How to Make Perfect Rice

This post discusses how to make perfect rice in a traditional pot. Fluffy but chewy in texture, this perfect rice is just like you would find in a restaurant. We will also discuss the types of rice and how they are different. After learning the right way to make rice, you will never have soggy or gooey rice again!

Rice has been a staple (especially for our big family). I never had a rice cooker or other equipment besides a medium pot with a tight-fitting lid. The tight-fitting lid is a must! Now that you know how to make the perfect rice, you will be equipped to make any type of rice you can think of!

The possibilities!

The sky is the limit when it comes to rice. But knowing the basics will set you free to make rice beyond belief! Here are some possibilities now that you know the right rice way…

• Yellow (turmeric) rice
• Dirty rice (Cajun style)
• Cilantro Lime rice
• Spanish (Authentic Mexican) Style rice
• Coconut rice
• Lavender rice
• Lemon-Lime rice
• Curry rice
• Saffron rice

The list goes on beyond imagination. Now, let’s talk rice business 🙂

Types of Rice:

There are just about a million different types of rice…let’s talk about the basics you will see at the store:

Jasmine Rice:

Jasmine Rice is mainly from Cambodia and Thailand and is then exported throughout the world. It is a long-grain, slender rice known to be a bit more fragrant. This fragrance is more floral and ‘popcorn ‘-like. It is popular amongst chefs, especially from the freshest harvests. The more fresh, the more sweet the aroma. This is a very common rice that almost every grocery store will supply.

It is an essential choice for almost any meal.

Basmati rice:

Basmati rice comes from India. It is a long-grain white rice that can be long or extra-long. Basmati is a very flaky rice that is distinctive in floral aroma and flakes when cooked. It is delicious for a sauce-based meal like Indian food tends to be. This is absolutely one of my favorite rices. Its texture is so distinct and holds the sauce so well. This type is unforgettable for sure!

Long Grain Enriched Rice:

This is your basic rice. Long-grain enriched Rice is not short and stubby rice; it is longer (not as long as Basmati) but cooks similarly to Jasmine. It is similar to rice found in the “Ben’s” products or even “Minute Rice”. It encases the “basic long grain” rice as a whole. Therefore, basmati, jasmine, or texmati may be included. The unnamed rice is longer than it is wide and, therefore, is called “long-grain” rice.

The enriched part means that extra minerals were added to the rice to increase its nutritional value. Since these minerals are added by man, they are not natural nutrients.

Parboiled:

Parboiled rice typically comes from the Indian and Cambodian regions. It is partially cooked in the husk, resulting in rice that has more nutrients locked in and prevents bugs like weevils from entering the rice. Parboiled rice is similar to brown rice in that it is a shorter grain (typically) and has a chewy texture like brown rice.

I love chewy rice. It pairs great with a lean meal like chicken or pork. The chewy texture is unique and makes for a distinct flavor. Parboiled rice does really well in one-pot recipes since it is harder to overcook.

Brown Rice:

Brown rice is a commonly known whole grain rice that still has the hull. It is basically the whole grain, as opposed to white rice without the hull. This whole grain provides more nutrients like magnesium, fiber, and B Vitamins. It is also easier for the gut to digest, resulting in fewer calories.

Although we all know it is healthier, it does have a time and place (like protein bowls or simple-made chicken meals). Regardless, it is still just as yummy and is a great substitute for many dishes. It is such a good substitute for carbs if you want a more “heart-healthy” meal.

The rice to stay AWAY from:

• minute rice
• quick rice
• boil-in-a-bag rice
• ready rice

These are types that are meant to be made a certain way (boiled or microwaved); and although you could just take these out of the bag and make them this 👇way, it may get confusing. Plus, once you learn this way…you’ll never return to this soggy rice again!

How to Make Perfect Rice

I must start by giving credit to my lifetime best friend, Filipino. She learned how to make rice from her mom, and luckily, she let me learn from her. While teaching me, she acted like I was on the spectrum since I had never cooked rice right. Typical American I am. Lol.

Choose the right pot.

This is probably the most important part. I always use this one (almost every night), as rice is typically a side dish almost every day. I can cook 2 cups of rice and feed the whole family—definitely as a side.

What is so important about the pot? The lid!! The lid has to be tight-fitting. If it rocks on the top, it’s not tight-fitting. If it has holes that escape from the top, it’s not tight-fitting. It must be completely closed—NOT A SINGLE SIMMER OF STEAM CAN ESCAPE!

HINT: Use a medium pot—not too small and definitely not ample. Medium is perfect for learning this skill!

Step One: Saute the dry rice.

Start by heating the pot. Pour the oil in and let it start to loosen into a watery consistency.

Then, you will pour the dry (Not washed- bad me!) rice into the hot oil.

Saute it until you see the rice starting to become translucent and white. This is the outer layer of the rice crisping so that it is resistant to getting soggy.

Step two: Pour in the water and bring it to a boil.

Your sauteed rice should be nice and crisp from the hot oil at this step. You will add 3 and 1/4 cups of water to 2 cups of dry rice. When you pour it in, the water will sizzle (the pot is hot—be careful). You will scrape the bottom of the pot and sides to remove any flyaways that may have gotten loose and stir it. Let it come to a light boil.

I scrape the bottom of the pan often while it is coming to boil so that the rice doesn’t adhere to it. There is nothing worse than having to clean a pan with rice stuck all over it. Ew. Keep stirring and scraping the bottom so this doesn’t happen.

Step three: bring to a boil and cover.

Once it comes to a boil, scrape the bottom of the pan again to ensure bubbles are bubbling. Then, cover with your tight-fitting lid and reduce your heat to low. Leave it on low for about 10 minutes. PLEASE DO NOT OPEN THE TOP TO CHECK ON IT. Once you cover it with the lid, there is no looking back. It’s cooking time!

Step four: turn the heat off and leave for 10 more minutes.

It’s as simple as that. Keep the lid on while the heat is on low for up to 10 minutes. Then, turn the heat off and let it sit for 10 more minutes. During this time, the rice is cooked by the steam. That’s why it is so important not to take that lid off for any reason.

Step five: Open the lid, FLuFF!

Once you have let it sit to the side for at least 10 minutes without any heat, you can open the lid. Steam will come out, and now is a great time to fluff.

Grab a simple fork and start fluffing. Add butter and a couple pinches of salt and fluff it to the bottom. Get it to where you can graze your fork around the side and bottom of the pot to get some butter and salt.

NOTE: This is also where you can add any flavor, such as cilantro and lime (in this case).

Add salt and butter or other herbs.

At this point, you would add any additional simple flavorings, like butter or herbs. It is best to spice some types of rice, like yellow rice or Spanish rice, at the beginning of the process when you are sauteeing it. But if you just have some simple herbs or butter, now is a great time to mix them in.

Questions?

It took me awhile to get this down…don’t give up! You will love this and never go back to bad soggy rice! Ask away any questions you may have…

Yours truly,

Lisa Via Bryan

How to make perfect rice recipe card (printable)