Usually, you would run water over rice for about 30 seconds, but because short grain rice is meant to be sticky, you do not want to get rid of too much. [1] X Research source
Generally, you should aim for a 2 to 1 ratio of water to rice. [3] X Research source If you want to make more, take the amount of rice you want to make, double it, and add that much water. You should add more salt and butter to the mix in a proportional amount (so if you make twice the amount of rice, add twice the amount of salt and butter).
You can also use the juice of an orange, if you don’t like lemon, although it will not produce quite as strong of a citrus flavor. If you do use an orange, add about 2 tbsp (14 g) of orange zest to the rice after cooking. [4] X Research source
Make sure you have about double the amount of water as you do rice to cook it without having to use a rice strainer later on. [5] X Research source
It is very important that you do not remove the cover at all during the cooking process, as the heat needs to be trapped to properly cook the rice. If the lid is removed even for a peek, the rice will cook unevenly. [7] X Research source
Even though the saucepan is off the heat, do not remove the lid yet, as this traps the water and steam, and the rice will finish cooking on its own.
Fluffing with a fork is better than with a spoon or other utensil as the gaps between prongs allow proper mixing and allow excess water to evaporate. [10] X Research source Your rice should end up plump but still sticky — it should look like it fills the saucepan ever so slightly more than when it was un-fluffed. [11] X Research source
You can store rice in the fridge in a sealed container for a few days. If it starts to turn crusty, add a few drops of water to it before you reheat it to bring back its fluffy stickiness.
