How To Cook Rice Like A Pro
Take all the stress out of cooking rice, I’ll show you how to cook rice like a pro without the fuss! Use my simple method and you’ll have fluffy rice every time!
Making rice at home is easy. I’ve never used a rice cooker. I don’t even own one. Frankly, who has the space in their kitchen for more appliances right? Getting perfectly fluffy rice is so easy, all you need it a few simple things and you’re on your way to a perfect side to serve with your meal, or to have as a meal!
In today’s post I’ll be sharing two simple cooking methods for making rice. The steaming method which takes about 15 minutes and the boiling method (similar to cooking rice) which takes about 30 minutes. If you’re a beginner, either method is easy to follow, but the boiling method is super easy!
Chances are you’ve already got a recipe in mind for serving your rice, but if you’re looking for a delicious option, try my Baked Orange Chicken recipe! It’s sweet and tangy and the rice soaks up the orange chicken sauce perfectly! Oh! And I have a really yummy Garlic And Turmeric Rice recipe here which I make almost weekly!
A Few Simple Tricks To Getting Rice Cooked Perfectly.
What type of rice do I need? – These cooking methods will work for short, medium and long grain white rice. I’ll include posts on the blog for Jasmine, basmati, and brown rice down the track.
Washing your rice – this is a really important step, don’t skip it! It does two things.
- If you bought your rice from a market in a bag with a scoop, it cleans it and makes it safe to eat.
- Even if your rice is from a packet, it helps clean away the starch on the rice grains which will prevent you from ending up with gluey rice.
Water to rice ratio – for short, medium and long grain white rice the ratio is: 1 cup (200g) rice / 1 1/2 cups (375ml) water.
Did you know?
The shorter the rice grain, the sticker the rice! Stick isn’t gluey or gummy rice. Sushi rice (the shortest) is typically sticker when cooked which is why it’s easy to eat with chopsticks. Basmati rice is a long grain rice and is barely stick at all!
The secret to perfectly cooked rice?
With either method, you’ll always start off with the same step: washing your rice. This will help stop it from becoming a gluey and gummy when it’s cooked. You’ll be left with perfectly cooked, fluffy rice! To wash your rice, add it to a fine mesh sieve and run under cold water. Swirl the rice around to wash it until the water turns clear.
Method 1 – Steaming
- Add your washed rice into a medium sized pot with the water and bring to a boil.
- Once it boils, turn down to low heat, put the lid on and start a timer for 12 minutes. Check the back of your package to see if time varies.
- Finishing off your rice – Once 12 minutes is up, leave the lid on (don’t take it off!) and allow the rice to finish cooking with the steam in the pot for another 10 minutes. Use a fork to fluff up before serving.
Method 2 – Boiling like pasta!
- Wash your rice. You don’t need to be as vigorous here. It’s going to be surrounded by lots of water.
- Add the rice to a pot filled halfway with room temperature water. Set a timer for 15 minutes. Bring the water to a boil. When the timer goes off, test the rice to see if it’s done. And by test, I mean try eating a couple grains once you’ve cooled them down a bit!
- Once the grains are cooked and tender to your liking, empty them into a fine mesh sieve. Run the rice under cold water and swirl around with your hands to wash away any starch that may still be on the rice. Take care not to smoosh the cooked rice.
Your questions answered!
How long can I store cooked rice for?
Store your cooked rice in an airtight container, in the fridge for up to 4 days.
Can I freeze rice?
Yep! Store your rice in an airtight container and place in the freezer for up to 4 months.
How do I reheat rice?
Microwave – place in a heatproof bowl with 2 tbsp of water and cover with plastic wrap. Poke two holes and microwave for 2 minutes.
Quick method – place the rice in a metal sieve and run a full kettle of boiling water of it. Let it drain well. Use a fork to fluff up and you’re good to go!
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
What to serve with your rice!
Slow Cooker Crispy Chicken Carnitas
Baked Orange Chicken Recipe
Perfectly Poached Chicken
Slow Cooker Crispy Pork Carnitas
Chicken Souvlaki
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
How To Perfectly Cook Rice At Home
Take all the stressout of cooking rice, I’ll show you how to perfectly cook rice at home like apro without the fuss! Use my simple method and you’ll have fluffy rice everytime!
Serves 4
Ingredients
How To Cook Rice
- 1 cup / 200 g white rice, (see notes)
- 1 1/2 cups / 375 ml water, room temperature
Instructions
Cleaning your rice
- Add your rice to a sieve and wash under cold running water until the water is clear on the other side. This will make sure your rice isn’t gummy and gluey when it’s cooked.
Steaming method
- Add the rice to a large pot along with the water. Bring to a boil. As soon as it boils, start a timer for 12 minutes. Once 12 minutes is up, let it rest for 5 minutes, then use a fork to fluff up. Serve with a sprinkle of fresh chopped parsley if you’re feeling fancy.
Boiling method (like pasta)
- Add your washed rice into a medium sized pot. Fill just above halfway with water. Turn to high heat. Start a timer for 15 minutes. Bring to a boil. Once the timer goes off, check the rice by trying some to see if it’s tender.
- Drain the rice in a fine mesh sieve and run under room temperature water to wash away any starch that may be left behind. Serve!
Notes
What type of rice to use – this recipe will work with long, medium, and short grain white rice. I’ll include posts on the blog for Jasmine, basmati, and brown rice down the track.
Steaming method – To double the recipe using the steaming method, simply double the rice and water. If you’re making less rice, make it in a smaller pot.
Boiling method – To double using the boiling method, make sure the rice is always covered in water and you use the appropriate sized pot. You may need to top up with boiling water half way through cooking. If doubling for this method, I would recommend using a large pot. Storage – Rice can be stored in an airtight container, in the fridge for up to one day. Nutrition – is based on per serving. 1 cup of rice makes 4 servings of cooked rice. A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Steaming method – To double the recipe using the steaming method, simply double the rice and water. If you’re making less rice, make it in a smaller pot.
Boiling method – To double using the boiling method, make sure the rice is always covered in water and you use the appropriate sized pot. You may need to top up with boiling water half way through cooking. If doubling for this method, I would recommend using a large pot. Storage – Rice can be stored in an airtight container, in the fridge for up to one day. Nutrition – is based on per serving. 1 cup of rice makes 4 servings of cooked rice. A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories : 169kcal
Carbonhydrates: 37g
Protein: 3g
Fat: 0.3g
Saturated Fat: 0.1g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Sodium: 7mg
Potassium : 53mg
Fiber: 1g
Sugar : 0.1g
Calcium: 16mg
Iron: 0.4mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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3 comments
So excited for you guys to try this recipe. It comes out perfectly fluffy every time!
In the recipe section of the steamed rice version it says to drain, but up above before the recipe begins when you give the steps for steamed rice, draining is not mentioned at all. Which version is correct? I’ve never drained or washed rice after cooking so not sure! Please advise.
Hi Renee! Sorry about the confusion, have gone in and edited the recipe and taken that out! N x