Rice is commonplace in the kitchen and few people know how to cook it. Today, we have rice cookers, instructions and bags with exact ratios available, but unfortunately the result often falters. At the same time, it is enough to return to one old habit that used to be done automatically.
Rice is one of those side dishes that we cook over and over again, and yet even the very basic can go wrong with it. A moment of inattention is all it takes and instead of loose grains, a sticky substance that can be cut with a knife ends up on the plate. At the same time, our grandmothers had a simple trick, thanks to which the rice remained beautifully separated, fragrant and never stuck together. It wasn’t even a special pot, but a small change in preparation that is often forgotten today.
For a video from Menu by Koko on how to make the best rice, check out YouTube:
The forgotten step that works wonders
The key to success is steaming the rice before cooking. Most people only eat rice and immediately puts it on the stove. But this leaves starch on the grains, which is released during cooking and causes the rice to stick together. When you scald the rice briefly in hot water, the excess starch is removed and the grains remain beautifully separated after cooking. This procedure used to be commonly used, especially when rice was cooked as a side dish to sauces or meat and needed to look and taste good on the plate.
Why rice sticks and how to prevent it
Rice naturally contains a large amount of starch. During cooking, the starch is released into the water and coats the individual grains, which then stick together. By steaming with hot water, the surface starch is pulled and washed away. The result is rice that is light, loose and does not have a floury taste when cooked. In addition, with this method, its natural aroma develops better, so the rice smells even without adding fat.
“A simple pause will make the biggest difference. As soon as you scald the rice with hot water and only then cover it with boiling water or broth, the starch will seal on the surface. And if you let the rice simmer under the lid for a few minutes after cooking and only then fluff it with a fork, it will remain beautifully loose and never stick,” advises chef David Šlapák on how best to prepare rice.
How to properly parboil rice at home
It’s not complicated and you can do it in a few minutes. It is only important to follow the correct procedure and not to skip individual steps.
Raw materials:
- 1 cup of rice
- hot water from the kettle
- a pinch of salt
- water for cooking rice
Procedure:
First, rinse the rice several times with cold water to remove impurities. Then put it in a strainer or bowl and pour boiling water over it so that it is completely submerged. Let it simmer for about one minute, two at the most, and drain it immediately. This will get rid of excess starch. Then put the steamed rice in a pot, cover it with clean water in the ratio of roughly one part rice to one and a half parts water, lightly salt it and cook it until soft in the usual way. After cooking, let the rice cook under the lid for a few minutes and then just fluff it with a fork.
When is this trick most useful?
Pairing is especially worthwhile with long-grain rice, basmati or jasmine, where you want to achieve a loose result. It also works great with rice served with goulash, curry or roast meat. If, on the other hand, you are preparing risotto or milk rice, where a creamy consistency is desired, skip this step.
One simple extra step is all it takes, and rice turns from an ordinary side dish into something that can stand on the plate as well as a festive meal. Pairing is a small thing that costs nothing, takes no time, and makes a huge difference in taste and appearance. Once you get used to this procedure, sticky rice will hardly appear in your home.
