You may need to rinse the rice 2-4 times to get all the starch off of it. After you’ve drained the rice, you may wish to gently rub the grains together between your hands. This can help give the grains a more polished texture. Short grain rice is very starchy, so rinsing can help prevent it from becoming too sticky or mushy during cooking.
Soaking the rice can reduce cooking time, help the rice cook more evenly, and improve its texture. [3] X Research source Don’t let the rice sit in the water for more than 8 hours, or it will become mushy and flavorless. You may find it easiest to soak the rice in the same water that you will use for cooking.
Keep in mind that the rice may increase in volume by up to 3 or 4 times as you cook it. [5] X Research source Before you start cooking, decide how much cooked rice you want to end up with, and choose a pan that’s big enough to contain it. It is best to cook rice in soft or purified water.
If you can, select a pot with a glass lid so that you can see the rice without opening the pot. Once the water level is low enough so that you can see the surface of the rice, it’s time to turn the heat down to low.
If you can’t see the rice through the lid, listen for hissing or crackling sounds. These sounds indicate that most or all of the water has been absorbed. [9] X Research source
This step is essential for achieving a texture that is sticky without being mushy or watery. If you wish, you can gently stir or fluff the rice with a fork before serving.
For example, if you’re making 1 cup (240 mL) of rice, put it in the pot with 2 cups (470 mL) of water.
Rinsing can help remove the coating of bran dust and starch that is often found on short grain brown rice. [13] X Research source
For example, you’ll end up with 3 cups (710 mL) of cooked rice if you start with 1 cup (240 mL) of uncooked rice.
If you’re using water instead of broth, add a pinch of salt for a little extra flavor if you wish. Make sure to select a pan that’s large enough to contain the volume of rice you will end up with after cooking.
Resist the urge to check on the rice frequently or stir it while it’s cooking. This will just let out steam and may result in your rice drying out before it’s done cooking.
If you soaked your rice before cooking it, it may be ready in as little as 20 minutes. [18] X Research source The rice is done when the water is absorbed and the rice is tender.
Scooping the rice out of the pot before it’s had a chance to cool down and firm up can cause the individual grains to break apart. After your rice has had a chance to sit, use a fork to fluff up and separate the grains. [20] X Research source This will allow any remaining excess moisture to evaporate from the rice.
