How to Properly Cook Rice – The Simplest Methods

The main reasons are: the rice was poorly rinsed (surface starch remained), too much water was used (the 1:2 ratio was broken), it was stirred with a spoon during cooking (the grains were damaged), or a short-grain variety was used (it is naturally more starchy and suits porridge and sushi, but not a crumbly side dish). Use long-grain basmati or jasmine varieties for guaranteed fluffiness. Rinse until the water runs clear – this is critical.

Yes, a multicooker is the most convenient method for beginners. Use the «Grain», «Rice» or «Buckwheat» mode, with a ratio of 3 parts rice to 5 parts water (a little less than on the stovetop) and a cooking time of 20–25 minutes. After the signal, leave the rice on the «Keep warm» mode for another 10 minutes for the final resting. The multicooker controls the temperature automatically – the risk of scorching is minimal, and you do not need to watch over the process.

Bring the water to a boil, add salt, and lower the bag of rice into the boiling water so that it is completely covered. Cook for 15–20 minutes over medium heat (the exact time is given on the packaging). Lift the bag out with tongs or a fork by its loop and carefully drain the excess water through the slits. This method is handy because the rice never overcooks or sticks together – but the portion is fixed at 100 g.

Long-grain basmati or jasmine is ideal for a crumbly side dish to serve with meat and fish. Krasnodar round-grain rice is for milk porridge, meatballs, cabbage rolls and sushi (it contains a lot of starch). Arborio or carnaroli is only for risotto, giving its characteristic creamy texture. Wild rice (black) is for salads and unusual side dishes. Brown rice is for healthy eating and takes longer to cook (40–45 minutes). Each variety has its own purpose.