Perfect rice every time: Expert tips to avoid sticky mush

Although rice is often used in various dishes, few people pay attention to the details of cooking it. It seems that it's enough to just add water and cook it. Sort of, but the details make a big difference. Rice grains can be dry and perfectly separated, but sometimes we end up with a sticky mush. How can that be avoided?

If you don't have much experience cooking rice, choosing the right type will make it easier for you. Basmati is the easiest to prepare. It has longer grains and contains less starch, making it less sticky. Before cooking, every type of rice should be rinsed thoroughly under cold water. This removes excess starch and any impurities, which greatly affects the ideal consistency of the rice.

It's not enough to just pour water over the rice. This is a common mistake that makes it come out sticky. The proportions are important here. Use 1.5 parts water for one part rice. This ensures there is the right amount of water for absorption during cooking. Start cooking with cold water, not boiling, which is an important difference affecting the final result. You can add a teaspoon of lemon juice to the cooking rice. This simple trick will prevent the grains from sticking together, while their taste remains excellent. The lemon juice won't alter the taste.

Always cook rice under a lid, as it will cook evenly this way. When it boils, reduce the heat. It will then cook as if steamed. It's similar to slow simmering on low heat. After about 8-10 minutes, the grains should absorb the water and increase in volume.

Important! After cooking, leave the rice in the pot for a few minutes to "rest." This will help the grains reach the best consistency. They will continue to absorb moisture, ensuring they remain light. After going through this preparation process, the rice will be almost dry and completely free of stickiness. Simply fluff it gently with a fork and serve.