The Rice Association has shared its ultimate guide to cooking rice perfectly, and the single most valuable tip is to let the rice rest for approximately five minutes after cooking before serving. Keeping the lid on and leaving it to stand before fluffing it with a fork gives the grains time to settle, resulting in a noticeably fluffier and more flavoursome finished dish.
Why resting rice matters
Rice is a nutritious, easily digestible, naturally gluten-free ingredient packed with fibre, yet it can be a challenge to cook so it rivals the light texture found in restaurants. Many people reach for microwavable versions to avoid a burnt pan, but this can often result in a stodgy or crunchy texture.
The guide also recommends always following the packet instructions, as cooking times and water quantities differ depending on the variety. Brown rice, for example, typically requires a lengthier cooking time than most white rice.
Know your grain types
Different types of rice demand different handling. Rinsing certain varieties can result in a lighter, fluffier finish, while others, such as risotto rice, should never be rinsed, as doing so would strip away the starch responsible for its creamy consistency.
Rice generally falls into three principal categories: short grain, medium grain and long grain. Long-grain rice has slender kernels that stay separate and fluffy once cooked, making it ideal for curries, stir-fries, salads and soups. Medium-grain rice is a versatile all-rounder, slightly shorter and plumper with a soft texture, commonly found in Asian-inspired dishes, from rice bowls to Mediterranean, Middle Eastern and Korean cuisine.
Short-grain rice features small, rounded kernels that become notably sticky once cooked, making it well-suited to dishes that require grains to clump together, such as sushi, rice puddings, sweet rice dishes and breakfasts.
