8 mistakes you make when cooking rice
Rice is often seen as ‘just’ a side dish, which means that, in my opinion, it doesn’t get enough attention. And that’s despite the fact that a bowl of perfectly cooked rice is something magical. To make that perfect bowl, you do need to make sure you never make these mistakes when cooking rice again.
Mistake 1: You use the wrong type of rice
One type of rice is not the same as another, and different varieties are absolutely not interchangeable. Japanese short-grain (sushi) rice, for example, requires a different cooking method than long-grain pandan or basmati rice. It’s best to soak Japanese rice first, and you use a ratio of 1:1.25 rice to water instead of 1:1.5 as with long-grain rice.
You need short-grain rice for risotto, paella and desserts. If you’ve run out of risotto rice, you can replace it with Japanese rice, and vice versa. These two varieties are very similar.
Mistake 2: You don’t wash your rice
A while ago, I wrote an entire plea about why I didn’t wash my rice, but by now I’ve completely changed my mind. Oops. Washing the rice properly removes the outer layer of starch, making the rice lighter and more pleasant in texture. I was always too lazy, but actually it’s very little effort for such a great result. Since I started doing it, I get even more compliments on my rice.
Mistake 3: You cook the rice in plenty of water
For the tastiest rice, measure the rice and water precisely and let the rice cook dry. Once all the water has been absorbed, the rice is perfectly cooked. For long-grain rice, use one and a half times as much water as rice, or make sure exactly one finger joint’s worth of water sits above the rice. In any case, stop cooking rice in plenty of water and draining it afterward immediately.
Mistake 4: Your heat is too high
To cook rice dry, heat the rice with the water in a saucepan until the water boils. Do this over high heat, but as soon as the water boils, turn the heat down low and put the lid on the pan. Always do this on the smallest burner, because it’s really important that the rice simmers slowly. Otherwise, the pan may boil over or the bottom of the rice may burn while the rest of the rice is still uncooked. What a waste.
Mistake 5: You stir the rice
Patience is a virtue, especially when it comes to cooking rice. Once the lid is on the pan, leave it alone. Don’t peek in between, and definitely don’t stir. Stirring releases the starch and gives you soggy rice. Unless you’re making risotto, there’s never a reason to stir your rice.
Mistake 6: You don’t use salt
You don’t cook pasta without adding salt to the water, do you? The same goes for rice. Salt brings out all the flavors in the rice and transforms the neutral grain into a dish you can’t stop eating. And don’t be stingy—it can be a generous pinch.
Mistake 7: You don’t let the rice rest
When rice has been cooked correctly, it is always slightly more moist at the bottom than at the top. To ensure that the moisture distributes evenly throughout the rice, it’s important to let the rice rest for 5–30 minutes with the lid on.
Mistake 8: Eating brown rice
Fact: white rice is the most delicious thing in the world, and brown rice is the source of all evil. It tastes like cardboard, and I’ve never tasted a dish in which it was delicious—and boy, have I tried. Stay away from this dreadful grain, and get your fiber from whole-grain products that actually taste good.
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