TIRED of overcooking rice, or boiling it so much it spills and burns the hob? An expert has shared how to cook rice, depending on the variety.
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‘How to cook rice’ is a popular search for Britons with many not knowing the best way to get perfect rice every time. Too much water and you could end up with a mushy mess, and cooking it for too long can leave you with a layer of rice burnt to the bottom of your pan. And that’s not to mention that there are different types of rice that all have slightly different cooking requirements. Luckily, rice expert and chef Peter Sidwell from CookServeEnjoy shared his top tips for making beautiful, fluffy rice, every time – and how there is only one variety of rice that needs to be boiled.
How to cook Basmati rice
“Basmati is an aromatic, long-grain rice that’s often used in Indian cuisine,” Peter said. “It’s light and fragrant, making it the perfect companion for saucy dishes to soak up those incredible flavours.”
1. Use the right ratio – The correct rice to water ratio for basmati is 1:1½. So if you’re cooking enough for two people, use one cup (200g) of rice to 1½ cups (375ml) of water.
2. Use the absorption method – This involves adding water and rice to a pot and simmering it on low heat until the rice absorbs all the liquid.
3. Use a pan lid – A tight-fitting lid helps to keep all the heat and steam inside the pot, cooking the grains evenly and effectively.
4. Simmer for 12-15 minutes – Smaller portions will be ready in 12, but if you’re cooking for guests, it might take up to 15 minutes.
5. Do not lift the lid – Don’t be tempted to peek and lift the lid, the steam needs to stay trapped inside to work its magic.
6. Let it rest for 10 minutes – Take the saucepan off of the heat and leave it for 10 minutes, with the lid on, to rest.
How to cook brown rice
Peter explained: “Brown rice is a whole grain. It’s whole because it contains both the bran and germ parts of the grain, and these extra parts make it tougher and chewier than white rice.”
Use the right ratio – For every one cup (200g) of brown rice that you’re cooking, use 8 cups (2 litres) of water. Brown rice needs a little more water to soften up than other types of rice.
Try the boiling method – Brown rice can be cooked using the absorption method, but some find the boiling method best. This involves boiling the grains in a pot of water until they’re cooked, then draining. Think of it like boiling pasta.
Leave the pan uncovered – If you’re using the boiling method, skip the pan lid and keep it uncovered as it boils.
Boil for 30 minutes – Keep the temperature steady so that the pot doesn’t boil over and top up with more water if it looks like it’s getting low.
Strain the grains through a sieve – After the grains have cooked, drain the pot using a fine mesh strainer or sieve.
Let it rest for 10 minutes – After draining, add the grains back to the now-empty pot, cover with a lid, and rest before serving.
How to cook jasmine rice
“A favourite pairing for many East Asian dishes, jasmine rice is a long-grain white rice,” Peter commented. “Often mistaken for regular white rice, you can spot (or smell!) jasmine by its aroma.”
1. Use the right ratio – Use the 1:1¼ ratio of rice to water: one cup (200g) of rice to 1¼ cups (310ml) of water to serve two.
2. Use the absorption metho – Let jasmine rice simmer on low with the lid on so that the grains can absorb the water.
3. Use a pan lid – To keep all the heat and steam inside the pot.
4. Simmer for 12 minutes – Jasmine rice is naturally softer than other types of rice, so you won’t need to cook it as long as other types of rice.
5. Do not lift the lid – Keep all the heat and steam inside the pan to help cook the rice.
6. Let it rest for 10 minutes – Rest with the lid on, and heat off, for 10 minutes.
