Rice is one of those pantry staples that looks simple—until it turns out gummy, watery, or clumpy. A few small habits can make a big difference.
Tip #1: Rinse to control texture
Rinsing removes surface starch that can cause stickiness, especially for jasmine and long-grain rice. Swish in cold water, drain, and repeat until the water is mostly clear. For risotto rice (arborio) or paella rice, skip rinsing—those dishes want starch for creaminess and body.
Tip #2: Soak to prevent breakage
Soak for texture. Soaking helps grains hydrate evenly, reducing split rice and speeding cooking. A handy guide: 15–30 minutes for jasmine/basmati, 30–60 minutes for brown rice. Drain well before cooking.
Tip #3: Work out how much water
Water rules that actually work. Instead of obsessing over ratios, use the “finger trick” for absorption-style cooking: after leveling the rice in the pot, add water until it reaches about your first knuckle above the rice (roughly 1.5–2 cm). For extra accuracy:
- Jasmine/basmati: about 1 : 1.25–1.5 (rice : water)
- Medium/short grain: 1 : 1.5
- Brown rice: 1 : 1.75–2
Tip #4: Avoid stirring
Don’t stir while it cooks. Stirring knocks off starch and encourages clumping. Bring to a boil, cover, drop to low, and leave it alone. When done, rest off-heat 10 minutes, then fluff with a fork.
Tip #5: Make fried rice like a pro
Fry rice without breaking it. Use cold, day-old rice (or spread fresh rice on a tray to cool fast). Heat the wok properly, add oil, then rice. Press gently to break chunks, let it sear, and toss—don’t mash. Add sauce around the sides of the wok so it sizzles and reduces before coating the grains.