Rice is a staple side dish for many meals, but cooking it perfectly can be tricky. Common mistakes include not rinsing the grains or using the wrong water-to-rice ratio, leading to undercooked or mushy results. Even when cooked correctly, plain rice can lack flavour.
Food blogger Emma Christensen, writing on The Kitchn, recommends toasting dry rice grains in butter or olive oil before adding water. This brings out a nutty flavour, especially with brown rice or whole grains like barley.
Her second tip is to replace some of the water with chicken or vegetable stock. Christensen suggests a 50/50 mix of broth and water to avoid a gummy texture, adding richness without overpowering the dish.
Finally, she advises seasoning rice with the same spices used in the main dish, using whole spices for subtle flavours and ground spices for a bolder taste. She also adds a bay leaf to almost every pot of rice.
Home cooks have praised the stock method. Sarah-Louise Kelly said she will "never go back" after trying it, while Mimi Harrison of Beat The Budget called it "the best and easiest way to enjoy rice" with a buttery, creamy finish.
