4 rice fails and how to fix them
Cooking perfect rice at home really doesn’t have to be difficult (especially not with this guide). But even the best cook can make seemingly fatal rice mistakes when they’re not paying attention. Seemingly, yes, because we’ll tell you how to fix them.
Burnt
This is my most common mistake. I measure out and start cooking my rice and water perfectly, then go and have a drink in the living room. And then suddenly you smell that unmistakable scent of burnt rice. Is the bottom really black and does the rest of the rice also taste burnt? Unfortunately, there’s no solution for that, so it has to be thrown away.
Does it smell nicely toasted and is it a little crispy? Congratulations, you’ve just created the holy grail of rice goodness. Call it Korean nurungji, Persian tahdig or proudly tell your guests that you’ve recreated the bottom layer of a Spanish paella. Either way: just eat it, it’s absolutely delicious.
Undercooked
Has all the water evaporated but is the rice still rock-hard? Then you probably set the heat too high. Fortunately, this problem is the easiest to solve: add extra water, about half a glass, and quickly put the lid back on the pan. Place the pan on your smallest burner and turn it to the lowest setting – or, even better: use a flame diffuser. This gives the rice enough time to absorb the water.
Overcooked
Has your rice been cooked too long and is it therefore soggy and sticky? A shame to eat with your curry, but you can definitely still do something with it. For example, make congee. Put the overcooked rice on the stove with more water or stock until a deliciously savory rice porridge forms. Or cook the rice even further in milk with some cinnamon and vanilla, and your rice pudding is ready.
Too much liquid
The best way to cook rice is to cook it dry. If you use the right water-to-rice ratio, the liquid will have evaporated just as the rice is done. Is the rice already cooked but is there still liquid left? Don’t panic—simply drain the rice, just as you would pasta. Turn off the heat, return the rice to the pan with the lid on, and let it stand for a few more minutes.
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