Secrets to cooking perfect rice: Gordon Ramsay's expert tips

Choosing a technique for cooking rice probably doesn't keep you up at night. We usually throw the grains in water and cook until the desired consistency is achieved. However, you should consider a few details to avoid sticky clumps and enjoy fluffy and separate rice grains. World-renowned chef Gordon Ramsay explains everything.

Gordon Ramsay is a Scottish chef, restaurateur, cookbook author, and television personality. He has hosted many TV shows, including Hell’s Kitchen, MasterChef, and MasterChef Junior. Ramsay owns 35 restaurants worldwide and has received 17 Michelin stars in his career. The chef also runs a YouTube channel dedicated to the culinary arts. In one of the videos, he demonstrated how to cook rice properly.

Gordon Ramsay points out common mistakes and explains how to cook rice correctly so it doesn't become mushy and sticky. The chef opted for basmati rice. This is a variety of white rice with more elongated grains and a lower starch content. Thanks to this, it's easier to get separation after cooking the grains. Gordon Ramsay recommends rinsing the rice under cold water before cooking. Not only to wash out the starch (which can cause the rice to clump) but also to get rid of dust and impurities.

An extremely important point is the ratio of rice to water. Gordon Ramsay states that for 1 portion of rice, 1.5 portions of water are needed. So, if you are preparing 400 grams of dry rice, you need about 600 millilitres of water for cooking (of course, the water used for rinsing the rice does not count in this amount). It's worth noting that you always start cooking rice with cold water. Don't throw it into boiling water.

Gordon Ramsay recommends seasoning the rice before cooking. He adds star anise, whole cardamom pods, as well as salt and pepper to the pot with water and grains. Then, he covers the pot and brings everything to a boil over high heat. When the water reaches a boil, you need to reduce the heat to as low as possible and allow the rice grains to reach the right consistency through steam.

Leave the rice on low heat without removing the lid for 8-10 minutes. After this time, it should absorb all the water and double its volume. This technique is similar to steaming, and as Ramsay emphasizes, it is the secret to perfectly cooked rice. In the next and final step, remove the large pieces of spices and fluff the rice well with a fork to give it additional fluffiness.