Rice is easily one of the most versatile ingredients you’ll find in your store cupboard, pairing perfectly with everything from curries and salad bowls to chilli con carne. But making the perfect rice can sometimes be easier said than done.
Using the wrong water-to-rice ratio can lead to mushy or hard rice, while putting it on a high heat can prevent even cooking. But if you manage to avoid the common rice cooking pitfalls, you’ll end up with a delightfully fluffy side dish that’s both tasty and filling. I asked four chefs for their top tips for cooking rice, and it’s clear there’s a right way to do it.
All of the chefs stressed the importance of one key step: rinsing your rice before cooking it.
Dean Harper, from Harper Fine Dining, said: “Rinse rice thoroughly before cooking to first remove any excess starch that would otherwise cause the grains to clump.”
Sohan Bhandari, executive chef at luxury Indian restaurant Colonel Saab, agreed, adding: “Rinse rice under cold water until the water runs clear to remove excess starch, which prevents clumping and produces fluffier grains. Soaking for 20-30 minutes before cooking can help the grains cook evenly and become more tender.”
Matthew Li, senior sous chef at The Municipal Hotel & Spa Liverpool – MGallery, said: “Making the perfect rice is very subjective as there are so many varieties that can be prepared and enjoyed in so many different ways. One of my personal favourites is Jasmine rice, particularly when cooked with Hainanese Chicken and chicken stock.
“The particular method I use to make this is by rinsing the rice until the water runs clear to remove any impurities, then adding 1.25x the amount of chicken stock to the rice you have washed.
“Bring this to a boil in a pan and once boiling, turn down to minimum heat to finish cooking. Once ready to serve, sprinkle with fresh coriander and crispy shallots and enjoy.”
Dean also had a tip for anyone considering water-to-rice rations, before sharing the extra ingredient he adds for enhanced flavour. “Every variety has its own ideal water-to-rice ratio, so measure carefully instead of guessing so that the grains cook evenly,” he said
“Once the rice has finished cooking, let it rest covered for a few minutes so steam can soften the grains and even out the texture. At this point, add a small knob of butter or a drizzle of high-quality oil, which lightly coats the rice and enhances its flavour.”
Andrew Green, executive head chef at The Municipal Hotel & Spa Liverpool – MGallery, shared his preferred method, providing an alternative to boiling. “I have a secret tip for making rice and it works perfectly every time, and this is that I steam the rice rather than boil it,” he said.
“This works particularly well for basmati rice, long grain rice, and jasmine rice. To make the perfect rice I put the desired amount of rice in a container with double the amount of water as the rice. Next, I stir in a generous spoonful of butter (this is my secret ingredient), followed by salt, pepper, and flavourings depending on what the rice will be served with.
“A dried bay leaf is always great, and my go-to spices are cumin, a cinnamon stick, cloves, and star anise. If I’m cooking jasmine rice, I like to add lime leaves as well.
“I usually steam the rice uncovered at 100 °C for 28–30 minutes. Once it’s ready, I fluff it with a spoon and serve. For an Indian meal, I love finishing with a drizzle of ghee and some fried onions.”
Sohan said: “You can make rice taste amazing by choosing the right type of rice, rinsing it properly, cooking with flavourful liquids, and adding seasoning, herbs or aromatics.”
He suggested using broths, coconut milk or a mix of water and a pinch of salt instead of plain water, adding that you should try seasoning the rice as it cooks with the following ingredients:
- Salt – enhances natural flavour.
- Butter or oil – adds richness and helps prevent sticking.
- Garlic or onions – when sautéed before adding rice can impart a deep flavour.
- Herbs and spices like parsley, coriander, turmeric or saffron can enhance aroma and colour.