Perfect fluffy rice can make almost any meal taste better, but getting the right texture can sometimes be tricky. Rice may turn out too sticky, watery, dry, or undercooked if the cooking method is not right. The good news is that a few simple cooking tricks can make a big difference.
From fluffy basmati rice for biryani to creamy congee, chewy wild rice, sticky rice desserts, and comforting rice pudding, there are many delicious ways to enjoy this versatile grain. These easy rice tips will help you understand different types of rice, choose the right cooking method, and prepare tasty dishes with better texture every time.
Rice done right
The idea is so simple – boil a bit of water and add rice but, whether you get waterlogged or crumbly results, perfect rice can be shockingly hard to achieve. Luckily, it's totally possible to make delicious, fluffy rice and with the help of a few nifty little tips and tricks! We've collected our very best ways to make perfect rice every single time so that you can serve it from biryani to risotto to paella.
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Have rice for brunch
Packed full of flavour and perfectly filling, Anglo Indian dish kedgeree is a fantastic brunch for the weekend. To make a quick version; separately boil four eggs, 10.6oz (300g) frozen peas, and 8.8oz (250g) of long-grain rice. Warm some oil and 1.1oz (30g) butter in an oven proof pan and fry the chopped onion, 2 tsp mild curry paste, and 1 tsp of cumin seeds until soft.
Stir through the rice, peas, and tin of drained tuna and place into a low oven for 20 minutes, stirring in from time to time. Serve right away with a sprinkle of fresh parsley, fresh lemon juice and some roughly chopped eggs.
Prepare wild rice properly
Did you know that wild rice is anything but wild, and it is not rice at all; it is an aquatic grass. It is, however a whole grain high in fiber and protein, with a wonderful nutty, smoky flavor when cooked properly.
It is also gluten-free. When cooking, add twice the amount of water to rice, and simmer until the grains have popped. It takes about 40 minutes; any less and it will be both chewy and hard to digest.
Try making congee
Bored with toast in the morning? Try congee. This comforting rice porridge delights people worldwide in Asia – quite often as breakfast. It's fairly easy to rustle up a simple base congee with toppings for a meat dish.
Add 8.8oz (250g) washed long-grain rice to 56fl oz (1.6l) chicken or vegetable stock, season with a little salt, toss in a piece of peeled and sliced fresh ginger that is about 2.5cm (1in), bring to the boil in a pan, reduce heat to low and simmer gently for an hour, stir from time to time to stop it sticking.
Get sticky with glutinous rice
Sticky or glutinous rice is a dense and chewy type of rice, often found in Asia, used in both savoury and sweet desserts. For a really good result, soak the rice for a long time: fill a mug with sticky rice, tip it into a shallow container, and add double the amount of water. Give it a good stir, then set it aside for one hour. Stir again, cover with cling film, and steam it in the microwave on high for 10 minutes.
Remove the cling film and leave it to stand. Pour a gently warmed coconut milk and sugar sauce over it, and if serving sweet, add slices of fresh mango.
Give biryani a try
What is biryani and how to make easy-to-make biryani for four? There are a few ways to cook biryani, but the most convenient way involves using a good quality, long grain rice, preferably basmati. Here is a way that will only take around thirty minutes to prepare an easy-to-cook biryani for a family of four.
Heat oil and fry chopped onion till lightly golden brown, then toss into the pan the whole bay leaf, star anise, a few cardamom pods, and cinnamon sticks for aromatic purposes. Toss in four diced chicken breasts, 1 tsp of turmeric powder, 2 tsp of garam masala or the biryani paste for cooking if available, stir it, and fry for two minutes.
Go classic with rice pudding
There's nothing more warming than rice pudding. Rinse the pudding rice (100g), place it into an ovenproof dish and cover it with milk (700ml) and bake it in a low oven for two and a half hours. Add sugar if needed, warming spices like cinnamon, nutmeg and cardamom, or dried fruit such as raisins and sultanas.
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Bake your rice
Tired of boring steamed rice? Bake it in the oven instead - think oven-baked risotto or a traybake. As a simple baked risotto recipe, just take your ovenproof dish, sizzle your preferred veggies and proteins, stir in desired flavours, tip in your risotto rice and pour over stock (stock mixed with passata is good, as well).
Cover the risotto, put it in a medium oven with the lid on, and bake for about 40 minutes, remembering to give it a stir half-way through.
Try Camargue red rice
Cultivated white rice and wild rice are naturally cross-bred together, resulting in the production of Camargue red rice. A fairly little-known rice from southern France, this rice has a satisfying nutty flavour, making it an excellent addition to salads. Simply cook in a pan of plenty of salted, boiling water for 30 mins or so.
When done it should still be a little hard in the centre; this is what makes this rice delightfully chewy and different from other rices.
FAQs
1. What is the secret to perfect fluffy rice?
The secret to perfect fluffy rice is using the correct water-to-rice ratio, suitable cooking time, and allowing the rice to rest after cooking.
2. How do you stop rice from becoming sticky?
Choose the right rice variety, measure the water carefully, and avoid stirring the rice too much while it cooks. Letting it rest after cooking can also improve the texture.
3. Which rice is best for biryani?
Long-grain basmati rice is one of the best choices for biryani because it produces long, separate grains and absorbs the spices well.
4. How long does wild rice take to cook?
Wild rice generally takes about 40 minutes to cook. The grains should become tender and split or pop slightly when they are ready.
5. What are some different ways to cook rice?
Rice can be boiled, steamed, baked, or simmered depending on the variety and recipe. It can be used to make biryani, risotto, congee, rice pudding, salads, and many other dishes.
