Secrets to achieving perfectly fluffy rice every time

What to do to make cooked rice fluffy? First and foremost, make sure not to overcook the grains, and the rest will (almost) take care of itself. The key elements are proportions and cooking technique. It's not demanding but it is strict—any attempt to deviate from the golden standard may result in the opposite effect. Moreover, it's useful to know some tricks that will make preparing fluffy rice easier. And one of them is incredibly simple.

Rice can be cooked in many different ways, depending on the desired effect. Some prefer sticky rice, while others prefer maximum fluffiness. A well-known Asian trick can achieve the latter effect.

Starch is primarily responsible for rice's stickiness. Therefore, it is recommended to rinse the grains before cooking, ideally until the water is clear. You'll notice it is cloudy when first soaking the rice in cold water. Once prepared, the rice goes into a pot with fresh water onto the stove.

To ensure that the rice will have a fluffy consistency after cooking, it's worth adding a teaspoon of citric acid (or lemon juice) to the pot while cooking. Citric acid enhances the white colour of the grains and strengthens their structure, making them more elastic. Adding citric acid won't change the taste of the rice but will prevent the grains from becoming sticky. This method of cooking rice is well-known in Asia, particularly in India.

To cook fluffy rice, it's best to use basmati rice, which is characterized by longer grains and lower starch content. This makes it fluffier after cooking. Additionally, rinse the rice under cold, running water before cooking to remove excess starch and any impurities.

The proportions of rice to water are very important. One portion of rice requires one and a half portions of water. In practice, 400 grams of dry rice requires 600 millilitres of water. The water used for rinsing the rice is not included in this proportion. It is essential to start cooking the rice with cold water.

After bringing the water to a boil, reduce the heat to a minimum and continue cooking on low heat. The rice achieves the proper consistency through steaming. Do not remove the lid while cooking—leave the rice on low heat for 8-10 minutes. By this time, it should have absorbed all the water and doubled in volume. This technique resembles braising and is key to perfectly cooked rice. In the final step, fluff the rice with a fork to achieve added fluffiness.