Cooking rice is an art. If you’ve ever made it, then you know that you need a specific approach to get a beautiful bowl of perfectly cooked grains. Everything from rice selection to handling before, during and after cooking is important.
As for a rice cooker, of course you can use one. But if you’re not a rice cooker fan, this is another appliance you’ll have to find a place for in your kitchen, and at a cost that may not fit your budget.
Instead, I recommend making rice using the classic stovetop method. To get the best rice every time, don’t skip this important step: Rinse your rice. This is the simple trick from Arnold Myint, a James Beard Award-nominated chef and author of Family Thai.
Why – and how – you should rinse your rice
I burned many batches of rice and admittedly I didn’t figure out how to cook it properly until I went to culinary school. There I learned what Myint already knew – that rinsing the rice before cooking is one of the most important things you can do.
Washing not only cleans the rice and removes impurities, but it also washes out excess starches. This is a crucial step to prevent the grains from sticking together and ensures what Myint calls “the beginning of a perfect rice texture.”
Luckily, his method is simple: Place your long-grain jasmine rice (two cups) in a fine-mesh strainer and run water over it until the water runs clear. Drain it, then add it to a medium saucepan along with fresh, clean water (2 1/2 cups) and bring to a boil. Reduce heat to low, cover, and cook until rice is fully cooked and water is absorbed, 12 to 15 minutes. Leave the rice off the heat for five minutes, remove the lid, fluff the rice briefly with a fork and serve. (This makes about four cups of cooked rice.)
Simply Recipes / Adobe Stock
More rice tips and tricks
From preparation quantities to seasoning tips, Myint has some additional ideas for successfully preparing your next batch of rice.
- Make the right amount: Myint says the ratio of raw to cooked rice is about 1:3. So if you want a one-cup serving per person — and you’re serving four people — you’ll need to start with a cup and a half of raw rice.
- Season the grains: This is up to you, or “chef’s choice,” says Myint: “I often add a few crushed garlic cloves and a pinch of salt to my rice during the cooking process. It’s also nice to substitute chicken broth for water.” Sometimes he also likes to drizzle sesame oil over the rice after it has been cooked and rested.
- Peace and fluff: After the rice has finished cooking, cover it (if it hasn’t already) and set the timer for at least five minutes. Rest is crucial to achieve perfect texture. Then don’t forget to fluff – it helps to remove lumps and separate the grains.
Are you ready to further develop your rice cooking skills? Myint suggests taking a cue from his new book and trying one of the following recipes:
- Khao Kluk Grapi is an interactive, structural celebration of the next level. Unusual, good ingredients and great fun to serve to friends.
- Khao Mahn Gai is pure comfort food that is simply presented and has a sophisticated depth of flavor.
- “Jhok Platter” rice porridge is a great way to fix your mishaps when cooking mushy rice or using up that leftover take-out rice that’s taking up space in the fridge.
Get the book: Family Thai
Simply Recipes / Adobe Stock
