How to cook fluffy white rice
On May 1, 2013 by Meghalee Das
These tips were originally a part of my post on Jeera Rice. I have included them here separately too, so that they don’t get lost in the recipe. Rice is something we don’t pay a lot of attention to. It is just a side with which we have our special curries. Usually it doesn’t matter much if the grains are fluffy and separate or not if we are having a regular meal. But if you are making a Pulao/Pilaf or Biryani, the texture of the rice grains is important because it not only looks good, but also tastes great. Here are a few tips on how to cook fluffy white rice perfectly without a rice cooker or pressure cooker:
– I have a tentative measurement for water when it comes to making a flour dough and cooking rice. For every cup of flour, use half a cup of water and for every cup of rice, use double the cup of water. So for two people, 1 cup of rice is enough, for which you will need 2 cups of water. For 2 cups of rice, 4 cups of water and so on.
– Use any long-grain rice like Basmati for making Pulaos. Jasmine Rice or any kind of sticky rice has more starch and tends to get clumped.
– Wash the rice at least 3 or 4 times to remove as much starch as you can.
– I usually soak the rice for a few minutes before cooking it. This allows the grains to become slightly soft as they absorb a little water. So remember to adjust the amount of water while cooking. Since for 1 cup of rice, you need 2 cups of water, pour a little less than 2 cups, like 1 or 2 tbsp less, to get the right amount of water. The water level must be just above the rice when you cook it.
– Cooking the rice in a heavy flat bottom pan gives the grains more room to spread and fluff up. This prevents the grains from getting clumped together.
– Whenever you are making any Pulao or rice dish, make sure the soaked, uncooked grains are coated with a little oil, clarified butter or ghee well. This will stop them from sticking. I also make sure to dab a paper towel on the soaked rice after draining the water, so that they are dry before I saute them in the oil.
– Although it is tempting to open the lid to check if the rice is cooked or not, don’t do it. Just let the water start to bubble on high heat, then reduce the heat to low to medium low, cover the pan and let the rice simmer for 15 minutes.
– After 15 minutes, you may stir it gently only once. Just once. If you stir it too much the grains will break and also release more starch, making it soggy. Using a fork to fluff up the rice is a good idea too.
– If you are not using a flat pan to cook the rice, spread it on a wide dish or tray, like a rice plate, once it is ready. This will help to keep the grains separate.
I hope these tips help you get fluffy white rice, where the grains won’t stick to each other.
