A 4 Step Guide on Cooking the Perfect Rice at Home and Remedies for Crunchy or Mushy Rice

Cooking the perfect rice Rice is such a simple and inexpensive staple, there’s a lot of information available on how to cook it. However, the instructions on the back of the rice package differ from …

Perfect Rice

Cooking the perfect rice

Rice is such a simple and inexpensive staple, there’s a lot of information available on how to cook it. However, the instructions on the back of the rice package differ from those on your favorite blog. You’ve found our tried-and-true guide, which is fantastic news. We’ll show you how to make the perfect rice and avoid mushy, gummy, or burnt rice.

Step 1: rinse your grains

It’s crucial to rinse your rice grains no matter how you cook it (or which variety you’re producing). Excess starch is removed this way. If the starch is left on the rice, it produces unpleasant, gummy results. Some recipes recommend rinsing the rice in a bowl and changing the water several times, but we think rinsing it in a fine mesh strainer is the most efficient method. To evenly shower the grains, agitate them with your hands as you run water over them. You’re done rinsing when the water flows clear. Are you having trouble determining whether it’s clear or not? Place a clear dish beneath the water draining from the rice, wait for any bubbles to settle, and then examine.

Step 2: toasting the grains

To be completely honest, this step isn’t required. However, if you have the time, it accentuates the rice’s natural flavor. Simply melt a spoonful of butter or olive oil in the saucepan you’ll be cooking the rice in over medium heat. Stir in the rice often until it begins to smell nutty, similar to popcorn. When you toast white rice, it turns a pale tan color.

Step 3: season the water

Adding a generous sprinkle of salt to the cooking water can help to balance the flavor of the final rice. If you fail to season the rice after it’s finished cooking, you’ll get a salty aftertaste.

Step 4: use the right water to rice ratio

When you think about rice, this is most likely the method that comes to mind because it is the most traditional. It’s particularly good with long-grain white rice. If you’re dealing with a certain type of rice, such as short-grain rice, you may always refer to the package instructions for tips on how to adapt this procedure to the specific variety.

  • Use the proper water ratio. In a big pot, combine 2 parts water and 1 part rice. Use 1 part liquid to 2/3 part rice for slightly firmer rice.
  • Bring the water to a boil in a large pot. Add a large pinch of salt once it has reached a boil.
  • Maintain a low heat. Reduce the heat to low and maintain a gentle simmer by covering the pot with a tight-fitting lid.
  • Cooking should be done without peeping or stirring. Cook for about 18 minutes, or until the water has been absorbed. To prevent the steam from escaping, wait until the end of the cooking time to peek. Do not mix the rice while it is cooking, as this will result in gummy rice.
  • Cover the rice and set it aside to rest. Remove the rice from the heat and let it aside for 10 minutes, covered. The rice will steam during this time for extra fluffy results.
  • Toss the rice with a fork to fluff it up.
mushy rice

Fixing mushy rice

You may have all encountered the grainy scenario, and I’m sure most of you have attempted to resolve the issue in some way. Of course, I hope you will share your thoughts and efforts in the future. In truth, there are a variety of approaches you may take to alleviate the problem and rescue your rice dish, such as:

Placing the rice in the microwave

When it comes to fixing rice paste, most individuals use the microwave. Why? It’s the simplest and quickest option available.

Step 1: Place rice on a baking tray and spread it out evenly.

Step 2: Microwave for a minute or two on low power.

crunchy rice

Fixing crunchy rice

Perhaps you cooked on too high a heat, causing the water to evaporate before the rice was properly cooked. It’s possible that you opened the lid too quickly, allowing the steam to escape. You most likely didn’t start with enough fluids. If your rice seems dry or the texture is still hard or crunchy after all of the liquid has been absorbed, add up to ½ cup of water and return to a boil with the lid on. Patience. If you raise the temperature to rinse the rice, you’ll end up right back where you started.

You can also use a microwave oven to fix your crunchy rice.

  • In a microwave-safe bowl, place the rice. I strongly advise you to purchase this for all of your heating needs.
  • Take a few paper towels and completely wet them.
  • Using a towel, wring out nearly 20% of the moisture (not to the point of drying it).
  • Microwave for a few minutes after covering the rice bowl with a moist paper towel.
  • Remove the rice bowl from the microwave once it has finished cooking and carefully remove the damp paper towels.
  • The rice will now soften or stop cooking.

If the rice is still uncooked just redo this process until you are satisfied with the results.