Rice is an everyday essential, especially when teamed with a delicious curry or chilli con carne.
But do you ever find yours is just a bit too sticky – unlike the light, fluffy version you get served in restaurants?
Well, according to Dr Stuart Farrimond, author of The Science of Cooking, the culprit is that cloudy substance you see in the water during cooking…
‘White rice can leak a lot of starch into the cooking water,’ he says. ‘As the starch-filled liquid cools on the cooked rice, it dries as a sticky layer.’
He advises giving the rice a single rinse before cooking, to get rid of any excess starch.
‘Also make sure you are using the right quantity of water,’ he says. ‘It should reach approximately 2.5cm (1 inch) above the level of the rice in the pan to allow for evaporation.’
Dr Stuart says we should boil the rice uncovered until the water is nearly dry, then cover with a tight-fitting lid, reduce the heat to very low, and simmer gently for another 15 minutes to allow the rice to fully absorb all the water.
Whatever you do, do not lift the lid or allow the steam to escape.
Once all the water is absorbed, remove from the heat and leave to stand for 10 minutes, keeping the lid on. ‘As the rice slowly cools, the soften starch crystals will firm up, causing the grains to separate,’ he says.
Finally, remove the lid and use a fork to gently fluff up the rice before serving.
And there you have it – perfectly cooked rice, every single time.
