How To Cook Rice

Much like boiling an egg, cooking rice is a deceptively difficult task – there are a lot of things that can wrong. The basic premise is, well, quite basic – boiling water and rice. But in order to get perfect, fluffy, light rice, like the type you get in restaurants and from your favourite take-away requires a little more effort. Assuming you haven’t invested in fancy – and expensive – rice cooker, here’s how to do it on the stove.

First, preparation. Rice is typically loaded with starch, which can lead to excess stickiness and rice that tastes somewhat stodgy. To get rid of this, simply rinse your rice in a sieve under the cold tap for 30 seconds or so, until the water runs clear. 

A crucial element is the amount of water used. For most types of rice, the ration is always 2 cups of water to one cup of rice, which can be scaled up or down. If you’re cooking a lot of rice, just be sure your pan is big enough. Bring the water to the boil, then stir in the rice and a large pinch of salt.

If you want some extra flavour, you can add a little vegetable or chicken stock at this stage. For true indulgence, stir in a tablespoon of unsalted butter – it may not be the healthiest, but your rice will taste, and smell, heavenly!

After adding the rice, lower the temperature – you’re aiming for a steady, gentle simmer. Once you’ve got that, put a lid on the pan and leave to simmer away. As tempting as it may be, don’t lift the lid, and don’t stir; the steam is an important element here, as is the rice gently absorbing the water.

For plain white rice, it should be done after around 18 minutes; brown rice at around 30. For other types, it should state the cooking time on the packet. If there’s a little water left in the pan, that’s fine; just tilt the pan and drain it out. Turns off the heat, replace the lid, and let the rice rest for 5 minutes. Once ready to serve, fluff a few times with a fork, and voilà – perfect rice!

Whatever your preference in terms of type, at Buffalo Market we’ve got you covered. And now you know how to cook it like a pro, there’s no excuse for not sticking some in your cart and whipping up perfectly light, fluffy rice every single time.

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