Perfect rice every time
For anyone who, like me, has too little space in the kitchen to buy a rice cooker. This is how to make perfect rice on the stove, every time.
Perfect rice is fluffy and not too sticky. This method works for long-grain rice such as basmati, jasmine, or pandan. For example, with Japanese rice, you need to use a slightly different method because its starch content and shape are different.
Washing
Washing the rice first rinses off starch, making it less sticky and more fluffy. Rinse the rice in a sieve until the water running off it is clear, then drain it well. Make sure to measure the rice accurately before rinsing, so you know how much water to add in the next step.
Cooking
After rinsing, put the rice in a pan and add one and a half times as much water as rice. Season the rice with a pinch of salt and place the pan over high heat until the water boils. As soon as the water starts bubbling, turn the heat down to the very lowest setting and put the lid on the pan.
Let the rice cook dry; cook it until all the water has been absorbed. Depending on the amount of rice, this takes approximately 10–20 minutes. Turn off the heat and leave the lid on the pan. Leave the pan like this for at least 10 minutes, though longer is fine too. I often start my rice first and only begin cooking the rest of the meal once it is ready. It stays warm for a very long time in the pan.
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