You’ve been cooking rice wrong – chef shares three mistakes many make
Does your rice always end up tasting claggy and starchy?
It’s likely you’ve been cooking it wrong.
On an episode of Inside the Factory, presenter Cherry Healey asked an expert how to make the dinnertime staple.
Chef Manisha was on hand to reveal her top three tips for handling the grain – and her advice made it clear that many of us have been making mistakes in the kitchen.
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Manisha explained why it’s important to rinse your rice before cooking it.
She said: “Let’s start off by washing the rice, because it’s still got a little bit of loose starch.”
The chef kept the grains under the tap until the water trickling off it ran clear.
Apparently, this stops them from clogging together when you boil them.
Next, the pro cook selected a pan that’s best for cooking rice.
She advised: “You want to choose a pan that has a heavy bottom and has a tight fitting lid.
“You want to lock the steam in because you want to cook the rice.
“The rice is going to absorb all the liquid you put in here, so you don’t want all of the steam to escape.”
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Apparently, those who make rice by boiling it like you would with pasta are doing it wrong.
Manisha made sure to cook her grains using the absorption technique.
She measured out just the right amount of water, which allows the rice to soak it up without going to soggy or dry.
She added; “So I’m making rice by the absorption method.
“One measure of rice and double the amount of water by volume. That’s crucial.”
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