Need a little helping hand? With our tips and tricks, you will become a real pro in this field. Your rice will be cooked to perfection and no grain will stick to your utensils. Quickly put on your apron!
Why does the rice stay sticky?
Did you know that rice contains two types of starch: amylose and amylopectin. The quantity of each of them is different depending on the type of rice cooked and it is also what will determine its texture once cooked, whether it is soft, creamy or sticky. During cooking rice, there is a whole process that takes place: when the heat and the liquid penetrate the grains, the molecules of starch inside will then break down. As the liquid is absorbed, each starch will perform a specific task. Simply put, if your rice comes out mushy, sticky, and lumpy, that’s either evidence that starch coated the grains before cooking, or that you put more water in the pot than you need. Which happens often, we must admit. But, don’t worry, we are going to give you the infallible technique to make no more mistakes and concoct your steamed rice like a chef!
Read also: How to make Korean rice cream for luminous skin
If you want to impress your guests and prepare a flawless cooking note, so that the rice has a succulent texture, follow our steps to the letter!
- First, an important rule to follow: let the rice soak in water for about an hour before cooking. And, be sure to add enough water.
- Because of the starch, the water will have a cloudy appearance, this is normal, don’t worry. Precisely, you must throw this water in the sink and rinse the rice grains thoroughly until they clear up completely.
- Comes the time of cooking: the common mistake is to boil the rice in a pan filled with water to block. Very bad calculation! The dosage is important: to succeed in this cooking, the proportions must be adequate. Keep in mind that you should use two parts water for one part rice.
- If you follow this correct dosage skillfully, you will see that the rice is neither hard nor soft after being cooked. As a bonus, the grains do not stick together.
Note: it is clear that this cooking method is valid for both white rice and brown rice. Moreover, between us, the latter is much healthier and less caloric! If you follow these steps correctly, you will delight your taste buds with delicately fluffy, fragrant and tasty rice.
Preparing rice: 6 tips to prevent it from being too sticky or sticky
One of the greatest qualities of any good cook is knowing how to prepare rice with great flavor and an incomparable spongy texture. We see you coming with your little smirk. Okay, you may not be a real cordon bleu, but rice is still the base. So no, no more question of missing your cooking! And to make it easier for you, here are some tips to adopt to prevent it from sticking in the pan.
Dose the rice
Knowing how to dose the quantities of rice and water seems like child’s play! But this is far from being the case! In fact, dosage is the rule of thumb for perfectly cooking rice. For example, to cook brown rice you need much more water than white rice… But as a general rule: to cook 1 part of rice, you need 2 parts of water.
Rinse the rice
Rinsing the rice before cooking removes the excess starch that sticks to it on the outside. By following this instruction, you will prevent it from sticking and becoming sticky during cooking.
Add a little olive oil
A tried and tested option: pour a few tablespoons of olive oil into the pot of water. This is the perfect trick to prevent the rice from sticking to the bottom. And, icing on the cake, the oil also greatly enriches the flavor of your recipe. Be careful, as soon as the boiling process begins, immediately add the previously washed rice.
Pay attention to the cooking time!
Oh no, it’s not haphazard luck! Some tend to trust their intuition, others believe that al dente rice is better. But, again, there is a rule to follow. It takes between 20 and 25 minutes for ideal cooking. That said, it’s essential to check the condition of the rice frequently, as each type requires different cooking. Ideally, read the instructions on the back of the box so you don’t make a mistake. Knowing, for example, that brown rice takes twice as long to cook.
Pour lemon juice into the pan
What’s the lemon doing in there? But yes, it’s another good trick, little known, but very useful. Thanks to the citric acid contained in this citrus fruit, you will also prevent the rice from sticking to the bottom of the pan. You just need to add the juice of a freshly squeezed lemon even before boiling. Next, submerge the pre-washed rice. Lemon will have the same effect as olive oil: no more sticky grains that refuse to come off!
Read also: Put a pot of rice in the cupboard: the effective solution to this widespread problem
Place a tea towel under the lid
This method is only useful in the final stages of cooking the rice. The idea is to actually cover the pan with a clean towel, just below the lid to trap the condensation, which usually drips onto the rice.
Read also: Why put rice in the corners of the house? The brilliant life-changing trick
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