How to Cook Fluffy Rice Every Time

Good rice needs very little attention. The reliable formula is one part long-grain rice to one and a half parts water, followed by a covered rest that lets the steam finish the job.

The basic method

Rinse 200 g long-grain rice in cold water until the water is mostly clear. Put it in a small saucepan with 300 ml water and 1/2 teaspoon salt. Bring to a boil, stir once, then cover and turn the heat to its lowest setting.

Cook for 12 minutes without lifting the lid. Remove the pan from the heat and leave it covered for another 10 minutes. Fluff gently with a fork.

Why rice turns sticky

Excess surface starch, too much water, and stirring during cooking all encourage the grains to clump. Rinsing and leaving the lid alone solve most problems.

Useful variations

For basmati, add a cardamom pod or strip of lemon peel. Brown rice needs more water and a longer cooking time, so follow the packet ratio rather than this white-rice method.