompaniment, but a few people pay special attention to the cooking method when preparing it. They throw the rice in water and drain it after about fifteen minutes. However, Gordon Ramsay suggests a better approach to producing perfectly fluffy rice.
Gordon Ramsay is not only a Scottish chef but also a true television star, cookbook author, and owner of numerous restaurants. Viewers worldwide have grown fond of him due to programmes like "Hell's Kitchen" and "MasterChef." He has confirmed his culinary expertise by earning a total of 17 Michelin stars. Ramsay also shares his insights on YouTube, where he demonstrates how to cook perfect rice.
How to cook rice?
It all starts with the right rice. Gordon Ramsay suggests choosing the basmati variety. Its longer grains and lower starch content make it less sticky. Before cooking, rinse it thoroughly under cold water to remove starch and impurities.
The correct water-to-rice ratio is also crucial - use 1.5 parts water to 1 part rice. Remember to begin cooking with cold water, not boiling. For about 400 grams of rice, you need 600 millilitres of cold water. Naturally, this doesn't include the water used to rinse the rice.
Embrace the spices
Ramsay recommends adding star anise, cardamom, salt, and pepper to season the rice before cooking. The cooking takes place covered over high heat, and when the water starts to boil, it’s wise to reduce the heat and continue cooking with steam.
This technique is similar to braising, and, as emphasised by Ramsay, is the secret to perfectly cooked rice.
After cooking without lifting the lid, the rice should steam on low heat for 8-10 minutes, absorbing water and increasing in volume. Gordon Ramsay's braising-like approach is the key to achieving the perfect texture. Finally, remove the larger pieces of spices and fluff the rice with a fork.
This way, you'll get perfectly fluffy rice, free of any mushy consistency on your plate. Enjoy your meal!
