Repeat the swirling and draining process 3 times, or until the water becomes mostly clear. Alternatively, put your rice in a colander or sieve and rinse it under cold water until the water running out of the sieve is nearly clear. [2] X Research source Rinsing isn’t required, but is recommended. When the starch on the outside of the grains is rinsed away, they stay more separated when they’re cooked.
If you’re pressed for time, soaking isn’t absolutely necessary. Shorten the soaking time or skip it entirely. Rice can soak for up to half a day. Start soaking your rice before work or other activities so it’s ready to cook as soon as you’re home.
For more flavorful white rice, use chicken, beef, or vegetable broth in place of water. [5] X Research source One old trick to get the right amount of water is to hover your fingertip on top of the rice and add water until your first knuckle crease is covered. [6] X Research source For 2 cups (440 g) or less of rice, a 2-quart (1. 9 L) pot with a tight-fitting lid will be a sufficient size. This amount serves 4-6 people. You can also add a little bit of chicken stock to the pot to give your rice a little extra flavor.
Keep an eye on your rice during the boiling phase. It’ll be safe to walk away after you turn the heat down later.
Consider the other foods you’re pairing with your rice. If the other dishes are already very flavorful or salty, you might not need any seasoning in the rice.
Make sure the pot has a lid that fits tightly to prevent too much steam from escaping the pot. If you’ve had an issue with soggy rice in the past or your lid fits loosely, lay a towel over the pot and then place the lid on top. The towel will soak up excess condensation. Fold the corners on top of the pot so they don’t catch fire. [10] X Research source
Move the pot off the heat to a cool burner or heat-safe surface to rest.
Reheat leftovers on the stove or in the microwave. Add a splash of water to make up for how the rice dries out in storage.
