For many nations, rice is a real basic food that forms a pillar of the whole kitchen. We could not imagine gastronomy without it. Whether we are preparing it as an attachment to an exotic curry, as a main star risotto, or part of Asia dishes, we always long for one: to be perfect…
What is perfect rice? It should be loose, fluffy, with separate grains that do not stick, yet still fine and full of taste (unless we prepare, for example, Italian risotto). While most of us adhere to the traditional procedure – rinse rice and cook in the water, there is one small trick used by experienced chefs and which can move your rice to a higher level.
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How do it?
Take vinegar to help and you won’t be surprised. You do not have to worry about cooking sour rice, so if you use only a reasonable amount of vinegar that will help but do not hurt. But what can vinegar actually affect? Its main “superpowers” is the decomposition of starch, which settles on the surface of rice grains and is then responsible for their sticking. The result is a properly cooked loose rice that you would not have to be ashamed to serve even in a very good restaurant.
To make rice also beautiful
In addition to stickiness, vinegar can also affect the color of rice. Both abilities go hand in hand, because clean grains without starch coating will simply not only taste better, but also look. According to many chefs in the water in which we cook rice, it can even highlight its gentle natural taste. That you don’t know how rice actually tastes about itself? Try this way of cooking and you will not ask next time.
Saving and better digestion
For those of us who do not like to throw away food remnants (which should be a very obvious effort), there is another positive effect of using vinegar. Well -cooked and unfounded rice grains can withstand longer, we can heat the rice without losing its properties and affecting taste. And to make matters worse, some sources even think that the acidity of the vinegar can slightly help to digest starch. Although it is not the primary reason for the use of the aforementioned acid, on the other hand, we are talking about a pleasant bonus decision to such a change.
Cook the rice correctly
So let’s learn to cook rice correctly – as vinegar. It is best if you use white distilled or rice vinegar directly. They are more tasteless than the most commonly used, so it will be worried about how the whole attempt will turn out. In addition to the type of vinegar, it is logically important also its amount. Add one teaspoon of vinegar to one cup of rice. Add it to the water before pouring the rice into the pot. It does not matter if you continue to proceed classic – that is, using a conventional pot, or you “switched” to a rice.
A small change but a big impact
This simple change in rice cooking will have a surprising impact on the resulting texture and appearance. Do not be afraid to experiment, you may find that the vinegar is the missing ingredient that will turn your rice from a mere attachment into a perfectly loose and fluffy delicacy that will entertain the family.
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