White rice shouldn’t be hard to make. It’s actually one of the easier carb options to go with a good meal. Somehow, though, so many people mess it up and can’t seem to figure out why. Normally what happens is that you end up with your rice grain glued to each other, to the bottom of the pot, or both. What can you do to prevent this from happening, then? Here are a few super simple tips.
Rinse
It’s common knowledge that you’re supposed to rinse rice before you cook it. However, some people skip this part (since technically, you can cook rice without rinsing it first) or just rush through it. The thing is, other than making the rice cleaner, the action of properly rinsing it also helps keep rice grains from sticking to one another while cooking. So, take your time with rinsing, and use a proper strainer to do so. Once the water coming out at the bottom turns from grey-ish to clear, the rice is ready to be cooked.
Fry
Yep, use a bit of oil, guys! Nothing major, just a thin layer of cooking oil at the bottom of the pot will do. Simply fry your rice for two or three minutes before you add the water. You’ll be surprised how much it helps keep rice grains smooth and separate.
Use Less Water
Recipes on store-bought rice bags might tell you to add 1.5 cups of water for each cup of rice you put in the pot. But the truth is, if you’re really into getting non-sticky, evenly-cooked rice, one cup of water per one cup of rice is the perfect balance. Try it!
