How to cook perfect rice: Tips for fluffy, non‑sticky grains

Although rice is commonly used in various dishes, few people pay attention to the specifics of cooking it. It can seem that you just need to add water and cook it. To some extent, that's true, but the details make a big difference. Rice grains can be dry and perfectly separated, but sometimes we may end up with a sticky mush. How can we avoid that?

If you're not very experienced in cooking rice, choosing the right type can make it easier. Basmati is the easiest to prepare. It has long grains and contains less starch, which makes it less sticky. Every type of rice should be rinsed thoroughly under cold water before cooking. This removes excess starch and any impurities, which significantly affects the ideal consistency of the rice.

It's not sufficient to just pour water over the rice. This is a common mistake that makes it come out sticky. The proportions are important here. Use 1.5 parts water for one part rice. This ensures there is the right amount of water for absorption during cooking. Start cooking with cold water, not boiling water, as this is an important difference affecting the final result. You can add a teaspoon of lemon juice to the cooking rice. This simple trick will prevent the grains from sticking together, and their taste will remain excellent. The lemon juice won't alter that.

Always cook rice under a lid, as it will cook evenly that way. When it boils, reduce the heat. This will allow it to cook as if steamed, similar to slow simmering on low heat. After approximately 8-10 minutes, the grains should absorb the water and increase in volume.

Important! After cooking, leave the rice in the pot for a few minutes to "rest." This will help the grains achieve the best consistency. They will continue to absorb moisture, ensuring they remain light. Once this preparation process is completed, the rice will be nearly dry and completely free of stickiness. Simply fluff it gently with a fork and serve.