Here’s Why Your Rice Is Never As Good As You’d Like

Rice: So simple, so satisfying, so easy to get wrong. The primary staple grain for more than half the world’s population, cooking great rice doesn’t require you to know any secrets or execute any “hacks” – rather, you just have to follow a few basic steps, and crucially, NOT do a couple of things that send chefs’ blood pressure through the roof. 

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If you’re not doing those things, it might be why your rice is never quite what you want it to be. Here’s what might be up. 

You Didn’t Rinse It (Sometimes)

A lot of people swear by rinsing rice, while others say it’s not necessary. The truth is a bit more nuanced. Rice doesn’t always need rinsing: Brown rice, paella or risotto rices, and prewashed rice are generally good to go straight out of the bag – and in some cases, washing certain rice types can reduce starch that you’d like to retain. 

However, other rices need rinsing, both because they can carry debris, dust, or dirt, or because their abundant starchiness can make your rice too gummy – and if (crucially, IF) you want your rice grains to feel distinct and less tacky, you need to give ‘em a wash. Generally speaking, white rice varieties like jasmine and basmati benefit from rinsing until the water runs clearer. This may depend on your brand, though: Some rices don’t have as much starch as others and may not require that much washing at all.

You Got Your Ratios Wrong

When it comes to rice, ratios are everything. Each rice style has a slightly different water-to-grain ratio requirement, and getting yours wrong can give you a result that’s either hard and chalky or mushy. 

A lot of chefs advocate using a finger method to measure their liquid (placing your finger in the pot to see if the water reaches the first knuckle); personally, I’m less confident with this, and so I opt for measuring cups. As each style of rice is different, make sure you’re looking up how much water you need for each before you start. There will be a lot of suggestions, too: Some people say jasmine rice needs a 1 to 1.5 ratio of rice to water; others say it’s 1 to 1.25. Use trial and error to figure out which you prefer. 

You Checked It Halfway Through Cooking

I know, I know. Peeking at your food while you’re cooking it…it’s hard to resist. With rice, though, please, for all that is holy, leave it be once that lid’s been clamped on. Rice suffers considerably when you check it halfway through cooking, largely because you need steam and consistent heat throughout the pot to ensure every grain is cooked just right. If you remove the lid, you upset the temperature balance in the pot, and things won’t cook evenly. 

You Didn’t Leave It To Rest

A personal bugbear of mine (I once had a partner who thought this was unnecessary, and it drove me wild). Leaving rice to rest allows the moisture in your pot to redistribute: If you serve it straight off the boil, the water in the grains will be uneven, and when you mix it, it’ll become mushy fast. Leaving it to rest for 10 to 15 minutes, though, will establish that fluffy, consistent texture that you’re looking for. It won’t get too cold, don’t worry; you just have to allow for the time needed at the end of the cooking process.